Abstract
The research was conducted to analyze the effects of storage time on fat content, ash content, and organoleptic mutton soup meat. The design used a Randomized Complete Block Design (RCD) with three treatments and five replications. The treatments consisted of T0 = 0-week storage, T1 = 1-week storage, and T2 = 2-week storage. Variables of this research were fat content, ash content, and organoleptic, such as color, aroma, and taste scores. The average fat content on each treatment was 0.91-1.52%; ash content was 1.08-1.75% and organoleptic such a color 3.5-1.95%; aroma 3.7-2.0% and taste 3.3-1.25%. The research showed that storage time had a significant effect (P<0,05) on the ash content of mutton soup meat, while storage time had a highly significant effect (P<0,01) on fat content and organoleptic. This research concluded that storage at different times affected mutton soup meat on fat content, ash content, and organoleptic.
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