References

meat

Theory and practice of meat processing

Теория и практика переработки мяса

2414-438X2414-441X

ФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН

10.21323/2414-438X-2025-10-4-374-384

meat-531

Research Article

Статьи

Quality attributes of lamb satay and their correlation with consumer preference in Tegal regency, Indonesia.

https://orcid.org/0009-0008-8473-7806

Novianto

M. R.

Risqi Novianto, Magister Student, Department of Animal Production and Technology, Faculty of Animal Science

mrisqinovianto16@gmail.com

https://orcid.org/0000-0001-8193-0194

Arief

I. I.

Irma Isnafia Arief, Professor, Department of Animal Production and Technology, Faculty of Animal Science

isnafia@apps.ipb.ac.id

https://orcid.org/0000-0002-4811-5101

Apriantini

Astari Apriantini, Doctor, Department of Animal Production and Technology, Faculty of Animal Science

astari87@apps.ipb.ac.id

IPB UniversityIndonesia

2025

14012026

104374384

2026

Novianto M., Arief I., Apriantini A.

Данная работа распространяется под лицензией Creative Commons Attribution 4.0.

This work is licensed under a Creative Commons Attribution 4.0 License.

https://www.meatjournal.ru/jour/article/view/531

Sheep commodities holds significant potential for the development of the livestock sector in Tegal Regency, especially for lamb satay, which is a local culinary icon. However, the red meat industry faces food safety issues that affect consumer acceptance and satisfaction. This study aims to evaluate the quality of lamb satay from various producers in Tegal Regency and its correlation with consumer satisfaction. Samples of satay and sheep meat were collected from three selected producers. Laboratory analysis included microbiological analysis, nutritional content analysis, and physicochemical properties analysis, each with three replicates. Consumer satisfaction was measured using a questionnaire given to 32 consumers, consisting of 15, 8, and 9 respondents for producers A, B, and C, respectively. The results showed no statistically significant differences (p > 0.05) in microbiological quality, including TPC, E. coli, and S. aureus. Nutritional and physicochemical parameters such as protein, fat, ash, water, carbohydrates, pH, and water activity also showed no differences between producers, indicating consistent quality. A total of 18 fatty acids were identified in lamb satay. A positive relationship (p < 0.01) was found between consumer satisfaction and protein, moisture, ash, pH, and water activity levels, while fat and carbohydrates showed a negative correlation (p > 0.01). In addition, all sensory attributes had a significant effect (p < 0.01) on consumer satisfaction. In conclusion, lamb satay in Tegal Regency has consistent quality among producers. Higher levels of moisture, ash, pH, water activity, and sensory attributes increase consumer satisfaction, while higher fat and carbohydrate content decrease it.

lamb sataynutritionalphysicochemicalconsumer satisfactioncorrelationTegal regency

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The authors declare that there are no conflicts of interest present.