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

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.