<![CDATA[This investigation seeks to ascertain the physical also organoleptic quality of Etawah crossbred goat meat marinated with Trigona Sp. honey. This investigation used a fully randomized design, 4 treatments also 4 replications over the course of two months. The interventions included P0: goat meat marinated with 0% Trigona Sp. honey; P1: goat meat marinated 10% Trigona Sp. honey; P2: goat meat marinated 15% Trigona Sp. honey; P3: goat meat marinated with 20% Trigona Sp. honey. While organoleptic quality encompasses color, aroma, taste, texture, tenderness, and general acceptability, physical quality factors include water-holding capacity, pH, color, also cooking loss. The investigation's findings demonstrated that the physical quality of cooking loss, also pH were statistically significantly different, while in raw loss, water holding capacity and b* (yellowish) colors were not statistically significantly different but showed a decreasing trend in water holding capacity and b* (yellowish) colors and an increasing trend in raw loss. In organoleptic quality, the hedonic value of color was statistically significantly different with a score of 2.93-4.00 criteria of liking to liking very much, while in hedonic value of tenderness, aroma, taste, texture also general acceptability were not much different. According the investigation's results, show at the 20% level, the marinated results of PE goat meat with Trigona Sp. honey were preferred in terms of organoleptic value seen from overall acceptance. ABSTRAK Studi ini mempunyai tujuan guna mengidentifikasi kualitas fisik dan organoleptik daging kambing peranakan etawah, dimarinasi dengan madu Trigona Sp. Studi ini dijalankan 2 bulan memakai RAL dengan 4 perlakukan 4 ulangan. Perlakukan terdiri atas P0: daging kambing dimarinasi 0% madu Trigona Sp; P1: daging kambing dimarinasi 10% madu Trigona Sp; P2: daging kambing dimarinasi 15% madu Trigona Sp; P3: daging kambing yang dimarinasi 20% madu Trigona Sp. Variabel yang ditinjau kualitas fisik melingkupi pH, susut masak, daya ikat air, susut mentah, serta warna, kualitas organoleptik melingkupi aroma, warna, rasa, tekstur, keempukan serta penerimaan keseluruhan. Temuan studi menunjukan kualitas fisik pada nilai pH, dan susut masak secara statistika berbeda nyata sedangkan pada susut mentah, daya ikat air dan b* (kekuningan) secara statistika tidak berbeda nyata tetapi menunjukan tren penurunan pada daya ikat air dan b* (kekuningan) dan tren peningkatan pada susut mentah. Pada kualitas organoleptik pada nilai hedonik warna secara statsitik berbeda nyata dengan skor 2,93-4,00 kriteria suka sampai sangat suka sedangkan pada nilai hedonik tekstur, aroma, rasa, keempukan serta penerimaan keseluruhan tidak berbeda nyata. Temuan studi bisa ditarik simpulan pada level 20% hasil marinasi daging kambing PE dengan madu Trigona Sp. disukai secara nilai organoleptik dilihat dari penerimaan keseluruhan.]]>
