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All Journal Journal of Innovative and Creativity
Helena Jeria
Universitas Nusa Cendana, Kupang
Education Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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PENGARUH LEVEL GULA CAIR (GULA LONTAR/BORASSUS FLABELLIFER) YANG BERBEDA TERHADAP KUALITAS FISIK DAGING BABI YANG DI MARINASI Helena Jeria; Geertruida M. Sipahelut; Heri Armadianto
Journal of Innovative and Creativity (Joecy) Vol. 6 No. 2 (2026)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v6i2.14412

Abstract

This study aimed to determine the effect of different levels of liquid sugar (borassus flabellifer) on the physical quality of marinated pork. The physical quality parameters tested included water-holding capacity, cooking loss, and L*a*b* color values. This study used a completely randomized design (CRD) with four liquid sugar treatment levels: P1 (1000 ml), P2 (1500 ml), P3 (2000 ml), and P4 (2500 ml), with each treatment repeated four times. The data obtained were analyzed using Analysis of Variance (ANOVA) and followed by Duncan’s test if significant effects were found. The results of the statistical analysis showed that liquid sugar levels had a significant effect (P < 0.05) on water-holding capacity, cooking loss, and lightness (L*); however, the treatments did not have a significant effect (P > 0.05) on redness (a*) and yellowness (b*) values. It is concluded that the addition of liquid sugar at levels up to 2,500 ml can increase water-holding capacity, reduce cooking loss, and increase the L* value in marinated pork, thereby improving the meat’s physical quality.
Co-Authors Geertruida M. Sipahelut Heri Armadianto