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Rahayu, Tri Puji
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences Veterinary Other

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Journal : Jurnal Teknologi Hasil Peternakan

 1 
Pengaruh Lama Perendaman Daging Kambing Kombinasi Larutan Belimbing Wuluh (Averrhoa bilimbi L) dan Daun Pepaya (Carica papaya L) terhadap KualitasFisik dan Organoleptik Rahayu, Tri Puji; S, Sapbtia; Nugraheni, Martha Arum
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.47664

Abstract

Goat meat has a hard texture and strong aroma so that the level of public liking is low. Wuluh starfruit and papaya leaves have active substances that can maintain the physical and organoleptic qualities of goat meat. This experiment was designed to determine the effect of soaking time on the combination of wuluh starfruit and papaya leaves on the physical and organoleptic qualities of goat meat. The study was a Completely Randomized Design (CRD), with 4 treatments (a combination of 40% concentration of wuluh starfruit and papaya leaves solutions with immersion times of 0, 20, 40 and 60 minutes). Each treatment was repeated 5 times. The variables observed included physical quality and organoleptic tests. Data analyzed using the Normality test, normally data using analysis of variance (ANOVA) at a real level 5% and significant differences between treatments were analyzed using Duncan's test. Abnormal data will be analyzed with the Kruskal Walis test. The results showed that soaking time had a significant effect on pH, water holding capacity, cooking loss, color, texture and taste but had no effect on the flavor of goat meat. Soaking time of 60 minutes is effective in lowering the pH value by 39.6%, increasing the water holding capacity by 25%, reducing cooking losses by 29.5%, making the texture of the meat tender and no change in flavor from meat. Soaking for 20 minutes produces a red color and a non sour and non bitter taste
Co-Authors Ainussani, Aulia Arifah, Farahdina Nur Ashodhiqoh, Rahmi Ma’rufah Bagus Fatkhurrozi Beni Suhendra Winarso Choiriyan, Verjunnea Ali danang nugroho aji Danes Suhendra Dewi, Rany Puspita Fatmawati, Mirna Fuad Hilmy Hanifa, Muhammad Bunayya Hardyta, Galy Hasanah, Fitri Yani Nur Hawa, Nabila Tsani Hidayat, Nova Fahrizal Ibrahim Nawawi Kurniasari, Erika Lilis Hartati Madiatri, Maulida Wahyu Maulana, Aditya Iqbal Mohamad Haris Septian Muhammad Sulchan Nanang Shonhadji Nugraheni, Martha Arum Nugroho, Irfan Aji Nur Hidayah Nurbaitti, Isnaini Nurcahyo, Ichbal Parwati, Siti Purnama Ningrum, Ningrum Rukmaningsih, Silvie Ardianti S, Sapbtia Setyawati, Anastasia Putri Suyatno Suyatno Trisma Jaya Saputra Wibowo, Rheza Ari