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L.D. Ambara
Faculty of Animal Agriculture, Diponegoro University Tembalang Campus, Semarang 50275, Central Java
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences

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MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICE Nurwantoro, N.; Bintoro, V.P.; Legowo, A.M.; Ambara, L.D.; Prakoso, A.; Mulyani, S.; Purnomoadi, A.
Journal of the Indonesian Tropical Animal Agriculture Vol 36, No 3 (2011): (September)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.36.3.166-170

Abstract

The study was carried out to investigate the effect of marination, performed by soaking of beef ingarlic juice, on microbiological and physical properties. The study was committed to a completelyrandomized design, with 5 treatments, i.e.: T0 (unmarinated beef, as a control), T1, T2, T3, and T4 thatbeef were marinated in garlic juice for 5, 10, 15, and 20 minutes, respectively, at room temperature(25⁰C). Each treatment consisted of 4 replications. Examination upon experimental parameters wasconducted after marinated (and control) beef was stored for 8 hours at room temperature. Total bacteria,total coliform and water holding capacity of beef were significantly (P<0.05) affected by marinationwith garlic juice. Conversely, cooking loss was not significantly affected (P>0.05) by the treatments. Asa conclusion, marination of beef with garlic juice could reduce total bacteria, total coliform, and waterholding capacity, but could not reduce cooking loss.
Co-Authors A. Prakoso A. Purnomoadi A.M. Legowo Nurwantoro . S. Mulyani V.P. Bintoro