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All Journal Jurnal MIPA Journal of the Indonesian Tropical Animal Agriculture ZOOTEC
F. S. Ratulangi, F. S.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Mathematics Physics Veterinary

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PENGARUH PENGUNAAN PERASAN JERUK NIPIS (Citrus aurantifolia S.) TERHADAP MUTU ORGANOLEPTIK SATE DAGING KAMBING Konuti, Rian; Ratulangi, F. S.; Rompis, J. E. G.; Rumondor, D. B. J.
ZOOTEC Vol 38, No 1 (2018)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (266.642 KB) | DOI: 10.35792/zot.38.1.2018.18545

Abstract

THE EFFECT OF LIME ((Citrus aurantifolia S.) JUICE LEVELS ON THE ORGANOLEPTIC QUALITY OF GOAT MEAT SATAY. The aim of this research is to know the effect of lime juice levels on the organoleptic quality of goat meat satay.  Material used on this research were the whole thigh of goat (silver side part, outside part, outside flat part, eye round part) and limes. Randomized completely design (RCD) was used on this research with five treatments as follow: R0=600 gram dice cut meat (without lime), R1=600 gram dice cut meat (marinated in 5 mL lime juice for 30 minutes, R2=600 gram dice cut meat (marinated in 10 mL lime juice for 30 minutes, R3=600 gram dice cut meat (marinated in 15 mL lime juice for 30 minutes, and R4=600 gram dice cut meat (marinated in 20 mL lime juice for 30 minutes, and there were 35 repetitions (panelists) each treatment. Measurements taken were color, odor, taste, and tenderness of the goat meat satay. It was found on this research that, there were significant effects of treatment (lime juice) (P<0,05) on color, odor, tenderness, and taste of goat meat satay.  It was concluded on this research that the preference level (Organoleptic quality) of lime juice on goat meat satay was 20 mL.Keywords: Goat meat, lime, satay, organoleptic quality
PENGARUH LAMA PERENDAMAN MENGGUNAKAN CUKA SAGUER TERHADAP PENINGKATAN KUALITAS FISIK DAGING ENTOK (Chairina moschata) Jengel, Erlita N.; Sondakh, E. H.B.; Ratulangi, F. S.; Palar, C. K.M.
ZOOTEC Vol 36, No 1 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.088 KB) | DOI: 10.35792/zot.36.1.2016.10357

Abstract

THE EFFECT OF MARINATING TIME USING CUKA SAGUER ON PHYSICAL QUALITY INCREASING OF ENTOK MEAT (Chairina Moschata). This study aims to determine of physical quality of entok meat after marinating with cuka saguer. Cuka saguer using to soak meat in this research was obtained from fermentated yield of fluid from enau tree. The marinated meat in this research was entok meat. This experiment was arranged in a completely randomized design consisted of five treatments as followed R0 entok meat was without marinated , R1 entok meat was marinated for 20 minutes, R2 entok meat was marinated for 40 minutes, R3 entok meat was marinated for 60 minutes, R4 entok meat was marinated for 80 minutes and each treatment was conducted four times replication. If occur significant in analysis of variance so the average comparing was followed by DMRT test. The result showed The marinated entok meat using cuka saguer was significantly on pH and water holding capacity (WHC), while texture of meat no significant. In conclusion, the soaking time for 20 minutes with cuka saguer can be used to soak entok meat because able to maintain texture of meat and to increase WHC at the condition of pH normal.   Keywords: entok meat, cuka saguer, physical quality of meat
Co-Authors C. K.M. Palar, C. K.M. E. H.B. Sondakh, E. H.B. E. S. Tangkere, E. S. Erlita N. Jengel, Erlita N. J. A. D. Kalele, J. A. D. Konuti, Rian M. E.R. Montong, M. E.R. Meilani Pangemanan, Meilani Merri D. Rotinsulu, Merri D. Ransaleleh, Tilje A. Rompis, J. E. G. Rumondor, D. B. J. Sondakh, E. H. B.