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All Journal Jurnal Cakrawala Ilmiah
Wahyu Inul Khomsi
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Humanities Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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KUALITAS FISIK DAGING DOMBA YANG DIMARINASI BUAH ANDALIMAN Wahyu Inul Khomsi
Jurnal Cakrawala Ilmiah Vol. 3 No. 9: Mei 2024
Publisher : Bajang Institute

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Abstract

The research aims to study the physical quality of lamb marinated with andaliman fruit juice. The research used an experimental method with a completely randomized design with a factorial pattern. The first factor was without giving andaliman, the second factor was andaliman 100gr/100 ml of water. The third factor is andaliman 200gr/100 ml water. The third factor is andaliman 300gr/100 ml water. With a soaking period of 30 minutes. The research results showed that it had no real effect on water holding capacity and cooking loss, but had a significant effect on pH
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