MARINASI DAGING SAPI DENGAN MENGGUNAKAN BAWANG PUTIH UNTUK MENINGKATKAN KEAMANAN PANGAN

Nurwantoro Nurwantoro (Universitas Diponegoro)
Yoyok Budi Pramono (Universitas Diponegoro)
Bhakti Etza Setiani (Universitas Diponegoro)
Sigit Sulistiarto (Universitas Diponegoro)
Hermawan Arissaputra (Universitas Diponegoro)
Gilang Ade Perdana (Universitas Diponegoro)
V Priyo Bintoro (Universitas Diponegoro)

Jurnal Litbang Provinsi Jawa Tengah
Vol 10 No 2 (2012): Jurnal Litbang Provinsi Jawa Tengah

The research of beef garlic-marinated aims to improve food safety (reducing number of bacteria), to maintain quality of the physical (water holding capacity and cooking loss), to increase of fried-food preference. The study comprised 4 treatments with 5 replicated. T0 : without marination; T1: marination in garlic juice 8 % of beef weight; T2 : marination in garlic crush 8 % of beef weight; T3 : marination in garlic crush 8% + 10% water of beef weight. The result showed that garlic marination gave significant (P<0,05) effect to the total number of bacteria, total coliform bacteria, cooking loss, the aroma and hedonic score. In the other hand, water holding capacity of beef was not significant (P>0,05). The conclussion of the research shows beef garlic-marinated can improve the safety of food, never of physical characteristic and hedonic.