<![CDATA[This research was conducted at the Basic Laboratory of Aquaculture for Agricultural Sciences, Muhammadiyah University of Gorontalo in January 2023. The aim of the research was to see the effect of soaking Wuluh star fruit extract on the quality of goat meat. A total of 1.5 kg of goat meat was obtained from the Gorontalo City Traditional Market as research material and placed in 20 experimental plots. The design used was a Completely Randomized Design (CRD). The soaking treatments used were T0= (Without Starfruit Extract), T2= (5% Extract), T3= (10% Extract), T4= (15% Extract), each with 5 repetitions. The results showed that soaking goat meat with different concentrations (0, 5%, 10% and 15%) for 30 minutes had no effect (P<0.05) on increasing the pH value of the meat. Organoleptic quality based on the panelists' assessment shows the largest percentage in T3, namely the treatment of soaking goat meat in a solution of star fruit with a concentration of 10% Penelitian ini dilakukan di Laboratorium Dasar Akuakultur Ilmu-Ilmu Pertanian Universitas Muhammadiyah Gorontalo pada bulan Januari 2023. Tujuan penelitian untuk melihat pengaruh perendaman ekstrak buah belimbing Wuluh terhadap kualitas daging kambing. Sebanyak 1.5 kg daging kambing diperoleh dari Pasar Tradisional Kota Gorontalo sebagai bahan penelitian ditempatkan dalam 20 petak percobaan. Rancangan yang digunakan yaitu Rancangan Acak Lengkap (RAL). Perlakuan perendaman yang digunakan yaitu T0= (Tanpa Ekstrak Belimbing Wuluh), T2= (Ekstrak 5%), T3= (Ekstrak 10%), T4= (Ekstrak 15%), masing-masing dengan 5 kali ulangan. Hasil penelitian menunjukkan bahwa Perlakuan perendaman daging kambing dengan konsentrasi yang berbeda (0, 5%, 10%, dan 15 %) selama 30 menit tidak berpengaruh (P<0,05) terhadap peningkatan nilai pH daging. Kualitas organoleptik berdasarkan penilaian panelis memperlihatkan persentasi terbesar pada T3 yaitu perlakuan perendaman daging kambing pada larutan buah belimbing wuluh dengan konsentrasi 10 %]]>
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