<![CDATA[This study aimed to determine the effect of different levels of liquid sugar (borassus flabellifer) on the physical quality of marinated pork. The physical quality parameters tested included water-holding capacity, cooking loss, and L*a*b* color values. This study used a completely randomized design (CRD) with four liquid sugar treatment levels: P1 (1000 ml), P2 (1500 ml), P3 (2000 ml), and P4 (2500 ml), with each treatment repeated four times. The data obtained were analyzed using Analysis of Variance (ANOVA) and followed by Duncan’s test if significant effects were found. The results of the statistical analysis showed that liquid sugar levels had a significant effect (P < 0.05) on water-holding capacity, cooking loss, and lightness (L*); however, the treatments did not have a significant effect (P > 0.05) on redness (a*) and yellowness (b*) values. It is concluded that the addition of liquid sugar at levels up to 2,500 ml can increase water-holding capacity, reduce cooking loss, and increase the L* value in marinated pork, thereby improving the meat’s physical quality.]]>
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