KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN LARUTAN MENTIMUN (CUCUMIS SATIVUS L)

PRASTYA, REZA and Yosi, Fitra and Wahyuni, Dyah (2018) KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN LARUTAN MENTIMUN (CUCUMIS SATIVUS L). Undergraduate thesis, Sriwijaya University.

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Abstract

The aim of this research was to find out sensory quality of goat meat marinated using solution of cucumber. The research was conducted at September 2017 in the laboratory of Animal Feed And Nutrition, Agriculture Faculty, Sriwijaya University. The design used in the research was Completely Randomized Design (CRD) which consist of 4 treatments and 20 of panelist with quisioner. The treatments consist Mo= control sample, M1= 30% solution of cucumber, M2= 60% solution of cucumber, M3= 90% solution of cucumber. The parameter observed in this research were taste, color, flavor, texture, and accepbility. The result of this study showed that parameter of taste, color, flavor, texture, and acceptbility were not significantly (P>0.05). it can be conclude that marinated using solution of cucumber not to change taste, color, flavor, texture, and accepbility of goat meat.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Cucumber, Goat Meat, Marinated, Sensory Quality.
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation S Agriculture > SF Animal culture > SF391-397.83 Swine
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Mr. Muhammad Irwan
Date Deposited:	17 Oct 2019 05:05
Last Modified:	17 Oct 2019 05:05
URI:	http://repository.unsri.ac.id/id/eprint/11888

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