KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN LARUTAN BELIMBING WULUH (Averrhoa bilimbi L) = SENSORY QUALITY OF GOAT MEAT MARINATED USING SOLUTION OF WULUH STARFRUIT (Averrhoa bilimbi L)

MANDALA, ZULTRA and Yosi, Fitra and Wahyuni, Dyah (2018) KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN LARUTAN BELIMBING WULUH (Averrhoa bilimbi L) = SENSORY QUALITY OF GOAT MEAT MARINATED USING SOLUTION OF WULUH STARFRUIT (Averrhoa bilimbi L). Undergraduate thesis, Sriwijaya University.

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Abstract

The addition ingredients in the process of marinating meat is needed to enhance consumer preferences. Additional ingredient that used is wuluh starfruit solution. The purpose of this research is to know the sensory qualites (flavor, color, texture, taste and acceptance) of goat meat marinated by using wuluh starfruit (Averrhoa bilimbi L). This research was conducted from August to September 2017 at Nutrition and Feed Laboratory, Faculty of Agriculture Sriwijaya University. The study design was a complete randomized design (RAL) with 4 treatments and used 20 panelists on sensory test. The treatment consisted of 4 treatments: P0 (control) without using a wuluh startfruit, P1 (marination using wuluh starfruit solution 30%); P2 (marination using wuluh starfruit solution 60%) and P3 (marination using wuluh starfruit solution 90%). The data were analyzed with Non-Parametric analysis (Kruskal-Wallis). If there is a significant difference (P0> ,05) between treatments, then there will be multiple comparison test. The results showed that the goat meat marinated using wuluh starfruit solution until the concentration reaches 90% did not affect the taste, color, flavor, texture, and acceptance of panelists against goat meat.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Wuluh Starfruit, Goat Meat, Marination, Sensory Test
Subjects: S Agriculture > SF Animal culture > SF380-388 Goats
Divisions: Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User: Mr. Afrizal Aziz
Date Deposited: 19 Aug 2019 07:21
Last Modified: 19 Aug 2019 07:21
URI: http://repository.unsri.ac.id/id/eprint/4558

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