KUALITAS FISIK DAGING KAMBING YANG DIMARINASI MENGGUNAKAN MENTIMUN (Cucumis sativus L)

HERLAMBANG, FARHANS YORDI SATRIO and Muslim, Gatot and Wahyuni, Dyah (2018) KUALITAS FISIK DAGING KAMBING YANG DIMARINASI MENGGUNAKAN MENTIMUN (Cucumis sativus L). Undergraduate thesis, Sriwijaya University.

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Abstract

Goat meat is one source of food of animal origin which is generally consumed by the people of Indonesia, because it has a delicioustaste and contains high nutritional value. However, old goat meat has a tough meat texture so it is less liked by the community. To overcome these problems need to be processed. One of the most common forms of processing is marination. Marination is the process of soaking the meat by adding igredients before further processing. The goal is to increase physical strenght in meat. One of the safest cheap and easy to obtain natural igredients comes from cucumbers. Cucumber is a very popular fruit in Indonesia. Cucumber can be found throughout the year in Indonesia and the price is cheap. Cucumber has acetic acid bladder which can improve the physical quality of meat. Immersion of meat by using acetic acid can affect the value of pH, so it will affect the value of water holding capacity, cooking losses and tenderness. The aim of this research was to determine the physical quality of goat meat marinated using cucumber. This research was conducted in Animal Feed and Nutrition Laboratory Animal Science Study Program and Laboratory of Agricultural Technology Sriwijaya University from August to September 2017. The research design used Completely Randomized Design (CRD) with 4 treatments and 3 replications, followed by Duncan's Multiple Range Test. The treatments consisted of P0 (control), P1 (30% cucumber solution), P2 (60% cucumber solution) and P3 (90% cucumber solution). Parameters observed included pH, water holding capacity, cooking losses and tenderness. Based on the results of this study can be concluded that the giving of cucumber solution as a marinade effect on improving the physical quality of goat meat. The usage of cucumber solution causes a decrease in pH and cooking loss, as well as increased water holding capacity and tenderness. The usage of 30% cucumber is the best concentration that can be used as a goat meat marinade on physical quality.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Cucumber, goat meat, marinated, physical quality
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > SF Animal culture > SF371-379 Sheep. Wool S Agriculture > SF Animal culture > SF380-388 Goats
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Mr. Muhammad Irwan
Date Deposited:	12 Sep 2019 04:55
Last Modified:	12 Sep 2019 04:55
URI:	http://repository.unsri.ac.id/id/eprint/7226

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