KUALITAS FISIK DAGING KAMBING YANG DIMARINASI MENGGUNAKAN ARANG AKTIF

SARI, WAHYU FENTIKA and Muslim, Gatot (2018) KUALITAS FISIK DAGING KAMBING YANG DIMARINASI MENGGUNAKAN ARANG AKTIF. Undergraduate thesis, Sriwijaya University.

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Abstract

The aim of this research was to study the effect of marinated activated charcoal on physical quality of goat meat. The research were done in Animal Feed and Nutrition Laboratory of Animal Science and Agriculture Product Technology Laboratory Agriculture Faculty of Sriwijaya University on Auguts to September 2017. This research was an experiment in Completely Randomized Design (CRD) with 4 treatment and 3 replicated, continued with Duncan Multiple Range Test. Treatment were non marinated (P0), marinated with activated charcoal 30% (P1), marinated with activated charcoal 60% (P2) and marinated with activated charcoal 90% (P3). The parameters measured were pH, water holding capacity (WHC), cooking losses and tenderness. The result showed that using activated charcoal of the marinated processing significantly different (P<0,05) on pH, water holding capacity (WHC), cooking losses and tenderness of goat meat. The conclusion of this research showed that the using of activated charcoal has an effect on dercreasing pH value and cooking losses, as well as increasing water holding capacity and tenderness. The use of activated charoal as much as 60% gives the best result as marinade of goat meat.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	activated charcoal, goat meat, marinated, physical quality
Subjects:	S Agriculture > S Agriculture (General) > S560-571.5 Farm economics. Farm management. Agricultural mathematics. Including production standards, record keeping, farmwork rates, marketing
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Users 2589 not found.
Date Deposited:	31 Oct 2019 05:34
Last Modified:	31 Oct 2019 07:38
URI:	http://repository.unsri.ac.id/id/eprint/14036

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