KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN ARANG AKTIF = SENSORY QUALITY OF GOAT MEAT MARINATED USING ACTIVE CARBON

TRIUMFETTA, VALENZIO and Muslim, Gatot and Wahyuni, Dyah (2018) KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN ARANG AKTIF = SENSORY QUALITY OF GOAT MEAT MARINATED USING ACTIVE CARBON. 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 active carbon. The research was conducted at September 2017 in the laboratory of Animal feed and Nutrition, Agriculture Faculty, Sriwijaya University. The design used in this researchwas completely randomized design (CRD) which consistdof 4 treatments and 20 of panelist test with quisioner. The treatments consistd of the A1 = 30% solution of active carbon, A2 = 60% solution of active carbon, A3 = 90% solution of active carbon. The parameters observed in this research were taste, color, flavor, texture and acceptability. The results of this study showed that the parameters of taste, color, flavor, texture and acceptability were not significantly (P>0.05). It can be concluded that Marinated Using Active Carbon not to change taste, color, flavor, texture and acceptability of goat meat. Keywords: Active Carbon, Goat Meat, Sensory

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Active Carbon, Goat Meat, Sensory
Subjects:	S Agriculture > SF Animal culture > SF380-388 Goats
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Users 12 not found.
Date Deposited:	19 Aug 2019 06:56
Last Modified:	19 Aug 2019 06:56
URI:	http://repository.unsri.ac.id/id/eprint/4547

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