Skripsi

KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN LARUTAN BELIMBING WULUH (Averrhoa bilimbi L)

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Penilaian

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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.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
1807004795	T4558	T45582018	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T45582018

Publisher

Inderalaya : Prodi Peternakan, Fakultas Pertanian Universitas Sriwijaya., 2018

Collation

vi, 35 hlm.: Ilus., tab.; 28 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.907

Content Type

Text

Media Type

unmediated

Carrier Type

unspecified

Edition

-

Subject(s)

Larutan Belimbing Wuluh
Peternakan
Sensoris Daging Kambing

Specific Detail Info

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Statement of Responsibility

HALIM

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