Pengaruh Penambahan Jus Jahe Merah (Zingiber Officinale Rosc) Terhadap Kualitas Fisik dan Organoleptik Dendeng Daging Domba

Pengaruh Penambahan Jus Jahe Merah (Zingiber Officinale Rosc) Terhadap Kualitas Fisik dan Organoleptik Dendeng Daging Domba, Lamb Meat, Marinade, Red Ginger Juice, Beef Jerky....

Author: DEVIKA SARI
Date: 2024
Keywords: Lamb Meat, Marinade, Red Ginger Juice, Beef Jerky.
Type: Jurnal
Category: penelitian

This study aims to determine the physical and organoleptic quality of lamb jerky marinated using red ginger juice with different concentrations in each treatment. The research design used was a Completely Randomized Design (CRD) consisting of 4 treatments and 5 replications. The treatments included: Without red ginger (P0) as a control, Marinated with 10% red ginger juice (P1), Marinated with 15% red ginger juice (P2), and Marinated with 20% red ginger juice (P3). Physical test parameters include water holding capacity, pH, and cooking loss. Meanwhile, organoleptic test parameters include color, taste, aroma and texture. The results of physical tests in this study showed that the treatment had a very significant effect (P<0>0.05). Marinating using red ginger juice can provide a level of acceptance of the organoleptic properties of lamb jerky, especially in color, aroma and texture

Files:
Tidak ada data !

Collections:
Digital Library UNPAB