Open AccessPENGARUH PERENDAMAN DAGING KAMBING DALAM BLEND JAHE (Zingiber Officinale Roscoe) PADA KONSENTRASI BERBEDA TERHADAP pH, DAYA IKAT AIR DAN SUSUT MASAK
Author(s) -
Muhammad Luthfi Hidayat,
Ali Husni,
Riyanti Riyanti,
Dian Septinova
Publication year - 2019
Publication title -
jurnal riset dan inovasi peternakan
Language(s) - English
Resource type - Journals
ISSN - 2598-3067
DOI - 10.23960/jrip.2019.3.3.25-29
Subject(s) - zingiber officinale , preservative , completely randomized design , water holding capacity , food science , gingerol , mathematics , chemistry , biology , traditional medicine , zoology , medicine
This study aimed to determine the effect of soaking using ginger blend (Zingiber Officinale Roscoe) as a natural preservative on pH, water holding capacity, and cooking loss of goat meat. The experimental design used was completely randomized design (CRD) with 4 treatments and 5 replications. Goat meat used is thigh part as much as 20 pieces and the ginger used as blend is old ginger. The treatment in this study were P0: goat meat without soaking with blend of ginger, P1: soaked goat meat using a blend of ginger with a concentration of 5%, P2: goat meat soaked using a blend of ginger with a concentration of 10%, and P3: goat meat soaked using blend of ginger with concentration of 20%. The data obtained in this study were analysed with analysis of variance (ANOVA). The results showed that the length of soaking time using ginger blend ( Zingiber Officinale Roscoe) did not significantly affect the physical quality (pH, water holding capacity, cooking loss) of goat meat.
Keyword: Concentration, Ginger (Zingiber Officinale Roscoe), pH, Water holding capacity, Cooking loss