PENGARUH MARINASI GULA LONTAR CAIR (Borassus flabellifer) PADA DAGING SAPI TERHADAP Ph, SUSUT MASAK DAN DAYA AWET
DOI:
https://doi.org/10.24014/jupet.v18i1.7761Keywords:
Gula Lontar Cair, daging sapi, marinasiAbstract
Gula Lontar Cair merupakan produk pengolahan nira lontar yang dapat dimanfaatkan sebagai salah satu bahan pengawet alami melalui metode marinasi pada daging sapi. Salah satu caranya dengan marinasi daging sapi dengan perlakuan berbagai lama waktu. Tujuan penelitian ini untuk mengetahui pengaruh lama waktu marinasi terbaik terhadap pH, susut masak, dan daya awet. Materi yang digunakan penelitian ini yaitu 10 kg daging sapi Peranakan Ongole bagian paha (silverside). Penelitian ini dilaksanakan secara eksperimental dengan menggunakan rancangan acak lengkap (RAL) 5 perlakuan dan 4 ulangan. Perlakuan yang diterapkan yaitu marinasi daging sapi selama 1 hari (P1), 3 hari (P2), 5 hari (P3), 7 hari (P4), 10 hari (P5). Data dianalisis dengan Rancangan Acak Lengkap dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) untuk mengetahui perlakuan yang terbaik. Hasil analisis ragam menunjukkan bahwa marinasi daging sapi dengan lama waktu marinasi berpengaruh nyata (P<0,05) terhadap pH, susut masak dan daya awet., waktu marinasi yang terbaik adalah 3 hari.References
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