THE EFFECTS OF LEMON JUICE AND SPICES ON ORGANOLEPTIC PROPERTIES OF ROASTED GOAT MEAT
| Main Author: | LIEONG YI WEN, 061511133291 |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://repository.unair.ac.id/81432/1/abstrak.pdf http://repository.unair.ac.id/81432/2/full%20text.pdf http://repository.unair.ac.id/81432/ http://lib.unair.ac.id |
Daftar Isi:
- The present study aims at finding the effect of lemon juice and spices on organoleptic properties on roasted goat meat. The study was divided into 3 groups of meat sample which are group A (treatment group), group C(control group) and group K(treatment). Each group contains of 600 gram of goat meat and separated into 6 replication groups. Group A goat meat contained of spices only, while group K goat meat dipped in lemon juice and spices. After roasting the meat for 40minutes under 175°C, goat meat were tasted by 6 panelists with a scoring test based on the organoleptic parameters. The result showed that lemon juice and spices have no significant effect on organoleptic properties of roasted goat meat