KUALITAS FISIK DAGING KAMBING YANG DIMARINASI MENGGUNAKAN ARANG AKTIF
Daftar Isi:
- The aim of this research was to study the effect of marinated activated charcoal on physical quality of goat meat. The research were done in Animal Feed and Nutrition Laboratory of Animal Science and Agriculture Product Technology Laboratory Agriculture Faculty of Sriwijaya University on Auguts to September 2017. This research was an experiment in Completely Randomized Design (CRD) with 4 treatment and 3 replicated, continued with Duncan Multiple Range Test. Treatment were non marinated (P0), marinated with activated charcoal 30% (P1), marinated with activated charcoal 60% (P2) and marinated with activated charcoal 90% (P3). The parameters measured were pH, water holding capacity (WHC), cooking losses and tenderness. The result showed that using activated charcoal of the marinated processing significantly different (P<0,05) on pH, water holding capacity (WHC), cooking losses and tenderness of goat meat. The conclusion of this research showed that the using of activated charcoal has an effect on dercreasing pH value and cooking losses, as well as increasing water holding capacity and tenderness. The use of activated charoal as much as 60% gives the best result as marinade of goat meat.