| dc.description.abstract | Goat meat is one of the beneficial animal-based food sources for humans due to its high nutritional content. Goat meat has a distinctive odor (prengus) and a tough texture, making it less appealing to the general public. Therefore, the abundant supply of goat meat in society needs to be promoted more widely through various processing technologies, thereby increasing consumption interest and reducing negative perceptions of the distinctive aroma of goat meat. This study aims to determine the effect of adding bay leaf extract on chemical quality (pH and fat content), TPC (Total Plate Count), and sensory quality (colour and aroma). This study used a Complete Randomised Design (CRD) with a 4x3 factorial pattern and three replications. Factor 1: Concentration of salam leaf extract addition, P0: no salam leaf extract addition, P1: 7 ml salam leaf extract, P2: 14 ml salam leaf extract, and P3: 21 ml salam leaf extract. Factor 2: Storage duration, H0: 0 hours, H1: 12 hours, and H2: 24 hours. The results showed that the addition of bay leaf extract and different storage durations had a significant effect (P<0.05) on reducing fat content, increasing pH, reducing microbial contamination, and improving the sensory quality (colour and aroma) of goat meat. The best treatment was P3H1 in improving the chemical, microbiological, and sensory quality of goat meat. | en_US |
