The effect of Marination with Batak Onion (Allium chinense G.don) on Physical Quality of Goat Meat.

Abstract

Goat meat is a source of animal protein that is low in fat and calories however, it is less preferred due to its tough texture and distinctive odor. Bawang Batak contains antioxidant compounds and essential oils with the potential to improve the physical quality of meat as well as provide antimicrobial activity. This study aimed to analyze the effect of Bawang Batak juice marination on the physical quality of goat meat. The research was conducted in December 2024 at the Animal Production Laboratory, Department of Animal Science, Faculty of Agriculture, Universitas Sumatera Utara, and the Testing Laboratory of the Department of Chemical Engineering, Politeknik Negeri Lhokseumawe. A Completely Randomized Design (CRD) was applied with four treatments, namely P0 = 0%, P1 = 15%, P2 = 20%, and P3 = 25%, each with five replications. The parameters observed included pH value, cooking loss, water holding capacity, and tenderness. The results showed that marination with Bawang Batak juice had a significant effect (P > 0.05) on the physical quality of goat meat by stabilizing pH, reducing cooking loss, increasing water holding capacity, and improving tenderness. The best results were obtained at treatment P1 with 15% Bawang Batak juice marination.