| dc.description.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. | en_US |
