Pengaruh Dosis Perendaman Perasan Jeruk Nipis (Citrus aurantifolia) terhadap Sifat Fisik dan Mutu Organoleptik Dendeng Daging Paha Belakang (Shank) Kambing

Abstract

Goats are small ruminants used as a source of animal protein. There are several advantages to consuming goat meat, including its potential to prevent anemia. This is due to its high iron content. However, goat meat also has disadvantages, such as its tough and tough texture. One way to overcome the tough and tough texture of goat meat is through processing it into dried beef jerky. Jerky can be defined as a food made from dried animal meat in the form of slabs. This study aims to determine the effect of using a lime juice soaking dose on the physical and organoleptic properties. This study used a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments given were P0 (0% lime juice), P1 (10% lime juice), P2 (20% lime juice), and P3 (30% lime juice). The parameters observed were color, aroma, taste, texture, pH, cooking loss, and water holding capacity. The results of the study showed that the effect of lime juice gave significantly different results (P<0.05) on color, aroma, taste, texture, cooking loss, water holding capacity, and pH. In color, aroma, taste, and texture, the highest dose (P3) gave the best results, but in pH, water holding capacity, and texture, P0 and P1 gave the best results. Based on the results of this study, soaking lime juice gave a significant effect on color, aroma, taste, texture, pH, cooking loss, and water holding capacity.