Pengaruh Asam Gelugur (Garcinia atroviridis) Terhadap Kualitas Kimia dan Organoleptik Rarit Daging Sapi

Abstract

MAIZA, 2022: The Effect Of Tamarind Gelugur On The Chemical And Organoleptic Quality Of Beef Rarit. supervised by PENI PATRIANI This study aims to determine the effect of using tamarind gelugur on the chemical and organoleptic quality of beef rarit. This research was conducted in September–December 2022 at the Research and Technology Laboratory, Faculty of Agriculture and Animal Production Laboratory, Faculty of Agriculture, University of North Sumatra. The design used in this study was Factorial RAL (Completely Randomized Design) with 4 treatments, namely factor 1, the concentration of gelugur acid (P0 = 0 ml, P1 = 30 ml, P2 = 60 ml, P3 = 90 ml) and factor 2, namely length of storage time (H1 = 4 days, H2 = 8) with 3 replications. The parameters used in this study were chemical quality tests, namely water content, fat content, protein content and organoleptic tests, namely color, scent, texture, taste. The results showed that marinating beef using tamarind gelugur with a concentration of 30 ml, 60 ml, 90 ml had a very significant effect (P<0.01) on the chemical and organoleptic quality of beef rarit with a storage time of 4 days at room temperature. The higher the concentration of gelugur acid used, the better the chemical and organoleptic quality of the beef rarit.