Pengaruh Larutan Belimbing Wuluh (Averrhoa bilimbi L) Sebagai Bahan Marinasi Terhadap Daya Terima Daging Kambing

The Effect of Wuluh Starfruit (Averrhoa bilimbi L) Solution as a Marinade on the Acceptability) of Goat Meat

Authors

  • Dyah Wahyuni Universitas Sriwijaya, Ogan Ilir, Sumatera Selatan
  • Fitra Yosi Universitas Sriwijaya, Ogan Ilir, Sumatera Selatan
  • Gatot Muslim Universitas Sriwijaya, Ogan Ilir, Sumatera Selatan

DOI:

https://doi.org/10.46549/jipvet.v11i1.137

Keywords:

Belimbing Wuluh, Daging Kambing, Marinasi, Sensoris

Abstract

Abstract 

This research evaluated wuluh starfruit (Averrhoa bilimbi L) solution as a marinade on the sensory quality of goat meat. This research was designed using the Completely Randomized Design (CRD) which consisted of 4 treatments: 0, 30, 60, and 90% wuluh starfruit solution. The observed variables in this research were taste, color, aroma, texture, and acceptability. The data were analyzed using the Non-Parametric Kruskal-Wallis test. The results showed that the usage of wuluh starfruit solution up to 90% as a marinade for goat meat had an average score of taste, color, aroma, texture, and acceptability which are not significantly different (P>0.05) compared to the control. It means that the sensory quality of marinated meat was relatively similar to the control. It can be concluded that wuluh starfruit solution up to 90% concentration can be used as a marinade to preserve the sensory quality of goat meat.

Keywords: Wuluh starfruit; Goat meat; Marinade;Sensory.

 

Abstrak 

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan larutan belimbing wuluh sebagai bahan marinasi terhadap kualitas sensoris daging kambing. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan: 0, 30, 60 dan 90% larutan belimbing wuluh. Peubah yang diamati dalam penelitian ini adalah rasa, warna, aroma, tekstur dan daya terima. Data dianalisa menggunakan uji hedonik Kruskal-Wallis. Hasil analisa data menunjukkan bahwa penggunaan larutan belimbing wuluh hingga 90% sebagai bahan marinasi daging kambing memiliki rerata skor rasa, warna, aroma, tekstur dan daya terima yang tidak berbeda nyata (P>0,05) dibandingkan kontrol. Artinya, daging yang dimarinasi memiliki kualitas sensoris yang relatif sama dengan kontrol. Berdasarkan hasil tersebut dapat disimpulkan bahwa larutan belimbing wuluh hingga 90% dapat digunakan sebagai bahan marinasi untuk mempertahankan kualitas sensoris daging kambing.

Kata kunci : Belimbing wuluh; Daging kambing; Marinasi; Sensoris.

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Author Biographies

Dyah Wahyuni, Universitas Sriwijaya, Ogan Ilir, Sumatera Selatan

Program Studi Peternakan, Universitas Sriwijaya, Ogan Ilir, Sumatera Selatan

Fitra Yosi, Universitas Sriwijaya, Ogan Ilir, Sumatera Selatan

Program Studi Peternakan, Universitas Sriwijaya, Ogan Ilir, Sumatera Selatan

Gatot Muslim, Universitas Sriwijaya, Ogan Ilir, Sumatera Selatan

Program Studi Peternakan, Universitas Sriwijaya, Ogan Ilir, Sumatera Selatan

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Published

2021-03-31

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Vol. 11 No. 1 (2021): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science)

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