Effect of Adding Batak Onions (Allium chinense G. Don.) on Water Content and Ash Content of Mutton Meat Rendang
Asian Journal of Advances in Agricultural Research · pp. 20–24 · Published 9 Sep 2023
10.9734/ajaar/2023/v23i2458Abstract
Aims: The aim of this research is to determine the water content and ash content of goat meat rendang with the addition of Batak onions in the processing process. Study Design: Qualitative description. Place and Duration of Study: Vahana Scientific Laboratory, West Sumatera. Methodology: This study used an experimental method with a non-factorial completely randomized design with 4 treatments and 4replications. The parameters tested were water content and ash content. Results: The results showed that there was a highly significant effect (P<0.01) on the water content and ash content. Conclusion: Batak onions can increase the nutritional value of mutton rendang seen from the water content and ash content.
References (4)
- 1 Pengaruh Proses Pemasakan Terhadap Komposisi Zat Gizi Bahan Pangan Sumber Protein [DOI]
- 2 Kualitas Sensoris dan Kimia Daging Sapi yang Beredar di Beberapa Tempat Penjualan di Kota Ambon [DOI]
- 3 Nilai pH dan Organoleptik Daging Domba dengan Perendaman Menggunakan Bawang Batak (Allium chinense G. Don) dan Daun Jambu Biji (Psidium guajava L.) [DOI]
- 4 Effect of Batak Onions (Allium chinense G. Don.) on Quality Parameters of Lamb Rendang [DOI]
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