Pengaruh Marinasi Jus Buah Honje (Etlingera elatior) pada Daging Kambing Terhadap Kualitas Organoleptik, Fisik dan Total Bakteri

Use of Marination of Honje (Etlingera Elatior) Fruit Juice In Goat Meat on Organoleptic, Physical Quality and Total Bacteria

Abstract

Hasil penelitian penambahan jus buah honje tidak berpengaruh nyata (P>0,05) terhadap kadar air, susut masak, dan daya ikat air namun berpengaruh nyata terhadap nilai pH. Nilai kadar air tidak berpengaruh nyata (P>0,05) berkisar antara 65,05- 72. Nilai pH berpengaruh nyata (P≤0,05) 5,07-5,55. Nilai susut masak tidak berpengaruh nyata (P>0,05) berkisar antara 29,75-40,9. Nilai daya ikat air tidak berpengaruh nyata (P>0,05) berkisar antara 23,08-33,16. Uji organoleptik berdasarkan mutu sensoris warna, tekstur, aroma, dan rasa. Nilai warna marinasi daging kambing berpengaruh nyata (P≤0,05) sebesar1,80-4,16. Nilai tekstur marinasi daging kambing berpengaruh nyata (P≤0,05) sebesar 2,31- 4,00. Nilai aroma marinasi daging kambing berpengaruh nyata (P≤0,05) sebesar 2,16-4,10. Nilai rasa daging kambing berpengaruh nyata (P≤0,05) sebesar2,03-4,00. Nilai (Total Plate Count) TPC daging kambing marinasi dengan penambahan jus buah honje berpengaruh nyata terhadap penurunan jumlah bakteri dari 7,88x10⁶ logCFU/g hingga 6,47X10 ⁶ logCFU/g. Simpulan adanya pengaruh penambahan jus buah honje terhadap uji organoleptik dan uji (Total Plate Count) TPC, sedangkan pada uji fisik kadar air, susut masak dan, daya ikat air tidak berpengaruh nyata, dan, pH memiliki pengaruh nyata terhadap daging kambing marinasi.

The results of the research, the addition of honje fruit juice had no significant effect (P>0.05) on water content, cooking loss and water holding capacity but had a significant effect on the pH value. The water content value had no significant effect (P>0.05) ranging from 65.05-72. The pH value had a significant effect (P≤0.05) 5.07-5.55. Cooking loss values ​​did not have a significant effect (P>0.05) ranging from 29.75-40.9. The water holding capacity value had no significant effect (P>0.05) ranging from 23.08-33.16. Organoleptic tests are based on the hedonic quality of color, texture, aroma and taste. The color value of marinated goat meat had a significant effect (P≤0.05) of 1.80-4.16. The texture value of marinated goat meat had a significant effect (P≤0.05) of 2.31- 4.00. The aroma value of marinating goat meat had a significant effect (P≤0.05) of 2.16-4.10. The taste value of goat meat had a significant effect (P≤0.05) of 2.03-4.00. The TPC value of marinated goat meat with the addition of honje fruit juice had a significant effect on reducing the number of bacteria from 7.88x106 logCFU/g to 6.47X106 logCFU/g. The conclusion was that there was an effect of adding honje fruit juice on the organoleptic test and TPC test, whereas in the physical test, water content, cooking loss and water holding capacity had no significant effect, and pH had a real effect on marinated goat meat.