Pengaruh Marinasi Jeruk jungga Terhadap Kualitas Fisik dan Organoleptik Rarit Daging Kambing

Abstract

This study aims to determine the effect of using jungga orange on the physical and organoleptic quality of goat meat rarity. The study was conducted in November-December 2024 at the Technology Research Laboratory of the Faculty of Agriculture and the Animal Production Laboratory of the Faculty of Agriculture, University of North Sumatra. The design used in this study was a Completely Randomized Design (CRD) with 4 treatments and 5 replications, so there were 20 experimental units in total, namely P0 = 0%, P1 = 6%, P2 = 12%, P3 = 18%. The parameters used in this study were physical quality tests, namely pH and yield in goat meat rarit, and organoleptic tests of color, aroma, taste and texture. The results of this study indicate that marinating using a solution of jungga acid on goat meat rarit is able to show the best results from organoleptic significantly, including texture, aroma, taste and pH. However, the color and weight of the yield did not show significant differences between treatments. The best treatment with good results was at a dose of 18 ml of jungga acid (P3) with the addition of 82 ml of mineral water. This indicates that the use of jungga acid in rarit marination is effective in improving organoleptic quality such as texture, aroma, and taste. However, it does not affect the color of rarit and yield so that the color of rarit.