Pengaruh Konsentrasi Asam Gelugur (Garcinia Atroviridis) terhadap Kualitas Fisik dan Organoleptik Rarit Daging Kerbau

Abstract

Meat is an animal product that is generally perishable, so it requires processing into processed products such as rarit, by utilizing affordable and easily obtained natural spices, namely asam gelugur. Asam gelugur contains various types of organic acids such as citric acid, tartaric acid, malic acid, and ascorbic acid, which have antioxidant activity. This study aims to determine the effect of the addition of asam gelugur (Garcinia atroviridis) Concentration on the physical and organoleptic quality of buffalo meat rarit. The method used was a Completely Randomized Design (CRD) with 4 treatments (P0: without asam gelugur, P1: 15 ml, P2: 30 ml, P3: 45 ml) with 5 replications. The results showed that the addition of asam gelugur had a very significant effect (P<0.01) on the physical and organoleptic quality of buffalo meat rarit. Treatment P1 (15 ml asam gelugur) gave the best results in physical and organoleptic tests. Thus, the marinating dose of asam gelugur fruit can improve the physical and organoleptic quality of buffalo meat rarit.