Abstract
Aims: The aim of this research is to highlight Lamb Rendang Nutrition with The Addition of Batak Onions (Allium chinense G. Don.).
 Study Design: A qualitative description.
 Place and Duration of Study: LKPP Universitas Pembangunan Panca Budi, Medan.
 Methodology: This study used an experimental method with a non-factorial completely randomized design with 3 treatments and 3 replications. The parameters tested were water content and pH value.
 Results: The results showed that there was no significant effect (P>0.05) on the pH value and it was very significantly different (P<0.01) on the water content.
 Conclusion: Batak onions can increase the nutritional value of lamb rendang seen from the water content and pH values.
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