THE EFFECT OF CONCENTRATION AND DURATION OF SOAKING ONION EXTRACT OF BATAK (ALLIUM CHINENSE G. DON) ON THE QUALITY OF LAMB MEAT

Abstract

This study aims to determine the effect of the concentration of Batak onion extract (A. chinense G. Don) and storage time on the quality, quality and concentration of the best Batak onion extract in lamb. The samples used in this study were Batak onions (A. chinense G. Don) and lamb. This study used an experimental method with a factorial completely randomized design with a 4 x 4 x 2 pattern. Factor A was the concentration of Batak onion extract (BOE), namely A0: without treatment, A1: 10%, A2: 20% and A3: 30%, while factor B is the length of immersion, namely B0: 0 hours, B1: 1 hour, B2: 2 hours and B3: 3 hours. Parameters observed in this study were water content, pH value, cooking loss and total bacterial colonies of lamb. The results obtained in this study showed that the analysis of variance for each variable was very significantly different (P<0.01) so it was continued using the Duncan Multiple Ranges Test (DMRT) further test. Further test results showed a significant interaction (P<0.05) between Batak onion extract and soaking time on the observed parameters. The best values ​​of water content, pH and total colony were in treatment A2B1 with a value of 76.92%, 6.9 and A2B1 6 x 103 CFU/g, while the best cooking loss value was in treatment A3B2 with a value of 48.4%.