KUALITAS FISIK DAN ORGANOLEPTIK DAGING KAMBING PERANAKAN ETAWAH YANG DIMARINASI DENGAN MADU TRIGONA SP.

Abstract

This investigation seeks to ascertain the physical also organoleptic quality of Etawah 
crossbred goat meat marinated with Trigona Sp. honey. This investigation used a fully 
randomized design, 4 treatments also 4 replications over the course of two months. The interventions included P0: goat meat marinated with 0% Trigona Sp. honey; P1: goat meat 
marinated 10% Trigona Sp. honey; P2: goat meat marinated 15% Trigona Sp. honey; P3: goat 
meat marinated with 20% Trigona Sp. honey. While organoleptic quality encompasses color, 
aroma, taste, texture, tenderness, and general acceptability, physical quality factors include 
water-holding capacity, pH, color, also cooking loss. The investigation's findings demonstrated 
that the physical quality of cooking loss, also pH were statistically significantly different, while 
in raw loss, water holding capacity and b* (yellowish) colors were not statistically significantly 
different but showed a decreasing trend in water holding capacity and b* (yellowish) colors and 
an increasing trend in raw loss. In organoleptic quality, the hedonic value of color was 
statistically significantly different with a score of 2.93-4.00 criteria of liking to liking very 
much, while in hedonic value of tenderness, aroma, taste, texture also general acceptability 
were not much different. According the investigation's results, show at the 20% level, the 
marinated results of PE goat meat with Trigona Sp. honey were preferred in terms of 
organoleptic value seen from overall acceptance. 

ABSTRAK 
Studi ini mempunyai tujuan guna mengidentifikasi kualitas fisik dan organoleptik 
daging kambing peranakan etawah, dimarinasi dengan madu Trigona Sp. Studi ini dijalankan 2 
bulan memakai RAL dengan 4 perlakukan 4 ulangan. Perlakukan terdiri atas P0: daging 
kambing dimarinasi 0% madu Trigona Sp; P1: daging kambing dimarinasi 10% madu Trigona 
Sp; P2: daging kambing dimarinasi 15% madu Trigona Sp; P3: daging kambing yang 
dimarinasi 20% madu Trigona Sp. Variabel yang ditinjau kualitas fisik melingkupi pH, susut 
masak, daya ikat air, susut mentah, serta warna, kualitas organoleptik melingkupi aroma, 
warna, rasa, tekstur, keempukan serta penerimaan keseluruhan. Temuan studi menunjukan 
kualitas fisik pada nilai pH, dan susut masak secara statistika berbeda nyata sedangkan pada 
susut mentah, daya ikat air dan b* (kekuningan) secara statistika tidak berbeda nyata tetapi 
menunjukan tren penurunan pada daya ikat air dan b* (kekuningan) dan tren peningkatan pada 
susut mentah. Pada kualitas organoleptik pada nilai hedonik warna secara statsitik berbeda 
nyata dengan skor 2,93-4,00 kriteria suka sampai sangat suka sedangkan pada nilai hedonik 
tekstur, aroma, rasa, keempukan serta penerimaan keseluruhan tidak berbeda nyata. Temuan 
studi bisa ditarik simpulan pada level 20% hasil marinasi daging kambing PE dengan madu 
Trigona Sp. disukai secara nilai organoleptik dilihat dari penerimaan keseluruhan.