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MARINASI DAGING SAPI DENGAN MENGGUNAKAN BAWANG PUTIH UNTUK MENINGKATKAN KEAMANAN PANGAN

Marination Of Beef With Garlic To Increase Food Safety

  • Nurwantoro Nurwantoro Universitas Diponegoro
  • Yoyok Budi Pramono Universitas Diponegoro
  • Bhakti Etza Setiani Universitas Diponegoro
  • Sigit Sulistiarto Universitas Diponegoro
  • Hermawan Arissaputra Universitas Diponegoro
  • Gilang Ade Perdana Universitas Diponegoro
  • V Priyo Bintoro Universitas Diponegoro
DOI: https://doi.org/10.36762/jurnaljateng.v10i2.331

Abstrak

The  research of beef garlic-marinated  aims to improve food safety (reducing number of bacteria), to maintain quality of the physical (water holding capacity and cooking loss), to increase of fried-food preference.  The study comprised 4 treatments with  5 replicated. T0 : without marination; T1: marination in garlic juice 8 % of beef weight; T2 : marination in garlic crush 8 % of beef weight;  T3 :  marination in garlic crush 8% + 10% water  of beef weight.  The result showed that garlic marination  gave  significant (P<0,05) effect to the total number of bacteria, total coliform bacteria,  cooking loss, the aroma and hedonic score. In the other hand, water holding capacity of beef was not significant (P>0,05).  The conclussion of the research shows   beef garlic-marinated can improve the safety of food, never of physical characteristic and hedonic.

Diterbitkan
2012-12-01
##submission.howToCite##
Nurwantoro, N., Pramono, Y. B., Setiani, B. E., Sulistiarto, S., Arissaputra, H., Perdana, G. A., & Bintoro, V. P. (2012). MARINASI DAGING SAPI DENGAN MENGGUNAKAN BAWANG PUTIH UNTUK MENINGKATKAN KEAMANAN PANGAN. JURNAL LITBANG PROVINSI JAWA TENGAH, 10(2), 113-122. https://doi.org/10.36762/jurnaljateng.v10i2.331
Terbitan
Vol 10 No 2 (2012): Jurnal Litbang Provinsi Jawa Tengah
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