?url_ver=Z39.88-2004&rft_id=1314141035&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PERENDAMAN+DAGING+KAMBING+DALAM+Blend+JAHE%0D%0A(Zingiber+officinale+Roscoe)+PADA+KONSENTRASI+BERBEDA%0D%0ATERHADAP+pH%2C+DAYA+IKAT+AIR+DAN+SUSUT+MASAK&rft.creator=Muchammad+Luthfi+Hidayat%2C+1314141035&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Penelitian+ini+bertujuan+untuk+mempelajari+pengaruh+perendaman+dengan%0D%0Amenggunakan+blend+jahe+(Zingiber+Officinale+Roscoe)+sebagai+pengawet+alami%0D%0Aterhadap+pH%2C+daya+ikat+air%2C+dan+daya+ikat+air+daging+kambing.+Rancangan%0D%0Apercobaan+yang+digunakan+yaitu+menggunakan+Rancangan+Acak+Lengkap+(RAL)%0D%0Adengan+4+perlakuan+dan+5+ulangan.+Daging+kambing+yang+digunakan+yaitu+bagian%0D%0Apaha+sebanyak+20+potong+dan+jahe+yang+digunakan+sebagai+blend+adalah+jahe%0D%0Ayang+sudah+tua+.+Perlakuan+pada+penelitian+ini+yaitu+P0%3A+daging+kambing+tanpa%0D%0Adirendam+dengan+menggunakan+blend+jahe%2C+P1%3A+daging+kambing+direndam%0D%0Amenggunakan+blend+jahe+dengan+konsentrasi+5%25%2C+P2%3A+daging+kambing+direndam%0D%0Amenggunakan+blend+jahe+dengan+konsentrasi+10%25+P3%3A+daging+kambing+direndam%0D%0Amenggunakan+blend+jahe+dengan+konsentrasi+20%25.+Data+yang+diperoleh+pada%0D%0Apenelitian+ini+dianalisi+dengan+menggunakan+analisis+of+varian+(ANOVA).+Hasil%0D%0Apenelitian+menunjukkan+bahwa+lamanya+waktu+perendaman+dengan+menggunakan%0D%0Ablend+jahe+tidak+berpengaruh+nyata+terhadap+kualitas+fisik+(pH%2C+Daya+Ikat+Air%2C%0D%0ASusut+Masak)+daging+kambing.+Kata+kunci%3A+konsentrasi%2C+jahe+%2CpH%2C+daya+ikat+air%2C+susut+masak.+This+study+aims+to+determine+the+effect+of+soaking+using+ginger+blend+(Zingiber%0D%0Aofficinale+Roscoe)+as+a+natural+preservative+on+pH%2C+water+holding+capacity%2C+and%0D%0Acooking+loss+of+goat+meat.+The+experimental+design+used+was+using+a+completely%0D%0Arandomized+design+(CRD)+with+4+treatments+and+5+replications.+Goat+meat+used+as%0D%0Amuch+as+20+pieces+of+thighs+part+and+the+ginger+used+as+blend+is+old+ginger.+The%0D%0Atreatment+in+this+study+was+P0%3A+goat+meat+without+soaking+blend+of+ginger%2C+P1%3A%0D%0Asoaked+goat+meat+using+a+blend+of+ginger+with+a+concentration+of+5%25%2C+P2%3A+goat%0D%0Ameat+soaked+using+a+blend+of+ginger+with+a+concentration+of+10%25+P3%3A+goat+meat%0D%0Asoaked+using+blend+of+ginger+with+concentration+of+20%25.+The+data+obtained+in+this%0D%0Astudy+were+analyzed+using+an+analysis+of+variance+(ANOVA).+The+results+showed%0D%0Athat+the+length+of+soaking+time+using+ginger+blend+did+not+significantly+affect+the%0D%0Aphysical+quality+(pH%2C+water+holding+capacity%2C+cooking+loss)+of+goat+meat.%0D%0A%0D%0AKeyword%3A+concentration%2C+ginger%2C+pH%2C+water+holding+capacity%2C+cooking+loss.&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2019&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F56736%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F56736%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F56736%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Muchammad+Luthfi+Hidayat%2C+1314141035++(2019)+PENGARUH+PERENDAMAN+DAGING+KAMBING+DALAM+Blend+JAHE+(Zingiber+officinale+Roscoe)+PADA+KONSENTRASI+BERBEDA+TERHADAP+pH%2C+DAYA+IKAT+AIR+DAN+SUSUT+MASAK.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F56736%2F