?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PERENDAMAN+DAGING+SAPI+DALAM+BERBAGAI%0D%0AKONSENTRASI+BLEND+JAHE+(Zingiber+officinale+Roscoe)%0D%0ATERHADAP+KUALITAS+ORGANOLEPTIK%0D%0A&rft.creator=DESY+MARISA%2C+1414141022&rft.subject=590+Ilmu+hewan+(zoologi)&rft.description=This+research+intended+to+determine+the+effect+of+various+concentrations+of+ginger%0D%0Ablend+as+a+preservative+on+organoleptic+quality+of+the+color%2C+odour%2C+and+taste+of%0D%0Acooked+beef+and+knowed+the+best+concentration+of+blend+ginger+to+the+level+of%0D%0Apreference+the+color%2C+odour%2C+and+taste+of+cooked+beef.+This+research+was+conducted%0D%0Ain+September+2018+in+the+Laboratory+of+Animal+Production+and+Reproduction%2C%0D%0AFaculty+of+Agriculture%2C+University+of+Lampung.+Design+of+the+research+was+a%0D%0Acompletely+randomized+design+(CRD)+with+four+treatments+and+twenty%0D%0Areplications+as+panelist.+The+treatments+given+are+the+addition+of+ginger+blend+with%0D%0Aconcentration+of+0%25%2C+10%25%2C+20%25%2C+and+30%25+which+is+soaked+for+50+minutes+and%0D%0Astored+for+8+hours.+The+data+obtained+were+analyzed+using+analysisof+variance%0D%0A(ANOVA)+at+5%25+of+real+level.+If+the+treatment+show+a+real+influence%2C+then+the+least%0D%0Asignificant+difference+(LSD)+further+test+will+be+carried+out.+The+results+showed%0D%0Athat+of+ginger+blend+at+a+concentration+of+0%25%3B+10%25%3B+20%25%3B+and+30%25+did+not%0D%0Asignificantly+influence+(P%3E+0.05)+on+organoleptic+quality+(color%2C+odour%2C+and+taste).%0D%0AKeywords%3A+beef%2C+ginger%2C+organoleptic+quality%0D%0A%0D%0APenelitian+ini+bertujuan+untuk+mengetahui+pengaruh+berbagai+konsentrasi+blend%0D%0Ajahe+sebagai+pengawet+terhadap+kualitas+organoleptik+warna%2C+aroma%2C+dan+rasa%0D%0Adaging+sapi+matang+serta+mengetahui+konsentrasi+blend+jahe+yang+terbaik+terhadap%0D%0Akualitas+organoleptik+warna%2C+aroma%2C+dan+rasa+daging+sapi+matang.+Penelitian+ini%0D%0Atelah+dilaksanakan+pada+September+2018+di+Laboratorium+Produksi+dan%0D%0AReproduksi+Ternak%2C+Fakultas+Pertanian%2C+Universitas+Lampung.+Rancangan%0D%0Apenelitian+yang+digunakan+yaitu+Rancangan+Acak+Lengkap+(RAL)+dengan+empat%0D%0Aperlakuan+dan+dua+puluh+ulangan+sebagai+panelis.+Perlakuan+yang+diberikan+yaitu%0D%0Apenambahan+blend+jahe+dengan+konsentrasi+0%25%2C+10%25%2C+20%25%2C+dan+30%25+yang%0D%0Adirendam+selama+50+menit+dan+disimpan+selama+8+jam.+Data+yang+diperoleh%0D%0Adianalisis+menggunakan+analisis+ragam+(ANARA)+pada+taraf+nyata+5%25.+Apabila%0D%0Aperlakuan+menunjukkan+pengaruh+yang+nyata%2C+maka+akan+dilakukan+uji+lanjut%0D%0ABeda+Nyata+Terkecil+(BNT).+Hasil+penelitian+menunjukan+bahwa+pemberian+blend%0D%0Ajahe+padakonsentrasi+0%25%3B+10%25%3B+20%25%3B+dan30%25+tidak+berpengaruh+ny+ata+(P%3E0%2C05)%0D%0Aterhadap+kualitas+organoleptik+(warna%2C+aroma%2C+dan+rasa).%0D%0AKata+kunci+%3A+daging+sapi%2C+jahe%2C+kualitas+organoleptik&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%2F56841%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F56841%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F56841%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++DESY+MARISA%2C+1414141022++(2019)+PENGARUH+PERENDAMAN+DAGING+SAPI+DALAM+BERBAGAI+KONSENTRASI+BLEND+JAHE+(Zingiber+officinale+Roscoe)+TERHADAP+KUALITAS+ORGANOLEPTIK.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F56841%2F