Effect of Batak Onions (Allium chinense G. Don.) on Quality Parameters of Lamb Rendang

Nur Asmaq *

Animal Husbandry Study Program, Univesitas Pembangunan, Panca Budi, Indonesia.

Fachrina Wibowo

Agrotechnology Study Program, Univesitas Pembangunan, Panca Budi, Indonesia.

Muhammad Rinaldi

Animal Husbandry Study Program, Univesitas Pembangunan, Panca Budi, Indonesia.

*Author to whom correspondence should be addressed.


Aims: The aim of this research is to highlight Lamb Rendang Nutrition with The Addition of Batak Onions (Allium chinense G. Don.).

Study Design: A qualitative description.

Place and Duration of Study: LKPP Universitas Pembangunan Panca Budi, Medan.

Methodology: This study used an experimental method with a non-factorial completely randomized design with 3 treatments and 3 replications. The parameters tested were water content and pH value.

Results: The results showed that there was no significant effect (P>0.05) on the pH value and it was very significantly different (P<0.01) on the water content.

Conclusion: Batak onions can increase the nutritional value of lamb rendang seen from the water content and pH values.

Keywords: Batak onions, water content, pH value, lamb meat rendang

How to Cite

Asmaq , Nur, Fachrina Wibowo, and Muhammad Rinaldi. 2023. “Effect of Batak Onions (Allium Chinense G. Don.) on Quality Parameters of Lamb Rendang”. Asian Food Science Journal 22 (6):23-27. https://doi.org/10.9734/afsj/2023/v22i6639.


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