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.
Abstract
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