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

Asmaq, Nur and Wibowo, Fachrina and Rinaldi, Muhammad (2023) Effect of Batak Onions (Allium chinense G. Don.) on Quality Parameters of Lamb Rendang. Asian Food Science Journal, 22 (6). pp. 23-27. ISSN 2581-7752

[thumbnail of Asmaq2262023AFSJ100146.pdf]

Text
Asmaq2262023AFSJ100146.pdf - Published Version
Download (335kB)

Official URL: https://doi.org/10.9734/afsj/2023/v22i6639

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.

Item Type:	Article
Subjects:	Article Archives > Agricultural and Food Science
Depositing User:	Unnamed user with email support@articlearchives.org
Date Deposited:	25 May 2023 12:43
Last Modified:	19 Mar 2024 04:08
URI:	http://archive.paparesearch.co.in/id/eprint/1438

Actions (login required)

: View Item