Work

THE EFFECT OF MARINATION WITH RED GINGER (Zingiber officinale Rosc.) ON CHEMICAL AND HEDONIC QUALITY OF DRIED BEEF

Year: 2024

Type: article

Abstract: Red ginger (Zingiber officinale Rosc.) is a commonly utilized spice plant in blends and marinades. The research was conducted to determine the effect of different red ginger blend concentrations on fat levels, protein levels, antioxidant activity, and hedonic quality of dried beef. The research used a Randomized Block Design and descriptive analysis. Treatments were differentiated by adding different concentrations of red ginger blend (P0 = 0%, P1 = 5%, P2 = 10%, P3 = 15%, and P4 = 20%). The addition of a 15% red ginger blend is the best treatment for the chemical properties of dried beef, while the addition of a 5% red ginger blend is the best treatment for the hedonic properties of dried beef.

Source: Jurnal Pangan dan Agroindustri

DOI: 10.21776/ub.jpa.2024.012.04.1

Authors: Universitas Diponegoro, Bambang Dwiloka, Rahel Nathania Prasasti, Universitas Diponegoro, Nurwantoro Nurwantoro, Universitas Diponegoro

Institution: Diponegoro University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $32