Perendaman Menggunakan Ekstrak Buah Mengkudu (Morinda Citrifolia L.) dan Pengaruhnya terhadap Sifat Fisik Daging Kuda Lokal yang Telah Dibekukan

Ayu Lestari; Rezki Anugrah Putra; Andi Mutmainna; Irmawaty Irmawaty; Muhammad Arsan Jamili

doi:10.24252/anoa.v3i2.50578

Ayu Lestari Universitas Islam Negeri Alauddin Makassar
(ID)
Rezki Anugrah Putra Universitas Islam Negeri Alauddin Makassar
(ID)
Andi Mutmainna Universitas Islam Negeri Alauddin Makassar
(ID)
Irmawaty Irmawaty Universitas Islam Negeri Alauddin Makassar
(ID)
Muhammad Arsan Jamili Universitas Islam Negeri Alauddin Makassar
(ID) https://orcid.org/0000-0001-5235-778X

DOI: https://doi.org/10.24252/anoa.v3i2.50578

Keywords: Horse Meat, Noni Fruit, Physical Properties of Meat

Abstract

Meat that has been frozen will experience a decline in physical quality, so to keep its physical properties in good condition, processing technology is needed to maintain the physical properties of horse meat. The aim of the research was to determine the effect of soaking using noni fruit extract (Morinda citrifolia l.) on the physical properties of frozen local horse meat. The research method used was a completely randomized design with 4 treatments and 3 replications. Factor A concentration of noni fruit extract (Morinda citrifolia L.) was 0% (A0), 10% (A1), 15% (A2) 20% (A3) with a soaking time of 30 minutes. Data analysis used Analysis of Variance (ANOVA) and the Honest Significant Difference (BNJ) test. Based on the results of research regarding the effect of soaking local horse meat with noni fruit extract at different concentrations using meat that had been frozen, the results were obtained that soaking with noni fruit extract had no effect on the water holding capacity, breaking strength of the meat and pH, but had a very significant effect on shrinkage cook frozen local horse meat.

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Author Biography

Ayu Lestari, Universitas Islam Negeri Alauddin Makassar

Departmen of Animal Science

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