Effect of Adding Batak Onions (Allium chinense G. Don.) on Water Content and Ash Content of Mutton Meat Rendang

Asmaq, Nur and Warsito, Kabul (2023) Effect of Adding Batak Onions (Allium chinense G. Don.) on Water Content and Ash Content of Mutton Meat Rendang. Asian Journal of Advances in Agricultural Research, 23 (2). pp. 20-24. ISSN 2456-8864

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Official URL: https://doi.org/10.9734/ajaar/2023/v23i2458

Abstract

Aims: The aim of this research is to determine the water content and ash content of goat meat rendang with the addition of Batak onions in the processing process.

Study Design: Qualitative description.

Place and Duration of Study: Vahana Scientific Laboratory, West Sumatera.

Methodology: This study used an experimental method with a non-factorial completely randomized design with 4 treatments and 4replications. The parameters tested were water content and ash content.

Results: The results showed that there was a highly significant effect (P<0.01) on the water content and ash content.

Conclusion: Batak onions can increase the nutritional value of mutton rendang seen from the water content and ash content.

Item Type:	Article
Subjects:	Science Global Plos > Agricultural and Food Science
Depositing User:	Unnamed user with email support@science.globalplos.com
Date Deposited:	13 Oct 2023 10:37
Last Modified:	13 Oct 2023 10:37
URI:	http://ebooks.manu2sent.com/id/eprint/1747

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