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

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.