巴塔克洋葱(Allium chinense G. Don.)对羊肉仁当品质参数的影响

Asian Food Science Journal Pub Date : 2023-05-24 DOI:10.9734/afsj/2023/v22i6639

Nur Asmaq, F. Wibowo, Muhammad Rinaldi

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引用次数: 1

摘要

目的:通过添加葱(Allium chinense G. Don.)来提高羊肉人当的营养价值。研究设计:定性描述。学习地点和时间:菲律宾棉兰市LKPP Universitas Pembangunan Panca Budi。方法学:本研究采用非析因完全随机设计的实验方法，3个处理，3个重复。试验参数为含水量和pH值。结果:对pH值无显著影响(P< 0.05)，对含水量有极显著差异(P<0.01)。结论:从水分含量和pH值来看，巴塔克洋葱能提高羊肉人当的营养价值。

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

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.

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Asian Food Science Journal

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