Effect of Adding Batak Onions (Allium chinense G. Don.) on Water Content and Ash Content of Mutton Meat Rendang
Nur Asmaq *
Animal Husbandry Study Program, Univesitas Pembangunan Panca Budi, Indonesia.
Kabul Warsito
Agrotechnology Study Program, Univesitas Pembangunan Panca Budi, Indonesia.
*Author to whom correspondence should be addressed.
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.
Keywords: Batak onions, water content, ash value, mutton meat rendang