Dewi Febrina, - (2013) SIFAT FISIK DAN KIMIA DAGING SAPI YANG DIMARINASI JUS BUAH PINANG (Areca catechu L.). In: Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner ”Inovasi Teknologi Peternakan dan Veteriner Berbasis Sumber Daya Lokal yang Adaptif dan Mitigatif terhadap Perubahan Iklim”. Badan Penelitian dan Pengembangan Pertanian Kementerian Pertanian, pp. 216-336. ISBN 978-602-1520-33-8

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Abstract

This study aims was to measure: color, pH, cooking losses and texture as well as the quality of beef marinated in fresh areca juice with concentration and different level of storage include moisture content, crude protein, crude fat and ash. Two experiments were set up in this study. First experimental was arranged in Completely Randomized Design (CRD) consisting of 5 treatments and 4 replications and the second experiment was arranged factorial completely randomized design pattern 5 x 4 with 2 replications. The first factor was the Areca juice concentrations (0%, 25%, 50%, 75% and 100%) and the second factor was the storage time (0, 1, 2, and 3 days). Results showed, that the marinating did not significantly affect (P>0.05) pH, cooking looses, color and texture. The second experiments step resulted that soaking the beef in Areca juice with concentration and different storage decreased time water content, but did not affect the level of protein, fat and ash content. Key Words: Areca Juice, Beef, Physical Properties, Chemistry Properties, Soaking, Storage

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