Physical and Organoleptic Quality of Balinese Beef with Pineapple Juice (Ananas comosus L. Merr) Marination
Authors
Harapin Hafid1, *, Fitrianingsih Fitrianingsih1, Arbyin Pratiwi1, Asma Bio Kimestri1, Siti Hadrayanti Ananda2
1Department of Animal Science, Faculty of Animal Science Halu Oleo University, Kendari Indonesia
2Nutrition Study Program, STIKES Karya Kesehatan, Kendari, Indonesia
*Corresponding author. Email: harapin.hafid@uho.ac.id
Corresponding Author
Harapin Hafid
Available Online 29 March 2022.
- DOI
- 10.2991/absr.k.220309.074How to use a DOI?
- Keywords
- Balinese Beef; pineapple Juice; pH; Cooking Loss; Organoleptic
- Abstract
Pineapple produces bromelain enzyme, which could hydrolyze protein used to tenderize meat. This study aims to determine the physical and organoleptic properties of Balinese beef which had been marinated using pineapple juice (Ananas comosus L. Merr). The study used Balinese beef with pineapple juice levels of 0%, 10%, 15%, 20%, and 25% marinated for 45 minutes. The experiment was designed according to completely randomized design with 5 treatments and 8 replications. The result shows that different levels of marination have a significant effect (P<0.05) on the physical and organoleptic properties of Balinese beef.
- Copyright
- © 2022 The Authors. Published by Atlantis Press International B.V.
- Open Access
- This is an open access article under the CC BY-NC license.
Cite this article
TY - CONF AU - Harapin Hafid AU - Fitrianingsih Fitrianingsih AU - Arbyin Pratiwi AU - Asma Bio Kimestri AU - Siti Hadrayanti Ananda PY - 2022 DA - 2022/03/29 TI - Physical and Organoleptic Quality of Balinese Beef with Pineapple Juice (Ananas comosus L. Merr) Marination BT - Proceedings of the International Conference on Improving Tropical Animal Production for Food Security (ITAPS 2021) PB - Atlantis Press SP - 381 EP - 385 SN - 2468-5747 UR - https://doi.org/10.2991/absr.k.220309.074 DO - 10.2991/absr.k.220309.074 ID - Hafid2022 ER -