Effect of Batak Onions (Allium chinense G. Don.) on Quality Parameters of Lamb Rendang
Nur Asmaq, Fachrina Wibowo, Muhammad Rinaldi
Asian Food Science Journal · pp. 23–27 · Published 24 May 2023
10.9734/afsj/2023/v22i6639Abstract
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.
Cited by 2
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