Pengaruh Marinasi Berbagai Konsentrasi Sari Jeruk Nipis (Citrus aurantifolia) terhadap Sifat Fisik (pH, Keempukan, Daya Ikat Air, dan Susut Masak) Daging Kerbau Beku

Marination is the process of soaking meat in marinade to increase retention, improve flavour, fatness, juiceness, and water hold capacity, decrease cooking loss, extend tenderness. In marinating, lime that contained citric acid help break down proteins so became more tender. This study aims determine effect marinating various concentrations juice (Citrus aurantifolia) on physical properties (pH, tenderness, holding loss) frozen buffalo determined which concentration can produce better meat. The had experimentally based Complete Randomized Design (CRD) with 5 concentration, namely P0 (0%), P1 (10%), P2 (20%), P3 (30%), P4 (40%), a repeat 4 times. data obtained were analyzed by Analysis Variance (ANOVA) if there was significance difference Duncan’s further test carried out. results showed marination using has affected pH tenderness meat, but capacity loss not affected. result used 20% provide quality content 5,3 51,05 mm/g/10s content.