THE EFFECT OF CONCENTRATION AND DURATION OF SOAKING ONION EXTRACT OF BATAK (ALLIUM CHINENSE G. DON) ON THE QUALITY OF LAMB MEAT

This study aims to determine the effect of concentration Batak onion extract (A. chinense G. Don) and storage time on quality, quality best in lamb. The samples used this were onions an experimental method with a factorial completely randomized design 4 x 2 pattern. Factor A was (BOE), namely A0: without treatment, A1: 10%, A2: 20% A3: 30%, while factor B is length immersion, B0: 0 hours, B1: 1 hour, B2: hours B3: 3 hours. Parameters observed water content, pH value, cooking loss total bacterial colonies results obtained showed that analysis variance for each variable very significantly different (P<0.01) so it continued using Duncan Multiple Ranges Test (DMRT) further test. Further test significant interaction (P<0.05) between soaking parameters. values ​​of colony treatment A2B1 value 76.92%, 6.9 6 103 CFU/g, A3B2 48.4%.