{"title":"巴塔克洋葱(Allium chinense G. Don.)对羊肉仁当品质参数的影响","authors":"Nur Asmaq, F. Wibowo, Muhammad Rinaldi","doi":"10.9734/afsj/2023/v22i6639","DOIUrl":null,"url":null,"abstract":"Aims: The aim of this research is to highlight Lamb Rendang Nutrition with The Addition of Batak Onions (Allium chinense G. Don.). \nStudy Design: A qualitative description. \nPlace and Duration of Study: LKPP Universitas Pembangunan Panca Budi, Medan. \nMethodology: 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. \nResults: 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. \nConclusion: Batak onions can increase the nutritional value of lamb rendang seen from the water content and pH values.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Effect of Batak Onions (Allium chinense G. Don.) on Quality Parameters of Lamb Rendang\",\"authors\":\"Nur Asmaq, F. Wibowo, Muhammad Rinaldi\",\"doi\":\"10.9734/afsj/2023/v22i6639\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Aims: The aim of this research is to highlight Lamb Rendang Nutrition with The Addition of Batak Onions (Allium chinense G. Don.). \\nStudy Design: A qualitative description. \\nPlace and Duration of Study: LKPP Universitas Pembangunan Panca Budi, Medan. \\nMethodology: 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. \\nResults: 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. \\nConclusion: Batak onions can increase the nutritional value of lamb rendang seen from the water content and pH values.\",\"PeriodicalId\":8518,\"journal\":{\"name\":\"Asian Food Science Journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-05-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Asian Food Science Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9734/afsj/2023/v22i6639\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Asian Food Science Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9734/afsj/2023/v22i6639","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1
摘要
目的:通过添加葱(Allium chinense G. Don.)来提高羊肉人当的营养价值。研究设计:定性描述。学习地点和时间:菲律宾棉兰市LKPP Universitas Pembangunan Panca Budi。方法学:本研究采用非析因完全随机设计的实验方法，3个处理，3个重复。试验参数为含水量和pH值。结果:对pH值无显著影响(P< 0.05)，对含水量有极显著差异(P<0.01)。结论:从水分含量和pH值来看，巴塔克洋葱能提高羊肉人当的营养价值。
Effect of Batak Onions (Allium chinense G. Don.) on Quality Parameters of Lamb Rendang
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.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
