MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICE
The study was carried out to investigate the effect of marination, performed by soaking of beef ingarlic juice, on microbiological and physical properties. The study was committed to a completelyrandomized design, with 5 treatments, i.e.: T0 (unmarinated beef, as a control), T1, T2, T3, and T4 thatb...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Diponegoro University, Faculty of Animal and Agricultural Sciences
2014-10-01
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| Series: | Journal of the Indonesian Tropical Animal Agriculture |
| Subjects: | |
| Online Access: | http://ejournal.undip.ac.id/index.php/jitaa/article/view/7494 |
| _version_ | 1818515976718647296 |
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| author | N. Nurwantoro V.P. Bintoro A.M. Legowo L.D. Ambara A. Prakoso S. Mulyani A. Purnomoadi |
| author_facet | N. Nurwantoro V.P. Bintoro A.M. Legowo L.D. Ambara A. Prakoso S. Mulyani A. Purnomoadi |
| author_sort | N. Nurwantoro |
| collection | DOAJ |
| description | The study was carried out to investigate the effect of marination, performed by soaking of beef ingarlic juice, on microbiological and physical properties. The study was committed to a completelyrandomized design, with 5 treatments, i.e.: T0 (unmarinated beef, as a control), T1, T2, T3, and T4 thatbeef were marinated in garlic juice for 5, 10, 15, and 20 minutes, respectively, at room temperature(25⁰C). Each treatment consisted of 4 replications. Examination upon experimental parameters wasconducted after marinated (and control) beef was stored for 8 hours at room temperature. Total bacteria,total coliform and water holding capacity of beef were significantly (P<0.05) affected by marinationwith garlic juice. Conversely, cooking loss was not significantly affected (P>0.05) by the treatments. Asa conclusion, marination of beef with garlic juice could reduce total bacteria, total coliform, and waterholding capacity, but could not reduce cooking loss. |
| first_indexed | 2024-12-11T00:35:59Z |
| format | Article |
| id | doaj.art-2d5f920cd38c43b6bf9069e1c197f201 |
| institution | Directory Open Access Journal |
| issn | 2087-8273 2460-6278 |
| language | English |
| last_indexed | 2024-12-11T00:35:59Z |
| publishDate | 2014-10-01 |
| publisher | Diponegoro University, Faculty of Animal and Agricultural Sciences |
| record_format | Article |
| series | Journal of the Indonesian Tropical Animal Agriculture |
| spelling | doaj.art-2d5f920cd38c43b6bf9069e1c197f2012022-12-22T01:27:08ZengDiponegoro University, Faculty of Animal and Agricultural SciencesJournal of the Indonesian Tropical Animal Agriculture2087-82732460-62782014-10-0136316617010.14710/jitaa.36.3.166-1706463MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICEN. Nurwantoro0V.P. Bintoro1A.M. Legowo2L.D. Ambara3A. Prakoso4S. Mulyani5A. Purnomoadi6Faculty of Animal Agriculture, Diponegoro University Tembalang Campus, Semarang 50275, Central JavaFaculty of Animal Agriculture, Diponegoro University Tembalang Campus, Semarang 50275, Central JavaFaculty of Animal Agriculture, Diponegoro University Tembalang Campus, Semarang 50275, Central JavaFaculty of Animal Agriculture, Diponegoro University Tembalang Campus, Semarang 50275, Central JavaFaculty of Animal Agriculture, Diponegoro University Tembalang Campus, Semarang 50275, Central JavaFaculty of Animal Agriculture, Diponegoro University Tembalang Campus, Semarang 50275, Central JavaFaculty of Animal Agriculture, Diponegoro University Tembalang Campus, Semarang 50275, Central JavaThe study was carried out to investigate the effect of marination, performed by soaking of beef ingarlic juice, on microbiological and physical properties. The study was committed to a completelyrandomized design, with 5 treatments, i.e.: T0 (unmarinated beef, as a control), T1, T2, T3, and T4 thatbeef were marinated in garlic juice for 5, 10, 15, and 20 minutes, respectively, at room temperature(25⁰C). Each treatment consisted of 4 replications. Examination upon experimental parameters wasconducted after marinated (and control) beef was stored for 8 hours at room temperature. Total bacteria,total coliform and water holding capacity of beef were significantly (P<0.05) affected by marinationwith garlic juice. Conversely, cooking loss was not significantly affected (P>0.05) by the treatments. Asa conclusion, marination of beef with garlic juice could reduce total bacteria, total coliform, and waterholding capacity, but could not reduce cooking loss.http://ejournal.undip.ac.id/index.php/jitaa/article/view/7494beef. marination. garlic. microbiological properties. physical properties |
| spellingShingle | N. Nurwantoro V.P. Bintoro A.M. Legowo L.D. Ambara A. Prakoso S. Mulyani A. Purnomoadi MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICE Journal of the Indonesian Tropical Animal Agriculture beef. marination. garlic. microbiological properties. physical properties |
| title | MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICE |
| title_full | MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICE |
| title_fullStr | MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICE |
| title_full_unstemmed | MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICE |
| title_short | MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICE |
| title_sort | microbiological and physical properties of beef marinated with garlic juice |
| topic | beef. marination. garlic. microbiological properties. physical properties |
| url | http://ejournal.undip.ac.id/index.php/jitaa/article/view/7494 |
| work_keys_str_mv | AT nnurwantoro microbiologicalandphysicalpropertiesofbeefmarinatedwithgarlicjuice AT vpbintoro microbiologicalandphysicalpropertiesofbeefmarinatedwithgarlicjuice AT amlegowo microbiologicalandphysicalpropertiesofbeefmarinatedwithgarlicjuice AT ldambara microbiologicalandphysicalpropertiesofbeefmarinatedwithgarlicjuice AT aprakoso microbiologicalandphysicalpropertiesofbeefmarinatedwithgarlicjuice AT smulyani microbiologicalandphysicalpropertiesofbeefmarinatedwithgarlicjuice AT apurnomoadi microbiologicalandphysicalpropertiesofbeefmarinatedwithgarlicjuice |