Marination of Meat with Local Materials as an Effort to Improve Product Quality Towards Halal Lifestyle

Abstract

This study aims to determine the role of local ingredients as meat marinade ingredients in an effort to improve product quality towards a halal lifestyle. This research method used a completely randomized design (CRD) with 5 treatments and 4 replications. The research design based on local materials (Etlingera elatior) used was treatment (P0) as a control without (Etlingera elatior 0%), (P1) using Etlingera elatior 25%, (P2) using Etlingera elatior 50%, (P3) using Etlingera elatior 75%, (P4) using Etlingera elatior 100 %. The parameters observed were the physical quality of the meat, namely pH, Cooking Loss, Tenderness and Water Holding Capacity. The results showed that the use of local ingredients as a marinade in meat had a very significant effect (P > 0.05) on meat quality, especially pH and cooking loss, while tenderness and water-holding capacity had a significant effect.