Aisna Rahma Tiarani, Herly Evanuarini, Firman Jaya
Red onion peel powder is known as a naturally occurring antioxidant source and has high 6iber content. This research was to develop goat patties using red onion peel powder as a source of natural antioxidants. The materials used were patties made from goat meat with addition red onion peel powder. The method used was a laboratory experiment using a Completely Randomized Design (CRD). The data were analyzed using ANOVA with 4 treatments and 5 replications. The treatments were addition onion peel powder 2% (T1), 4% (T2), 6% (T3) and without addition as a control (T0). The variables measured were pH value, water holding capacity (WHC), cooking loss, moisture content, antioxidant activity and organoleptics. The results showed that adding red onion peel powder can increase in water holding capacity (WHC) and antioxidant activity, while pH value, moisture content and cooking loss decreased, organoleptic quality including color, texture, taste and aroma were preffered by panelists. It can be inferred that goat patties with the addition of 6% red onion peel powder is considered the best based on its physical and organoleptic quality properties. © Published under licence by IOP Publishing Ltd.
Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Veteran Street, Malang, 65145, Indonesia
