PHYSICAL QUALITY OF BALI BEEF MARINATED WITH KLANCENG HONEY (Trigona Sp.)

Abstract

Thei purpose of thisi study is to evaluate the physical quality of Bali beef marinated with Klanceng Honey (Trigo- na Sp.) and establish its optimal influence. The marinating of the beef took place at room temperature for 30 minu- tes. Four treatments and seven replications were used in the fully randomized research design. The four treatments included non-marinated meat (P0); meat marinated with 5 ml of Trigona honey (P1); meat marinated with 10 ml of Trigona honey (P2); and meat marinated with 15 ml of Trigona honey (P3). In this investigation, the following variables were noted: pH level, meat color, cooking loss, raw loss, and water holding capacity. The findings revea- led that marinating Bali beef with Trigona honey significantly affected pH, cooking loss, raw loss, and meat color (P0.05), but had no significantly different impact on water holding capacity (P>0.05). Because the values for pH, DIA, brightness (L*), and redness (a*) have decreased, while the values for cooking loss, raw loss, and yellowness (b*) on meat color have increased, this study concludes that Klanceng Honey (Trigona Sp.) as a marinade for Bali beef has not been able to improve the physical quality of Balii beef.