ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui kualitas sensoris daging kambing yang dimarinasi menggunakan larutan mentimun menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan. Perlakuan terdiri dari kontrol, larutan mentimun 30%, larutan mentimun 60%, dan larutan mentimun 90%. Peubah yang diamati dalam penelitian ini adalah rasa, warna, aroma, tekstur, dan daya terima. Hasil penelitian menunjukan bahwa penggunaan larutan mentimun sebanyak 30, 60 dan 90% sebagai bahan marinasi daging kambing tidak berbeda apabila dibandingkan dengan kontrol berdasarkan kualitas sensoris nya yaitu rasa, warna, aroma, tekstur, dan daya terima. Kesimpulan dari hasil penelitian ini menunjukkan bahwa penggunaan larutan mentimun sebagai bahan marinasi tidak mengubah rasa, warna, aroma, tekstur, dan daya terima daging kambing. Kata kunci: Daging Kambing, Kualitas Sensoris, Marinasi, Mentimun. ABSTRACTThe aim of this research was to find out sensory quality of goat meat marinated using cucumber solution, designed by Completely Randomized Design (CRD) which consist of 4 treatments. The treatments consisted were control, 30% cucumber solution, 60% cucumber solution and 90% cucumber solution. The parameter observed in this research were taste, color, flavor, texture, and accepbility. The result of this research showed the usage of cucumber solution as much as 30, 60 and 90% as marinade of goat meat were not significantly different compared with control base on sensory quality namely taste, color, flavor, texture, and acceptbility. The conclusion of this research showed that the usage of cucumber solution didn’t change taste, color, flavor, texture, and accepbility of goat meat. Keyword: Cucumber, Goat Meat, Marinated, Sensory Quality.