AGUSTINE, PINKAN (2023) PENGARUH SUMBER PAPAIN DARI BAGIAN TANAMAN PEPAYA (Carica papaya L.) DAN WAKTU PERENDAMAN TERHADAP KARAKTERISTIK FISIK DAN SENSORIS DAGING KERBAU. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
The meat of buffalo is used on several traditional occasions in Indonesia but the deand of this meat is not so high because it has harder texture and darker color compared to beef. One of the efforts to make buffalo meat more tender is using the papain enzyme found in papaya plants. The purpose of this study was to determine the effects of different papain sources and the soaking time on buffalo meat. This study used a randomized block design with two factors and three groups. The treatments consisted of different sources of papain (fruit sap, papaya fruit, and papaya leaves) and soaking times of 0, 30, 60, and 90 min. All treated buffalo meat samples were analyzed for texture, color, water holding capacity, water loss, and cooking loss. These results showed that buffalo meat hardness decreased with increasing soaking time. Buffalo meat had lower hardness after soaking in fruit sap extract than after soaking in fruit and papaya leaf extract, the lower hardness value of buffalo meat is 1,43N. Buffalo meat soaked in papain sap, fruit, and papaya leaves for 0 min and 30 min was tested for its organoleptic properties, and the results showed that it had no significant effect on color, aroma, and texture, while the taste and overall taste were affected by the source of papain.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Daging kerbau digunakan pada beberapa acara adat di Indonesia namun daging ini tidak banyak diminati karena teksturnya lebih keras dan warnanya lebih gelap dibandingkan daging sapi. Salah satu upaya untuk membuat daging kerbau lebih empuk adalah dengan menggunakan enzim papain yang terdapat pada tanaman pepaya. Tujuan penelitian ini adalah untuk mengetahui pengaruh sumber papain yang berbeda dan lama perendaman pada daging kerbau. Penelitian ini menggunakan rancangan acak kelompok dengan dua faktor dan tiga kelompok. Perlakuan terdiri dari berbagai sumber papain (getah buah, buah pepaya, dan daun pepaya) dan lama perendaman 0, 30, 60, dan 90 menit. Seluruh sampel daging kerbau yang diberi perlakuan dianalisis tekstur, warna, daya ikat air, kehilangan air, dan susut masak. Hasil tersebut menunjukkan kekerasan daging kerbau semakin menurun seiring bertambahnya lama perendaman. Daging kerbau mempunyai kekerasan lebih rendah setelah direndam ekstrak getah buah dibandingkan setelah direndam ekstrak buah dan daun pepaya, nilai kekerasan daging kerbau terendah yaitu 1,43N. Daging kerbau yang direndam dalam getah papain, buah-buahan, dan daun pepaya selama 0 menit dan 30 menit diuji sifat organoleptiknya, dan hasilnya menunjukkan tidak berpengaruh nyata terhadap warna, aroma, dan tekstur, sedangkan rasa dan rasa secara keseluruhan dipengaruhi oleh sumber papain. | |||||||||
| Uncontrolled Keywords: | buffalo meat, hardness, papain, papaya plant daging kerbau, kekerasan, papain, tanaman pepaya | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Pinkan Agustine | |||||||||
| Date Deposited: | 21 Sep 2023 16:10 | |||||||||
| Last Modified: | 21 Sep 2023 16:10 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/29718 |
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