| dc.description.abstract | The meat of discarded laying quail has a tough meat texture. This is due to the age factor of the discarded quail which is categorized as old laying quail (>17 months). Papaya leaves contain the enzyme papain. The papain enzyme can tenderize meat because the papain enzyme can hydrolyze meat proteins into simpler ones. Papaya leaves can be used as one of the marinade ingredients. This study aims to determine the effect of papaya leaf marination on the physical quality of discarded laying quail meat. This research was conducted at the Technology Research Laboratory of the Faculty of Agriculture, the Animal Production Laboratory of the Faculty of Agriculture, the University of North Sumatra and the Testing Laboratory, Lhokseumawe State University in May 2024. The materials used were the breast meat of discarded laying quail, papaya leaves, distilled water, Whattman paper no. 42 and buffer fluid. The tools used were pH meter, coverpress, waterbath and texture analyzer. The design used in this study was RAL (Completely Randomized Design) with 4 papaya leaf dose treatments, namely P0 = 0% papaya leaves, P1 = 10% papaya leaves, P2 = 20% papaya leaves and P3 = 30% papaya leaves with 5 replications. The variables observed were meat pH, water holding capacity, cooking loss and tenderness.
The results of this study indicate that the effect of papaya leaf dosage on marinating discarded quail meat showed a significant effect (P<0.05) on pH value, water holding capacity and cooking loss and showed a very significant effect (P<0.01) on meat tenderness. The dose of papaya leaves given in the marinating process of discarded quail meat increased meat tenderness, decreased meat pH value, maintained water holding capacity and maintained meat cooking loss. A dose of papaya leaves of 30% in marinating discarded quail meat can affect the physical quality of discarded quail meat so that the meat has good tenderness and can maintain water holding capacity and meat cooking loss. | en_US |
