Pengaruh Marinasi Kombinasi Jus Bonggol Nanas (Ananas comosus) dan Daun Pepaya (Carica papaya L) Terhadap Sifat Kimia Daging Entok

Abstract

This study aims to determine the effect of a combination of pineapple (Ananas comosus) and papaya (Carica papaya L.) leaf juices on the chemical properties of cuckoo meat (Chairina moschata), especially water content, fat content, and protein content. Pineapple pith is known to contain the enzyme bromelain, while papaya leaves contain the enzyme papain, both of which are protease enzymes that function as protein bond breakers. Duck meat is an important source of animal protein, so testing the moisture, protein and fat content is needed to determine the nutritional value and quality of the meat. This research is expected to improve the quality of entok meat through a natural marination process. The research was conducted at the Production Laboratory of the Animal Husbandry Study Program and the Medan Industrial Research and Standardization Center during FebruaryMarch 2024. The materials used included breast meat of male ducks, pineapple stem juice, and papaya leaf juice. Chemical laboratory equipment was used to analyze water, fat, and protein content. The research design used was a completely randomized design (CRD) with 4 treatments (P0: no marination, P1: 25% pineapple + 75% papaya, P2: 50% pineapple + 50% papaya, and P3: 75% pineapple + 25% papaya) and 5 replicates. The results showed that the combination of pineapple and papaya leaf juice marination significantly affected the chemical properties of duck meat. The best treatment was obtained in the combination. Thus, the use of a combination of pineapple pith juice and papaya leaves as a marinade ingredient can be a natural alternative to improve the quality of eel meat so that it is more acceptable to consumers.Based on the results of the study above, the best treatment is the P3(75% pineapple + 25% papaya).