| dc.description.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). | en_US |
