| dc.description.abstract | HERMANTA DIONISIUS GINTING. The Effect of Pineapple Juice (Ananas Comosus) Concentration on Shelf Life and Physicochemical Quality of Water Buffalo Jerky. (Under the guidance of SAYED UMAR as Chairman of the Supervisory Commission and TATI VIDIANA SARI as a Member of the Supervisory Commission).
Buffalo meat is often avoided due to its coarser texture and less desirable qualities, including being tough. This is because buffalo are usually slaughtered at older ages, which leads to an increase in myoglobin, collagen connective tissue, and muscle activity. To address this, marination with pineapple juice was applied. This study aimed to investigate the effect of different concentrations of pineapple juice as a tenderizing agent on the shelf life and physicochemical quality of water buffalo jerky, including tenderness, cooking loss, meat pH, fat content, and protein content. The research used a Factorial Randomized Complete Block Design (RCBD) with a 3 x 2 pattern and 4 replications, with the first factor being the addition of pineapple juice at 0%, 10%, and 20%, and the second factor being the storage period of 7 and 14 days. The results showed that different concentrations of pineapple juice did not significantly affect tenderness, pH, and cooking loss but did result in significant differences in protein and fat content. The storage period factor significantly influenced tenderness, cooking loss, and fat content but did not affect pH and protein content. No interaction was found between the factors for any of the observed parameters. | en_US |
