PENGARUH PEMBERIAN ENZIM PAPAIN TERHADAP KUALITAS FISIK DAN ORGANOLEPTIK DAGING SAPI

Dismas Aji Renardi, Ir. Edi Suryanto, M.Sc., P.hD., IPU., ASEAN Eng

2025 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian enzim papain dari pepaya (Carica papaya L.) dan enzim papain komersial terhadap kualitas fisik dan organoleptik daging sapi. Materi yang digunakan, yaitu daging sapi bagian shank, daun pepaya, dan enzim papain komersial. Metode yang digunakan, yaitu dengan melakukan marinasi daging menggunakan daun pepaya dengan perbandingan 50% : 100?n enzim papain komersial dengan perbandingan 0,5% : 1% terhadap berat daging (w/w) selama 60 menit. Variabel yang dilihat, yakni kualitas fisik meliputi pH, daya ikat air, susut masak, dan hardness, serta kualitas organoleptik meliputi aroma, warna, rasa, tekstur, dan daya terima. Data yang diperoleh kemudian dilakukan analisis data One-Way (ANOVA) dan dilanjutkan uji Duncan’s Multiple Range Test (DMRT) untuk kualitas fisik. Kualitas organoleptik menggunakan analisis data Kruskal-Wallis dan uji lanjutan Mann-Whitney. Hasil penelitian menunjukkan pemberian enzim papain pada daun pepaya dan enzim komersial memberikan pengaruh nyata (P<0>

This study aimed to determine the effect of papain enzyme from papaya (Carica papaya L.) leaves and commercial papain enzyme on the physical and organoleptic quality of beef. The materials used were beef shank, papaya leaves, and commercial papain enzyme. The method involved marinating the beef with papaya leaves at a ratio of 50 : 100% (w/w) and with commercial papain enzyme at a ratio of 0.5 : 1% (w/w) for 60 minutes. The observed variables for physical quality included pH, water holding capacity, cooking loss, and hardness. The organoleptic quality variables included aroma, color, taste, texture, and acceptability. The data for physical quality were analyzed using One-Way ANOVA, followed by Duncan’s Multiple Range Test (DMRT). The organoleptic quality data were analyzed using the Kruskal-Wallis test, followed by the Mann-Whitney test. The results showed that the application of both papaya leaves and commercial papain enzymes had a significant effect (P<0>

Kata Kunci : Daging sapi, Enzim, Kualitas fisik, Organoleptik, Papain