Electronic Theses and Dissertation

Dendeng daging kerbau merupakan produk olahan hasil ternak berbentuk awetan yang berperan sebagai diversifikasi pangan kaya protein. proses pengawetan melalui pembuatan dendeng bertujuan memperpanjang masa simpan produk, namun memerlukan teknik pengolahan dan penyimpanan yang tepat. kesalahan dalam pengeringan atau penyimpanan dapat memicu pertumbuhan jamur dan pembusukan. selain itu, proses penyimpanan dan penggorengan berpotensi menimbulkan oksidasi lemak yang berdampak pada penurunan nilai gizi dan perubahan cita rasa. untuk mencegah reaksi oksidasi ini, diperlukan penambahan senyawa antioksidan dalam penelitian ini digunakan enzim papain yang berfungsi ganda sebagai pelunak daging sekaligus penghambat oksidasi. penelitian ini bertujuan untuk mengetahui efektivitas perendaman dendeng kerbau dengan enzim papain pada level yang berbeda terhadap kadar steroid, tanin dan kandungan ph. penelitian ini telah dilaksanakan di laboratorium ilmu dan teknologi pengolahan daging, laboratorium analisis pangan dan hasil pertanian program studi teknologi hasil pertanian, laboratorium kimia organic dan instrumen program studi kimia, serta laboratorium ilmu nutrisi pakan ternak, universitas syiah kuala, darussalam, banda aceh. penelitian ini dilaksanakan dimulai tanggal maret sampai mei 2025 hasil uji fitokiam pada para meter steroid dan tanin di peroleh hasil yang positif dari semua perlakuan baik dari p0 tanpa penambhan enzim papain atau konrol maupun perlakuan p1 dengan penambahn 5% enzim papain, p2 penambahan 10% enzim papain, p3 penambahan 15% enzim papain. pad para meter kandungan ph memperoleh hasil berpengaruh nyata antara p0 tanpa penambahan ezim papain dngan p1,p2 dan p3, degan nilai persentase tertinggi di perlakuan p1 penambahan enzim papain 5% dengan nilai 5,58. berdasarkan dari hasil penelitian ini membuktikan bahwa dendeng kerbau mengandung steroid (terutama kolesterol) yangteridentifikasi melalui uji libermann- burchard dan tanin yang terdeteksi melalui uji h2so4+gelatin. dengan penambahan enzim papain (0%,5%,10% dan15%) meningkatkan ph secara signifikan dengan konsentrasi 5% memberikan hasil tertinggi. dengan hasil yang di peroleh pada penelitian maka hipotesi yang di terima h1 dan tolak h0.

Buffalo meat jerky is a processed product of preserved livestock products that acts as a protein rich food diversification. The preservation process through making jerky aims to extend the shelf life of the product, but requires proper processing and storage techniques. Errors in drying or storage can trigger mold growth and spoilage. In addition, the storage and frying process has the potential to cause fat oxidation which has an impact on decreasing nutritional value and taste changes. To prevent this oxidation reaction, it is necessary to add antioxidant compounds in this study using the papain enzyme which doubles as a meat tenderizer as well as an oxidation inhibitor. This study aims to determine the effectiveness of soaking buffalo jerky with papain enzyme at different levels on Steroid, Tannin, and pH content. This research has been carried out at the Laboratory of Meat Processing Science and Technology, the Laboratory of Food Analysis and Agricultural Products of the Agricultural Product Technology study program, the Laboratory of Organic Chemistry and Instruments of the Chemistry Study Program, and the Laboratory of Animal Feed Nutrition Science, Syiah Kuala University, Darussalam, Banda Aceh. This study was carried out from March to May 2025 The results of the Phytokiam test on the Steroid and Tannin meters were obtained positive results from all treatments either from P0 without the addition of Papain Enzyme or konrol or P1 treatment with the addition of 5% Papain Enzyme, P2 Addition of 10% Papain Enzyme, P3 Addition of 15% Papain Enzyme. The pH content meter obtained a significant effect between P0 without the addition of Ezim papain and P1, P2 and P3, with the highest percentage value in the P1 treatment of the addition of 5% Papain Enzyme with a value of 5.58. Based on the results of this study, it is proven that buffalo jerky contains steroids (especially cholesterol) which are identified through the libermann-Burchard test and tannins detected through the H2SO4+Gelatin test. With the addition of papain enzymes (0%,5%,10% and 15%) increases pH significantly with a concentration of 5% giving the highest results. With the results obtained in the study, the hypothesis received is H1 and H0 is rejected.