Electronic Theses and Dissertation

Daging kerbau mengandung protein yang tinggi, vitamin B komplek dan beberapa mineral. Kandungan air dan protein yang tinggi pada daging kerbau mengakibatkan daging mudah mengalami kerusakan seperti penurunan kualitas. Usaha yang dilakukan untuk mencegah atau menghambat terjadinya kerusakan pada daging maka dilakukan suatu usaha pengawetan.
Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan enzim papain dengan persentase yang berbeda terhadap kandungan protein dan nilai pH sie balu daging kerbau. Penelitian ini dilakukan di Laboratorium Ilmu dan Teknologi Pengolahan Daging. Analisis kandungan protein dilaksanakan di Laboratorium Analisis Pangan dan Hasil Pertanian, untuk Analisis pH akan dilaksanakan di Laboratorium Mikrobiologi Pangan dan Industri Program Studi Teknologi Hasil Pertanian Fakultas Pertanian Universitas Syiah Kuala. Penelitian dilaksanakan pada bulan Februari 2024.
Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 5 ulangan, dengan demikian terdapat 20 unit percobaan. Berikut perlakuan yang diberikan, yaitu P0 (kontrol/tanpa penambahan enzim papain), P1 (penambahan 5% enzim papain dari berat daging kerbau), P2 (penambahan 10% enzim papain dari berat daging kerbau) dan P3 (penambahan 15% enzim papain dari berat daging kerbau) . Parameter yang diamati adalah kandungan protein dan nilai pH.
Hasil penelitian menunjukkan enzim papain berpengaruh sangat nyata (P

Buffalo meat contains high protein, vitamin B complex and several minerals. The high water and protein content in buffalo meat causes the meat to easily experience damage such as a decrease in quality. Efforts are made to prevent or inhibit the occurrence of damage to meat, so a preservation effort is carried out. This research aims to determine the effect of using the papain enzyme with different percentages on the protein content and pH value of buffalo meat. This research was conducted at the Meat Processing Science and Technology Laboratory. Protein content analysis will be carried out at the Food and Agricultural Products Analysis Laboratory, pH analysis will be carried out at the Food and Industrial Microbiology Laboratory, Agricultural Products Technology Study Program, Faculty of Agriculture, Syiah Kuala University. The research was carried out in February 2024. This research used a Completely Randomized Design (CRD) consisting of 4 treatments and 5 replications, so there were 20 experimental units. The following treatments were given, namely P0 (control/without the addition of papain enzyme), P1 (addition of 5% papain enzyme from the weight of buffalo meat), P2 (addition of 10% papain enzyme from the weight of buffalo meat) and P3 (addition of 15% papain enzyme from the weight of buffalo meat). weight of buffalo meat). The parameters observed were protein content and pH value. The results showed that the papain enzyme had a very significant effect (P