Electronic Theses and Dissertation

Daging merupakan salah satu makanan asal hewan yang digemari banyak orang. Makanan ini banyak mengandung protein yang sangat mudah diserap oleh tubuh manusia. Selain itu, daging mengandung asam amino esensial yang tidak dapat diproduksi oleh tubuh manusia tetapi sangat dibutuhkan.
Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan enzim papain dengan persentase yang berbeda terhadap kandungan kadar lemak dan daya ikat air sie balu daging kerbau. Penelitian ini dilakukan di Laboratorium Ilmu dan Teknologi Pengolahan Daging. Analisis kandungan daya ikat air dilaksanakan di Laboratorium Analisis Pangan dan Hasil Pertanian, untuk Analisis kadar lemak akan dilaksanakan di Laboratorium Nutrisi Teknologi Hijauan Pakan Program studi Peternakan 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 kadar lemak dan daya ikat air.
Hasil penelitian menunjukkan enzim papain berpengaruh sangat nyata (P

Meat is one of the animal-based foods that is favored by many people. This food is rich in protein that is very easily absorbed by the human body. In addition, meat contains essential amino acids that cannot be produced by the human body but are greatly needed. This research aims to determine the effect of using papain enzyme at different percentages on the fat content and water-holding capacity of buffalo meat. This research was conducted at the Laboratory of Meat Science and Technology. The analysis of water-holding capacity was carried out at the Food and Agricultural Product Analysis Laboratory, while the fat content analysis will be conducted at the Nutrition of Forage Technology Laboratory, Animal Science Study Program, Faculty of Agriculture, Syiah Kuala University. The research was conducted in February 2024. This research uses a Completely Randomized Design (CRD) consisting of 4 treatments and 5 replications, resulting in a total of 20 experimental units. The treatments provided are as follows: P0 (control/without the addition of papain enzyme), P1 (addition of 5% papain enzyme based on the weight of buffalo meat), P2 (addition of 10% papain enzyme based on the weight of buffalo meat), and P3 (addition of 15% papain enzyme based on the weight of buffalo meat). The observed parameters are fat content and water-holding capacity. The research results indicate that the enzyme papain has a very significant effect (P