Electronic Theses and Dissertation

Ternak unggas merupakan salah satu sumber pangan hewani yang memiliki nilai gizi tinggi bagi manusia karena kaya akan protein, lemak, mineral, serta beberapa vitamin B. Salah satu jenis unggas yang banyak dibudidayakan adalah itik. Itik merupakan nama umum untuk beberapa jenis burung dalam keluarga Anatidae yang berukuran lebih kecil dibandingkan angsa dan tersebar luas hampir di seluruh wilayah Indonesia. Itik dikenal sebagai hewan ternak penghasil telur dan daging yang banyak dikonsumsi oleh masyarakat Indonesia.
Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan daun pepaya dalam proses pengasapan daging itik Alabio terhadap nilai keempukan dan daya ikat air. Proses pengasapan dan pengujian keempukan dilaksanakan di Laboratorium Ilmu dan Teknologi Pengolahan Daging, sedangkan analisis daya ikat air dilakukan di Laboratorium Analisis Pangan dan Hasil Pertanian Fakultas Pertanian, Universitas Syiah Kuala, Darussalam, Banda Aceh. Penelitian dilakukan pada bulan Maret 2025 dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 ulangan (total 16 unit percobaan). Perlakuan yang diberikan yaitu P0 (kontrol, tanpa penambahan enzim papain), P1 (penambahan 5% enzim papain dari berat daging), P2 (10%), dan P3 (15%), dengan parameter pengamatan meliputi keempukan dan daya ikat air.
Hasil analisis menunjukkan bahwa penggunaan enzim papain pada berbagai level tidak memberikan pengaruh yang nyata (P>0,05) terhadap keempukan daging itik Alabio. Rataan keempukan tertinggi terdapat pada P1 (2,84 mm/g/d), sedangkan terendah pada P3 (2,45 mm/g/d). Namun, penggunaan daun pepaya berpengaruh nyata (P

Poultry is a source of animal food with high nutritional value for humans, rich in protein, fat, minerals, and several B vitamins. One type of poultry widely farmed is the duck. Duck is the common name for several species of birds in the Anatidae family, smaller than geese and widely distributed throughout Indonesia. Ducks are known as livestock that produce eggs and meat, which are widely consumed by the Indonesian people. This study aimed to determine the effect of papaya leaf use in the smoking process of Alabio duck meat on tenderness and water holding capacity. The smoking process and tenderness testing were carried out in the Meat Processing Science and Technology Laboratory, while water holding capacity analysis was conducted in the Food and Agricultural Product Analysis Laboratory, Faculty of Agriculture, Syiah Kuala University, Darussalam, Banda Aceh. The study was conducted in March 2025 using a Completely Randomized Design (CRD) consisting of four treatments and four replications (a total of 16 experimental units). The treatments were P0 (control, without papain enzyme addition), P1 (addition of 5% papain enzyme by meat weight), P2 (10%), and P3 (15%), with observation parameters including tenderness and water holding capacity. The analysis results showed that the use of papain enzyme at various levels had no significant effect (P>0.05) on the tenderness of Alabio duck meat. The highest average tenderness was found in P1 (2.84 mm/g/d), while the lowest was in P3 (2.45 mm/g/d). However, the use of papaya leaves had a significant effect (P