Abstract
Papaya leaves and pineapple fruit help the process of natural meat refinement. The aim of the study was to determine meat deflation with papaya leaf extract and pineapple fruit with texture of meat tenderness, aroma of meat specificity after and physical quality of meat before processing. This study uses an experimental method to look for the effect of treatment on others in controlled conditions. Using a sample of 15 expert panelists for the results of meat treatment using the categorization method. The results of the study used papaya leaf extract and pineapple fruit, that soaking for 45 minutes meat (P3) caused a change in the texture of tenderness of the meat, the aroma of the peculiarities of the meat after processing changed with the aroma of papaya leaves and pineapple fruit. While the physical quality of the meat prior to processing, the panelists gave the answer P1, which was soaking for 15 minutes. P2 and P3 in physical quality look pale and not fresh before processing. Suggestions researchers conducted further research on nutrition and water content in meat.
Highlights
Penelitian ini bertujuan untuk mengetahui efektifitas peran dalam proses pengempukan daging dengan menggunakan ekstrak daun papaya dan buah nanas serta tekstur keempukan, aroma khas dan kualitas fisik daging sebelum dilakukan proses pengolahan
The results showed that soaking for 45 minutes of meat (P3) caused a change in the tenderness of the meat, the aroma of the uniqueness of the meat after processing changed mixed with the scent of papaya leaves and pineapple
Professional development through lesson study: teaching the derivative using GeoGebra
Summary
Berdasarkan rentang skor yang didapat yang tertera pada tabel 3 masuk kedalam kategori rendah (X ≤ 25) atau tidak menimbulkan perubahan dari segi tekstur keempukan daging dikarenakan Po tidak mendapatkan perlakuan apa-apa dan menjadi variable kontrol. P1 adalah daging dengan mendapatkan perlakuan proses perendaman selama 15 menit dengan menggunakan ekstrak buah nanas, berdasarkan hasil dari jawaban panelis seperti yang tertera pada tabel 3 dengan total skor 27. P1 adalah daging dengan mendapatkan perlakuan proses perendaman selama 15 menit dengan menggunakan ekstrak buah nanas, berdasarkan hasil dari jawaban panelis dapat dilihat di tabel 4 dengan total skor 18. Sedangkan P3, daging dengan mendapatkan perlakuan proses perendaman selama 45 menit dengan menggunakan ekstrak daun pepaya, berdasarkan hasil dari jawaban panelis diperoleh total skor 45. Kualitas Fisik Daging dengan Perendaman Ekstrak Daun Pepaya dan Ekstrak Buah Nanas
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