Update Artikelilmiah: 27522

RAHMI DIASTUTI

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Abstrak (Bhs. Indonesia)

Buah carica merupakan buah khas dataran tinggi yang menjadi komoditi unggulan daerah Dieng, Wonosobo. Kulit buah carica mengandung papain, salah satu enzim protease yang dapat memecah protein pada serat-serat otot (muscle fiber) daging menjadi lebih sederhana seperti peptida serta asam amino. Aktivitas enzim papain mampu meningkatkan keempukan daging. Penelitian ini bertujuan untuk (1) mengetahui pengaruh proporsi serbuk kulit buah carica terhadap sifat fisikokimia daging sapi (2) mengetahui pengaruh waktu penyalutan terhadap sifat fisikokimia daging sapi (3) mengetahui pengaruh interaksi antara proporsi serbuk kulit buah carica dengan waktu penyalutan terhadap sifat fisikokimia daging sapi (4) menetapkan kombinasi perlakuan terbaik antara proporsi serbuk kulit buah carica dengan waktu penyalutan melalui uji indeks efektivitas. Rancangan percobaan yang digunakan pada penelitian ini menggunakan rancangan acak kelompok (RAK). Faktor yang diteliti yaitu proporsi serbuk kulit buah carica 0% (A1); 0,5% (A2); 0,75% (A3); 1% (A4)  dan lama penyalutan 30 menit (B1); 60 menit (B2); 90 menit (B3); 120 menit (B4). Variabel yang diamati yaitu variabel fisikokimia, yaitu kadar air, kadar abu, kadar protein terlarut metode lowry, dan tingkat keempukan. Variabel sensori yaitu warna, aftertase, keempukan, dan kesukaan. Data variabel fisikokimia dianalisis menggunakan analisis ragam (ANOVA) pada taraf kepercayaan 95% dan uji lanjut Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Data variabel sensori dianalisis dengan menggunakan uji T independen. Hasil penelitian menunjukan bahwa 1) proporsi serbuk kulit carica dari 0% hingga 1% berpengaruh nyata pada kadar abu, kadar protein terlarut, dan tingkat keempukan. Peningkatan proporsi serbuk kulit carica menyebabkan peningkatan kadar abu, kadar protein terlarut, dan tingkat keempukan, masing-masing sebesar 14,23%, 21% dan 79,24%. 2) waktu penyalutan dari 30 menit hingga 120 menit berpengaruh nyata pada kadar protein terlarut dan tingkat keempukan. Lama waktu penyalutan menyebabkan peningkatan kadar protein terlarut dan keempukan daging, masing-masing sebesar 7,25% dan 26,04%. 3) interaksi antara proporsi serbuk kulit buah carica dengan waktu penyalutan berpengaruh nyata pada tingkat keempukan. 4) kombinasi perlakuan terbaik berdasarkan variabel tingkat keempukan, kadar protein terlarut, kadar abu, dan kadar air yaitu 1% serbuk kulit buah carica dan penyalutan selama 120 menit. Dibandingkan dengan kontrol peningkatan protein terlarut daging sapi dengan perlakuan terbaik sebesar 26,48% (dari 56,27% bk menjadi 71,17% bk) dan peningkatan keempukan daging sapi dengan perlakuan terbaik sebesar 86,11% (dari 28223,65 gF menjadi 3920,15 gF). Secara sensori terjadi peningkatan intensitas keempukan (27,53%) dan kesukaan dari 26 orang panelis secara keseluruhan (19,80%).

Abtrak (Bhs. Inggris)

Carica is a typical plateau fruit that became the flagship commodity of Dieng area, Wonosobo. Carica skin is containing papain,one of enzyme protease can break down proteins in the muscle fibers (muscle fiber) of the meat into simple components such as peptides and amino acids. Enzyme papain activity is able . This research aimed to (1) knowing the influence of the carica skin powders proportion on the physicochemical properties of beef (2) Knowing the effect of coating duration on the physicochemical properties of beef (3) Knowing the influence of interaction between the carica skin powder proportions with coating duration on on the physicochemical properties of beef (4) determine the best combination between the carica skin powder proportions with coating duration through the approval index test. The experimental design used in this study were the block randomized design (BRD). Factors examined are the proportion of carica skin powder; 0% (A1); 0.5% (A2); 0.75% (A3); 1% (A4) and coating duration 30 min (B1); 60 min (B2); 90 mins (B3); 120 min (B4). Variables observed are the physicochemical variables includ; moisture content, ash content, solueble protein levels of the Lowry method, and the degree of tenderness and sensory variables are; color, aftertase, tenderness, and preference. Physicochemical variable data is analyzed using ANOVA at 95% level and the advanced of Dunkan's Multiple Range Test (DMRT) at 95% level. Sensory variable data is analyzed using independent T tests. The results showed that 1) Carica skin powder proportion from 0% to 1% has significant effect on ash, solueble protein level and meat tenderness. Increasing proportion of carica skin powder lead to increase the ash, solueble protein levels and meat tenderness respectively by 14,23%, 21%, and 79,24%. 2) Coating duration from 30 to 120 min has a significant effect on solueble protein level and meat tenderness. Coating duration lead to increase solueble protein levels and meat tenderness, respectively by 7,25%, and 26,04%. 3) The interaction between the proportion of carica skin powder and coating duration significantly affect the meat tenderness. 4) The best combination of treatment based on variables meat tenderness, solueble protein levels, ash, and moisture content i.e. 1% carica fruit skin powder and 120 minute coating duration. Compared with the control increase in meat solueble protein with the best treatment by 26,48% (from 56,27% db to 71.17% db) and increase in meat tenderness with the best treatment by 86,11% (from 28223 gF to  3920.15 gF). Sensory, there was an increase in tenderness intensity (27,53% and the preference of 26 panelists (19,80%).

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