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Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengetahui manakah enzim yang lebih baik terhadap sifat fisik daging kambing dengan Rancangan Acak Lengkap (RAL) terdiri dari 4 perlakuan dan 5 ulangan sehingga terdapat 20 unit percobaan. Perlakuan yang diberikan yaitu perendaman selama 30 menit, tanpa perendaman (P0), ekstrak jahe (P1), ekstrak nanas (P2), dan ekstrak pepaya (P3). Variabel yang diamati yaitu keempukan, pH, susut masak, dan daya ikat air. Uji lanjut Beda Nyata Jujur (BNJ) pada keempukan nilai P1 dan P3 tidak berbeda nyata terhadap P0, namun nilai P2 berbeda nyata terhadap P0, dan nilai P1, P2, dan P3 memiliki nilai yang tidak berbeda nyata. Pada pH nilai P1 dan P3 tidak berbeda nyata terhadap P0, namun pada nilai P2 berbeda nyata terhadap P0. Pada daya ikat air dihasilkan nilai P1 dan P3 tidak berbeda nyata terhadap P0, namun pada nilai P2 berbeda nyata terhadap P0, dan nilai P1, P2, dan P3 memiliki nilai yang tidak berbeda nyata. Pada susut masak dihasilkan nilai P1 dan P3 tidak berbeda nyata terhadap P0, namun pada P2 memiliki nilai berbeda nyata terhadap P0, dan pada P2, dan P3 memiliki nilai yang tidak berbeda nyata. Hasil menunjukkan nilai P0 pada keempukan 13749,46 gf, pH 6,56, daya ikat air 44,23%, dan susut masak 42,88%. Nilai P1 keempukan 11795,36 gf, pH 6,43, daya ikat air 45,28%, dan susut masak 43,66%. Nilai P2 keempukan 9525,10 gf, pH 5,62, daya ikat air 46,95%, dan susut masak 40,82%. Nilai P3 keempukan 11145,37 gf, pH 6,20, daya ikat air 45,51%, dan susut masak 42,39%. Hasil penelitian dapat disimpulkan bahwa perendaman dengan menggunakan ekstrak nanas lebih baik dalam proses merubah sifat fisik daging kambing dibandingkan dengan ekstrak jahe dan pepaya.

Abtrak (Bhs. Inggris)

This study aims to determine which enzyme is better for the physical properties of goat meat with a completely randomized design (CRD) consisting of 4 treatments and 5 replicates so that there are 20 experimental units. The treatments given were soaking for 30 minutes, without soaking (P0), ginger extract (P1), pineapple extract (P2), and papaya extract (P3). The variables observed were tenderness, pH, cooking shrinkage, and water binding capacity. Further test of Honest Real Differences (BNJ) on the tenderness of P1 and P3 values were not significantly different from P0, but P2 values were significantly different from P0, and P1, P2, and P3 values had values that were not significantly different. At pH, the values of P1 and P3 were not significantly different from P0, but the value of P2 was significantly different from P0. In water binding capacity, the values of P1 and P3 were not significantly different from P0, but the value of P2 was significantly different from P0, and the values of P1, P2, and P3 had values that were not significantly different. In cooking shrinkage, the values of P1 and P3 were not significantly different from P0, but P2 had a significantly different value from P0, and P2, and P3 had values that were not significantly different. The results showed the value of P0 at 13749.46 gf tenderness, pH 6.56, water binding capacity 44.23%, and cooking shrinkage 42.88%. P1 value on tenderness 11795.36 gf, pH 6.43, water binding capacity 45.28%, and cooking shrinkage 43.66%. P2 value of 9525.10 gf tenderness, pH 5.62, water binding capacity 46.95%, and cooking shrinkage 40.82%. P3 value of tenderness 11145.37 gf, pH 6.20, water binding capacity 45.51%, and cooking shrinkage 42.39%. The results of the study can be concluded that soaking using pineapple extract is better in the process of changing the physical properties of goat meat compared to ginger and papaya extracts.

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