Manfaat Bromelin dari Ekstrak Buah Nanas (Ananas comosus L. Merr) dan Waktu Pemasakan untuk Meningkatkan Kualitas Daging Itik Afkir

Dhiah Putri Utami, Pudjomartatmo Pudjomartatmo, Adi Magna Patriadi Nuhriawangsa

Abstract

The research was purposed to know the levels of pineapple extract addition (Ananas
comosus L. Merr) with bromelin compound, cooking time and the interaction between two factors on the shear force, the tensile strength, pH, water holding capacity (WHC) and cooking loss (CL) of post production duck meat. The experiment used 18 Mojosari duck with average age 84 weeks. The samples for shear force and tensile strength used drum stick, pH, WHC and CL exam used thigh. The data were analyzed by analysis of variance from Completely Randomized Design (CRD) of Factorial Pattern 4 × 3, with factor of pineapple extract addition (0, 5, 10, 15 %) and cooking time (0, 30, 60 minutes). There were interactions between pineapple extract addition and cooking time on pH, WHC and CL (P<0.01) and tensile strength (P<0.05). The addition of pineapple extract and cooking time improved tenderness, pH, WHC and decreased CL of duck meat. The addition of pineapple extract at 15% and cooking time 60 minutes produced the best quality of duck meat.

Key words: pineapple extract, cooking time, meat, post production duck, physical quality

Full Text:

PDF

References

Abustam, E., 2009. Sifat-Sifat Daging Segar. Web-site: www.sifat-sifat-daging.html. Diakses: Tanggal 08 Maret 2010.

Arindradita, 2009. Enzim. Web-site: http://tekimerzitez.wetpaint.com. Diakses: Tanggal 01 Juni 2010.

Asryani, D. M., 2007. Eksperimen Pembuatan Kecap Manis dari Biji Turi dengan Bahan Ekstrak Buah Nanas. Skripsi. Fakultas Teknik, Universitas Negeri Semarang, Semarang.

Astuiamin’s, 2009. Enzim dan Koenzim. Website: http://astutiamin.wordpress.com/. Diakses: Tanggal 01 Juni 2010.

Bouton, P. E., P. V. Harris, and W. R. Shorthose, 1971. Effect of ultimate pH upon the waterholding capacity and tenderness of mutton. J. Food Sci. 36:435-439.

Budiarti, 2010. Percobaan Tentang Enzim. Wabsite: http://littlefairy8.wordpress.com. Diakses: Tanggal 13 Mei 2010.

Budiman, A., dan Setyawan, S., 2009. Pengaruh Konsentrasi Substrat, Lama Inkubasi dan pH dalam Proses Isolasi Enzim Xylanase dengan Menggunakan Media Jerami Padi. Laporan Penelitian. Universitas

Diponegoro, Semarang.

Chang, H. S., N. L. Castro, and M. L. L. Malabayabas, 2005. Duck Marketing in The Philippines: Issues and Opportunities. In:Agricultural and Resource Economic 2005. Page: 1-24.

Florence, A. T., and D. Attwood, 2011. Peptides, Proteins and Other Biopharmaceuticals. In: Physicochemical Principles of Pharmacy.

Pharmaceutical Press Pub., London, United Kingdom. Page:451-476.

Fisher, N. 2009. Hidrosilat Protein Ikan. Wabsite: http://naKEd_fiSHer.archive.com. Diakses: Tanggal 01 Juni 2010.

Hanafiah, K., 2004. Rancangan Percobaan Teori dan Aplikasi. Raja Grafindo Persada, Jakarta.

Illanes, A., 2008. Enzyme Production. In: Enzyme Biocatalysis: Principles and Applications: Enzyme Production. A. Illanes, Ed. Springer Pub., Chile. Page: 57-106.

Istika, D., 2009. Pemanfaatan Enzim Bromelain pada Limbah Kulit Nanas

(Ananas comosus (L.) Merr) dalam Pengempukan Daging. Laporan Penelitian. Jurusan Biologi. Fakultas Matematika dan Ilmu Lingkungan Pengetahuan Alam, Universitas Sebelas Maret, Surakarta.

Judge, M. D., E. D. Aberle, J. C. Forrest, H. B. Hedrick, and, R. A. Merkel, 1989. Principles of Meat Scince. 2nd ed. Kendal/Hunt Pub. Co., Dubuque, Iowa.

Komala, R. 2002. Pengaruh Umur Potong terhadap Komposisi Kimia dan Sifat Fisik Daging Itik Turi Betina. Skripsi. Fakultas Peternakan, Universitas Gadjah Mada, Yogyakarta.

Lawrie, R. A., 2005. Meat Science. Edisi Ke-5. Penterjemah: A. Perakasi. UI Press, Jakarta. Murtini, E. S., dan Qamaruddin, 2003. Pengempukan Daging dengan Enzim Protease Tanaman Biduri (Calotropis gigantean). Jurnal Teknologi dan Industri Pangan. 14(3):266-268.

Nuhriawangsa, A. M. P., 2004. Pengaruh Waktu dan Lama Pemanggangan terhadap Kualitas Daging Itik Afkir. Jurnal Pengembangan Peternakan Tropis. Edisi Khusus Nopember. Hal: 122-127.

Nelson, D. L., and M. M. Cox, 2000. Lehninger Principles of Biochemistry. 3rd ed. Worth Pub., New York. Nowak, D., 2011. Enzymes in Tenderization of Meat: The System of Calpains and Other Systems: A Review. Pol. J. Food Nutr. Sci. 61(4): 231-237.

Payne, C. T., 2009. Enzymes. In: Ingredients in Meat Product. Rodrigo Tarte, Ed. Springer Pub., New York.

Renald, 2010. Kecepatan Reaksi Hidrolisis Amilum oleh Enzim Amilase. Web-site: http://www.scribd.com. Diakses: Tanggal 01 Juni 2010.

Sunarsih, L., 2008. Uji Efektivitas Ekstrak Buah Nanas (Ananas comosus

L. Merr) Muda Varietas Queen Terhadap Mortalitas Cacing Parasit (Ascaridia Galli) Secara In Vitro. Skripsi. Fakultas Keguruan dan Ilmu

Pendidikan, Universitas Muhamadiyah Malang, Malang.

Srigandono, B., 1986. Ilmu Unggas Air. Gadjah Mada University-Press, Yogyakarta.

Soeparno, 2005. Ilmu dan Teknologi Daging. Gadjah Mada University-Press, Yogyakarta.

Sudrajat, A., 2003. Pengaruh Temperatur dan Lama Pemasakan terhadap Karakteristik Fisik dan Organoleptik Daging Ayam Broiler. Skripsi. Fakultas Peternakan, Universitas Gadjah Mada, Yogyakarta.

Winastia, B., 2011. Analisa Asam Amino pada Enzim Bromelin dalam Buah Nanas. (Ananas Comusus) Menggunkan Spektrofotometer. Tugas Akhir. Program Studi Diploma III Teknik Kimia, Program Diploma, Fakultas Teknik Universitas Diponegoro, Semarang.

DOI: https://doi.org/10.20961/sainspet.v9i2.4812

Refbacks

  • There are currently no refbacks.