Pengaruh Pemberian Nanas (Ananas Comosus L. Mer) Terhadap Tingkat Keempukan Dan Organoleptik Daging Kerbau

Pengaruh Pemberian Nanas (Ananas Comosus L. Mer) Terhadap Tingkat Keempukan Dan Organoleptik Daging Kerbau, Bromelain, Buf alo meat, Organoleptic, Physical quality, Pineapple...

Author: ADELIA
Date: 2025
Keywords: Bromelain, Buf alo meat, Organoleptic, Physical quality, Pineapple
Type: Jurnal
Category: penelitian

This study aims to encourage the ef ect of adding pineapple (Ananas Comosus L. Mer) in the marinatingprocess on the level of tenderness, organoleptic, physical quality and protein content of buf alo meat. The methodused is an experiment with a completely randomized plan (CRD), consisting of four treatments, namely: PO(without pineapple), P1 (250 g pineapple), P2 (500 g pineapple) and P3 (750 g pineapple). The results showedthat the addition of pineapple significantly af ected the quality of buf alo meat. The color of the meat becamebrighter with increasing pineapple levels while the texture of buf alo meat became more tender due tothebromelain enzyme which breaks down collagen. Organoleptic parameters using the Kruskal Wallis Test showeda significant dif erence in the level of tenderness, color, texture, aroma and taste in each treatment, althoughexcessive use of pineapple produced a dominant sour taste. The protein content of buf alo meat changed duetothe proteolysis process influenced by the bromelain enzyme. This study indicates that marinating buf alomeat using pineapple can improve the quality of buf alo meat physically, organoleptically and nutritionally.

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