Article Per Year (5 Year)
p-Index From 2020 - 2025
1.953
P-Index
This Author published in this journals
All Journal Animal Production : Indonesian Journal of Animal Production Jurnal Teknologi Hasil Peternakan Prioritas : Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Mahasiswa Pertanian Jurnal Agripet Peternakan Abdi Masyarakat (PETAMAS)
Cut Aida Fitri
Jurusan Peternakan, Fakultas Pertanian, Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Veterinary

Published : 21 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Jurnal Teknologi Hasil Peternakan

 1 
Sifat Fisikokimia Dan Organoleptik Dendeng Daging Kerbau Dengan Persentase Penggunaan Enzim Papain Yang Berbeda Fitri, Cut aida; ., Dzarnisa; Abubakar, Amhar; Afiq, Fauzan; Salami, Hidayatus
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.53651

Abstract

Buffalo meat is tough because buffalo are usually slaughtered when they are old. Apart from that, the high water and protein content in buffalo meat causes the meat to be easily damaged, which can reduce the quality. To prevent or inhibit a decline in quality, preservation is necessary to produce diversified products. This research aims to determine the effect of using the papain enzyme with different percentages on the water content, cooking loss and organoleptic values of buffalo meat jerky. This research was carried out from November 24 to December 24 2023 at the Meat Processing Science and Technology Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, and at the Food and Agricultural Products Analysis Laboratory, Agricultural Products Technology Study Program, Syiah Kuala University, Darussalam, Banda Aceh. This research used a Completely Randomized Design (CRD) consisting of 4 treatments and 4 replications, with the addition of the papain enzyme, namely (0%, 5%, 10% and 15%). The parameters observed were water content, cooking loss, and organoleptics. (taste, aroma, color, texture and tenderness). The final research results showed that the use of the papain enzyme had a significant effect (P<0.05) on the water content of buffalo meat jerky and tended to increase from P0 to P3. The results of statistical analysis using the papain enzyme had no significant effect (P>0.05) on the cooking loss value The Kruskal Wallis test results also showed that the use of the papain enzyme at different percentages had a significant effect (P<0.05) on taste, but the use of the papain enzyme at different percentages had no effect (P>0.05) on color, aroma, texture. , and tenderness.. The use of 10% papain enzyme (P2) produced meat with the best organoleptic value, water content, and cooking loss.
Co-Authors Afiq, Fauzan Allaily Allaily Allaily Allaily Allaily Tarman Amhar AB Amhar Abu Bakar Amhar Abu Bakar Amhar Abubakar Amhar Abubakar, Amhar Andri Andri Ardatami, Syahras Ardiansyah Ardiansyah Arif Fadhilah Armia, Yasser Aswita, Evi Aulia Dinamika Bakar, Amhar Abu Bhakti Prasetia Nanda Cut Intan Novita Dewi, Sartika Sri Didy Rachmadi Dzarnisa Araby Dzarnisa Dzarnisa edi edi Fitri Khairunisah Gaznur, Zikri Maulina Halifah, Halifah Herawati Latif Iflijar Iflijar Ilham Ilham Kesuma, Afdhal M. Aman Yaman M. Reza Pangestu Muhammad Syairazi Nurma Sari Salami, Hidayatus Salma Warni Salma Warni Sitti Wajizah Sri Wahyuni Yuliyanti Yuliyanti Zulfan Zulfan Zulhelmi Zulhelmi Zulpikar Zulpikar