<![CDATA[Penelitian ini bertujuan untuk mengkaji pengaruh pemberian daun pepaya Jepang dan kulit nanas dalam pakan terhadap kemampuan menahan air (Water Holding Capacity / WHC) dan keempukan daging itik Mojosari. Daun pepaya Jepang mengandung enzim papain, sedangkan kulit nanas mengandung enzim bromelin, keduanya merupakan enzim protease yang berfungsi meningkatkan kecernaan protein serta mengempukkan jaringan daging. Penelitian menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan dua faktor perlakuan, yaitu jenis bahan pakan (kulit nanas, daun pepaya Jepang, kombinasi keduanya) dan penambahan enzim protease (NSP). Hasil penelitian menunjukkan bahwa pemberian kulit nanas dan daun pepaya Jepang secara tunggal maupun kombinasi berpengaruh sangat nyata (P≤0.01) terhadap WHC dan keempukan daging. Penambahan enzim protease NSP semakin memperkuat pengaruh kedua bahan tersebut, yang ditunjukkan oleh meningkatnya nilai WHC serta penurunan tingkat kekerasan daging. Kesimpulannya, pemberian kedua bahan pakan tersebut dapat meningkatkan kualitas fisik daging itik, khususnya WHC dan keempukan. Kata Kunci: itik Mojosari, bromelin, papain, WHC, keempukan daging THE EFFECT OF GIVING JAPANESE PAPAYA LEAVES AND PINEAPPLE SKIN IN FEED ON WHC AND TENDERNESS OF MOJOSARI DUCK MEAT AbstractThis study aimed to examine the effect of Japanese papaya leaves and pineapple peels in feed on the water holding capacity (WHC) and meat tenderness of Mojosari ducks. Japanese papaya leaves contain the enzyme papain, while pineapple peels contain the enzyme bromelain, both protease enzymes that increase protein digestibility and tenderize meat tissue. The study used a factorial completely randomized design (CRDF) with two treatment factors: feed type (pineapple peels, Japanese papaya leaves, or a combination of both) and protease enzyme (NSP). The results showed that the administration of pineapple peels and Japanese papaya leaves, either singly or in combination, had a highly significant effect (P≤0.01) on WHC and meat tenderness. The addition of the protease enzyme NSP further enhanced the effects of both ingredients, as indicated by an increase in WHC and a decrease in meat toughness. In conclusion, the administration of both feed ingredients can improve the physical quality of duck meat, particularly WHC and tenderness. Keywords: Mojosari duck, bromelain, papain, WHC, meat tenderness]]>
