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All Journal Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak
Yudhistira, Mohammad Ariq
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Veterinary Other

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Tenderness level and sensory analysis of buffalo meltique meat injected with various oils and papain Yudhistira, Mohammad Ariq; Apriantini, Astari; Wulandari, Zakiah
Jurnal Ilmu Ternak Universitas Padjadjaran Vol 25, No 3 (2025)
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v25i3.66696

Abstract

Buffalo meat has a high nutritional value but tends to have a tough texture, making it less popular with consumers. Therefore, processing methods such as the meltique technique are needed to tenderize buffalo meat. The aim of this study was to evaluate the tenderness and sensory characteristics of buffalo meltique meat injected with different types of fats (beef tallow, Wagyu fat, coconut oil, and palm oil) combined with papain enzyme. The meltique technique, involving fat emulsion injection, enhances meat marbling and tenderness. Papain, a proteolytic enzyme derived from papaya extract, was applied to improve meat texture by breaking down myofibril proteins. The treatments were applied to sirloin cuts of buffalo meat and assessed through physical (tenderness and texture profile) and sensory (hedonic and quality) analysis. The design used in Texture analysis was a completely randomized design (CRD) with five treatment factors and three replications. Sensory test data were analyzed using the non-parametric Kruskal-Wallis test with the Mann-Whitney follow-up test. The results showed that all fat-injected treatments significantly improved meat tenderness (P<0.05) compared to control. Texture profile analysis showed a decrease in hardness, gumminess, and chewiness, particularly in treatments using Wagyu fat and palm oil. Hedonic tests showed no significant differences in aroma, color, and flavor across treatments, though texture was significantly preferred in fat-injected samples. Palm oil and Wagyu fat treatments resulted in higher consumer preference scores for texture and aroma. These findings suggest that combining fat emulsion injection and papain marination is an effective strategy to improve the tenderness and consumer acceptance of buffalo meat, offering a promising alternative to traditional meat products with lower cost and improved quality.
Characteristics of Roasted Meltique Buffalo Meat Marinated with Papaya Extract Yudhistira, Mohammad Ariq; Apriantini, Astari; Wulandari, Zakiah
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 3 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Buffalo meat is recognized for its high nutritional value, low fat content, and elevated calcium levels, though its tough texture can limit consumer acceptance. To address this, meltique processing by injecting fat emulsions into muscle tissue, was applied using various animal and vegetable fats (beef tallow, Wagyu tallow, coconut oil, and palm oil) combined with papain enzyme to enhance tenderness and flavor. The aim of this study was to evaluate physicochemical characteristics of meltique buffalo meat injected with different fat emulsions. This study used a completely randomized design (CRD) with five treatments and three replications. The experiment consisted of five treatments: roasted buffalo meat as control, and samples marinated with papaya extract then injected with commercial beef tallow (T1), Wagyu beef tallow (T2), coconut oil (T3), and palm oil (T4). Moreover, all those samples were grilled and analyzed for chemical contents such as moisture, ash, protein, fat  and carbohydrat content and also physic properties such as marbling grade, fat and meat color, pH and cooking shrinkage. All treatments significantly increased moisture, fat, and marbling scores (p < 0.05) compared to control, with coconut oil injection yielding the highest fat content and marbling scores. Physical characteristics such as pH, tenderness, and cooking loss remained within acceptable quality ranges. This study concludes that combining papain and fat emulsions effectively enhances buffalo meat's tenderness, physical and nutritional quality, with coconut oil treatment showing the most favorable results.
Co-Authors Apriantini, Astari Zakiah Wulandari