<![CDATA[This study aimed to analyze the effect of different immersion durations of papaya leaf (Carica papaya L.) extract on the fat content, pH value, and organoleptic characteristics of goat meat. The study was conducted at the Laboratory of Universitas Pembangunan Panca Budi, North Sumatra, in February 2026. The research employed an experimental method using a nonfactorial Completely Randomized Design (CRD) consisting of four treatments and five replications. The treatments applied were P0 (control), P1 (6 -hour immersion), P2 (12-hour immersion), and P3 (18-hour immersion) with a 40% concentration of papaya leaf extract. The parameters observed included fat content, pH value, and descriptive organoleptic characteristics (color, aroma, and texture). Data on fat content and pH value were analyzed using Analysis of Variance (ANOVA) followed by Duncan's Multiple Range Test when significant differences were found, while organoleptic data were analyzed descriptively. The results showed that the immersion duration in papaya leaf extract had a highly significant effect (P<0.01) on the fat content and pH value of goat meat. Fat content ranged from 1.19% to 1.89%, while pH values ranged from 5.19 to 5.41. Organoleptic observations indicated that longer immersion durations caused changes in the color, aroma, and texture of goat meat. Therefore, papaya leaf extract can be used as a natural marinating agent to modify the quality of goat meat.]]>
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