SIFAT ORGANOLEPTIK DAGING KERBAU YANG DIMARINASI DALAM JUS BONGGOL NANAS (Ananas comosus L)

Organoleptic Properties of Buffalo Meat Merinates in Pineapple Core Juice (Ananas comosus L)

Abstract

Buffalo meat has high nutritional value, containing 20–23,3% protein. It has a darker color than beef, coarse muscle fibers, white fat, and a tough texture. Pineapple core was used because it contains bromelain, a proteolytic enzyme that hydrolyzes meat proteins, thereby tenderizing the meat. This study aimed to evaluate the effect of pineapple core juice on the organoleptic qualities of buffalo meat, including colour, aroma, tenderness, and taste. The study employed a Randomized Complete Block Design (RCBD) with five treatments and 30 panelists serving as blocks. The treatments were buffalo meat without soaking in pineapple core juice (P0), and buffalo meat soaked in 20% pineapple core juice for 15 minutes (P1), 30 minutes (P2), 45 minutes (P3), and 60 minutes (P4). The data were collected and analyzed using Analysis of Variance (ANOVA). The results showed that the treatments had no significant effect (P>0.05) on preference for colour, aroma, and tenderness. However, they had a significant effect (P<0.05) on taste preference. Hedonic quality test results indicated that the treatments had a highly significant effect (P<0.01) on colour and aroma, while no significant effect (P>0.05) was observed on tenderness and taste. Marinating buffalo meat in 20% pineapple core juice for 60 minutes was preferred by the panelists, with characteristics of grayish meat colour, slightly reduced meat aroma, moderately tender texture, and a slight pineapple flavour.