SIFAT FISIK DAGING KAMBING YANG DIMARINASI MENGGUNAKAN JUS BUAH NANAS MUDA (Ananas comosus) DENGAN WAKTU YANG BERBEDA

Physical Properties Of Goat Meat Marinated Using Pineapple Juice (Ananas Comosus) For Different Times

Abstract

Goat meat is a source of high-quality animal protein with a low risk of cholesterol absorption. Pineapple (Ananas comosus) contains a protease known as the enzyme bromelain This study aims to determine the effect of the duration of marinating goat meat using pineapple juice (Ananas comosus). The study used a Completely Randomized Design (CRD) method consisting of 4 treatments and 5 replications. The treatment involved goat meat marinated in pineapple juice for 15 minutes (P1), 30 minutes (P2), 45 minutes (P3), and 60 minutes (P4). The variables observed included pH, water holding capacity, cooking loss, and yield. Data was analyzed using analysis of variance (ANOVA). The results showed that the difference in marinating time of goat meat using pineapple juice (Ananas comosus) did not have a significant effect (P>0.05) on all observed variables, namely pH, water holding capacity, cooking loss, and yield. The pH range obtained was 6.34-6.59, water holding capacity 18.08%-22.65%, cooking loss 21.99-28.38%, and yield 74.35-80.52%. It was concluded that marinating goat meat using pineapple juice (Ananas comosus) for up to 60 minutes did not change the pH, water holding capacity, cooking loss, and yield.