APLIKASI ENZIM PAPAIN DAUN PEPAYA PADA BUMBU INSTAN RAWON TERHADAP PROTEIN TERLARUT, PROFIL TEKSTUR, DAN SIFAT SENSORI DAGING

Riska Amalia(1*), Agus Suyanto(2), Nurrahman .(3)


(1) Program Studi Teknologi Pangan Universitas Muhammadiyah Semarang Jl. Kedungmundu Raya no.18 Kecamatan Tembalang Kota Semarang
(2) Program Studi Teknologi Pangan Universitas Muhammadiyah Semarang Jl. Kedungmundu Raya no.18 Kecamatan Tembalang Kota Semarang
(3) Program Studi Teknologi Pangan Universitas Muhammadiyah Semarang Jl. Kedungmundu Raya no.18 Kecamatan Tembalang Kota Semarang
(*) Corresponding Author

Abstract


Beef can also be processed into various types of dishes, including rawon. However, the results of rawon often do not meet expectations because the texture of the meat is still tough. A natural alternative to improving the quality of the meat so that it is more tender is to use the papain enzyme in papaya leaves. This research aims to determine the effect of variations in the concentration of the papaya leaf enzyme papain added to rawon instant seasoning on the texture profile, soluble protein content, and sensory properties of beef and determine the best treatment based on the results of sensory tests. The research experimental design used the 1 factorial complete randomized controlled trial (RAL) consisting of 6 treatments 4 times. Research includes making papaya leaf papain enzyme, making rawon instant seasoning with the addition of papain enzyme, making beef rawon, texture profile testing, soluble protein testing, and sensory testing (plural comparisons). The results of the research showed that the treatment of beef with rawon seasoning with the addition of the papain enzyme had a very significant effect on the texture profile, soluble protein content, and sensory properties of the beef. The best treatment is the treatment with the addition of 12% papain enzyme (P3), which has the criteria of a browner color, a tastier taste, a softer texture, and a more pungent aroma than the control with a texture profile (hardness) of 3.10 Kg.F and a dissolved protein content of 35,54 mg/100mL.

Keywords


Beef, rawon seasoning, papain enzyme

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DOI: https://doi.org/10.26714/jpg.15.1.2025.75-85

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