Pengaruh Marinasi Kombinasi Jus Bonggol Nanas (Ananas comosus) dan Daun Pepaya (Carica papaya L.) terhadap Sifat Fisik dan Organoleptik Daging Entok

Abstract

Meat Muscovy duck is a type of poultry that has high potential as a livestock that produces meat and is rich in nutrients. This study aims to determine the effect of marinating a combination of pineapple stem juice and papaya leaf juice on the physical and chemical properties of Muscovy duck meat. This research was conducted in February-March 2025 at the Animal Production Laboratory, Faculty of Agriculture, University of North Sumatra. The design used in this study was a Completely Randomized Design (CRD) with 4 treatments. The parameters used in this study were physical properties, namely pH, cooking loss, water holding capacity and organoleptik test. The results of this study indicate that treatment using pineapple stem juice and papaya leaf juice has a significant effect (P0.05) on water binding capacity in duck meat. Based on the results of the study above, the best treatment is the P3 (25% papaya leaf juice + 75% pineapple stem juice) treatment which is the best in improving the physical and organoleptik quality of muscovy duck meat.