Pengaruh Marinasi dengan Sari Buah Nanas (Ananas comosus L. Merr) terhadap Kualitas Fisik dan Organoleptik Daging Kuda

Abstract

Horse meat has great potential as a food source that has a very high protein content, but has a rather tough texture, fishy smell and unattractive color. Pineapple can be used as a marinade that can improve meat quality because it contains the enzyme bromelain which can tenderize meat. This study aims to determine the effect of marinating with pineapple juice (Ananas comosus L. Merr) on the physical and organoleptic quality of horse meat. This research was conducted in January February 2025 at the Laboratory of Feed Science and Technology and the Animal Production Laboratory, Faculty of Agriculture, Universitas Sumatera Utara. The design used in this study was a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatment consisted of marinating time (P0 = without marinating; P1 = 1 hour; P2 = 2 hours; P3 = 3 hours). The parameters observed were pH value, water holding capacity, cooking loss and organoleptic quality including tenderness, aroma, color, and taste. The results of this study indicate that marinating with pineapple juice can increase water holding capacity, reduce cooking loss and pH, and improve organoleptic qualities, namely tenderness, aroma, and flavor of horse meat. However, it is not able to maintain color quality. The best treatment was treatment P3 with pineapple juice marination for 3 hours.