| dc.description.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. | en_US |
