Amhar, Dzarnisa, Cut Aida Fitri, Mudatsir, Afdhal
One of the livestock in Indonesia with great potential for producing meat as a substitute for animal protein is the buffalo. Buffalo meat contain higher protein content compared to beef. However, buffalo meat is less popular with the public because it has coarser meat fibres than beef. The main ingredients used in this study were thigh and back buffalo meat and branded commercial papain enzyme. A Completely Randomized Design (CRD) was conducted with 4 treatments and 4 replicates, resulting in a total of 16 treatment units. The meat tenderness test using a penetrometer while the water binding capacity of meat protein can be assessed by the centrifuge method. The analysis of variance revealed that the water binding capacity and tenderness of buffalo meat jerky were significantly impacted (P<0.05) by the use of papain enzyme at varying percentages. The result point out that using papain enzymes can increase tenderness and reduce the water binding capacity of buffalo beef jerky due to the use of different papain enzymes. © Published under licence by IOP Publishing Ltd.
Faculty of Agriculture, Animal Science Department, Syiah Kuala University, Aceh, Indonesia; Laboratory of Meat Processing Technology, Animal Science Department, Faculty of Agriculture, Indonesia; Research Center of Aceh Cattle and Local Livestock, Faculty of Agriculture, Syiah Kuala University, Indonesia; Faculty of Agriculture, Animal Husbandry Department, Teuku Umar University, Indonesia
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