KUALITAS DENDENG AYAM RAS PETELUR AFKIR DALAM BERBAGAI KONSENTRASI PAPAIN GETAH PEPAYA DAN LAMA PERENDAMAN

Abstract

This research aim to know the interaction between concentration of enzyme papain and deeping time to quality of fillet of chikken hen.  This research was carried out in Meat Technology Laboratory, Faculty Of Agriculture of Tadulako University. This research used Completely Design (3x3) with First factor was Concentration of Enzyme Papain ; 5% ( K₁), 10% ( K₂), and 15% (K₃),Second factor was  deeping time; 4 hours ( L₁), 8 hours  ( L₂) and 12 hours  ( L₃). This research of this study should that there was interaction between enzyme concentration and deeping time on protein value and water holding capacity. Dendeng treated with 5% papain enzyme and deping time during 12 hours resulted in higher protein content compared to other treatments. Dendeng treated with 15% papain enzyme and deeping during 12 hours resulted in better water holding capacity. Interms of pH,water content and tenderness, there wre no interactions between enzyme concentration and time duration of deeping.