Analisis Karakteristik Fisikokimia Daging Kerbau Meltique Mentah yang Diinjeksikan Berbagai Minyak Nabati dan Papain

Abstract

Konsumsi daging di Indonesia yang rendah disebabkan oleh rendahnya daya beli masyarakat. Sehingga dibutuhkan alternatif produk daging berkualitas dengan harga terjangkau seperti daging kerbau meltique. Penelitian ini bertujuan menganalisis karakteristik fisikokimia daging kerbau meltique mentah dengan injeksi minyak nabati dan marinasi pepaya. Penelitian ini menggunakan daging kerbau bagian sirloin dan minyak nabati yaitu minyak kelapa dan minyak kelapa sawit. Daging dimarinasi ekstrak pepaya selama 30 menit. Data dianalisis menggunakan analisis ragam (ANOVA), uji Tukey, Kruskal Wallis, dan Mann Whitney. Hasil penelitian menunjukkan bahwa daging kerbau meltique memiliki keempukan yang tinggi. Perlakuan injeksi minyak kelapa menghasilkan marbling tertinggi (P<0,05) dan injeksi minyak kelapa sawit dan marinasi pepaya memiliki daya mengikat air, drip loss, dan susut masak yang baik (P<0,05). Berdasarkan penelitian, formulasi emulsi terbaik yang dapat diberikan yaitu injeksi minyak kelapa sawit dan marinasi pepaya.

Meat consumption in Indonesia is relatively low, mainly due to the limited purchasing power of the population. Therefore, it is important to develop affordable, high-quality meat alternatives, such as meltique buffalo meat. This study aimed to analyze the physicochemical properties of raw meltique buffalo meat processed with vegetable oil injection and papaya extract marination. The meat used was buffalo sirloin, injected with either coconut oil or palm oil, and marinated with papaya extract for 30 minutes. The data were analyzed using analysis of variance (ANOVA), Tukey’s test, Kruskal-Wallis test, and Mann-Whitney U test. The results showed that meltique buffalo meat had high tenderness. The treatment involving coconut oil injection produced the highest marbling score (P<0.05), while palm oil injection combined with papaya marination significantly improved water holding capacity, reduced drip loss and cooking loss (P<0.05). According to the research results, the optimal emulsion formulation was achieved through palm oil injection and papaya extract marination.