PENGARUH KONSENTRASI PERENDAMAN SARI PEPAYA MUDA (Carica papaya L.) PADA DAGING YANG DIAPLIKASIKAN PADA DENDENG SAPI TERHADAP SIFAT FISIKOKIMIA DAN SENSORIS

Beef jerky is a popular processed meat product known for its convenience and deliciousness. However, the quality of jerky, particularly in terms of tenderness and aroma, often presents challenges during production. Unripe papaya is known
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to contain the enzyme papain, which can break down proteins in meat, potentially improving the tenderness of processed meat products. This study aims to evaluate the effect of soaking beef in unripe papaya juice on the quality of tenderness, flavor, and nutritional value of beef jerky. The experimental method involved soaking beef in unripe papaya juice with varying concentrations, followed by processing the beef into jerky. This research used a Completely Randomized Design (CRD) with different concentrations of unripe papaya juice (F0-F6) and a control. Parameters measured included organoleptic properties (aroma, tenderness, chewiness, and preference) and physicochemical properties (texture, cooking loss, and pH). Statistical analysis was performed using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test to identify significant differences with p ≤ 0.05. The results indicated that soaking with unripe papaya juice significantly improved the tenderness of the meat, reduced processing time, and maintained nutritional value. This study offers a natural and efficient alternative to enhance the quality of beef jerky using the papain enzyme from unripe papaya. The water content test of jerky showed that soaking with unripe papaya juice did not significantly affect the water content of jerky (p > 0.05). The protein content of jerky showed significant results (p < 0.05), with protein content ranging from 44-47%, exceeding the minimum limit of SNI 2908:2013. The fat content of jerky showed significant differences (p < 0.05) among treatments and met the SNI 2908:2013 standards. pH values and meat texture showed significant differences. Additionally, organoleptic parameters, protein content, and fat content of jerky also showed significant differences. However, cooking loss and water content of jerky did not show significant differences. Soaking with unripe papaya juice at a concentration of 30% proved to be the optimal dose for improving the tenderness of beef jerky.