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Abstract
ABSTRAK
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan enzim protease tanaman terhadap sifat fisik dan organoleptik (rasa, tekstur, dan warna) daging sapi. Penelitian ini menggunakan Rancangan Acak Kelompok dengan sepuluh perlakuan. Hasil penelitian menunjukkan tidak ada pengaruh penambahan enzim protease tanaman (enzim papain dari buah pepaya, bromelin dari buah nanas, dan protease thiol dari rimpang jahe) terhadap susut masak dan warna daging sapi ( p >0,05). Serta adanya pengaruh penambahan enzim protease tanaman terhadap rasa dan tekstur daging sapi ( p < 0,05).
Kata kunci: Protease, fisik, organoleptik, daging.
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