Perbandingan Efektivitas Teh Hitam, Nanas dan Pepaya Sebagai Bahan Marinasi terhadap Kualitas Daging Sapi

Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh teh hitam, nanas dan pepaya sebagai bahan marinasi terhadap kualitas daging sapi. Bahan marinasi yang digunakan dalam penelitian ini adalah larutan teh hitam, buah nanas dan papaya masing-masing sebanyak 20% dari berat daging. Penggunaan air perasan nanas dan papaya berperan sebagai pembanding terhadap efektifitas teh hitam terhadap kadar protein, nilai pH dan keempukan daging sapi. Hasil penelitian menunjukkan bahwa kadar protein daging sapi yang dimarinasi menggunakan teh hitam dan papaya tidak berbeda nyata apabila dibandingkan dengan kontrol, namun berbeda nyata apabila dibandingkan dengan nanas. Kadar protein daging sapi yang dimarinasi menggunakan teh hitam, pepaya, nanas dan kontrol yaitu 22,36, 22,45 dan 21,31 dan 22,63%. Penggunaan teh hitam sebagai bahan marinasi memiliki nilai pH terbaik yaitu 5,23 apabila dibandingkan nanas 4,90 dan papaya 5,00. Marinasi menggunakan nanas memiliki nilai keempukkan terbaik yaitu 5,13 kg/cm2 dibandingkan dengan daging yang direndam didalam larutan teh hitam dan papaya yaitu 6,58 dan 5,95 kg/cm2. Kesimpulan dari penelitian ini adalah penggunaan teh hitam sebagai bahan marinasi mampu mempertahankan kadar protein dan pH, namun tidak berpengaruh terhadap keempukan daging sapi.Kata kunci : Daging sapi, marinasi, nanas, pepaya, teh hitam ABSTRACTThe aim of this research was to know the effect of black tea, pineapple and papaya as a marinade to beef quality. Marinade used in this research were the solution of black tea, pineapple and papaya each as much 20% from meat weight. Pineapple and papaya solution were used as comparison to black tea effectiveness to protein content, pH value and tenderness of beef. Result of this research showed the protein content of beef was marinated using black tea and papaya has no significantly different compare to control, but significantly different compare to pineapple. Protein content of beef was marinated using black tea, papaya, pineapple and control were 22.36, 22.45, 21.31 and 22.63%. The using of black tea as marinade has the best pH value was 5.23 compare to pineapple 4.90 and papaya 5.00. Marination using pineapple has the best pH value was 5.13 kg/cm2 compare to beef was marinated using black tea and papaya solution were 6.58 and 5.95 kg/cm2. Conclusion of this research are the usage of black tea as marinade is able to maintain the protein content and pH value, but has no effect to tenderness of beefKey words: Beef, black tea, marinade, papaya, pineapple

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