Analysis of various times of boiling beef using papaya leaves (Carica papaya L.) and Jaranan leaves (Lannea coromandelica)

Authors

  • M. Luthfi
  • Supiana Dian Nurtjahyani

Keywords:

Beef boiling time, papaya leaf, jaranan leaf, soft

Abstract

In the process of boiling beef, which is usually done by the community, most people only do the boiling process so that the level of maturity of the meat and the tenderness of the meat is still lacking, regardless of the specified time and the addition of ingredients to change the texture of the beef. The purpose of this study was to determine how long it takes to boil beef so that the meat becomes soft. The research method used is an experimental method with qualitative descriptive analysis with observations and 3 repetitions of the meat boiling process at different times. The results of the study of boiling beef were identified physically, taste and texture. With the results (P1) within 10 minutes of boiling time, it shows that the taste of the meat is slightly bitter and the meat is still hard (P2) when 15 minutes of boiling meat the bitter taste is slightly reduced, (P3) after 20 minutes of boiling it shows that the meat is tender and the bitter taste caused by papaya leaves is gone. So the conclusion is that the results of boiling beef wrapped in papaya leaves and adding jaranan leaves with a treatment time/(P3) of 20 minutes of boiling show that the beef is tender/soft, does not taste bitter, after the beef is seen from the physical, texture and taste.

References

Arini SMT, 2012. The Effect of Soaking Beef on Pineapple Juice and Papaya Juice on Texture and Color of Beef. Thesis. Faculty of Health Sciences. Muhammadiyah Surakarta university.

Estiasih, T and Ahmadi. 2009. Food Processing Technology. PT Bumi Aksara, Jakarta.

Koswara., 2011. Ebook food.com. Processing Technology. (accessed February 15, 2017).

Kuntoro, B., Maheswari, RRA, and Nuraini, H., 2013. Physical and Microbiological Quality of Beef from Pekan Baru City Slaughterhouse (RPH). Journal of Animal Husbandry [online], 10(1), 1829-8729.

Lawrie, RA 2003. Meat Science. Aminudin Parakkasi translation. University of Indonesia publisher. Jakarta.

Martantyo, D., Pebriani, T., and Utama Arga, ET, 2013. Isolation of Papain Enzyme from Fruit Sap and Extract of Papaya Leaves (Carica papaya L.). Thesis. Faculty of Engineering. Diponegoro University.

Muchtadi, TR, Sugiyono and FA Warno. 2010. Principles of Protein Source Food Technology. CV Alfabeta, Bandung.

Nuhriawangsa, AMP, 2004. The Effect of Roasting Time and Length on the Quality of Duck Meat Rejected. Journal of UNDIP Tropical Livestock Development. November Special Edition. Pages: 122-127.

Palupi, WDE, 2002. Review of the Meat Processing Literature. National Center for Scientific Documentation. Indonesian Institute of Sciences (LIPI), Jakarta.

Purnomo, H., 2003. Basics of Meat Processing and Preservation. PT Grasindo, Jakarta.

Qihe.2006. Effecs of elastase from a Bacillus starin on the tenderization of beef meat journal of Agriculture and food chemistry. Food Chemistry 98 (2006).

Rismawati., E. Wulandari, and K. Suradi, 2016. The Effect of Concentration of Noni Fruit Extract (Morinda citrifolia L.) as a Soaking Chicken Meat Afkired on Physical and Organoleptic Quality. Faculty of Animal Husbandry. Padjadjaran University. Bandung.

Silaban, L., Panggabean, TM, Rahmadani., and Agung Tomotius, S., 2013. Study of Utilization of Papaya Sap Papain Enzyme to Tenderize Meat. JPKim Study Article [online], 5(1), 1-13.

Silaban, R., TM Frenddy., Ramdhani, and TA Soripada, 2012. A Study on Utilization of Papaya Sap Papain Enzymes to Tenderize Meat. Research Results Report. Field of Biochemistry / Biotechnology. Medan State University. Field.

Sugiyono. (2018). Quantitative, Qualitative, and R&D Research Methods. Bandung: Alphabeta.

Sukmadinata, Nana Syaodih. (2017). Educational Research Methods. Bandung : PT Pemuda Rosdakarya.

Sutaryo and S. Mulyani, 2004. Knowledge of Animal Products Processed Materials and Indonesian National Standard (SNI). Ungaran Cultural Taru Complex, Semarang.

Warisno, 2003. Papaya Cultivation. Yogyakarta: Kanisius.

Wibisono, E., 2010. Immobilization of Crude Papain Isolated from Papaya Fruit Sap (Carica papaya L.) by Using Kappa Carrageenan and Chitosan and Testing its Activity and Stability. Thesis. Faculty of Math and Science. University of Northern Sumatra. Field.

Zusfahair, Diana Riana, and Febrina Nur, H., 2014. Characteristics of Papain from Papaya Leaves (Carica Papaya L.). Journal of Molecules [online], 9(1):44-55.

Downloads

Published

2021-07-30