PENGARUH PENGGUNAAN SARI BUAH PEPAYA MUDA TERHADAP KEEMPUKAN, pH, DAN DAYA IKAT AIR DAGING ITIK PETELUR AFKIR

This research was aimed to determine the effect of unripe papaya extract on tenderness, pH value, and water holding capacity (WHC) laying duck meat. conducted in January 2020 Laboratory Animal Production Husbandary Department Agricultural Technology, Faculty Agriculture, Lampung University. The materials this were 20 pieces thigh used Completely Randomized Design (CRD) with 4 treatments 5 reaplications, i.e. meat marination 0% (P0), 10% (P1), 20% (P2), 30% (P3). observed variables WHC obtained data analyzed by using variance analysis at 5% level significance, if results had significant effect, then tested further Least Significant Difference (LSD) test. result indicated that different percentage affected tenderness (P<0,05), but it did not affect value meat.
 Keywords: Laying meat, Tenderness, Unripe extract, Water Holding Capacity