Organoleptic properties of pineapple peel juice marinated beef (Ananas comosus L. Merr)

¹ Department of Animal Science, Faculty of Animal Science, Halu Oleo University, Jl.HEA Mokodompit, Anduonohu, Kendari 93232, South East Sulawesi, Indonesia
² Department of Animal Husbandry, Faculty of Agriculture, Universitas Sumatera Utara, Jl. Dr. T. Mansur No.9, Medan 20222, Medan, Sumatera Utara, Indonesia
³ STIKES Karya Kesehatan, Anduonohu, Kendari 93232, South East Sulawesi, Indonesia

^* Corresponding author: penipatriani@usu.ac.id

Abstract

Beef has a high level of toughness that is not liked by consumers. The solution to increasing beef tenderness is to soften the beef. One method for tendering the beef is by marinating using local ingredients that are easily available, abundant, and inexpensive, namely pineapple. Pineapple peel is waste from pineapple that has not been utilized and is usually discarded. In pineapple peel, there is a bromelain enzyme thought to be able to hydrolyse protein so that it can tender beef. The purpose of this study was to find out the organoleptic properties of beef using the marination with various pineapple peel juice concentrations (Ananas comosus L. Merr) namely 0%, 10%, 20%, and 30%. This study used an experimental method with a Completely Randomized Design consisting of 4 treatments and 4 replications. The parameters in this study were organoleptic properties namely colour, aroma, texture, tenderness, and taste. Results of the study showed that beef marination with various pineapple peel juice concentrations had a significant difference (P<0.05) on taste, texture, and tenderness of beef but had no significant difference in colour and aroma (P>0.05)