PERBEDAAN PENGGUNAAN DAUN PEPAYA, TEH DAN NANAS TERHADAP KUALITAS KEEMPUKAN DAGING SAPI BAGIAN TOPSIDE

Abstract

This research is motivated by the emergence of problems in the field regarding how to tenderize
beef properly. The ingredients used are round beef, black tea, pineapple, papaya leaves, and
water with a neutral pH. P0 = Control Beef. P1 = Beef + Papaya Leaf Water 30 minutes, 2 =
Beef + Black Tea Water 30 minutes, P3 = Beef + Pineapple Water 30 minutes, ANOVA analysis
and continued with DMRT. It can be concluded that pineapple has the lowest value as a
condition for tenderness with a control treatment value of 10.92, the addition of pineapple 5.54,
the addition of papaya leaves 5.88, the addition of black tea 6.34 and the pH value of the
control treatment 5.72, the addition of pineapple 5,47. The addition of papaya leaves 6.22 and
the addition of black tea 6.28. Business analysis of pineapple marinated beef with a production
capacity of 40 packs per day at a price of Rp. 50,000 so that in one month it generates an
income of Rp. 60,000,000 with a net profit of Rp. 27,906,333 per month with a production BEP
value of 642 packs in one month at a price of Rp. 26,744 / pack. So that the R/C ratio analysis is
1.86. With a rate of return on investment of 18.7%.