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The Colors Profile of Duck Meat with Combination of Liquid Smoke Papain Enzyme Levels at Marinated

Hasanuddin Journal of Animal Science (HAJAS) · Vol. 3 No. 1 (2021) · pp. 35–41

DOI
10.20956/hajas.v3i1.13837
ISSN
2621-9190, 2621-9182
Published
2021-09-20
Publisher
Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia
Language
en
License
creativecommons.org/licenses/by-nc/4.0

Abstract

Duck meat is a livestock product favored by Indonesians, especially in South Sulawesi. The papain enzyme contains a proteaze enzyme that breaks down protein in meat as a meat tenderizer. Liquid smoke contains phenolic compounds as antioxidants, antibacterial agents and as a binder. The study was designed with a completely randomized design with a 5 x 5 factorial pattern with 3 replications. The first factor was the combination of papain enzyme levels and liquid smoke; factor A = (A1 = PE: 100%, A2 = LS: 25%, A3 = LS: 50%, A4 = LS 75%, A5 = LS: 100%) and the second factor was the marinated times; factor B = (B1 = 0, B2 = 30, B3 = 60, B4 = 90, and B5 = 120 minutes). There was no significant effect (P>0.05) of the combination of liquid smoke board enzyme levels on the (L*) brightness value, but at marinated time a significant effect (P 0.05) from the combination of levels on the (a*) redness value, but at the time of marinated there was a significant effect (P<0.05) on the redness (a*) value, especially at 90 minutes. There was a significant effect (P<0.05) of the combined levels on the (b*) yellowness value, but at the time of marinated the significant effect (P<0.05) was on the (b*) yellowness value, especially at 90 minutes. The results showed that the addition of the combined level of the liquid smoke papain enzyme at the brightness (L*) and redness (a*) values didn’t give a significant effect, while the yellowish value (b*) gave an increase in the yellowish value at a concentration of 75% of liquid smoke. Marinated time gives a value that increases with increasing marinated times on the resulting color value. Keywords: Papain enzyme, liquid smoke, marinated times, duck meat

Collaboration network of the authors

22 authors · 40 co-authorship links

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  • Hasanuddin University
  • Affiliation unknown
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Show as table
Co-authorOrganisationJoint articles
Hikmah HikmahHasanuddin University4
Kartina KartinaHasanuddin University2
Ratmawati MalakaHasanuddin University2
Sriyanti HaruniAffiliation unknown1
Effendi AbustamHasanuddin University1
Rachmat BudiantoHasanuddin University1
Aprisal NurAffiliation unknown1
Salengke SalengkeAffiliation unknown1
Aslina AsnawiHasanuddin University1
Nur Atikah HandayaniHasanuddin University1
Muhammad Irfan SaidHasanuddin University1
Riskayanti RiskayantiHasanuddin University1
Wempie PakidingHasanuddin University1
Khatima KhatimaHasanuddin University1
Siti Nunung NurjannahHasanuddin University1
Agustina AbdullahHasanuddin University1
Jasmal A. SyamsuHasanuddin University1
Muhammad KurniaHasanuddin University1
Kasmiati KasmiatiAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/hajas/oai, first harvested 2 Nov 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">The Colors Profile of Duck Meat with Combination of Liquid Smoke Papain Enzyme Levels at Marinated</dc:title>
	<dc:creator xml:lang="en">Wicaksono, Andi Dharmawan</dc:creator>
	<dc:creator xml:lang="en">Ali, Hikmah M</dc:creator>
	<dc:creator xml:lang="en">Nahariah, Nahariah</dc:creator>
	<dc:description xml:lang="en">Duck meat is a livestock product favored by Indonesians, especially in South Sulawesi. The papain enzyme contains a proteaze enzyme that breaks down protein in meat as a meat tenderizer. Liquid smoke contains phenolic compounds as antioxidants, antibacterial agents and as a binder. The study was designed with a completely randomized design with a 5 x 5 factorial pattern with 3 replications. The first factor was the combination of papain enzyme levels and liquid smoke; factor A = (A1 = PE: 100%, A2 = LS: 25%, A3 = LS: 50%, A4 = LS 75%, A5 = LS: 100%) and the second factor was the marinated times; factor B = (B1 = 0, B2 = 30, B3 = 60, B4 = 90, and B5 = 120 minutes). There was no significant effect (P&amp;gt;0.05) of the combination of liquid smoke board enzyme levels on the (L*) brightness value, but at marinated time a significant effect (P&amp;lt;0.01) on the (L*) brightness value, especially at 120 minutes. There was no significant effect (P&amp;gt;0.05) from the combination of levels on the (a*) redness value, but at the time of marinated there was a significant effect (P&amp;lt;0.05) on the redness (a*) value, especially at 90 minutes. There was a significant effect (P&amp;lt;0.05) of the combined levels on the (b*) yellowness value, but at the time of marinated the significant effect (P&amp;lt;0.05) was on the (b*) yellowness value, especially at 90 minutes. The results showed that the addition of the combined level of the liquid smoke papain enzyme at the brightness (L*) and redness (a*) values didn’t give a significant effect, while the yellowish value (b*) gave an increase in the yellowish value at a concentration of 75% of liquid smoke. Marinated time gives a value that increases with increasing marinated times on the resulting color value.
Keywords: Papain enzyme, liquid smoke, marinated times, duck meat</dc:description>
	<dc:publisher xml:lang="en">Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia</dc:publisher>
	<dc:date>2021-09-20</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/hajas/article/view/13837</dc:identifier>
	<dc:identifier>10.20956/hajas.v3i1.13837</dc:identifier>
	<dc:source xml:lang="en">Hasanuddin Journal of Animal Science (HAJAS); Vol. 3 No. 1 (2021); 35-41</dc:source>
	<dc:source>2621-9190</dc:source>
	<dc:source>2621-9182</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/hajas/article/view/13837/7361</dc:relation>
	<dc:rights xml:lang="en">http://creativecommons.org/licenses/by-nc/4.0</dc:rights>
</oai_dc:dc>