Wardah, Rini Rahayu Sihmawati, Dewi Putri Absiyati, Putri Jauharo Tuhfatul Izzah, Tatang Sopandi
The invention of a meat tenderizer that is cheap, easy to obtain, has a short production time and is applicable in the meat industry is needed. This study aims to determine the protein and enzyme content in the water extract of Agaricus bisporus and to explore its use as a meat tenderizer for culling hens. Meat tenderization application experimented with a completely randomized design by the soaking method. The completely randomized design used 6 treatments, each repeated 5 times. The treatments consisted of 4 concentrations of water extract of A. bisporus mushroom, namely, 2.5, 5.0, 7.5 and 10%, one positive control treatment using 0.2% papain and one negative control treatment using distilled water. The study's results showed that the bodies of A. bisporus mushrooms and other parts had different protein content, protease, and collagenase activities. Water extract of A. bisporus mushroom at a concentration of 5% significantly increased tenderness. Furthermore, the water extract did not impact the pH, WHC, cooking loss, water, protein and fat content, color, and aroma but increased preference for the toughness and taste of culling hens’ meat. It concluded that A. bisporus mushroom water extract has great potential to be utilized as a meat tenderizer with a recommended dose of 5%. © 2023 Friends Science Publishers
Study Program of Agroindustry, Vocational Faculty, Universitas 17 Agustus 1945, Surabaya, 60117, Indonesia; Study Program of Biology, Faculty of Science and Technology, Universitas PGRI Adi Buana, Surabaya, 60234, Indonesia
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