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This research aims to determine the effect of combination of pineapple and papaya fruit essence on pH, water holding capacity, and tenderness of post production laying duck meat. This research was conducted on December 2019 – January 2020 at Laboratory of Animal Husbandry Production Department of Animal Husbandry and Laboratory of Intrumental Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung. The materials of this research used twenty pieces thigh of laying duck meat. This research used Completely Randomized Design (CRD) with 4 treatments and five replications. Treatments were without combination of pineapple and papaya fruit quintessence (P0), marination 25% pineapple + 75% papaya (P1), marination 50% pineapple + 50% papaya (P2), marination 75% pineapple + 25% papaya (P3). The measured variables is value of pH, water holding capacity (WHC), and tenderness laying duck meat. Obtained data were analyzed by using variance level 5%, the result of which have significant effect on continued test using Least Significance Different (BNT). The results showed that the marinated duck meat with a combination of pineapple and papaya essence was not significantly different (P> 0.05) to pH, water binding capacity, and tenderness of meat. The conclusion of this research was the addition of pineapple and papaya essence had no effect on pH, water holding capacity, and tenderness of the post production laying duck meat.

PENGARUH KOMBINASI SARIPATI BUAH NANAS DAN PEPAYA TERHADAP KUALITAS FISIK DAGING ITIK PETELUR AFKIR