<![CDATA[Abstrak Daging kambing memiliki tekstur alot dan aroma yang kuat sehingga tingkat kesukaan masyarakat rendah. Belimbing wuluh dan daun pepaya memiliki zat aktif yang dapat mempertahankan kualitas fisik dan organoleptik daging kambing. Penelitian bertujuan mengetahui efektivitas lama perendaman kombinasi larutan belimbing wuluh dan daun pepaya terhadap kualitas fisik dan organoleptik daging kambing. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) 4 perlakuan (larutan belimbing wuluh 20% dan daun pepaya 20% dengan lama perendaman 0, 20, 40, dan 60 menit) dengan 5 kali ulangan. Variabel yang diamati meliputi kualitas fisik dan organoleptik. Data dianalisis dengan uji Normalitas, data terdistribusi normal menggunakan sidik ragam (ANOVA) dengan taraf nyata 5% dan perbedaan nyata antar perlakuan dianalisis menggunakan uji Duncan. Data yang tidak normal dianalisis dengan uji Kruskal Walis. Hasil penelitian menunjukkan bahwa lama perendaman memberikan pengaruh nyata terhadap pH, Daya Ikat Air (DIA), susut masak, warna, tekstur, dan rasa tetapi tidak berpengaruh terhadap aroma daging kambing. Perlakuan lama perendaman 60 menit efektif dalam menurunkan nilai pH sebesar 39,6%, meningkatkan DIA sebesar 25%, menurunkan susut masak sebesar 29,5%, tekstur daging menjadi empuk dan tidak ada perubahan aroma daging. Perlakuan lama perendaman 20 menit menghasilkan warna merah dan rasa tidak asam dan tidak pahit.Kata Kunci: belimbing wuluh, daging kambing, daun pepaya, kualitas fisik, dan organoleptikAbstractGoat meat has a hard texture and strong aroma so that the level of public liking is low. Wuluh starfruit and papaya leaves have active substances that can maintain the physical and organoleptic qualities of goat meat. This experiment was designed to determine the effect of soaking time on the combination of wuluh starfruit and papaya leaves on the physical and organoleptic qualities of goat meat. The study was a Completely Randomized Design (CRD), with 4 treatments (a combination of 40% concentration of wuluh starfruit and papaya leaves solutions with immersion times of 0, 20, 40 and 60 minutes). Each treatment was repeated 5 times. The variables observed included physical quality and organoleptic tests. Data analyzed using the Normality test, normally data using analysis of variance (ANOVA) at a real level 5% and significant differences between treatments were analyzed using Duncan's test. Abnormal data will be analyzed with the Kruskal Walis test. The results showed that soaking time had a significant effect on pH, water holding capacity, cooking loss, color, texture and taste but had no effect on the flavor of goat meat. Soaking time of 60 minutes is effective in lowering the pH value by 39.6%, increasing the water holding capacity by 25%, reducing cooking losses by 29.5%, making the texture of the meat tender and no change in flavor from meat. Soaking for 20 minutes produces a red color and a non sour and non bitter taste.Keyword: wuluh starfruit, goat meat, papaya leaves, physical quality and organoleptic tests]]>
