<![CDATA[ABSTRAKAbon ayam broiler merupakan produk olahan dari daging ayam yang tidak asing lagi bagi masyarakat indonesia. Pada umumnya hanya dikenal abon murni dari bahan hewani saja tanpa adanya campuran dari bahan lainnya, oleh karena itu diperlukan suatu penambahan inovasi dalam pengolahan abon. Buah pepaya dengan kandungan gizi dan rasa yang baik serta harga yang tergolog murah sangat menunjang sebagai bahan campuran dalam pembuatan abon ayam. Penelitian ini bertujuan untuk mengetahui pengaruh terhadap penambahan buah pepaya (Carica papaya L.) pada abon ayam broiler yang dihasilkan dari uji organoleptik, uji proksimat serta analisa ekonomi. Rancangan percobaan dengan menggunakan RAL (Rancangan Acak Lengkap) dengan 1 perlakuan kontrol dan 5 perlakuan penambahan buah pepaya dan dilakukan 3 kali ulangan. Perlakuan yang dilakukan diantaranta P0 (100% daging ayam), P1 (90% daging ayam + 10% pepaya), P2 (80% daging ayam + 20% pepaya), P3 (70% daging ayam + 30% pepaya), P4 (60% daging ayam + 40% pepaya) dan P5 (50% daging ayam + 50% pepaya). Hasil penelitian menunjukkan bahwa adanya pengaruh dari penambahan buah pepaya muda terhadap warna, aroma, rasa dan tekstur serta berpengaruh terhadap kadar air, serat kasar dan kadar protein produk abon yang dihasilkan.Kata kunci: abon ayam, buah pepaya, olahan daging ayam.Chicken Abon Broiler with Papaya Fruit Added (Carica papaya L.)ABSTRACTAbon ayam broiler is a processed product of chicken meat that is familiar to the people of Indonesia. In general, only known as pure abon from animal materials alone without any mixture of other materials, therefore it is necessary to add innovation in the processing of abon. Papaya fruit with good nutritional content and taste and cheap price tergolog very supportive as a mixed material in the manufacture of chickenbon. This study aims to determine the influence on the addition of papaya fruit (Carica papaya L.) in broiler chickenbons resulting from organoleptic tests, proximate tests and financial analysis. The experimental design using RAL (Complete Random Design) with 1 control treatment and 5 treatments of papaya fruit addition and performed 3 times replay. Treatment is done between P0 (100% chicken meat), P1 (90% chicken meat + 10% papaya), P2 (80% chicken meat + 20% papaya), P3 (70% chicken meat + 30% papaya), P4 (60% chicken meat + 40% papaya) and P5 (50% chicken meat + 50% papaya). The results showed that the influence of the addition of young papaya fruit to the color, aroma, taste and texture and affect the moisture content, coarse fiber and protein content of the product abon produced.Keywords: chicken abon, papaya fruit, processed chicken meat.]]>
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