Color’s Profile of Duck Meat Marinated with different Levels of Liquid Smoke and Papain Enzyme

Duck meat is a livestock product favored by Indonesians, especially in South Sulawesi. The papain enzyme contains a protease enzyme that breaks down meat’s protein in meats as a meat tenderizer. Liquid smoke contains phenolic compounds as antioxidants, antibacterial agents, and a binder. The study was designed completely randomized with a 5 x 5 factorial pattern with 3 replications. The first factor was the combination of papain enzyme (PE) levels and liquid smoke (LS); 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 and enzyme levels on the (L*) brightness value, but 120 minutes of marinated time there was a significant effect (P0.05) from the combination of levels on the (a*) redness value, but at 90 minutes of marinated time, there was a significant effect (P