Jurnal Biodjati 5(2):281-293, November 2020 http://journal.uinsgd.ac.id/index.php/biodjati e-ISSN : 2541-4208 p-ISSN : 2548-1606 POTENCY OF PAPAYA SEED POWDER (Carica papaya L.) AS CHICKEN MEAT AND SHRIMP PRESERVATIVE Nani Radiastuti 1 *, Gusniar Auvina Berty 2 , Reno Fitri 3 INTRODUCTION Chicken meat and Vaname shrimp are easily-damaged food because of its high pro- tein contains. Meat damage is largely infu- enced by sanitation at the slaughterhouse, during transportation, marketing, and during the meat storage. Thus good handling is im- portant to maintain the quality of chicken and shrimp when they arrived at consumers. The short shrimp durability is afected by the high water content of shrimp that reaching 76.14% (Suradi, 2016; Ahmad et al., 2018). The presence of microorganisms can cause damage, rottenness, and produce unpleasant odors (Winarno, 2007). One way to extend the storage time of food by providing preser- vatives. Providing preservatives is a method used to extend the storage time of fresh meat and other meat products (Soeparno, 2011). Food preservatives can be classifed into two; frst, natural preservatives obtained from natural material such as red galangal extract (Alpina purpurata) against the durability Citation Radiastuti, N., Berty, G. A. & Fitri, R. (2020). Potency of Papaya Seed Powder (Carica papaya L.) as Chicken Meat and Shrimp Preservative. Jurnal Biodjati, 5(2), 281-293. Received : August 11, 2020 Accepted : October 25, 2020 Abstract. Chicken meat and shrimp are perishable food materials. Giving natural preservatives is one way to extend the storage time of food. This study aimed to know the potential of papaya seed powder varieties of ‘Bangkok’ and ‘California’ as preservatives. The sam- ple consisted of two varieties of papaya seed powder with concen- trations of 2,4,6 and 8 g. Storage time for chicken meat and shrimp was three days. Parameters measured were total bacterial colonies, pH va-lues, and organoleptic characteristics (color, aroma and tex- ture) of fresh chicken meat and shrimp. The result showed papaya seed powder infuences the quality of chicken meat and shrimp. fresh chicken meat and shrimp with papaya seed powder varieties ‘Bang- kok’ and ‘California’ had a lower total bacterial colony as much as 9 x 10 5 until 1x10 6 compared to control which were 4.2 x 10 7 - 1.87 x 10 7 . Organoleptic result of chicken meat and shrimp with the treat- ment of papaya seed powder and stored for three days continue to decrease in term of color, aroma and texture. In chicken meat, the decrease in bacterial growth was still within the limits of micro- organism contamination quality in animal-based food. However, the same concentrations of papaya seed powder in the shrimp have not been able to reduce bacterial growth until the limit permitted by SNI. Keywords: ‘Bangkok’ and ‘California’ seed, Chicken meat, Organo- leptic test, Total plate test count (TPC) Shrimp. DOI: 10.15575/biodjati.v5i2.9267 1,2,3 Department of Biology, Faculty of Science and Technology UIN Syarif Hidayatullah, Jakarta, Banten, 15419 Telp. 021-7493606 e-mail: * 1 nani.radiastuti@uinjkt.ac.id 2 gusniarauvinaberty97@gmail.com 3 reno.ftri@uinjkt.ac.id *Corresponding author