Improving the Quality of Duck Meat with Papaya Leaves

Papaya leaves contain phytochemicals such as alkaloids, saponins, beta carotene, papain enzymes and antioxidants. Papaya leaves also contain food substances such as protein, carbohydrates, fats, minerals and vitamins. Weak papaya leaves are high in alkoloid content so it tastes bitter. Duck meat contains the same high protein, higher than the protein content of broiler chickens. Almost all people like to consume duck meat when it is cooked into a duck. Duck meat has weaknesses namely fishy and tough meat, therefore in the ration plus papaya leaves so the meat is tender and the fishy odor is reduced.