PENGARUH KONSENTRASI DAN LAMA PERENDAMAN EKSTRAK KULIT NANAS (Ananas comosus L. Merr ) TERHADAP KUALITAS FISIK DAGING ITIK AFKIR

Astutik, Dewi (2017) PENGARUH KONSENTRASI DAN LAMA PERENDAMAN EKSTRAK KULIT NANAS (Ananas comosus L. Merr ) TERHADAP KUALITAS FISIK DAGING ITIK AFKIR. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

The objective of this research is to recognize the effluence of the addition of the extract of the rind of pineapple to the meat quality of the laying duck rejected’s. The research was conducted in September 19th, in the laboratory of farming production and analytical laboratory and food processing in State Polytechnic of Jember. The plan of this research is using Completely Randomized Design Factorial which consists of two factors. The first factor is the length of soaking with variation 1, 2, and 3 hour(s). The second factor is the concentration of pineapple rind with variation of 0%, 50%, 75% and 100%. The data obtained then was analyzed using Analytic of Variance (ANOVA) with 1% significant. obtained has great significant different then the Honesty Significant Different with 1% significant. The result of the research shows that the concentration and the length of soaking of pineapple rind is ‘indicated’ in the meat pH parameter (B) factor where the concentration is significant, DIA of the meat (A) factor where the length of soaking and (B) factor is significant and there is significant interaction between both factors, the cook shrinkage parameter (A) and (B) factor is significant, and the tenderness of the meat parameter (B) factor is significant.

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