EFEKTIVITAS KONSENTRASI JUS JAHE( Zingiber officinale ) DAN LAMA PERENDAMAN TERHADAP KUALITAS DAGING ITIK PETELUR AFKIR

Al Ghifari, M Nizar (2017) EFEKTIVITAS KONSENTRASI JUS JAHE( Zingiber officinale ) DAN LAMA PERENDAMAN TERHADAP KUALITAS DAGING ITIK PETELUR AFKIR. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Source of poultry meat in Indonesia is currently dominated by chicken while local resources such as ducks have the potential to grow and be used as an alternative meat producer. Meat quality culled laying ducks have weakness quality of meat is low. The research was aimed to (1) determine the effect of concentration of ginger juice on the meat quality duck as salvage (2) the effect of soaking time ginger juice on the meat quality duck as salvage (3) the interaction between concentration and soaking time of ginger juice on the quality of meat laying ducks culled , The method that was used at the time of the research was a method of Completely Randomized Design (CRD). Factor (J), namely concentration J0 (0%), J5 (5%), J10 (10%), J15 (15%), J20 (20%). And factor (T) T0 soaking time (0 min), T3 (30 minutes), T6 (60 minutes) T9 (90 minutes). The research process consisted of the preparation of materials, manufacture of ginger juice, and experiment execution. Parameter testing consisted of tenderness test, the test water holding capacity (WHC), cooking shrinkage and pH test. Results showed that the interaction of concentration of ginger juice and soaking time highly significantly effect on tenderness, water holding capacity, cooking losses and pH. The best combination treatment results in a concentration of 20% with a soaking time of 30 minutes was better in improving the softness, increasing the water holding capacity, pressing cooking shrinkage and increasing the pH of the meat of culled laying ducks.

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