Update Artikelilmiah: 21507

PRIMARIYAN'S AGIL SYAHPUTRA

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan mengetahui pengaruh interaksi dosis dan lama pembaluran kulit nanas (Ananas comosus L. Merr) terhadap keempukan dan susut masak daging itik. Materi penelitian adalah 12 itik Tegal umur 84 minggu dengan bobot badan ± 1,4 kg. Rancangan penelitian adalah Rancangan Acak Lengkap (RAL) Pola Faktorial 3 × 2, faktor pertama dosis kulit nanas yaitu 0% (D1), 15% (D2) dan 30% (D3), faktor kedua lama pembaluran kulit nanas yaitu 10 menit (L1) dan 20 menit (L2). Variabel yang diamati meliputi keempukan dan susut masak. Hasil penelitian, interaksi antara dosis dan lama waktu pembaluran kulit nanas yang berbeda berpengaruh tidak nyata (P>0,05), sedangkan dosis pembaluran kulit nanas berpengaruh nyata (P<0,05) terhadap keempukan dan susut masak daging itik afkir. Rataan nilai keempukan daging itik afkir adalah D1L12: 0,0660 mm/g/dt, D2L12: 0,0900 mm/g/dt, D3L12: (30%) 0,0914 mm/g/dt. Susut masak: D1L12: 17,42 %, D2L12: 25,68%, D3L12: 28,13%. Kesimpulan, pemberian dosis pembaluran kulit nanas yang semakin tinggi dapat meningkatkan keempukan dan susut masak daging itik afkir sampai dosis optimal 23,41%. Lama waktu pembaluran kulit nanas sampai dengan 20 menit diperoleh nilai keempukan dan susut masak daging itik afkir yang relatif sama.

Abtrak (Bhs. Inggris)

The research was aimed to know the effect of interaction levels and durations of pineapple peels (Ananas comosus L. Merr) coating on the tenderness and cooking losses of culled duck meat. The material used were 12 Tegal ducks of  84 weeks age with body weight ± 1,4 kg. A Completely Randomized Design (CRD) with Factorial Pattern 3 × 2 was used. The first factor of pineapple peels level were 0% (D1), 15% (D2) and 30% (D3), second factor were pineapple peels coating with different times, 10 minutes (L1) and 20 minutes (L2). Tenderness and cooking losses (CL) were observed. The result of the research showed that the interaction between levels and durations of pineapple peels coating was significantly different (P> 0,05), while pineapple peels level was significantly (P<0,05). The average value of tenderness culled duck meat is D1L12: 0,0660 mm/g/dt, D2L12: 0,0900 mm/g/dt, D3L12: (30%) 0,0914 mm/g/dt. Cooking losses: D1L12: 17,42 %, D2L12: 25,68%, D3L12: 28,13%. In conclusion, the higher level of pineapple peel coating increased the tenderness and cooking losses of culled duck meat until the optimum level was 23,41%. The duration of pineapple peels coating time up to 20 minutes obtained the value of tenderness and cooking losses of culled duck meat relatively the same.

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