Update Artikelilmiah: 22485

MUHAMAD ZAENAL ABIDIN

NIM

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengetahui penggunaan sari berbagai bagian buah nanas dan bagian yang paling berpengaruh terhadap keempukan dan susut masak pada daging itik afkir. Penelitian dilakukan di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Materi penelitian yang digunakan adalah 10 ekor itik Tegal afkir umur 84 minggu dengan bobot ±1,4 kg. Penelitian  menggunakan metode eksperimen. Rancangan penelitian yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Variabel yang diamati dalam penelitian adalah keempukan dan susut masak. Data yang diperoleh dianalisis menggunakan analisis variansi. Hasil penelitian diperoleh rataan keempukan 0,04270 mm/g/dt dengan kisaran antara 0,04160 mm/g/dt sampai 0,04470 mm/g/dt, rataan susut masak 38,75% dengan kisaran antara 37,62% sampai 40,56%. Hasil analisis variansi menunjukkan bahwa perendaman daging dada itik afkir dengan sari berbagai bagian buah nanas berpengaruh tidak nyata (P>0,05) terhadap keempukan daging dan susut masak. Kesimpulan, keempukan dan susut masak pada daging itik afkir yang direndam dengan sari berbagai bagian buah nanas menghasilkan nilai keempukan dan susut masak yang relatif sama.

Abtrak (Bhs. Inggris)

The purpose of the research was to known the use of extracts of various parts of pineapple fruit and the most influential part of tenderness and cooking losses on spent duck meat. The research was conducted at the Animal Product Technology Laboratory, Faculty of Animal Husbandry, Jenderal Soedirman University, Purwokerto. The research material used was 10 Tegal ducks, aged 84 weeks, weighing ± 1.4 kg. The research is using experimental method. The research design used was Completely Randomized Design (CRD) with 4 treatments and 5 replications. Variables observed in the study were tenderness and cooking losses. The data obtained were analyzed using analysis of variance. The results of the research showed that the average tenderness was 0.04270 mm/g/sec with a range between 0.04160 mm/g/sec to 0.04470 mm/g/sec, the average cooking losses was 38.75% with a range between 37.62% to 40.56% . The results of the analysis of variance showed that the immersion of the chest meat of the ducks with the juice of various parts of pineapple fruit had no significant effect (P>0.05) on meat tenderness and cooking losses. Conclusions, tenderness and cooking losses on the spent duck meat marinade with various parts of pineapple fruit produced relatively similar tenderness and cooking losses.

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