Update Artikelilmiah: 22488

ARIF FATHUDIN YUSUF

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan mengetahui pengaruh interaksi antara dosis dan lama waktu perendaman dengan sari kulit nanas ditinjau dari daya ikat air dan pH daging itik afkir. Pelaksanaan penelitian dilakukan di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Materi penelitian yaitu 12 ekor itik Tegal umur 84 minggu dengan bobot badan ± 1,4 kg. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) Pola Faktorial (3 × 2), faktor pertama dosis perendaman sari kulit nanas yaitu 0% (D1), 25% (D2) dan 50% (D3), faktor kedua lama perendaman sari kulit nanas yaitu 30 menit (L1) dan 60 menit (L2). Variabel yang diamati adalah daya ikat air dan pH. Data yang diperoleh dianalisis menggunakan analisis variansi dan dilanjutkan dengan uji Orthogonal Polinomial serta Beda Nyata Jujur. Hasil penelitian diperoleh rataan daya ikat air daging itik afkir pada D1L12: 38,085 %, D2L12: 42,090 %, dan D3L12: 47,420 %, sedangkan nilai pH: D1L12: 6,781, D2L12: 6,450, dan D3L12: 6,336. Hasil analisis variansi antara dosis dan lama waktu perendaman sari kulit nanas yang berbeda berpengaruh tidak nyata (P>0,05) terhadap daya ikat air daging itik afkir, sedangkan dosis perendaman sari kulit nanas berpengaruh nyata (P<0,05) terhadap daya ikat air dan pH daging itik afkir. Kesimpulan, pemberian dosis perendaman sari kulit nanas yang semakin tinggi sampai dengan 50 % dapat meningkatkan daya ikat air dan menurunkan pH daging itik afkir. Lama waktu perendaman sari kulit nanas sampai dengan 60 menit diperoleh daya ikat air dan pH daging itik afkir yang relatif sama.

Abtrak (Bhs. Inggris)

This research is aimed to know the effect of interaction between level and marinate duration with dengan pineapple peels essence to water holding capacitiy and pH values of culled duck meat. This research was conducted at the Animal Production Technology Laboratory of Faculty of Animal Husbandry of General Soedirman University, Purwokerto. 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 essence level were 0% (D1), 25% (D2) and 50% (D3), second factor were pineapple peels essence marinate with different times, 30 minutes (L1) and 60 minutes (L2). Water Holding Capacity (WHC) and pH value were observed. The data obtained were analyzed using variance analysis and continued with Orthogonal Polynomial test and Honesty Significant Difference test. The result of the research acquired that the average value of  water holding capacitiy culled duck meat is D1L12: 38,085 %, D2L12: 42,090 %, and D3L12: 47,420 %, although pH value: D1L12: 6,781, D2L12: 6,450, and D3L12: 6,336. The variance analysis between levels and durations of pineapple peels essence marinate was non significantly different (P>0,05) to water holding capacitiy and pH values of culled duck meat, while pineapple peels essence level was significantly different (P<0,05) to water holding capacitiy and pH values of culled duck meat. In conclusion, the higher level of pineapple peels essence marinate until 50 % increased water holding capacitiy and decreased pH value of culled duck meat. The duration of pineapple peels essence marinate time up to 60 minutes obtained the value of water holding capacitiy and pH values of culled duck meat relatively the same.

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