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Abstrak (Bhs. Indonesia)

Tujuan dari penelitian ini adalah mengetahui pengaruh stimulasi listrik 110 volt dengan waktu 0, 60, 90, dan 120 detik terhadap kualitas fisik daging paha itik manila; pH; Daya Ikat Air; Susut Masak; Keempukan. Materi yang digunakan terdiri dari daging paha itik manila serta seperangkat alat stimulator listrik. Variable yang diukur adalah pH, Daya Ikat Air, Susut Masak, Keempukan. Metode yang digunakan adalah metode eksperimen dengan model Rancangan Acak Lengkap (RAL) 4 perlakuan dan 5 ulangan. Pengujian yang berpengaruh nyata akan dilanjutkan dengan pengujian Beda Nyata Jujur (BNJ). Perlakuan terdiri dari P0 = tanpa stimulasi listrik (kontrol), P1 = lama Stimulasi Listrik 60 detik, P2 = lama Stimulasi Listrik 90 detik, P3, lama Stimulasi Listrik 120 detik. Penelitian dilaksanakan pada tanggal 2 November 2020 sampai 5 November 2020 di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan Universitas Jenderal Soedirman. Hasil penelitian menunjukan rataan yang diperoleh dari uji pH sebesar 6,195, uji daya ikat air 69,77%, uji susut masak 30,72%, dan uji keempukan 0,1639 mm/gr/detik dengan 4 perlakuan dan 5 ulangan. Hasil analisis variansi menunjukan bahwa stimulasi listrik pada daging dengan lama waktu yang berbeda tidak berpengaruh nyata pada pH, daya ikat air dan keempukan (p > 0,05) tapi berpengaruh sangat nyata (p < 0,01) pada susut masak. Hasil uji Beda Nyata Jujur (BNJ) pada data Susut Masak menunjukan bahwa semua perlakuan dinyatakan sangat berbeda nyata karena nilai perbedaannya > dari nilai BNJ 0,01.

Abtrak (Bhs. Inggris)

The purpose of this study was to determine the effect of electric stimulation of 110 volts with a time of 0, 60, 90, and 120 seconds on the physical quality of muscovy duck thigh meat; pH; Water Binding Capacity; Cooking Loss; tenderness. The material used consisted of muscovy duck thigh meat and a set of electric stimulators. The variables measured were pH, Water Holding Capacity, Cooking Loss, Tenderness. The method used is an experimental method with a completely randomized design (CRD) model with 4 treatments and 5 replications. Tests that have a significant effect will be continued with the Honest Significant Difference (HSD) test. The treatments consisted of P0 = no electrical stimulation (control), P1 = 60 seconds of electrical stimulation, P2 = 90 seconds of electrical stimulation, P3, 120 seconds of electrical stimulation. The research was carried out from November 2, 2020 to November 5, 2020 at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Jenderal Sudirman University. The results showed that the average obtained from the pH test was 6.17, the water holding capacity test was 69.77%, the cooking loss test was 30.72%, and the tenderness test was 0.1639 mm/gr/sec with 4 treatments and 5 replications. The results of the analysis of variance showed that electrical stimulation of meat with different lengths of time had no significant effect on pH, water holding capacity and tenderness (p > 0.05) but had a very significant effect (p < 0.01) on cooking loss. The results of the Honest Significant Difference (HSD) on Cooking Loss data showed that all treatments were stated to be very significantly different because the difference value was > from the HSD value of 0.01.

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