Analisis kualitas daging bebek dengan menggunakan uji pH, daya ikat air dan uji eber di pasar tradisional kabupaten Kediri

Wirjatmadja, Roeswandono; Setyonugroho, Aji; Restijono, Era Hari Mudji; Sari, Dian Ayu Kartika

doi:10.30742/jv.v11i2.81

Cited by 4 publications

(4 citation statements)

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“…Nilai pH abon itik dari daging segar menurun ketika diolah menjadi sebuah produk abon yaitu dipengaruhi oleh proses sebelum dan sesudah diolah, pada saat pengolahan menjadi abon mengalami perubahan yaitu pada saat penambahan bumbu-bumbu. kualitas daging dan karkas dipengaruhi oleh faktor sebelum yaitu genetik, spesies dan sesudah pemotongan yaitu seperti sterilisasi area lingkungan, dan pengolahan menjadi sebuah produk [9]. Faktor lain yang mempengaruhi nilai pH abon antara lain karena adanya penambahan bumbu-bumbu seperti gula pada pembuatan abon daging itik.…”

Section: Derajat Keasaman (Ph)unclassified

Kualitas Fisik Abon Itik dari Strain Berbeda

Joni,

Hafid,

Fitrianingsih

2023

JIPHO

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Penelitian ini bertujuan untuk mengevaluasi pengaruh daging itik dari strain yang berbeda terhadap kualitas fisik abon daging itik. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dan 6 ulangan. Perlakuan yang digunakan adalah itik tegal (P1), itik alabio (P2), itik entog (P3) dan itik peking (P4). Variabel yang diukur dalam penelitian ini adalah kualitas fisik yaitu pH, susut masak dan rendemen. Data yang diperoleh dianalisis dengan analisis sidik ragam dan perlakuan yang berpengaruh nyata terhadap variabel yang diukur diuji lanjut menggunakan uji Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa abon itik dari strain yang berbeda berpengaruh nyata (P<0,05) terhadap pada variabel pH dan tidak berpengaruh nyata (P>0,05) terhadap susut masak dan rendemen abon daging itik. Diantara empat strain itik yang sangat bagus digunakan dalam pembuatan abon yaitu pada perlakuan 4 (Itik Peking). Kata Kunci: Daging itik, abon, pH, susut masak, rendemen

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Section: Derajat Keasaman (Ph)unclassified

Kualitas Fisik Abon Itik dari Strain Berbeda

Joni,

Hafid,

Fitrianingsih

2023

JIPHO

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“…The organoleptic test in this research, namely the aroma and color, was carried out after the duck meat finished marinating process. The used method in organoleptic testing used the test of hedonic quality by giving scoring (1)(2)(3)(4). This method was used to find out how far the level of the rating scale for duck meat was.…”

Section: Organoleptic Testmentioning

confidence: 99%

“…One of the factors which causes the least processing of duck meat is because it has characteristics that could differentiate it from other meats, which are fishy aroma and the texture tends to be tough, compared to chicken meat. The distinctive aroma of ducks is due to the food, consumed by ducks, having a high content of fat and protein [3]. One way to suppress the shortage of duck meat is by doing vacuum marination using lime (Citrus aurantiifolia) extract.…”

Section: Introductionmentioning

confidence: 99%

Citrus Aurantiifolia Extract as a Green Technology Marination with Vacuum Marinator to Increase Physical Quality of Duck Meat

Tanviana¹,

Susilo²,

Rosyidi³

2023

Advances in Economics, Business and Management Research

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This study aims to determine the effect of citrus aurantiifolia extract as a green technology marination with vacuum marinator to increase physical quality of duck meat based on pH, Electrical Conductivity (EC), tenderness, aroma and color. The material used is duck meat marinated with citrus aurantiifolia. The method used in this research is experimental laboratory using Completely Randomized Design (CRD) with 4 treatments and 4 replications consisting of marinating treatment for 0 min (P1), 20 min (P2), 40 min (P3), and 60 min (P4). Parameters observed were pH, Electrical Conductivity (EC), tenderness, aroma and color. Data were analyzed using Analysis of Variance (ANOVA), if the data showed a significant difference, continued with Duncan's Multiple Range Test (DMRT). The average pH value is 3.42-3.95; EC was 0.66-0.76; tenderness was 5.15-18.03; aroma was 1.15-3.75; color was 1.45-3.70. The results showed that Citrus aurantiifolia as a green technology marination in vacuum marinator with a different time had no significant or no significant effect (P > 0.05) on the pH, EC, aroma and color values of duck meat but could have a very significant effect on the tenderness value of duck meat. Aroma although it does not have a significant effect, but the distinctive smell of the duck meat has decreased due to the vacuum marinator process using Citrus aurantiifolia in different time.

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“…The use of coconut shell liquid smoke is expected to improve the taste and reduce the distinctive odor of duck meat in sausages, hence it can attract consumer interest. This distinctive odor of ducks is caused by the feed consumed by ducks has a high content of fat and protein which is expected to disappear along with the maceration process of coconut shell liquid smoke on duck meat in making sausages [3].…”

Section: Introductionmentioning

confidence: 99%

Effect of Duck Meat Maceration in Coconut Shell Liquid Smoke on the Quality of Duck Meat Sausage

Tanviana

Rosyidi

Susilo

2023

AFSJ

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This study aims to determine the effect of maceration of coconut shell liquid smoke in increasing the preference value of panelists and the quality of duck meat sausages both physically and chemically. This study was conducted in January 2023 at the Meat Processing Laboratory, Animal Product Technology Section, Faculty of Animal Science, Brawijaya University. The material used was duck meat sausage. This study used an experimental method with a completely randomized design consisting of 5 treatments and 4 replications. The results of the analysis showed that maceration of coconut shell liquid smoke produced no significant effect (P>0.05) on carbohydrates, protein content, ash content, fat content, moisture content, cooking loss, pH, and tenderness but had a very significant effect (P< 0.01) on the value of water holding capacity and organoleptic value. From this study, it could be inferred that maceration of coconut shell liquid smoke could help in reducing the value of cooking loss, moisture content, fat content, carbohydrates, and pH as well as increase the value of ash content, protein content, and water holding capacity.

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Analisis kualitas daging bebek dengan menggunakan uji pH, daya ikat air dan uji eber di pasar tradisional kabupaten Kediri

Cited by 4 publications

References 0 publications

Kualitas Fisik Abon Itik dari Strain Berbeda

Kualitas Fisik Abon Itik dari Strain Berbeda

Citrus Aurantiifolia Extract as a Green Technology Marination with Vacuum Marinator to Increase Physical Quality of Duck Meat

Effect of Duck Meat Maceration in Coconut Shell Liquid Smoke on the Quality of Duck Meat Sausage

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