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

Abstract

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.