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All Journal Biogenesis: Jurnal Ilmiah Biologi Jurnal Peternakan Indonesia Jurnal Abdi Insani Journal of Tropical Animal Science and Technology Bantara Journal of Animal Science Wahana Peternakan Yumary: Jurnal Pengabdian kepada Masyarakat Proceedings Series on Physical & Formal Sciences JURNAL AGROINDUSTRI HALAL Journal of Animal Research and Applied Science Prosiding Seminar Nasional Unimus Beujroh : Jurnal Pemberdayaan dan Pengabdian pada Masyarakat
Wijinindyah, Ayutha
Program Studi Peternakan Fakultas Pertanian Universitas Antakusuma
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Nursing Public Health Social Sciences Veterinary Other

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Journal : Journal of Animal Research and Applied Science

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KUALITAS DAGING ITIK YANG DIRENDAM JUS BUAH NANAS (ANANAS COMASUS L. MERR) : EFFECT OF GIVING PINEAPLLE JUICE (ANANAS COMASUS L. MERR) ON QUALITY OF DUCK MEAT Runi; Wijinindyah, Ayutha; Wulandari, Lies Tiarini
Journal of Animal Research and Applied Science Vol. 4 No. 2 (2023): Desember 2023
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/aras.v4i2.30358

Abstract

Duck meat is a source of animal protein. Duck meat is widely used in various food preparations. The aim of this research was to determine the effect of giving pineapple juice on the physical and chemical quality of duck meat. The experimental design used complete randomization with four treatments and three replications. The treatments applied were : P0 : duck meat (without the additional of pineapple juice), P1 : duck meat + 25% pineapple juice, P2 : duck meat + 50% pineapple juice, P3 : duck meat + 75% pineapple juice. The data obtained was analysed using analysis of variance (ANOVA) and continued with wether three was a real influence. The variables observed include physical (pH) and chemical quality (water content, protein content and fat content). The result showed that giving pineapple juice to duck meat had a significant effect (P<0,05) on the quality of pH and water content, but thre was no significant difference (P>0,05) on protein and fat content of duck meat. Providing pineapple juice up to 50% can reduce the pH and water content, while up to 75% it has no effect on the protein and fat of duck meat.
Co-Authors Aan Kurniawan Agus Tri Widodo, Agus Tri Alexander Burhani Marda Atang, Atang Eko Candra Pratama Eko Setio Wibowo Farida Isroani Gaol, Susan E. Lumban Gaol, Susan Lumban Hasanah, Laila Uswatun Husnul Chotimah Husnul Chotimah Husnul Chotimah Husnul Chotimah Jerry Selvia Jerry Selvia Mudhita, Ida Ketut Novi Nurhayati, Novi Prayuda, Fajar Galih Pujiastuti, Asih Putri, Salsa Arifa Rony, Zahara Tussoleha Rossayanti, Rossayanti Runi S. Sugiharto Salsabilazulfa Umniyati Saprudin Saprudin, Saprudin Saputra, Andrey Rolis Selvia, jerry Setiyono, Eko Sugama, Muchamad Yoga Susan E. Lumban Gaol Susan E. Lumban Gaol Susan L. Lumban Gaol Susan L. Lumban Gaol Susan Lumban Gaol Wulandari, Lies Tiarini Zuni Arfiyanti