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All Journal Jurnal Sain Peternakan Indonesia Jurnal Penelitian Pendidikan IPA (JPPIPA) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Layanan Masyarakat (Journal of Public Service) Jurnal Info Sains : Informatika dan Sains Prosiding Konferensi Nasional PKM-CSR Jurnal Teknologi Hasil Peternakan Journal of Community Engagement Research for Sustainability Jurnal Ilmiah Ilmu-Ilmu Peternakan PEDAMAS (Pengabdian Kepada Masyarakat) Jurnal Pengabdian Masyarakat dan Riset Pendidikan International Journal of Applied and Scientific Research (IJASR) Science: Indonesian Journal of Science Jurnal Riset Multidisiplin Edukasi Jurnal Ilmu Peternakan Indonesia (JIPENA)
Monica, Metha
Universitas Jambi
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Kualitas Fisik Sosis Telur Itik Dengan Penambahan Wortel (Daucus Carota L.) Daryanto; Monica, Metha; Fatati, *
Jurnal Ilmu Peternakan Indonesia Vol. 3 No. 1 (2026): JIPENA - Februari
Publisher : CV. SINAR HOWUHOWU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70134/jipena.v3i1.1350

Abstract

This study aims to determine the effect of adding various concentrations of carrots (Daucus carota L.) on the physical quality of duck egg sausages including water content, cooking loss, and pH. The study was conducted at the Laboratory of the Faculty of Animal Husbandry, Jambi University on November 24–28, 2025. The research method used was an experiment with a Completely Randomized Design (CRD) consisting of 5 treatments and 4 replications. The treatments given were the addition of carrots as much as 25% (P1), 35% (P2), 45% (P3), 55% (P4), and 65% (P5) with the use of sago flour of 10% in each treatment. Data were analyzed using analysis of variance (ANOVA) and continued with Duncan's test if there were significant differences. The results of the analysis of variance showed that the addition of various concentrations of carrots had no significant effect (P>0.05) on the water content and cooking loss of duck egg sausages, but had a significant effect (P<0.01) on the pH value. The water content ranged from 61.44–65.54% and cooking loss between 3.09–8.05%. Treatment P3 produced the lowest cooking loss (3.09%) with the lowest water content (64.45%) and pH (7.13). Based on the results of the parameters, treatment P3 (45% carrot addition) produced good physical quality and showed significantly lower results compared to the other treatments.
Co-Authors Afzalani Afzalani akhsyar, Mhd saidi akhsyar Ani Way Ratna Daryanto Dwijayanti, Ratumas Sherly Elymaizar, Zulfa Endri Musnandar Fatati Fatati Fatati, * Fitriani, Ana Jaya Putra Jahidin Muchsin Muchsin Muis, Ridwan Mukhsin Mukhsin Mukhsin, Moh. Nabila, Mala Maulia Putri, Afmi Raguati Raguati Setyaji, Hajar Sri Arnita Abu Tani Suryaanto Suryanto Suryanto Suryanto Suryanto Suryanto syafrida yanti