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All Journal Livestock and Animal Research
Pudjomartatmo Pudjomartatmo
Program Studi Peternakan, Fakultas Pertanian Universitas Sebelas Maret Jl. Ir. Sutami 36A Surakarta 57126
Agriculture, Biological Sciences & Forestry Veterinary

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Manfaat Bromelin dari Ekstrak Buah Nanas (Ananas comosus L. Merr) dan Waktu Pemasakan untuk Meningkatkan Kualitas Daging Itik Afkir Dhiah Putri Utami; Pudjomartatmo Pudjomartatmo; Adi Magna Patriadi Nuhriawangsa
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan Vol 9, No 2 (2011): Sains Peternakan
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/sainspet.v9i2.4812

Abstract

The research was purposed to know the levels of pineapple extract addition (Ananascomosus L. Merr) with bromelin compound, cooking time and the interaction between two factors on the shear force, the tensile strength, pH, water holding capacity (WHC) and cooking loss (CL) of post production duck meat. The experiment used 18 Mojosari duck with average age 84 weeks. The samples for shear force and tensile strength used drum stick, pH, WHC and CL exam used thigh. The data were analyzed by analysis of variance from Completely Randomized Design (CRD) of Factorial Pattern 4 × 3, with factor of pineapple extract addition (0, 5, 10, 15 %) and cooking time (0, 30, 60 minutes). There were interactions between pineapple extract addition and cooking time on pH, WHC and CL (P<0.01) and tensile strength (P<0.05). The addition of pineapple extract and cooking time improved tenderness, pH, WHC and decreased CL of duck meat. The addition of pineapple extract at 15% and cooking time 60 minutes produced the best quality of duck meat.Key words: pineapple extract, cooking time, meat, post production duck, physical quality
Co-Authors Adi Magna Patriadi Nuhriawangsa Dhiah Putri Utami