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All Journal Jurnal Sain Peternakan Indonesia
R. A. Riyadi
Program Studi Peternakan Universitas Perjuangan Tasikmalaya
Veterinary

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Physiological Response and Physical Quality of Cihateup Duck Meat Given Natural Isotonic in Dry Maintenance System N. Frasiska; R. A. Riyadi; N. Rahayu
Jurnal Sain Peternakan Indonesia Vol 17, No 2 (2022)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jspi.id.17.2.105-109

Abstract

This study aims to determine the effect of giving natural isotonic and determine which level is the most optimal for the physiological response and physical quality of Cihateup Duck meat. This study used an in vivo experimental method and a completely randomized design (CRD) with a treatment consisting of 4 treatments and 5 replications. The remedies in this study were the addition of celery extract as much as 25 mg, 50 mg, and 75 mg, as well as lime juice as much as 2%, 3%, and 4%. The results based on analysis of variance showed that the treatment had a significant effect on the pH value of the meat (P<0.05), but did not affect heart rate, rectal temperature, and cooking loss (P>0.05). The addition of 25mg celery extract and 2% lime juice is the optimal level.
Co-Authors N. Rahayu Nurul Frasiska