KUALITAS SENSORIS DAGING DARI ITIK LOKAL JANTAN (ANAS PLATYHRINCHOS) YANG DIBRI LARUTAN DAUN SIRIH (PIPPER BETLE LINN) DALAM PAKAN KOMERSIL
ABSTRACT: The meat of local
ducks generally has lower quality than chicken meat. Typical aroma, dark red
color, and hard texture of duck meat affect consumers’ preference for it. This
studywas aimed at assessing the sensoric quality of meat of male local
ducks(Anas plathyrhinchos)given betle (Piper betle Linn) leaf extract solution
included in commercial ration. The studywas conducted at the Poultry Farm of
Department of Animal Husbandry, Faculty ofAgriculture, Djuanda University,
Bogor from June to August 2016. Twenty-four male localducks aged 2 weeks with
average body weight of 449.16±75.27 g were used. BR-21Ecommercial feed of PT
Sinta Feedmill and betel leaf extract solution were used. A completelyrandomized
design with 4 treatments and 3 replicates was used. Treatments consisted of100%
commercial feed (R0), commercial feed + 2.5% piper betel solution (R1),
commercialfeed + 5.0% piper betel solution (R2), and commercial feed + 7.5%
piper betel solution (R3). Data were subjected to a Kruskal Wallis test.
Measurements were taken on aroma,tenderness, color, taste, and juiceness.
Results showed that there were significant differences(P<0.05) in color and
taste. The inclusion of 2.5% piper betle extract solution in commercial rations
improved the preference of panelists for the color and taste of meat of local
ducks.However, treatments did not affect panelists judgement on the hedonic
quality (aroma,tenderness, color, taste, and juiceness) of meat of local ducks.
Key words: meat sensoric
quality, male local duck, betel leaf extract solution
Penulis: E Dihansih
Kode Jurnal: jppeternakandd170307
