Pemanfaatan Onggok Fermentasi (Casapro) Terhadap Keempukan Daging Itik Pedaging
Abstract: Duck meat has a
fishy smell weakness, tough and a higher fat content, but it has the advantage
of a high content of protein and low in calories. Factors that cause the meat
is that it contains a lot of connective tissue protein, collagen has a
structure that is very complex and overlap. Factors that cause the meat is that
it contains a lot of connective tissue protein, collagen has a structure that
is very complex and overlap. One of the efforts that can be used to degrade the
connective tissue protein structures is to use agricultural waste products of fermentation
results. One agricultural materials such as waste that is possible can be used
as a source of carbohydrate is cassava (casapro)which is agro waste. This
research result of industrial waste utilizing cassava starch by fermentation.
Animals used were male duck and the treatment used is P0 without the addition
of fermented cassava (casapro) in the ration and the addition of cassava
fermentation treatment P1 (casapro) 5% in the ration. The results obtained
during 1.5 months of maintenance are produced using fermentation of cassava in
the ration effect on meat tenderness level based on the test panel and the use
of meat tenderness.
Keywords: duck meat, cassava
(casapro), test panelists, meat tenderness
Penulis: Suraya Kaffi,
Zairiful
Kode Jurnal: jppertaniandd130054
