Manfaat Bromelin dari Ekstrak Buah Nanas (Ananas comosus L. Merr) dan Waktu Pemasakan untuk Meningkatkan Kualitas Daging Itik Afkir
Abstrak: The research was
purposed to know the levels of pineapple extract addition (Ananas comosus 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
Penulis: Dhiah Putri Utami, Pudjomartatmo,
Adi Magna Patriadi Nuhriawangsa
Kode Jurnal: jppeternakandd110235
