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PENGARUH PEMBERIAN FERMENTASI AIR CUCIAN BERAS TERHADAP KUALITAS FISIK DAGING ITIK PEKING

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Penilaian

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The aim of this research was to determine the effect of fermenting rice rinse water on the physical quality of Peking duck meat. This research was conducted for 4 months in the experimental animal farm laboratory of the Department of Animal Technology and Industry, Faculty of Agriculture, Universitas Sriwijaya. Hundred Peking daily old duck originated from Lampung were applied to completely randomized design with five treatments: P0 (controls), P1 (water + fermented rice rinse water, 2%), P2 (water + fermented rice rinse water, 4%), P3 (water + fermented rice rinse water, 6%), and P4 (water + fermented rice rinse water, 8%) and each treatment has 4 replications. The observed parameters were pH, water holding capacity, cooking loss water, and tenderness of Peking duck meat. The result showed that addition of fermented rice rinse water up to 8% drinking water had no effect on all parameters. The pH values ranging from 5.8 to 5.9, water holding capacity (DIA) values ranging from 68.79% to 73.37%, cooking losses ranging from 53.15% to 68.38%, and meat tenderness ranging from 191.80 gf to 322.05 gf. Based on the results of this study, it can be concluded that fermenting rice rinse water up to 8% in Peking ducks has not been able to produce optimal values for pH, water holding capacity, water content, cooking loss, and tenderness.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307001708	T87719	T877192023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T877192023

Publisher

Inderalaya : Prodi Peternakan, Fakultas Pertanian, Universitas Sriwijaya., 2023

Collation

xvi, 24 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

636.080 7

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Pemberian pakan hewan ternak
Prodi Peternakan

Specific Detail Info

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Statement of Responsibility

SEPTA

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