Efektivitas Penggunaan Ekstrak Buah Mangga (Mangifera Indica L.) Terhadap Kualitas Fisik Dan Hedonik Daging Itik Manila (Cairina Moschata) Parent Stock Afkir

Abstract

This study aims to determine the effectiveness of using mango fruit extract as soaking on the physical and hedonic quality of manila duck meat parent stock afkir The research material used 10 manila ducks parent stock age 20 months of manila duck meat parent stock afkir taken meat on the pectoralis superficialis which is cut small with a weight of 10 grams. This study used a complete randomised design (CRD) with 4 treatments and 5 replicates where each treatment and replicate contained five pieces (slices) of duck meat. The treatment given was the length of soaking of manila duck meat parent stock afkir for 0 hours (P0), 1 hour (P1), 3 hours (P2) and 5 hours (P5). The physical quality of the meat observed were pH and cooking loss, while the hedonic quality observed were colour, taste, aroma and tenderness of the meat. Data were analysed using Analysis of Variance (ANOVA), if there were significant differences then further tests were carried out using Duncan's Multiple Range Test (DMRT). The results showed that soaking meat using mango fruit extract gave a significant effect at the 99% confidence level on physical quality, namely pH and cooking shrinkage as well as hedonic quality, namely meat colour and aroma.

Penelitian ini bertujuan untuk mengetahui efektivitas penggunaan ekstrak buah mangga sebagai perendaman terhadap kualitas fisik dan hedonik daging itik manila parent stock afkir Materi penelitian menggunakan 10 ekor itik manila parent stock umur 20 bulan daging itik manila parent stock afkir yang diambil dagingnya pada bagian pectoralis superficialis yang dipotong kecil dengan berat 10 gram. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 5 ulangan dimana setiap perlakuan dan ulangan terdapat lima potong (irisan) daging itik. Perlakuan yang diberikan yaitu lama perendaman terhadap daging itik manila parent stock afkir selama 0 jam (P0), 1 jam (P1), 3 jam (P2) dan 5 jam (P5). Kualitas fisik daging yang diamati yaitu pH dan susut masak (cooking loss), sedangkan kualitas hedonik yang diamati yaitu warna, rasa, aroma dan keempukan daging. Analisis data menggunakan Analisis Sidik Ragam (ANOVA), apabila terdapat perbedaan yang nyata maka dilakukan uji lanjutan menggunakan Uji Jarak Berganda Duncan (DMRT). Hasil penelitian menunjukkan bahwa perendaman daging menggunakan ekstrak buah mangga memberikan pengaruh nyata pada taraf kepercayaan 99% terhadap kualitas fisik yaitu pH dan susut masak serta kualitas hedonik yaitu warna dan aroma daging.