PENGARUH PENGGUNAAN KIYAMBANG (Salvinia molesta) YANG DIFERMENTASI DENGANAspergillus niger TERHADAP KUALITAS FISIK DAGING ITIK LOKAL (Effect of fermented kiyambang (Salvinia molesta) with Aspergillus niger on the physical quality of local duck meat)

Vinda Armalani, Warsono Sarengat, Edjeng Suprijatna

Abstract


ABSTRAK

 

Penelitian bertujuan mengetahui pengaruh penggunaan Salvinia molesta yang difermentasi menggunakan Aspergillus niger dalam ransum terhadap kualitas fisik daging itik melalui indikator Water Holding Capacity (WHC), pH, dan susut masak. Materi yang digunakan adalah 80 ekor itik pengging jantan umur 4 minggu dengan rata-rata bobot awal 734,25±0,52 g. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan (0%, 15% Salvinia molesta non fermentasi (SMNF), 15% Salvinia molesta fermentasi (SMF), 17,5% Salvinia molesta fermentasi (SMF), dan 20% Salvinia molesta fermentasi (SMF)). Hasil menunjukkan bahwa penggunaan Salvinia molesta fermentasi berpengaruh nyata (P<0,05) menurunkan nilai pH, dan susut masak daging, tetapi tidak berpengaruh nyata (P>0,05) terhadap nilai WHC daging, peningkatan level Salvinia molesta fermentasi diikuti dengansemakin meningkatnya konsumsi serat kasar dan penurunan kualitas fisik daging itik.

 

Kata kunci : itik., Salvinia molesta., Aspergillus niger., kualitas fisik daging.

 

ABSTRACT

 

This study aims to determine effect of Salviniamolesta fermented with Aspergillusnigeron the rationof the physical qualitylocal duck meat through indicators Water Holding Capacity (WHC), pH and cooking shrinkage. The material susedare 80 local male ducks of 4 weeks with an average initial weight of 734.25±0.52g. Research using completely randomized design (CRD) with 5 treatments (0%, 15% Salvinia molesta non-fermented (SMNF), 15% Salvinia molesta fermentation (SMF), 17.5% Salvinia molesta fermentation (SMF), and 20% Salvinia molesta fermentation (SMF). Results showed that the use of Salvinia molesta fermentation significantly (P<0.05) lower the pH value, and shrink age cook meat, but not significant (P>0.05) on the value of the WHC duck meat. Increasing levels of Salvinia molesta fermented followed by the increasing consumption of crude fiber and decrease physical quality duck meat.

 

Keywords :itik., Salvinia molesta., Aspergillus niger., kualitas fisik daging.

Keywords


itik., Salvinia molesta., Aspergillus niger., kualitas fisik daging.

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