Pengaruh Marinasi menggunakan Jus Jahe Merah (Zingiber officinale var. rubrum) dengan Konsentrasi yang Berbeda terhadap Kualitas Fisik dan Organoleptik Daging Itik Petelur Afkir

Abstract

Duck meat is one source of animal protein derived from poultry and is useful to meet human needs, but has a shortage of fishy aroma and collagen bonds that affect the tenderness of meat. Red ginger can be used as a marinade that can improve the quality of meat because ginger contains protease enzymes that can soften meat. This research aimed to determine the effect of marination using red ginger (Zingiber officinale var. rubrum) with different concentrations on the physical and organoleptic qualities of refined laying duck meat. This research was conducted in April - May 2024 at the Animal Production Laboratory and Research and Technology Laboratory, Faculty of Agriculture, Univesitas Sumatera Utara. The research method used a Completely Randomized Design with 4 treatments and 5 replications. The treatment consisted of red ginger juice concentration (Z0 = 0%; Z1 = 20%; Z2 = 40%; Z3 = 60%). The parameters observed pH value, water holding capacity, cooking loss and organoleptics which included color, aroma, tenderness and taste tests. The results showed that marinating using red ginger juice had a significant effect (p<0,05) on the physical quality namely pH value, water holding capacity and cooking loss of refined laying duck meat and increased the organoleptic quality, namely color, aroma, tenderness and taste of refined laying duck meat. The best treatment was obtained in treatment Z3 with 60% red ginger juice marinating.