Pengaruh Pemberian Cairan Sauerkraut Terhadap Kualitas Fisik Daging Burung Puyuh (Coturnix coturnix japonica) Afkir

Abstract

The aim of this research was to determine the effect of giving sauerkraut liquid on the physical quality of cull quail (coturnix coturnix japonica) meat. The parameters of this research are pH, water holding capacity, and cooking loss. The research was conducted from January to February 2024 in Asam Kumbang, Medan Selayang District, Medan City, North Sumatra Province. The research design used was a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The research used 100 rejected quail. Treatment consisted of P0 = Control (without adding sauerkraut liquid), P1 = Giving 1.5 ml of sauerkraut liquid, P2 = Giving 3 ml of sauerkraut liquid), and P3 = Giving 4.5 ml of sauerkraut liquid). The results showed that the average pH at P0 was 6.20 ± 0.09, P1 was 5.84 ± 0.10, P2 was 5.82 ± 0.17, and P3 was 5.81 ± 0.16. The results showed that the addition of sauerkraut liquid to the drinking water of cull quail had no significant effect (P>0.05) on the degree of acidity (pH), but had a significant difference (P<0.05) on the water holding capacity and cooking loss of quail meat. reject. Treatment P2 (3 ml of sauerkraut liquid) gave the best results compared to other treatments. In this condition, the pH is 6.10, the water holding capacity is 51.21%, and the cooking lost is 22.61%