Pengaruh Konsentrasi Larutan Asam Jawa (Tamarindus indica L.) Pada Perendaman Daging Itik Petelur Afkir Terhadap Kualitas Fisik Daging

Abstract

Tamarind contains organic acids that can tenderize meat. Unproductive duck meat has a tough texture. This research aims to determine the effect of tamarind concentration on the immersion of unproductive duck meat concerning its characteristics. The research was conducted at the Feed Science and Technology Laboratory, Faculty of Agriculture, the Research and Technology Laboratory, Faculty of Agriculture, Universitas Sumatera Utara, and the Testing Laboratory, Universitas Negeri Lhokseumawe, Aceh, in November 2024. The materials used in this research were unproductive duck breast meat, tamarind, and distilled water. The equipment used included a pH meter, water bath, cover press, and texture analyzer. The experimental design used in this research was RAL Completely Randomized Design with 4 treatments: P0 = 0%, P1 = 13%, P2 = 16%, and P3 = 19%, with 5 replications. The observed variables included pH value, cooking loss, water holding capacity, and meat tenderness. The results showed that immersion in tamarind solution was able to reduce the pH and improve the tenderness of unproductive duck meat. However, it did not improve the water-holding capacity or reduce cooking loss. The best treatment was immersion in 13% tamarind solution, which was able to maintain the physical quality of the unproductive duck meat.