Pengaruh Lama Perendaman Daging Puyuh Afkir Dengan Whey Dadih Susu Kambing Terhadap pH, Keempukan Serta Susut Masak

Abstract

Quail is a type of poultry that has an important role in producing meat and eggs (dual purpose). Quail meat can be used as a source of protein which can play a role in meeting people's food needs. Cultivated quail meat is a livestock product that is less popular with the public because its body size is relatively small, so the meat produced is relatively small even though the meat of rejected quail contains high protein and low fat compared to chicken and beef, the protein content in quail meat is 21.1% and fat 7.7%, whereas in beef the protein content is 18.8%, 14% fat, and in chicken meat the protein content is 18.2% and fat 25. This research was carried out at the Animal Production Laboratory, Faculty of Agriculture, University of North Sumatra. This research was carried out in January-February 2025. The research design used was a completely randomized design (CRD) consisting of 4 treatments and 5 replications. Each replication consisted of 1 bird with treatment P0: Quail meat without curd whey soaking, P1: Quail meat with curd whey soaking for 15 minutes, P2: Quail meat with curd whey soaking for 30 minutes, P3: Quail meat with curd whey soaking for 45 minutes. The data is obtained and analyzed using analysis of variance. If data results are obtained that are significantly different or very significant, then continue with Duncan's further test. Soaking quail meat with goat's milk dadih whey has a positive effect on the pH value of the meat and the tenderness of the meat, that is, there is a very significant effect (P<0.01) with the best soaking time being P3 for 45 minutes of soaking, however the soaking time does not have a positive effect on cooking loss or has no significant effect (P<0.05).