Pengaruh Sari Bengkuang Dan Sari Lengkuas Merah Terhadap Kualitas Dan Masa Simpan Daging Itik

Abstract

The undesirable quality of duck meat for consumers is influenced by its low quality, characterized by a fishy odor, tough texture, and being easily perishable. This study aimed to determine the effect of adding natural ingredients, namely jicama extract and red galangal extract, as well as the storage time of duck meat, on its chemical quality, Total Plate Count (TPC), and sensory attributes. The experimental design used was a Completely Randomized Design with a 4 x 4 factorial pattern and 2 replications. Factor 1: Concentration of jicama extract and red galangal extract addition, P1: (Jicama extract 15 ml + Red galangal extract 5 ml), P2: (Jicama extract 10 ml + Red galangal extract 10 ml), P3: (Jicama extract 5 ml + Red galangal extract 15 ml). Factor 2: Storage time at room temperature, H0: 0 Hours, H1: 12 Hours, H2: 24 Hours, H3: 36 Hours. The results showed that the addition of jicama extract and red galangal extract with different doses and meat storage durations had a significant effect on increasing protein content, decreasing fat content, reducing microbial contamination, and improving the color, aroma, and texture quality of duck meat. The best treatment was P3H0, which was effective in improving the chemical, microbiological, and sensory quality of duck meat.