Pengaruh Imbangan Jus Lengkuas (Alpinia galanga) dan Belimbing Wuluh (Averrhoa bilimbi L) dalam Marinasi terhadap Kualitas Fisik Daging Entok

Abstract

TIARA AGUSTINA. The Effect of Galangal (Alpinia galanga) and Bilimbi (Averrhoa bilimbi L) Juice Balance in Marinade on the Physical Quality of Muscovy Duck Meat (Supervised by MA’RUF TAFSIN). Muscovy duck is one type of poultry that produces high animal protein. This study aims to determine the effect of galangal and bilimbi juice marination on the physical quality of Muscovy duck meat. The study was conducted in April 2025 at the Animal Production Laboratory, Faculty of Agriculture, University of North Sumatra. The experimental design used in this study was a Completely Randomized Design (CRD) with 4 treatments. The parameters observed in this study were physical properties, namely pH value, water-holding capacity, and cooking loss. The results showed that the treatments using galangal juice and bilimbi had a significant effect (P<0.05) on pH value and cooking loss. However, it did not have a significant effect (P>0.05) on water-holding capacity in muscovy duck meat. Based on the above results, increasing the proportion of star fruit reduced pH and water-holding capacity, while the balanced combination of galangal juice and bilimbi (P2) produced the best physical quality with moderate pH, good water-holding capacity, and the lowest cooking loss.