Pengaruh Penambahan Tepung Mocaf Terhadap Kualitas Fisik dan Organoleptik Nugget Menggunakan Daging Itik Afkir

Abstract

Ducks are one of the poultry species with high nutritional value and high potential as egg and meat producers. This study aims to determine the effect of adding mocaf flour on the physical and organoleptic properties of duck Nuggets. The study was conducted in May 2025 at the Animal Production Laboratory, Faculty of Agriculture, University of North Sumatra. A completely randomised design (CRD) with four treatments was used. The treatments consisted of mocaf flour addition (P0=0%, P1=10%, P2=20%, P3=30%). The parameters observed were cooking shrinkage, acidity, moisture content and organoleptic properties, including taste, colour, aroma, and texture. The results of this study indicate that the addition of mocaf flour to duck nuggets has a significant effect (P<0.05) on cooking loss, pH, and organoleptic properties. The decrease in pH value in duck nuggets is caused by the presence of organic acids resulting from fermentation in mocaf flour, especially lactic acid and acetic acid, as well as the reaction between fermented starch and meat protein, which lowers the pH of the dough. Mocaf flour contains starch with high water-binding capacity through the gelatinization process during heating. The gelatinization process causes the starch granules to expand and retain water in the dough, thereby reducing water loss during cooking and producing nuggets with a more chewy, soft, and juicy texture. The best treatment for physical quality is P1, where the use of 10% mocaf flour can reduce nugget cooking shrinkage, lower the pH value and water content to a balanced level, and produce a balanced organoleptic value.