Pengaruh Penambahan Cairan Sauerkraut dari Kol (Brassica Oleracea L.) dalam Air Minum terhadap Performa Itik Peking dan Kualitas Daging

Abstract

This study aims to determine the effect of adding sauerkraut liquid from cabbage (Brassica oleracea L) in drinking water on performance and meat quality in Peking ducks. The first phase of the study used an experimental completely randomized design (CRD) with a 3x3 factorial pattern with 3 replications. Factor A is the dose of added sugar: 2%, 3.5%, and 5%. Factor B is the duration of fermentation: 5.7 and 9 days. The variables observed in stage I was water content, pH, total acid, and total LAB. research in phase II used the experimental method of Completely Randomized Design (CRD) 4 treatments and 5 replications. The treatment was the dose of adding sauerkraut liquid to drinking water, namely S0: without sauerkraut liquid, S1: 1 ml, S2: 2 ml, S3: 3 ml of sauerkraut liquid. The variables observed in stage II were Peking duck performance (PBB, ration consumption, and ration conversion) and meat quality (water holding capacity, cooking loss, and pH). The results in the first phase of the study showed that there was a significant interaction (P<0.05) between the addition of sugar dose and fermentation time on pH, total acid, and total LAB but no interaction (P>0.05) between adding sugar dose and fermentation time on water content. The results of the second phase of the study showed that the addition of sauerkraut liquid in drinking water had a significant effect (P<0.05) on the performance of ducks and had no significant effect (P>0.05) on the quality of duck meat. This study concluded that in stage I sauerkraut from cabbage (Brassica oleracea L) with the addition of a sugar dose and of fermentation time was the selected treatment for sauerkraut quality analysis and obtained water content ranging from (91.11%) to pH (3, 43), total acid (2.93%) and total LAB (7.4 x 109). In stage II, the addition of sauerkraut liquid of up to 3 ml in drinking water as a probiotic substitute for antibiotics had a good effect on the performance of Peking ducks and the quality of Peking duck meat. In this study, the results obtained were body weight gain (1714.44 g), ration consumption (3841.52 g), ration conversion (2.25), water holding capacity (33.84%), cooking implants (34.52%) and meat pH (6.05).