| dc.description.abstract | Improving the physical quality of rejected duck meat can be done by soaking it using pineapple juice. This research aims to determine the effect of soaking time in pineapple juice on the physical quality of rejected duck meat. This research was carried out at the Animal Production Laboratory, Faculty of Agriculture, University of North Sumatra and the Testing Laboratory of the Chemical Engineering Department, Lhokseumawe State Polytechnic, starting in September-October 2023. The design used was a Completely Randomized Design (RAL) with 4 treatments and 5 replications consisting of P0 = without immersion (control); P1 = 20% pineapple juice with soaking time of 15 minutes; P2 = 20% pineapple juice with soaking time of 30 minutes; P3 20% pineapple juice with soaking time of 45 minutes. The parameters observed were pH, cooking loss, water holding capacity and meat tenderness.
The results of this study showed that the length of soaking duck meat using pineapple juice had a significant effect (P<0.05) on the value of water holding capacity and tenderness of the rejected duck meat, but did not affect the pH value and cooking loss of the rejected duck meat. The soaking time of 45 minutes using pineapple pulp juice affected the water holding capacity and tenderness of the rejected duck meat, but did not affect the pH value and cooking loss of the rejected duck meat. This is influenced by the bromelain enzyme found in pineapple juice. The bromelain enzyme is a proteolytic enzyme that is able to break down protein bonds in meat. | en_US |
