Pemanfaatan Onggok Fermentasi (Casapro) Terhadap Keempukan Daging Itik Pedaging

Suraya Kaffi, Zairiful Zairiful, Zulfahmi Zulfahmi

Abstract


Duck meat has a fishy smell weakness, tough and a higher fat content, but it has the
advantage of a high content of protein and low in calories. Factors that cause the
meat is that it contains a lot of connective tissue protein, collagen has a structure that
is very complex and overlap. Factors that cause the meat is that it contains a lot of
connective tissue protein, collagen has a structure that is very complex and overlap.
One of the efforts that can be used to degrade the connective tissue protein structures
is to use agricultural waste products of fermentation results. One agricultural
materials such as waste that is possible can be used as a source of carbohydrate is
cassava (casapro)which is agro waste. This research result of industrial waste
utilizing cassava starch by fermentation. Animals used were male duck and the
treatment used is P0 without the addition of fermented cassava (casapro) in the
ration and the addition of cassava fermentation treatment P1 (casapro) 5% in the
ration. The results obtained during 1.5 months of maintenance are produced using
fermentation of cassava in the ration effect on meat tenderness level based on the test
panel and the use of meat tenderness.

Keywords: duck meat, cassava (casapro), test panelists, meat tenderness.


References


Suraya Kaffi, Zairiful

,

dan

Zulfahmi: Pemanfaatan Onggok Fermentasi (Casapro) Terhadap Keempukan...

Volume 13, Nomor 2, Mei 2013 136

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DOI: http://dx.doi.org/10.25181/jppt.v13i2.176

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