Pemanfaatan Onggok Fermentasi (Casapro) Terhadap Keempukan Daging Itik Pedaging

Authors

  • Suraya Kaffi Jurusan Peternakan, Politeknik Negeri Lampung
  • Zairiful Zairiful Jurusan Peternakan, Politeknik Negeri Lampung
  • Zulfahmi Zulfahmi Jurusan Peternakan, Politeknik Negeri Lampung

DOI:

https://doi.org/10.25181/jppt.v13i2.176

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.

Downloads

Download data is not yet available.

References

Suraya Kaffi, Zairiful

,

dan

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

Volume 13, Nomor 2, Mei 2013 136

Dean and Shandu, 2006. Fat deposition in a broiler sire strain I. Phenotypic and genetic variation in,

and correlations between, abdominal fat, body weight, and feed convertions. Poultry Sci.

:1225-1235.

Grace, 1995. Animal Production Study Program. Faculty of Agriculture. University of Sebelas Maret,

Surakarta.

Hustiany, 2001. Analisa Bahan Makanan dan Daging. Cet. Ke-1.Liberty, Yogyakarta.

Ismadi, H.M., 1987. Metoda Analisis Enzimatis. PAU Bioteknologi, UGM, Yogyakarta.

Judge, 1993. Principles of Meat Science. 2nd

ed. Kendall/Hunt Pub. Co., Dubuque, Iowa.

Jun, Rock and Jin (1996). Protein Solubility in Pacific Whiting Affected by Proteolisis During

Storage. J. Food Sci. 61:536-539.

Kuswanto, K.R., 1991. Teknologi Enzim. PAU Pangan dan Gizi, Universitas Gadjah Mada,

Yogyakarta.

Lawrie, R.A., 1995. Meat Science. Pent. A. Parakkasi. Penerbit Universitas Indonesia Press, Jakarta.

Lukman, 1998. Poultry Product Tecnology. 2nd

. The Avi Pub., Co., Inc., Westport, Connecticut.

Nuhriawangsa, A.M.P, I. Astuti dan W.P.S. Suprayogi, 2000. Pemanfaatan Pepaya Muda dan Daun

Pepaya Untuk Menigkatkan Kualitas Daging Itik Afkir. Penelitian DIK Fakultas Pertanian.

Program Studi Produksi Ternak, Fakultas Pertanian, Universitas Sebelas Maret, Surakarta. Anggraeni, 2000. The Meat We Eat. The Interstate Printers and Pub.Inc., Denville, Illionis.

Anonim, 2010. Warta Penelitian dan Pengembangan Pertanian. Volume 32. No 4. Bandung.

Buckle KA, Edward RA, Fleet GH, Wooton M.1998. Ilmu Pangan. Purnomo H, Adiono, penerjemah.

Jakarta: UI Press. Terjemahan dari: Food Science.

Published

2017-07-05

How to Cite

Kaffi, S., Zairiful, Z., & Zulfahmi, Z. (2017). Pemanfaatan Onggok Fermentasi (Casapro) Terhadap Keempukan Daging Itik Pedaging. Jurnal Penelitian Pertanian Terapan, 13(2). https://doi.org/10.25181/jppt.v13i2.176

Issue

Section

Artikel