@article{Kaffi_Zairiful_Zulfahmi_2017, title={Pemanfaatan Onggok Fermentasi (Casapro) Terhadap Keempukan Daging Itik Pedaging}, volume={13}, url={https://jurnal.polinela.ac.id/jppt/article/view/176}, DOI={10.25181/jppt.v13i2.176}, abstractNote={<p>Duck meat has a fishy smell weakness, tough and a higher fat content, but it has the <br />advantage of a high content of protein and low in calories. Factors that cause the <br />meat is that it contains a lot of connective tissue protein, collagen has a structure that <br />is very complex and overlap. Factors that cause the meat is that it contains a lot of <br />connective tissue protein, collagen has a structure that is very complex and overlap. <br />One of the efforts that can be used to degrade the connective tissue protein structures <br />is to use agricultural waste products of fermentation results. One agricultural <br />materials such as waste that is possible can be used as a source of carbohydrate is <br />cassava (casapro)which is agro waste. This research result of industrial waste <br />utilizing cassava starch by fermentation. Animals used were male duck and the <br />treatment used is P0 without the addition of fermented cassava (casapro) in the <br />ration and the addition of cassava fermentation treatment P1 (casapro) 5% in the <br />ration. The results obtained during 1.5 months of maintenance are produced using <br />fermentation of cassava in the ration effect on meat tenderness level based on the test <br />panel and the use of meat tenderness. <br /> <br />Keywords: duck meat, cassava (casapro), test panelists, meat tenderness.</p>}, number={2}, journal={Jurnal Penelitian Pertanian Terapan}, author={Kaffi, Suraya and Zairiful, Zairiful and Zulfahmi, Zulfahmi}, year={2017}, month={Jul.} }