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Abstract:
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Duck (Cairina moschata) is a type of domestic poultry which has a significant role
as a meat-producing poultry. Pineapple contains a proteolytic enzyme called
bromelain, which is used to tenderize meat. Soaking time is also known as
marinating time. The principle of marinating meat is soaking it in a marinade
(solution or sauce) containing certain ingredients so that passive transport of the
marinade into the meat by osmosis occurs slowly. This study aims to obtain the
optimum dose in the long process of soaking pineapple fruit extract on the physical
and sensory properties of wild duck meat. This study used an experimental method
with a completely randomized design (CRD) treatment used as many as 5
treatments, namely soaking pineapple extract at a dose of 35 ml in 100 g of wild
duck meat which was soaked for (P0 = no soaking, P1 = 15 minutes, P2 = 30
minutes, P3 = 45 minutes and P4 = 60 minutes). The treatment was repeated 4 times.
The data obtained were analyzed using the ANOVA test (analysis of variance).
Differences between treatments were tested further with Duncan's test. The results
showed that immersing the pineapple extract solution on the wild duck meat had a
significant effect (P<0.05) on the pH, color, texture and preferences of the duck
meat. However, immersion in pineapple extract solution had no significant effect
(P>0.05) on cooking loss, aroma and taste of wild duck meat. |