Physical Quality of Crossbred Duck Meat Fed Fermented Water Hyacinth
Adelina Ari Hamiyanti, Leonardo Agustyan, Anik Aprilia, Nabila Putri Faradiba, Eka Nurwahyuni

Faculty of Animal Science, Universitas Brawijaya

Abstract

This study aims to determine the effect of water hyacinth fermentation on the physical quality of the meat of Crossbred Duck. The material used in this study was 100 Crossbred duck obtained from UPT. PT. HMT. Kediri. The research method used a Completely Randomized Design (CRD) experimental design. The treatments used were 4 treatments with 5 replications so that 20 experimental units were obtained, each experimental unit containing 5 samples and given the following feed treatments: P0 = 100% Basal Feed, P1 = 80% basal feed + 20% water hyacinth fermentation P2 = 60% basal feed + 40% water hyacinth fermentation, P1 = 40% basal feed + 60% water hyacinth fermentation. The results showed that the provision of water hyacinth fermentation with basal feed had a significant effect (P<0.05) on water holding capacity and meat tenderness, without giving a significant difference (P>0.05) on pH and cooking loss. The test results gave pH levels in sequence, namely P0 = 7.92, P1 = 8.07, P2 = 7.99 and P3 = 7.84. Water holding capacity in sequence P0 (12.92+-3.63), P1 (10.66+-1.60), P2 (9.87+-4.78), and P3 (5.77+-4.48). Cooking loss in sequence, namely P0 = 21.13%, P1 = 21.94%, P2 = 24.43% and P3 = 25.36%. The tenderness in sequence is P0 = 13.00 mm/g/10s, P1 = 12.51 mm/g/10s, P2 = 12.16 mm/g/10s and P3 = 11.93 mm/g/10s. The conclusion of this study is that the best use of fermented water hyacinth feed is in P1 (basal feed + 20% fermented water hyacinth) because it produces the best water holding capacity and tenderness.

Keywords: water hyacinth, pH, water holding capacity, cooking loss, tenderness

Topic: Animal Products and Sustainable Post-Harvest Technology