ABSTRAK

Daging itik merupakan salah satu potensi peternakan yang memiliki nilai ekonomi dan sumber protein yang bermutu tinggi. Pengolahan daging itik perlu dilakukan untuk menambah cita rasa dan memperbaiki mutu agar memiliki daya simpan yang lebih lama. Penambahan kunyit pada proses pengolahan daging dapat dijadikan sebagai bumbu dan antioksidan alami. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak kunyit terhadap hasil kadar air dan kadar pH serta uji organoleptik terhadap olahan abon daging itik. Metode yang digunakan dalam penelitian ini adalah metode eskperimen dengan rancangan percobaan Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan ekstrak kunyit 0%, 5%, 10%, dan 15% . Lama penyimpanan 30 hari pada suhu ruang dan dilakukan 3 kali pengulangan untuk setiap perlakuan. Hasil penelitian menunjukkan ada pengaruh penambahan ekstrak kunyit terhadap kadar air (p=0,000) dan kadar pH(p=0,016). Hasil analisis uji organoleptik abon daging itik menunjukkan ada pengaruh penambahan esktrak kunyit terhadap warna dan tekstur abon. Berdasarkan uji efektivitas de Garmo, perlakuan P2 (10%) merupakan perlakuan terbaik dan paling disukai panelis dengan nilai relatif 0,75.

Kata kunci : Abon, daging itik, kunyit

ABSTRACT

Duck meat is one of the livestock potentials that has economic value and is a source of high quality protein. Duck meat processing needs to be done to add flavor and improve quality so that it has a longer shelf life. The addition of turmeric in meat processing can be used as a spice and natural antioxidant. The purpose of this study was to determine the effect of adding turmeric extract on the results of water content and pH levels as well as organoleptic tests on processed  shredded duck meat. The method used in this study was an experimental method with a completely randomized design (CRD) experiment with the addition of 0%, 5%, 10%, and 15% turmeric extract. Storage time was 30 days at room temperature and 3 repetitions were carried out for each treatment. The results showed that there was an effect of adding turmeric extract on water content (p=0.000) and pH level (p=0.016). The results of the organoleptic test analysis of shredded duck meat showed that there was an effect of adding turmeric extract on the color and texture of shredded duck meat. Based on the de Garmo effectiveness test, the P2 treatment (10%) was the best and most preferred treatment by the panelists with a relative value of 0.75.

Keywords: Shredded, duck meat, turmeric