Komposisi Asam Lemak dan Kadar Malondialdehida Daging Itik Lokal yang diberi Antioksidan Alami

  • D. Lestari Fakultas Pertanian dan Peternakan Universitas Muhammadiyah Kotabumi
  • Rukmiasih Departemen Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, IPB University
  • T. Suryati Departemen Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, IPB University
  • P. S. Hardjosworo Departemen Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, IPB University
  • J. A. Lase Balai Pengkajian Teknologi Pertanian (BPTP) Maluku Utara

Abstract

Cihateup duck is one of the local Indonesian poultry from West Java. These ducks are raised in
Tasikmalaya and Garut. Cihateup duck has the potential to produce meat, but duck meat has been
considered to have off-odor. components off-odor formed when the fatty acids are oxidized. A study
with the aim to protect unsaturated fatty acids in local duck meat from oxidation using Pluchea indica
Less (beluntas) and Cosmos caudatus (kenikir) in feed as the source of natural antioxidants. The study
used was complete randomized design (RAL) with 7 treatments and 5 replications. The treatment was
Pluchea indica Less or Cosmos caudatus powder with the duration of administration 1, 2 or 3 weeks
before the age of harvest (10 weeks). Ducks used were 35 heads of Cihateup duck. Variables observed
were moisture content, fat content, Malondialdehyde (MDA), composition of fatty acid, and sensory
characteristic of duck meat. The results showed that the effect of Pluchea indica Less or Cosmos caudatus
were not significant on moisture content and fat content. The effect of Pluchea indica Less or Cosmos
caudatus on MDA, composition of fatty acid, and and off-odor intensities of duck meat during cooking
was significantly different (P<0.05). It was concluded that this addition of Pluchea indica Less for 3 weeks
or Cosmos caudatus for 2 weeks could lower off-odor on local duck meat.

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Published
2020-10-31
How to Cite
Lestari, D., Rukmiasih, Suryati, T., Hardjosworo, P. S., & Lase, J. A. (2020). Komposisi Asam Lemak dan Kadar Malondialdehida Daging Itik Lokal yang diberi Antioksidan Alami. Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 8(3), 117-123. https://doi.org/10.29244/jipthp.8.3.117-123