Jurnal Protein Universitas Muhamadiyah Malang

Jurnal Protein, Januari-Juni

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PENGARUH BERBAGAI METODE DAN LAMA WAKTU PENGOLAHAN TERHADAP KANDUNGAN LEMAK TOTAL THIGH ITIK MOJOSARI AFKIR

Ahmad Wahyudi

Abstract


Feed management can control the lipids content of product from animal, but usually followed by the changing of growth pattern in animal and cause the healthy problem. On the other hands lipid content can be reduced by spesific methods and length time of cooking. A research was conducted to observe the influence of cooking methods and time to the thights lipids content on layer Mojosari Ducks, so can be used as a prefer reference to process duck's meat. The research was based on completely randomized design factorial, the first factor was cooking methods, there were : hight pressure cooking, roast and goulash, and the second was length time of cooking, there were : 0 (as control), 15, 30 and 45 minutes. All treatment were replicated 4 times. The result showed that the reducing lipid content were lies on 21,78 g (high pressure cooking) to 16,61 g (goulash), and the longer time of cooking result the greater of lipids content reducing : 31,25 g (0 minutes) to 9,47 g (45 minutes). The best way to reduce the lipid content of duck's meat in these research was high pressure cooking in the 45 minutes.

 

Penulis : Staff Pengajar Jurusan TIP Fakultas Peternakan dan Perikanan, UMM.


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