Non-Carcass Parts of Local Male Ducks Fed Commercial Feed Supplemented with Torch Ginger (Etlingera elatior) Flower Extract

Breast and thigh are the parts of duck carcass which are most commonly utilized and consumed by people. These carcass parts consist of meat, skin, and bones. This study was aimed at assessing the effects of the inclusion of torch ginger flower solution in commercial ration on live weight and percentages of carcass and its parts of male local ducks. The study was conducted from June to August 2016 at Poultry Laboratory of Animal Science Study Program, Faculty of Agriculture, Djuanda University, Bogor. Twenty-four male local ducks aged 2 weeks with average initial body weight of 450 ± 53.04 g were used. A completely randomized design with 4 treatments and 3 replicates was used. Treatments consisted of commercial ration + 0% torch ginger flower solution (R0), commercial ration + 2.5% torch ginger flower solution (R1), commercial ration + 5.0% torch ginger flower solution (R2), and commercial ration + 7.5% torch ginger flower solution (R3). Measurements were taken on the percentages of whole breast, breast meat, breast bones, whole thigh, thigh meat, and thigh bones. Data were subjected to an analysis of variance and a Duncan test. Results showed that treatments gave significant effect (P<0.05) on the percentage of thigh meat. The inclusion of torch ginger flower solution in ration did not negatively affect carcass parts of male local ducks. The inclusion of 7.5% torch ginger flower solution in commercial ration increased the percentage of whole breast. It was also found that the inclusion of 5.0 and 7.5% torch ginger flower solution in commercial ration increased the percentage of thigh meat.Key words: torch ginger flower solution, male local duck, carcass parts

The meat of local ducks generally has lower quality than chicken meat. Typical aroma, dark red color, and hard texture of duck meat affect consumers’ preference for it. This study was aimed at assessing the sensoric quality of meat of male local ducks(Anas plathyrhinchos) given betle (Piper betle Linn) leaf extract solution included in commercial ration. The study was conducted at the Poultry Farm of Department of Animal Husbandry, Faculty of Agriculture, Djuanda University, Bogor from June to August 2016. Twenty-four male local ducks aged 2 weeks with average body weight of 449.16±75.27 g were used. BR-21E commercial feed of PT Sinta Feedmill and betel leaf extract solution were used. A completely randomized design with 4 treatments and 3 replicates was used. Treatments consisted of 100% commercial feed (R0), commercial feed + 2.5% piper betel solution (R1), commercial feed + 5.0% piper betel solution (R2), and commercial feed + 7.5% piper betel solution (R3). Data were subjected to a Kruskal Wallis test. Measurements were taken on aroma, tenderness, color, taste, and juiceness. Results showed that there were significant differences (P<0.05) in color and taste. The inclusion of 2.5% piper betle extract solution in commercial rations improved the preference of panelists for the color and taste of meat of local ducks. However, treatments did not affect panelists judgement on the hedonic quality (aroma, tenderness, color, taste, and juiceness) of meat of local ducks. Key words:meat sensoric quality, male local duck, betel leaf extract solution

Compared to chickens, ducks still have low productivity and other limitations. One of the causes of these problems might be attributed to the off-odor found in duck meat. Therefore, production performance and meat quality of ducks need to be improved. The inclusion of extracts of betel (Piper betle Linn) leaves and torch ginger (Etlingera elatior) flowers wereas done to improve production performance and meat quality of local ducks. This study was aimed at assessing the effects of the inclusion of betel leaves and torch ginger flowers in the basal rations on production performance and meat quality of local ducks in the growing phase. A completely randomized factorial design in 4 x 4 with three replicates was used. The first factor consisted of four levels of torch ginger flower solution, namely 0, 2.5, 5, and 7.5%. The second factor consisted of four levels of betel leaf solution, namely 0, 2.5, 5, and 7.5%. Results showed that no significant differences (P>0.05) were found in body weight gain, feed intake, feed conversion, mortality rate and meat quality (pH, water holding capacity, tenderness and cooking loss). It was concluded that the inclusion of extract of betel leaves and torch ginger flowers did not improve production performance and meat quality of male local ducks.

The needs for animal protein increase significantly as the number and prosperity level of people increase. Ducks are water poultry that can be used to supply meat and eggs to fulfill people need for protein. Ducks are the second most important egg producers after chickens. In Indonesia, duck eggs share about 30-40% of total egg supply (Suharno 2002). This study was aimed at assessing the production performance of male local ducks fed torch ginger flower (Etlingera elatior) solution included in commercial ration. Male local ducks aged 2 weeks with average initial body weight of 450 g were used. Commercial feed was mixed with torch ginger flower solution. A completely randomized design with 4 treatments and 3 replicates was used. Treatments consisted of four levels of torch ginger flower solution, namely 0, 2.5, 5.0, and 7.5%. Data were subjected to an analysis of variance and measurements were taken on feed intake, body weight gain, feed conversion, and mortality rate. Results showed that no significant differences (P>0.05) were found in all parameters measured. The average feed intake was 4037.67±205.748 g, body weight gain was 1034.79±129.14 g/head, and feed conversion was 3.94±0.45. The mortality rate was found to be 0% indicating no bird was found died in all treatment groups. Provision of commercial feed with a mixture of a solution of interest ginger flower is not able to improve the performance of male local ducks.Key words: animal protein, water poultry, feed intake, body weight gain, feed conversion.

This study was aimed at assessing the effects of the inclusion of piper betle leaf and torch ginger flower solution in commercial ration on the percentages of carcass and its parts of male local ducks. The study was conducted from June to August 2016 at Poultry Laboratory of Animal Science Study Program, Faculty of Agriculture, Djuanda University, Bogor. Twenty-four male local ducks aged 2 weeks with average initial body weight of 450 ± 53.04 g were used. A completely randomized design with 4 treatments and 3 replicates was used. Treatments consisted of 100% commercial ration (R0), commercial ration +2.5% piper betle leaf solution + 2.5% torch ginger flower solution (R1), commercial ration+ 5.0% piper betle leaf solution+ 2.5% torch ginger flower solution (R2), and commercial ration + 7.5% piper betle leaf solution + 2.5% torch ginger flower solution (R3). Measurements were taken onlive weight, the percentages of carcass, breast, wings, thigh, and back. Data were subjected to an analysis of variance and a Duncan test. Results showed that the inclusion of piper betle leaf and torch ginger flower solution in the rations of male local ducks gave significant effects (P<0.05) on the percentages of wings and thigh. Treatments were also found to maintain the percentages of breast and back. The inclusion of 2,5% piper betle leaf solution and 2,5% torch ginger flower solution in ration was also found to increase the percentage of thigh of male local ducks. It was recommended that 2,5% piper betle leaf and torch ginger flower solution be included in ration to result in higher percentages of and more economical wings and thigh.Key words: Betle leaf, ginger flower , male local duck, percentage of thigh.

Carcass and meat production of local male ducks can be used as indicators to assess carcass quality. The purpose of this study was to determine the quality of carcasses, meat production and offal of male local ducks in traditional markets on the islands of Lombok and Sumbawa based on the Indonesian National Standard. The research material used 64 male local ducks aged 55-60 days with details of 36 coming from chicken slaughterhouses in Mataram City, 12 ducks from chicken slaughterhouses in West Lombok Regency, and 16 ducks from chicken slaughterhouses in Sumbawa Regency. Sampling of local male ducks from each sub-district was by using random sampling. The research data consisted of live weight, carcass weight, meat weight, carcass percentage, and offal percentage were analyzed using the Microsoft Excel program and SPSS version 16 software program regression correlation analysis. Data analysis showed that local male ducks slaughtered in traditional markets on the islands of Lombok and Sumbawa produced duck carcasses belonging to quality I as much as 51.16 ± 10.68% of the total sample, quality II as much as 37.71 ± 15.28% and quality III of 17.13 ± 6.85%. Pure local male duck meat products circulating in traditional markets on the islands of Lombok and Sumbawa are 43.96% and 44.82% respectively. Conclusion: Carcass quality and meat production of local male ducks in the traditional markets of the islands of Lombok and Sumbawa have met the Indonesian National Standard, namely live weight of 1,290 g, carcass percentage of 60.33%, and pure meat production of 44.25%.
 

The purpose of this study was to evaluate carcass and non-carcass characteristics of local ducks. The research material was carcasses of five local male ducks aged 24 weeks (relative weight of about 1220 g) and five male Pekin ducks of 9 weeks of age (relative weight of about 1440 g) which were kept in the duck cage at the laboratory of Breeding and Genetics, Faculty of Animal Science, Hasanuddin University, Indonesia using intensive housing systems and commercial feed. The research method was all ducks were fasted and rested for 8 hours, slaughtered, carcasses, and parameters analyzed. Parameters measured were weight and percentage of carcass traits (wings, dorsal, thighs, breast, and neck), weight and percentage of non-carcass traits (head, shank, kidney, heart, trachea, esophagus, gizzard, liver, intestine, feathers), three types of weight (live weight, slaughter weight, and carcass weight), percentage of the total carcass, and meat bone ratio (thigh and breast). The results showed that there were no significant differences in all carcass and non-carcass parameters between local ducks and Pekin ducks except for non-carcass parameters, namely head, gizzard, shank, intestine, heart, and trachea. At different ages, Pekin ducks and local ducks showed similar carcass characteristics. These results show that the growth rate of Pekin ducks is faster than that of local ducks. These results become one of the bases and references that local ducks still need a breeding program for improving carcass growth to reach optimum carcass characteristics.

The aim of this experiment was to investigate the effectiveness of santoquin (Sq) and vitamin E (VE) as feed additives to improve performance of male local ducks. The experiment was conducted using a completely randomized design. Two hundred and eighty male day old ducks (dod) of male Mojosari Alabio crosbred ducks were allocated to ten treatments with four replicates and seven ducks/replicate. The experimental diets were: Basal-diet (RO) without antioxidant (RB) (control); RB + 50 ppm santoquin (Sq) + 100 IU vitamin E (VE) (R1); RB + 50 ppm Sq + 200 IU VE (R2); RB + 50 ppm Sq + 300 IU VE (R3); RB + 100 ppm Sq + 100 IU VE (R4); RB + 100 ppm Sq + 200 IU VE (R5); RB + 100 ppm Sq + 300 IU VE (R6); RB + 150 ppm Sq + 100 IU VE (R7); RB + 150 ppm Sq + 200 IU VE (R8); RB + 150 ppm Sq + 300 IU VE (R9). The ducks were fed ad libitum for 8 weeks. Parameters observed were: feed consumption, live weight, body weight gain, feed conversion rate (FCR) and mortality. The results showed that Sq and VE supplementation did not significantly affect (P 0.05) the feed consumption, live weight, body weight gain, feed conversion ratio and mortality rate of the ducks. This experiment shows that santoquin and vitamin E supplementation did not affect the performance of male local MA ducks. Key Words: Feed Consumtion, Feed Conversion Ratio, Santoquin, Vitamin E, Local Ducks

This study was aimed at assessing production performance of male local ducks(Anasplathyrhinchos) given betel (Piper betle Linn) leave extract solution included in commercial ration. The study was conducted at the Poultry Farm of Departement of Animal Husbandry, Faculty of Agriculture, Djuanda University, Bogor from June to August 2016. Twenty-four male local ducks aged 2 weeks with average body weight of 450 g were used. BR-21E commercial feed of PT SintaFeedmill and betle leaf extract solution were used. A completely randomized design with 4 treatments and 3 replicates was used. Treatments consisted of 100% commercial feed (R0), commercial feed + 2.5% piper betel solution (R1), commercial feed + 5.0% piper betel solution (R2), and commercial feed + 7.5% piper betel solution (R3). Data were subjected to an analysis of variance. Measurements were taken on feed intake, body weight gain, feed conversion rate, and mortality rate. Results showed that treatments did not give any significant effects (P>0.05) on all parameters measured. Key words: production performance, male local duck, betel leaf extract solution.

Torch ginger flower which functions as antibiotic and antioxidant is potential to be used as feed additive in ration to improve local duck production. This study was aimed at assessing the effects of the inclusion of torch ginger flower solution in rations on the percentages of carcass and meat commercial cuts of male local ducks. The study was conducted at Poultry Laboratory of Department of Animal Husbandry, Faculty of Agriculture, Djuanda University, Bogor from June to August 2016. Twenty-four male local ducks aged 2 weeks with mean initial body weight of 450±70.35 g were used. Ducks were fed basal rations containing 20–22% crude protein. Torch ginger flower solution was included in the rations. Ducks were allocated into battery cages of 150 x 40 cm each. A completely randomized design with 4 treatments and 3 replicates was used. Treatments consisted of commercial ration (PK) + 0% torch ginger flower solution (LBK) (R1), PK + 2.5% LBK (R2), PK + 5% LBK (R3), and PK + 7.5% LBK (R4). Measurements were taken on the percentage of carcass and meat commercial cuts (wing, breast, back, thigh). Data were subjected to an analysis of variance and a Duncan test. Results showed that treatments gave significant effects (P<0.05) on carcass percentage but not on meat commercial cuts. It was concluded that the inclusion of torch ginger flower solution in rations of up to 7.5% increased carcass percentage and tended to increase breast and thigh percentages. It was suggested that the inclusion of torch ginger flower solution in rations be done by 5% to result in higher and more economical duck meat commercial cuts (breast and thigh). Key words: carcass percentage, commercial cuts, male local duck, torch ginger flower solution

This study aims to determine the effect of fermented kepok banana peel flour (Musa sp) with tempe yeast in the ration on slaughter weight, carcass weight and carcass percentage of local male ducks aged 11 weeks. This research was conducted in the experimental field of the Faculty of Animal Husbandry, HKBP Nommensen University in Simalingkar A Village, Medan Tuntungan District for 11 weeks. This study used 100 male local ducks. The research method used is an experimental method using a completely randomized design (CRD), consisting of 4 treatments and 5 replications, namely P0 (0% fermented kepok banana peel flour), P1 (5% fermented kepok banana peel flour), P2 (10% fermented kepok banana peel flour) and P3 (15% fermented kepok banana peel flour). The data obtained in this study were analyzed for variance (ANOVA) and then continued with the Honest Significant Difference (BNJ) test. The conclusion obtained from the results of the study showed that the provision of fermented kepok banana peel flour in the ration of male local ducks aged 11 weeks had a very significant effect (P<0.01) on slaughter weight and carcass weight, while the percentage of male local duck carcasses showed no significant difference. (P>0.05). Fermented kepok banana peel flour can be used a maximum of 10% in the ration of male local ducks.

Ethanol extract of torch ginger’s flower (Etlingera elatior) is rich in active compounds such as flavonoids, alkaloids, and saponins, steroids. Flavonoids are bioactive compounds that serve as antioxidants and antibacterials. This study aims to find the antibacterial activity of solid soap with torch ginger’s flower extract against S. aureus and P. aeruginosa. This study includes the preparation of simplicia, extracts, moisture content, total ash levels, insoluble acid ash levels, water soluble extract levels. The first evaluation includes organoleptic test, pH, irritation, and stability. The formulation of the tested soap preparations was 5%, 7.5%, 10%. The data analysis was performed with ANOVA. The results of this study revealed that its ethanolic extract had a moderate category of bacterial resistance against S.aureus where in FI (5%) has a clear zone with 7 mm in diameter, FII (7.5%) 8.3 mm and FIII (10%) 10.4 mm.Furthermore,for P.aeruginosa, it has a moderate clear zone with diameter in FI (5%) is 8.86 mm, FII (7.5%) is 9.73 mm, and FIII is 10.6 mm. Torch ginger’s flower ethanolic extract had anantibacterial activity against S.aureus and P.aeruginosa with the widestclear zone is in the FIII (10%, v/v) in the number of 10.4 mm against S.aureus and 10.6 mm against P.aeruginosa with moderate resistance category.

Terasi, a traditional fermented shrimp paste from Indonesia, is commonly made from salted planktonic shrimp (Acetes japonicus) undergoing spontaneous lactic acid fermentation. In spite of its broad use and appreciated distinctive flavor, consuming terasi could be injurious for human consumption due to the presence of toxic compounds that are related to its deterioration and quality decrease, such as the allergenic histamine and probably carcinogenic acrylamide. These compounds are formed during fermentation of terasi due to a plethora of chemical reactions and microbial activities. This study aimed to improve the quality and safety of shrimp paste by incorporating during its fermentation torch ginger (Etlingera elatior) flowers, locally known as bunga kecombrang, that are rich in antioxidants and antimicrobial compounds. These flowers are widely utilized in Indonesian cuisine. The supplementation of torch ginger flowers (5%(w/w) and 10% (w/w)) significantly reduced microbial growth, lipid peroxidation, as well as the formation of histamine and acrylamide in terasi fermented over a period of 30 days. In addition, the supplementation of 10% torch ginger flowers improved the sensory acceptance of terasi. Therefore, this study suggests the potential of torch ginger flowers as an additional ingredient to improve the safety and quality of terasi.

This study was aimed at assessing the effects of inclusion of betel leaf extract solution in ration on the percentage of carcass parts of male local ducks. The study was conducted at the Poulty Farm of department of Animal Husbandry, Faculty of Agriculture, Djuanda University, Bogor from June to August 2016. Twenty-four male local ducks aged 2 weeks with average body weight of 450 g were used. The ducks were alocated into battery pens (150 cm x 40 cm) and fed BR-21E ration and betel leaf extract solution. Drinking water was given ad libitum. A completly randomized design with 4 treatments and 3 replicates was used. Treatments consisted of 100% comercial feed (R1) , comercial feed +2.5% piper betel solution (R2), commercial feed+5.0% piper betel solution (R3), and commercial feed + 7,5% piper betel solution (R4). Treatments were given at the second week following the adaption period. Data were subjected to an analysis of variance and a Duncan test. Result showed that the inclusion of betel leaf extract of 2.5, 5, 7.5% in the ration gave significant effects (P<0.05) on the percentage of carcass, wing, and tigh meat but not (P>0,05) on the percentage of back, breast and its parts, thigh, skin and femur. It was recommended that the inclusion of betel leaf extract in the ration be done by 5% in order to obtain high percentage of and more economical carcass, wing and thigh.Keywords : percentage of carcass part, male local duck, piper betle linn leaf solution

Grilled beef processed with high temperature has the potential to form toxic compounds that are mutagenic and carcinogenic. This can be prevented by using beef cuts with low-fat content and antioxidant-rich spices, such as torch ginger (Etlingera elatior) flower. This study is aimed to analyze the physicochemical characteristics and antioxidant activity of grilled beef using different beef cuts and application of torch ginger flower in seasoning. Tenderloin and brisket cuts were chosen to represent the low fat and high fat content of the meat. The beef was seasoned with torch ginger flower as one of ingredients for marinade and for dipping sauce, and cooked using grilling method. This study was designed using randomized block design (CRD) with 2 × 6 factorial pattern, consisting of two beef cuts and six seasoning methods with three blocks of the samples manufacturing periods. The differences in beef cuts used to cook grilled beef were related to pH value, water, protein, fat, and malondialdehyde (MDA) content. The use of tenderloin cuts featured lower MDA levels (p ≤ 0,05) than brisket cuts. Tenderloin cuts MDA content was 3,76 mg/kg while brisket cuts had MDA content of 1,67 mg/kg. The application of torch ginger flower in seasoning can increase water content and antioxidant activity while also reduce MDA levels in grilled beef. Soaking of beef in seasoning marinade without torch ginger flower and dipping sauce with the addition of torch ginger flower has resulted to the highest (p ≤ 0,05) antioxidant capacity (135,19 mg EVC g-1), which is more effective compared to other seasoning modes.