Abstract
The study was aimed to improve the physical characteristics of culled duck meat using marinationin ginger extract and aging. The material used were Magelang culled ducks (2.5 years old). Gingerextract was derived from the rhizome of fresh ginger (Zingiber officinale Roscoe). The experimentalused was a factorial design (3x3), with two main factors, namely the concentration of ginger extract andaging time in completely randomized design. Level of ginger extract concentrations were 0, 5, 10% andlong times of aging were 24, 48, 72 hours as combination treatments, and replication for each treatmentwere 3 times. There was a significant interaction between the factors of aging time with ginger extractconcentration in influencing moisture, pH , hardness and the water holding capacity of culled Magelangduck meat. The best treatment to improve the physical characteristics of culled duck meat weremarination in 5% ginger extract and aging for 48 hours.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
More From: Journal of the Indonesian Tropical Animal Agriculture
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.