vi
PENGARUH METODE PEMASAKAN TERHADAP MUTU FISIK DAGING ITIK JANTAN HASIL BUDIDAYA INTENSIF
Firda Sari Anugerah
ABSTRAK
vii
THE EFFECT OF COOKING METHOD ON PHYSICAL QUALITY DRAKE MEAT OF INTENSIVE FARMING
Firda Sari Anugerah
ABSTRACT
The research was devided at Technology Processing of Animal Husbandry Products Laboratory and Research and Testing Laboratory, Faculty of Animal Husbandry, Padjadjaran University, Sumedang on January 27th until February 10th, 2014. The aims of research to determine the effect of various cooking methods and find out cooking method that gives the best effect on the physical quality of the drake meat of intensive farming. The research used an experimental method to Completely Randomized Design (CRD) consisting of 3 treatment cooking method (P1 = frying, P2 = roasting, and P3 = boiling) and 6 replicates that resulted in 18 experimental units. The parameters measured are tenderness, water holding capacity and cooking loss. Analysis of the data using analysis of variance and further testing using Duncan's Multiple Range Test to determine differences between treatments. The results showed that the method of cooking roasted produces value of tenderness 49,93 mm/10 seconds, water holding capacity 42,14% and cooking loss 34,57%.
