Pengaruh waktu perendaman dalam sari bonggol buah nanas (Ananas comocus (L) Merr) terhadap sifat sensoris itik (Anas versicolor)

Abstract

The purpose of this study was to determine optimum soaking time in pineapple rod juice on hedonic and quality hedonic sensory characteristic for taste, color, smell, texture, and overall performance of duck meat fruit. Single factor experiment (soaking time of 5, 10, 15, 20, and 25 min.) was arranged in Completely Randomized Design, each treatment was replicated by 4 times. The soaked duch meat then cooked at 80oC for 15 min. prior assayed for the sensory characteristics. Data were analyzed using ANOVA followed by LSD test for parameters showing significant difference (p<0.5). The best sensory characterics of cooked duck meat was resulted following soaking in the pineapple rod juice for 25 min.