DUCK MEAT OFF-ODOR AS AFFECTED BY DIFFERENT STRAINS AND DIETARY LIPIDS
BAU DAGING ITIK YANG DIPENGARUHI OLEH PERBEDAAN GALUR TERNAK DAN JENIS PAKAN
Abstract
Penelitian ini bertujuan menilai pengaruh perbedaan jenis galur ternak dan lemak pakan terhadap bau off-odor (menyimpang) pada daging ternak itik. Percobaan dilakukan dengan menggunakan rancangan dua faktor pada rancangan acak lengkap. Sebagi faktor pertama adalah jenis galur ternak, yakni galur alabio dan cihateup; sedangkan faktor kedua adalah jenis sumber lemak pakan, yakni lemak sapi, minyak kedelei dan minyak kelapa. Analisis sensori yang dilakukan melibatkan 10-14 orang panelis terlatih untuk menilai kualitas sensori daging dengan menggunakan metode uji ranking, skala dan uji deskriptif. Hasil penelitian memperlihatkan bahwa perbedaan galur ternak dan jenis lemak berpengaruh nyata (P<0,05) terhadap komposisi asam-asam lemak dan intensitas bau off-odor pada daging itik. Itik cihateup memiliki intensitas bau off-odor yang lebih tinggi daripada itik alabio. Analisis deskriptif memperlihatkan bahwa jenis bau off-odor pada daging itik adalah bau tengik, amis, bau lemak, bau jamur, langu, dan bau tanah.
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