PENGARUH EKSTRAK LIMBAH WINE ANGGUR TERFERMENTASI MELALUI AIR MINUM TERHADAP KUALITAS ORGANOLEPTIK DAGING ITIK BALI JANTAN

Abstract

This study aims to determine the organoleptic quality of male Balinese duck meat fed with fermented grape wine waste extract through drinking water. This research was conducted at the Faculty of Animal Husbandry, Udayana University, located at Jalan Raya Sesetan, Denpasar for 2 months. The design used was a complete randomised design (CRD) with 4 treatments and 3 replicates, each replicate consisting of 3 male Balinese ducks aged 1 day. Treatments consisted of P0 (male Balinese ducks given drinking water without fermented grape wine waste extract), P1 (male Balinese ducks given 2% fermented grape wine waste extract), P2 (male Balinese ducks given 4% fermented grape wine waste extract) and P3 (male Balinese ducks given 6% fermented grape wine waste extract). Variables observed were colour, aroma, texture, taste and overall acceptance of male Balinese duck meat. The analysis used was Non-Parametric kruskal wallis and if getting significantly different results continued with the Mann-Withney test. The results showed that the provision of grape wine waste extract cemented through drinking water at the level of 2%, 4%, and 6% was able to improve the texture and taste of male Balinese duck meat, but had no effect on the variables of colour, aroma and overall acceptance of male Balinese duck meat.

ABSTRAK

Penelitian ini bertujuan untuk mengetahui kualitas organoleptik daging itik bali jantan yang diberi ekstrak limbah wine anggur terfermentasi melalui air minum. Penelitian ini dilaksanakan di kandang milik Fakultas Peternakan Universitas Udayana yang berlokasi di Jalan Raya Sesetan, Denpasar berlangsung selama 2 bulan. Rancangan yang digunakan adalah rancangan acak lengkap (RAL) dengan 4 perlakuan dan 3 ulangan, masing masing ulangan terdiri dari 3 ekor itik bali jantan berumur 1 hari. Perlakuan terdiri dari P0 (itik bali jantan yang diberikan air minum tanpa ekstrak limbah wine anggur terfermentasi), P1 (itik bali jantan yang diberikan 2% ekstrak limbah wine anggur terfermentasi), P2 (itik bali jantan yang diberikan 4% ekstrak limbah wine anggur terfermentasi) dan P3 (itik bali jantan yang diberikan 6% ekstrak limbah wine anggur terfementasi). Variabel yang diamati adalah warna, aroma, tekstur, cita rasa serta penerimaan keseluruhan daging itik bali jantan. Analisis yang digunakan adalah Non-Parametrik kruskal wallis dan jika mendapatkan hasil yang berbeda nyata dilanjutkan dengan uji Mann-Withney. Hasil penelitian menunjukkan bahwa pemberian ekstrak limbah wine anggur terfementasi melalui air minum pada taraf pemberian 2%, 4%, dan 6% mampu memperbaiki tekstur dan citarasa daging itik bali jantan, namun belum berpengaruh pada variable warna, aroma dan penerimaan keseluruhan daging itik bali jantan.