Pengaruh Marinasi Daging Itik Manila (Cairina moschata) Afkir dengan Berbagai Jenis Asam terhadap Uji Organoleptik
DOI:
https://doi.org/10.55606/jurrih.v5i1.10241Keywords:
Acid, Cairina moschata, Marination, Meat Quality, Organoleptic QualityAbstract
This study evaluated the effects of different acids as marinating agents on the organoleptic quality of spent Muscovy duck (Cairina moschata) meat. The experiment used a Completely Randomized Design (CRD) with four treatments and five replications: P0 (control/non-marinated), P1 (tamarind acid), P2 (vinegar/acetic acid), and P3 (citric acid), all at 6% concentration for 60 minutes. Taste, texture, aroma, and color were evaluated through organoleptic testing by semi-trained panelists. Data were analyzed using analysis of variance (ANOVA), followed by Duncan's Multiple Range Test at a 95% confidence level when significant differences occurred. Results showed that acid type significantly affected (P<0.05) all organoleptic parameters. P1 produced the highest scores for taste (3.84±0.80), texture (3.72±0.89), and color (3.60±0.76), while its aroma score (3.44±0.86) did not differ significantly from the control (3.56±0.65). P3 produced the lowest scores for taste (1.48±0.77), texture (1.64±0.81), aroma (1.28±0.46), and color (2.52±1.22). Thus, 6% tamarind acid was the most effective treatment, improving flavor, tenderness, and aroma while maintaining meat color and increasing overall panelist preference. These findings suggest that tamarind acid is a suitable marinating agent for enhancing the sensory acceptability of spent Muscovy duck meat and reducing undesirable characteristics without adversely affecting its overall sensory characteristics acceptability.
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