TOTAL MIKROBA, TOTAL ASAM DAN PH DAGING ITIK PEGAGAN YANG DIAWETKAN DENGAN BERBAGAI KONSENTRASI ASAP CAIR
Daftar Isi:
- Preservation is a necessary way to protect meat from damage or decomposition by microorganisme. The purpose of this study was to determine the total of microbe, total acid and pH in Pegagan duck meat preserved with various concentrations of liquid smoke. This study used Pegagan duck meat aged 2 mounts as many as 250 gram witch was soaked with liquid smoke solution of 500 ml for 30 minutes. The experimental design used was Completely Randomized Design (CRD) and continued with Duncan’s Multiple Range Test (DMRT). The study consisted of 4 treatments and 4 replications : P1 (preservation with 2% of liquid smoke); P2 (preservation with 4% of liquid smoke); P3 (preservation with 6% of liquid smoke); and P4 (preservation with 8% of liquid smoke). The variables observed were total of microbe, total acid and pH. The result showed that the use of liquid smoke solution in preservation Pegagan duck meat significantly (P <0.05) affected the total of microbe, total acid and pH. It coud be concluded that the use of liquid smoke with concentrations up to 8% was able to reduce total of microbe and maintain total acid and pH of Pegagan duck meat.