MANFAAT PENAMBAHAN TEPUNG KUNYIT (Curcuma domestica Val) DAN TEPUNG JAHE (Zingiber officinale) TERHADAP KUALITAS BAKSO ITIK AFKIR DENGAN LAMA PENYIMPANAN YANG BERBEDA
<p><span><em>The aim of the research was to determine the advantage of tumeric flour (Curcuma domestica Val) </em><span><em>and ginger flour (Zingiber officinale) addition on quality of culled duck meatball in different storage times. </em><span><em>The materials were thigh duck, tumeric flour and ginger flour. The design used in experiment was a </em><span><em>Completely Randomized Design (CRD) with factorial pattern 4x3 as the first factor was concentration of </em><span><em>turmeric flour (0; 0.5; 1.0; 1.5%) and ginger flour (0; 1; 2; 3%) and the second one was storage time (0; 8; </em><span><em>16 hours). The result of the research showed that storage time affected (P<0.05) pH, tenderness and waterholding capacity. Concentration of tumeric flour and ginger flour affected tenderness.There was no </em><span><em>interaction between those two factors on pH, water-holding capacity, tenderness,and total proteolitic </em><span><em>bacteria. Concentration of turmeric flour 0,5% and ginger flour 1% with storage time during 0 hours gave </em><span><em>the best result, with a pH value 6.49, tenderness 0.31, water-holding capacity 22.27, and a total proteolytic </em><span><em>bacteria , 3.57x10</em><span><em>4</em><span><em>. In conclusion, the finest result founded at 0.5% of turmeric flour and 1% of ginger flour</em><span><em>addition in meatball before storage.</em><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><em>(Keywords: Culled duck, Ginger flour, Meatball, Storage time, Tumeric flour)</em></span></span></span></span></span></span></span></span></span></span></span><br class="Apple-interchange-newline" /></span></span></span></p>