Proceedings of the 2022 Brawijaya International Conference (BIC 2022)

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Citrus Aurantiifolia Extract as a Green Technology Marination with Vacuum Marinator to Increase Physical Quality of Duck Meat

Authors
Alzara Tanviana1, Agus Susilo1, Djalal Rosyidi1, *
1Animal Product Technology Departement, Faculty of Animal Science, University of Brawijaya, Malang, Indonesia
*Corresponding author. Email: djalal_tht@ub.ac.id
Corresponding Author
Djalal Rosyidi
Available Online 30 April 2023.
DOI
10.2991/978-94-6463-140-1_62How to use a DOI?
Keywords
duck meat; marination; physical; tenderness
Abstract

This study aims to determine the effect of citrus aurantiifolia extract as a green technology marination with vacuum marinator to increase physical quality of duck meat based on pH, Electrical Conductivity (EC), tenderness, aroma and color. The material used is duck meat marinated with citrus aurantiifolia. The method used in this research is experimental laboratory using Completely Randomized Design (CRD) with 4 treatments and 4 replications consisting of marinating treatment for 0 min (P1), 20 min (P2), 40 min (P3), and 60 min (P4). Parameters observed were pH, Electrical Conductivity (EC), tenderness, aroma and color. Data were analyzed using Analysis of Variance (ANOVA), if the data showed a significant difference, continued with Duncan’s Multiple Range Test (DMRT). The average pH value is 3.42–3.95; EC was 0.66–0.76; tenderness was 5.15–18.03; aroma was 1.15–3.75; color was 1.45–3.70. The results showed that Citrus aurantiifolia as a green technology marination in vacuum marinator with a different time had no significant or no significant effect (P > 0.05) on the pH, EC, aroma and color values of duck meat but could have a very significant effect on the tenderness value of duck meat. Aroma although it does not have a significant effect, but the distinctive smell of the duck meat has decreased due to the vacuum marinator process using Citrus aurantiifolia in different time.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 2022 Brawijaya International Conference (BIC 2022)
Series
Advances in Economics, Business and Management Research
Publication Date
30 April 2023
ISBN
978-94-6463-140-1
ISSN
2352-5428
DOI
10.2991/978-94-6463-140-1_62How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Alzara Tanviana
AU  - Agus Susilo
AU  - Djalal Rosyidi
PY  - 2023
DA  - 2023/04/30
TI  - Citrus Aurantiifolia Extract as a Green Technology Marination with Vacuum Marinator to Increase Physical Quality of Duck Meat
BT  - Proceedings of the 2022 Brawijaya International Conference (BIC 2022)
PB  - Atlantis Press
SP  - 627
EP  - 634
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-140-1_62
DO  - 10.2991/978-94-6463-140-1_62
ID  - Tanviana2023
ER  -