The Effect of Various Concentrations of Salam Leaf (Syzygium polyanthum) Extract on Duck Meat Marination on Water, Ash, Fat, and Cholesterol Levels
Abstract
Duck meat is a source of animal protein with high nutritional content. Duck meat has the disadvantage of containing higher fat and cholesterol than chicken meat, a method is needed that can help improve the quality of duck meat. One method that can be used is marinating using natural ingredients such as bay leaves (Syzygium polyanthum). Bay leaves are known to contain active compounds such as flavonoids, tannins, and saponins, which may increase the composition of meat. This study was conducted using an experimental method with a Completely Randomized Design consisting of five extract concentration treatments (P0 = 0%, P1 = 5%, P2 = 10%, P3 = 15%, and P4 = 20%) with four replications. The objective was to determine the effect and the concentration of the extract that provides the best effect on water content, ash content, fat content, and cholesterol levels. If the treatment is significantly different, it is continued with the Duncan multiple range test. The result showed that marination had a significant effect on water, fat, and cholesterol levels but had no significant effect on ash content. Marinating with a concentration of 20% produces the best quality with a water content of 81.07%, ash content of 0.98%, fat content of 7.92% and cholesterol of 3.95%
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