Physical characteristics of culled magelang duck meat affected by aging and marination in ginger extract

Abstract

The study was aimed to improve the physical characteristics of culled duck meat using marination in ginger extract and aging. The material used were Magelang culled ducks (2.5 years old). Ginger extract was derived from the rhizome of fresh ginger (Zingiber officinale Roscoe). The experimental used was a factorial design (3x3), with two main factors, namely the concentration of ginger extract and aging time in completely randomized design. Level of ginger extract concentrations were 0, 5, 10% and long times of aging were 24, 48, 72 hours as combination treatments, and replication for each treatment were 3 times. There was a significant interaction between the factors of aging time with ginger extract concentration in influencing moisture, pH , hardness and the water holding capacity of culled Magelang duck meat. The best treatment to improve the physical characteristics of culled duck meat were marination in 5% ginger extract and aging for 48 hours.