DETAIL JURNAL
ACHMAD JAELANI, NENI WIDANINGSIH, SAHRI
Vol.8 No.2 Oktober 2015
Program Studi Peternakan Fakultas Pertanian Universitas Islam Kalimantan
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The purpose of this study is to investigate the Eichornia crassipes flour fermented with Trichoderma sp. against Crude fat content and organoleptic qualities of meat Alabio male. Research conducted at Rural Poultry Production Trimulya Loban Sungai Tanah Bumbu regency. The study was conducted from December 2014 to January 2015. This study used a complete randomized design (CRD) with 5 treatments and 4 replications. The content of the Eichornia grasipes is propelled fermentation ie 0%, 6%, 12%, 18% and 24% in the ration. Data were analyzed using the crude fat content with analysis variance, where previously conducted homogeneity test data. If the results of analysis of variance showed significant differences will be continued with Duncan multiple test regions (DMRT). For organoleptic test data in the form of color, texture and aroma of the meat of ducks were analyzed by non-parametric test (Kruskal Wallis). Results showed that the administration of Eichornia crassipes flour fermented with Trichoderma sp did not significantly affect the fat content, texture and aroma Alabio male duck meat, but very significant effect on meat color duck male Alabio.
Keywords : Eichornia crassipes, alabio duck meat, crude fat, organoleptic
