Dendeng of cured duck meat in curcumin extract with added STPP, reviewed from chemical quality

Abstract

Abstract The duck meat used in this study is duck meat obtained from unproductive female ducks having low tenderness and high-fat content. Curing with turmeric curcumin extract and adding STPP are ways to reduce fat and increase tenderness. Minced meat is one of the processed meat products traditionally made from ground meat plus palm sugar and other spices. Dendeng is popular in the community and is popular with young people as side dishes. The purpose of this study was to determine the chemical quality of “Dendeng” duck meat curing in the curcumin extract and the addition of STPP. The design used was a completely randomized design with a factorial pattern of 3x2, factor A (Sodium Tripolyphosphate 0%, 0.1%, and 0.2%), and factor B (Curing duck meat with curcumin 0.3 and 0.4%). The Variables observed were water content, fat content, and WHC. The data obtained were analyzed by analysis of variance (ANOVA), if there were significant differences between treatments then proceed with a real difference test of Duncan’s Multiple Range Test (DMRT). The results showed that there was an effect of adding Sodium Tripolyphosphate to WHC “Dendeng” duck meat. While the fat and water content are not affected by the addition of Sodium Tripolyphosphat, curcumin extract, and its interactions. It can be concluded that the curing with turmeric curcumin extract can be used up to 0.4% and the addition of 0.2% Sodium Tripolyphosphate is the best in terms of chemical quality.