Kualitas sosis dengan dan tanpa kulit ari itik yang diberi tepung daun beluntas (Pluchea indica L.) dalam pakannya

Abstract

Duck, one of domesticated waterfowls, is potential for producing egg and meat. The rearing of duck to produce meat is not popular because its meat has off-odor and in colour. The off-odor of duck meat was caused by lipid oxidation in duck body. The activity of lipid oxidation in duck body. The activity of lipid oxidation could be prevented using antioksidants that are contained in Beluntas leaf such as flavonoid and β-caroten. The expectation of contained Beluntas leaf powder addition in duck feed are blocking lipid oxidation and reducing off-odor of duck meat, so that it can improve the consumer acceptances on duck meat processing products, and one of those product in sausage.