Pengaruh Metode Marinasi Dengan Bawang Putih Pada Daging Itik Terhadap Ph, Daya Ikat Air, Dan Total Coliform

This experiment was conducted to study the effect of the marinated method by garlic in the form of juice, crush and blend in duck meat. The material used in this experiment was 1 kg of chest duck meat and garlic. Completely randomized design (CRD) with 4 treatments and 5 replications was selected in this method. Treatment were non marinated duck meat (T0), marinated duck meat with garlic juices 8% of the duck meat weight (T1), marinated duck meat with garlic crush 8% of the duck meat weight (T2), and marinated duck meat with a blend of garlic (crush plus 10% was of based on duck meat weight) (T3). The variables measured were pH, DIA, and total coliform. Data were analyzed by analysis of variable at the level of 5%, followed by Duncan's test to determine the best treatments. The results of the analysis of showed, that different marinated method demonstrated significant result (P <0.05). Duncan's test ikrold that the best treatment blend garlic marinated method demonstrated in pH and water holding capacity, while in the coliform performend juice garlic marinated method was the best. However, due to food safety concern it can be conclused that juice garlic method was the best to marinated duck meat