Quality of Bebek Ungkep as Affected by Natural Feed Additives

Abstract

This study aimed to determine the effect of natural feed additives on the quality of ducks based on chemical, microbiological, and organoleptic parameters. The experimental design used in this study was the Completely Randomized Design, which consisted of 2 treatments, namely P0 (ducks were fed commercial feed during rearing) and P1 (ducks were given additional natural feed during rearing), with each treatment pentaplicates. The observed variables were chemical properties (moisture content, protein content, ash content, fat content, cholesterol content, and saturated fatty acid content), microbiological properties (TPC, number of Enterobacteriaceae colonies, Salmonella sp., Staphylococcus aureus, and Listeria monocytogenes) and organoleptic quality (color, aroma, texture, taste and overall). The data collected in this study were analyzed by one-way ANOVA. The results showed an alteration of cholesterol content in Bebek Ungkep with natural additives during rearing. Besides that, there was no significant difference in the parameters of the microorganisms. For organoleptic, there is no significant difference for all parameters (taste, color, texture, overall) except aroma.