PENGARUH SUPLEMENTASI SELENIUM ORGANIK DAN VITAMIN E TERHADAP KUALITAS DAGING ITIK LOKAL

SARY, RESHA MAYANG and Lubis, Fitri Nova Liya and Sahara, Eli (2013) PENGARUH SUPLEMENTASI SELENIUM ORGANIK DAN VITAMIN E TERHADAP KUALITAS DAGING ITIK LOKAL. Undergraduate thesis, Sriwijaya University.

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Abstract

This research used completely randomized design (CRD) with two factors 4 x 2, by 4 (four) level of organic selenium (S) and 2 (two) level of vitamin E. This research consisted by 8 (eight) treatments combination and three replicates, every replicates consisted by 2 (two) local duck. The parameters observed were pH, water Holding capacity (WHC) and cooking loss. Data were processed as design if any significant result on parameter will carry on Duncan’s test. The results showed that supplementation organic selenium and vitamin E significant result to pH, but non significant to water Holding capacity (WHC) and cooking loss. The conclusion that supplementation of organic selenium without vitamin E on the best quality of local duck meat on treatment S3E0 (0,6 ppm Se and 0 ppm vitamin E) with pH 5,933. Interaction between organic selenium and vitamin E on the best quality of local duck meat on treatment S1E1 (0,2 ppm Se and 50 ppm vitamin E) with pH 5,967.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Selenium Organik, Vitamin E, Daging Itik Lokal
Subjects:	S Agriculture > SF Animal culture > SF94.5-99 Feeds and feeding. Animal nutrition
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Afrizal Aziz
Date Deposited:	19 Jan 2023 02:30
Last Modified:	19 Jan 2023 02:30
URI:	http://repository.unsri.ac.id/id/eprint/86780

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