The effect of cooking time used air frying on the physical quality of spent duck meat:

Sri Setyaningrum; Fery Dwi  Riptianingsih; Nur Azmi  Hidayati; Safitri  Safitri

doi:10.35724/ag.v15i2.7037

Sri Setyaningrum Universitas Tidar, Magelang
Fery Dwi Riptianingsih Universitas Tidar, Magelang
Nur Azmi Hidayati Universitas Tidar, Magelang
Safitri Safitri Universitas Tidar, Magelang

DOI: https://doi.org/10.35724/ag.v15i2.7037

Keywords: Spent duck, Air frying, Physical quality

Abstract

The aim of this study was to determine the effect of cooking time using the air frying method on the physical quality of spent duck meat. The material used in this study was 20 pieces of boneless and skinless spent duck meat breasts. The experimental design used in this study was a completely randomized design (CRD) non-factorial consist of 5 treatments with 4 replicated. The treatments given were as follows T1 = 10 minutes cooking time, T2 = 14 minutes cooking time, T3 = 18 minutes cooking time, T4 = 22 minutes cooking time and T5 = 26 minutes cooking time. The parameters observed were pH levels, cooking loss and color profile analysis. The results showed that the treatment of cooking time using the air frying method on spent duck meat significantly different (p <0.05) on pH levels, cooking loss and color profile analysis. The conclusion of the study was that the treatment of cooking time using the air frying has a significant effect on the physical quality of spent duck meat. Cooking time using the air frying method increased the pH and cooking loss and decreased the value of L* (lightness), a* (redness-greenness), and b* (yellowness-blueness) of spent duck meat.

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