Organoleptic Qualities of Quail Meat with a Combination of Additional Feed Black Cumin Flour and Noni Leaf Meal
DOI:
https://doi.org/10.55677/ijlsar/V02I07Y2023-01Keywords:
quail meat, black cumin flour, noni leaf flour, organolepticAbstract
The research was conducted with the aim of knowing the organoleptic quality of quail meat which was given a combination of additional feed in the form of black cumin flour (Nigella Sativa) and noni leaf meal (Morinda citrifolia L). This research was conducted in Panaikang Village, Pattallasang District, Gowa Regency. The research design used a completely randomized design (CRD) consisting of 4 treatments, 4 replications with each replication consisting of 6 quails. The feeding treatment was P0: basal feed (control), P1 = basal feed + 1% black cumin meal + 3% noni leaf meal, P2 = basal feed + 2% black cumin meal + 2% noni leaf meal, P3 = basal feed + 3% black cumin flour + 1% noni leaf flour. The maintenance phase was carried out on quail strain autumn aged 45 days as many as 96 tails, 6 for each experimental unit for ± 4 weeks of treatment plus 3 days of environmental adaptation period. Food and drink are provided ad libitum, and no vaccination program is carried out. Sampling for carcass production was carried out at ± 10 weeks of age as many as 2 individuals per experimental unit so that a total of 32 samples of laying quail were then processed into carcasses. The organoleptic test of meat was carried out by cooking meat samples without salt or spices. The panelists used were somewhat trained (semi-trained) panelists of 10 people to give a score to each sample. Organoleptic test results data were analyzed by ANOVA test for significantly different followed by LSD test. The results showed that giving a combination of additional feed in the form of black cumin flour (Nigella Sativa) and noni leaf meal (Morinda citrifolia L) showed a significant effect (P <0.05) between treatments on quail meat texture, while no significant effect (P >0.05) on other organoleptic tests including color, flavor, tenderness, juiceness, and level of preference. In general it can be concluded that there is a real difference in texture of quail meat between treatments P0, P1 and P2, P3. While there was no significant difference between the treatments for other organoleptic tests.
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