Dendeng of cured duck meat in curcumin extract with added STPP, reviewed from chemical quality

The duck meat used in this study is duck meat obtained from unproductive female
ducks having low tenderness and high-fat content. Curing with turmeric curcumin extract and
adding STPP are ways to reduce fat and increase tenderness. Minced meat is one of the processed
meat products traditionally made from ground meat plus palm sugar and other spices. Dendeng
is popular in the community and is popular with young people as side dishes. The purpose of
this study was to determine the chemical quality of “Dendeng” duck meat curing in the curcumin
extract and the addition of STPP. The design used was a completely randomized design with a
factorial pattern of 3x2, factor A (Sodium Tripolyphosphate 0%, 0.1%, and 0.2%), and factor B
(Curing duck meat with curcumin 0.3 and 0.4%). The Variables observed were water content,
fat content, and WHC. The data obtained were analyzed by analysis of variance (ANOVA), if
there were significant differences between treatments then proceed with a real difference test of
Duncan's Multiple Range Test (DMRT). The results showed that there was an effect of adding
Sodium Tripolyphosphate to WHC “Dendeng” duck meat. While the fat and water content are
not affected by the addition of Sodium Tripolyphosphat, curcumin extract, and its interactions.
It can be concluded that the curing with turmeric curcumin extract can be used up to 0.4% and
the addition of 0.2% Sodium Tripolyphosphate is the best in terms of chemical quality.