Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Wahidah MARUF, Agustinus LOMBOAN, Indyah WAHYUNI, Afriza YELNETTY, Delly RUMONDOR, Sylvia KOMANSILAN, Friets RATULANGI
This study aims to determine the levels of beta-carotene, carbohydrates, cholesterol and microstructure of duck nuggets with corn flour filler Provit A1. The method used was an experiment with a complete randomized design (RAL) of 4 treatments and 4 replicates. The treatment in this study was; P10 = Corn Flour Provit A1 10%, P20 = Corn Flour Provit A1 20%, P30 = Corn Flour Provit A1 30% and P40 = Corn Flour Provit A1 40%. Statistical analysis was performed with ANOVA and mean differences were tested using the Tukey test. The observation parameters were beta-carotene content, carbohydrate content, cholesterol content and microstructure by the Electromagnetic Scanning (SEM) method. The results of this study are that Nuggets with a concentration of 20-30% Provit A1 cornmeal provide the best balance between beta-carotene content, a concentration of 20% provides a good balance between protein from duck meat and carbohydrates from fillers, while a concentration of 30-40% Provit A1 cornstarch provides a significant reduction in cholesterol.
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