Duck meat is less favored due to its tough texture and fishy aroma. The study aim was to determine the effect of fermented gamal leaf extract on organoleptic quality of male bali duck meat, using 25 panelists. The experimental design uses was a completely randomized design (CRD) consisting of 4 treatments of fermented gamal leaf extract in drinking water, namely: P0 (0%), P1 (2%), P2 (4%) and P3 (6%). The research results show that the administration of fermented gamal leaf extract has a significant effect (P<0.05) on the preference levels of the panelists regarding the color, aroma, taste, texture, and overall acceptance of male bali duck meat, with the highest score at the 6% level being 3.80 (tends to really like). The hedonic quality test show that the male bali duck meat has criteria of slightly dark red color, non-fishy aroma, soft texture, and savory taste. Based on the results of this study, it can be concluded that the administration of fermented gamal leaf extract can improve the organoleptic quality of male bali duck meat, with the highest overall acceptance at the 6% administration level, with criteria: meat color is slightly dark red, non-fishy aroma, soft texture, and savory taste.
Aryadinata et al. (Wed,) studied this question.
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