PENGARUH METODE PEMASAKAN TERHADAP KOMPOSISI KIMIA DAGING ITIK JANTAN HASIL BUDIDAYA SECARA INTENSIF THE EFFECT OF COOKING METHOD ON CHEMICAL COMPOSITION OF DRAKE MEAT IN INTENSIVE FARMING

A research on the effect of cooking method on chemical composition was carried out at Technology Processing of Animal Husbandry Products Laboratory, and Research and Testing Laboratory, Faculty of Animal Husbandry, University of Padjadjaran Sumedang, on January 27 th to February 17 th 2014. The purpose of the research was know the eff ect of cooking method on chemical composition of meat duck male (water content, protein content, fat content) drake meat and to get a cooking method that gives the chemical composition (water content, protein content, and fat content) b est on drake meat. The method of the research was an experiment, in Completely Randomized Design with three treatments cooking method (P1 = frying, P2 = roasting, P3 = bo iling) and six replications. Annava Test were held to find out the treatment effect and Dunc an Test were held to find out the difference beetwen any treatment in this research. The result showed that cooking method significantly of water content, protein content, and fat content. The best of cooking method that is frying in water content 54,95% and protein content 23,63% with the best fat content of boiling that is 12,78%.