Application of Carica Seed Extract (Carica Pubescens) in a Gelatin-Based Edible Coating for Magelang Duck Meat

Abstract

This study aimed to analyze the use of carica seed extract (Carica pubescens) in an edible gelatin coating on the quality of Magelang duck meat. The study used a completely randomized design (CRD) with four treatments and four replicates: P0 (control), P1 (Carica seed extract), P2 (edible gelatin coating), and P3 (edible gelatin coating + 1% Carica seed extract). The parameters observed included pH, moisture content, and Total Plate Count (TPC). The results showed that the pH values ranged from 5.72 to 6.04, moisture content from 66.75% to 77.75%, and TPC from 7.25 to 7.44 log CFU/g. The treatment combining edible coating gelatin and carica seed extract (P3) yielded the lowest pH and TPC values, at 5.72 and 7.25 log CFU/g, respectively, while the lowest moisture content was obtained in the edible coating gelatin treatment (P2) at 66.75%. Statistical analysis showed that the use of carica seed extract in the edible gelatin coating had no significant effect (P > 0.05) on the pH, moisture content, and TPC of Magelang duck meat. Nevertheless, both the edible gelatin coating treatment and its combination with carica seed extract tended to result in lower pH, moisture content, and TPC values than the control treatment.