THE EFFECT OF TEMPERATURE AND TIME DRYING TOWARD ORGANOLEPTIC QUALITY OF THE DUCKS BONE MEAL

Abstract

Duck bone waste is increasingly abundant due to a lack of optimal handling, especially in Sidrap district, South Sulawesi Province. This duck bone waste comes from the palekko 'food stall as a specialty in Sidrap district. The purpose of this study was to determine the effect of temperature and time on the organoleptic quality of duck bone meal resulting from several treatments. Data processing was carried out, namely descriptive analysis and linear regression analysis using the Statistical Product and Service Solutions (SPSS) application with a significance level of 5% to determine the effect of temperature and time on the quality of duck bone meal. The temperature and drying time only had a significant effect on the color parameters of the resulting duck bone meal with a significance level of 5%, while the texture and aroma parameters had no significant effect. Judging also from the percentage of yield produced is good enough so that this duck bone meal can be developed or other methods are used to increase the quality to be produced.