Jurnal Peternakan Nusantara ISSN 2442-2541Volume 7 Nomor 2, Oktober 2021 97 KUALITAS SENSORIS DAGING ITIK AFKIR DENGAN LAMA PEMBERIAN TEPUNG DAUN ASAM GELUGUR (Garcinia Antroviridis) YANG BERBEDA DALAM RANSUM KOMERSIL SENSORY QUALITY OF MEAT OF CULLED DUCKS FED COMMERCIAL RATIONS CONTAINING GARCINIA (Garcinia Antroviridis) MEAL IN DIFFERENT LENGTH OF TIME. R Hardiyanto 1a , E Dihansih, D Wahyuni 1 Program Studi Peternakan Fakultas Pertanian Universitas Djuanda Bogor, Jl. Tol Ciawi No. 1, Kotak Pos 35 Ciawi, Bogor 16720. a Korespondensi: Rico Hardiyanto, E-mail: ricohardiyanto@unida.ac.id (Diterima oleh Dewan Redaksi: 27 Oktober 2021) (Dipublikasikan oleh Dewan Redaksi: 31 oktober 2021 ) ABSTRACT Compared to other animals, duck has some superiority as it is relatively more resistant to diseases and easier to raise. Garcinia leaf contains high hydroxycitric acid which is an organic acid known to have antilipidemic and antiobesity properties. This study was aimed at assessing the effects of the inclusion of garcinia leaf meal in rations in different length of time on sensory quality of meat of culled ducks. The study was conducted at the poultry farm of Department of Animal Science, Djuanda University, Bogor in 30 June to 4 August 2019. Sixteen culled female ducks were used in a completely randomized design with 4 treatments and 4 replicates. Four ducks were allocated to each treatment. Treatments consisted of the inclusion of 0% garcinia leaf meal in rations (R0, control) and 6% garcinia leaf meal in rations which were fed to the birds within 1 week (R1), 3 weeks (R2), and 5 weeks (R3). Data were subjected to a Kruskal Wallis test. Results of the hedonic test showed that the inclusion of garcinia leaf meal in rations gave significant effect (P<0.05) on meat taste but not (P>0.05) on meat aroma, tenderness, color, and juiceness. Meanwhile, results of panelis assessment in the hedonic quality test showed that significant differences (P<0.05) were found in meat tenderness, taste, and juiceness. It was concluded that duck meat color was improved with the inclusion of garcinia leaf meal in rations for 1 week and meat fishy smell was reduced with the inclusion of garcinia leaf meal in rations for 3 weeks. Key words: sensory quality, culled duck, garcinia, hdroxycitric acid ABSTRAK Itik memiliki keunggulan dibandingkan jenis ternak lainnya karena itik memiliki daya tahan terhadap penyakit cukup baik dan pemeliharaannya mudah. Kandungan daun asam gelugur berupa asam hidroksisitrat (HCA) merupakan asam organik utama berkhasiat sebagai antilipidemik dan antiobesitas. Penelitian bertujuan menguji lama pemberian tepung daun asam gelugur dalam ransum komersil terhadap kualitas sensoris daging itik afkir. Penelitian dilaksanakan di kandang unggas Program Studi Peternakan, Fakultas Pertanian, Universitas Djuanda Bogor pada tanggal 30 Juni ฀ 4 Agustus 2019. Ternak yang digunakan dalam penelitian 16 ekor itik Tegal afkir. Penelitian menggunakan rancangan acak lengkap (RAL) terdiri dari 4 perlakuan dan 4 ulangan, setiap perlakuan terdiri 4 ekor itik. Perlakuan penelitian ini adalah R0= 0% (kontrol), R1= pemberian 6% selama 1 minggu, R2= pemberian 6% selama 3 minggu, R3= pemberian 6% selama 5 minggu. Data dianalisis menggunakan uji Kruskal wallis Hasil penelitian lama pemberian tepung daun asam gelugur dalam ransum komersil berpengaruh nyata (P<0,05) terhadap uji hedonik rasa dan tidak berpengaruh nyata (P>0,05) terhadap aroma, keempukan, warna, dan juiceness daging. Sedangkan penilaian panelis terhadap uji mutu hedonik berbeda nyata (P<0,05) terhadap aroma dan warna dan tidak berbeda