Meat Quality of Spent Ducks Fed Fermented and Unfermented Papaya Leaf Meal in the Ration

The research aims to know the influence of fermented and unfermented papaya leaf meal in rations on the quality of spent ducks meat has been implemented in Kediri-Tabanan for 3 months. The experimental design used was a completely randomized design (CRD) consisting of 3 treatments and 5 replicates, so there were 15 experimental units. Every unit using 3 heads of spent ducks. The treatments were: T0 (rations without papaya leaf, as a control), T1 (rations containing 5% unfermented papaya leaf meal) and T2 (rations contain 5% fermented papaya leaf meal). The variables observed were: physical meat quality (cooking loss, water holding capasity, and pH), chemical meat quality (moisture, protein, and fat content) and meat organoleptic. The results showed that fermented and unfermented papaya leaves meal no significantly effect (P>0.05) on pH value, moisture and colour of spent duck meat, but other variables were significant (P<0.05). Spent ducks meat fed unfermented papaya leaf meal has the higest cooking loss and the lowest water holding capacity value between the treatments. The granting of 5% fermented papaya leaf meal in the ration significantly improve protein content and reduce fat content of spent ducks meat. Fermented and unfermented papaya leaf meal has the same effect on organoleptic value of spent ducks meat. Based on the results of the study it can be concluded that spent ducks fed fermented papaya leaf meal have better meat quality than unfermented papaya leaf meal.