Differences in Fat Levels in Duck Meat (Anas domesticus) With the Addition of Sinom Leaf (Tamarindi folium)

Abstract

Indonesia has a variety of traditional drinks that are efficacious for health, of course this is very useful for maintaining health. Sinom leafe is a traditional drink that contains flavonoid and tannin active substances that can reduce fat and increase the body’s immune system. In addition, tamarind leaves also contain saponins, pro vitaamin A, vitamin C, minerals, calcium, phosphorus, phenol compounds, antioxidant, pectin and organic acids.In 100 grams of duck meat contains 28.6 grams of fat so that innovation in progresing is needed to reduce the fat content of the duck meat. The research was carried out experimentally, namely by using quantitative gravimetric methods with a soxhlet tool. Examination of the fat content of duck meat by boiling and adding 5 grams, 10 grams and 20 grams of sinom leaves resulted in fat content of 19.45%, 13.13% and 8.34%. The value (r) in the statistical test shows 0.984 which indicateds that there is a significant effect on reducing fat content by boiling sinom leaves.