THE EFFECT OF SUPLEMENTATION FERMENTED KOMBUCHA TEA ON FAT AND CHOLESTEROL LEVELS OF DUCK MEAT
Lovita Adriani, Heni Siti Mainah, Nova Marbun
Abstract
The experiment that concerned the effect of supplementation fermented kombucha tea on fat and cholesterol value of duck meat has been carried out at Tanjungsari, village in Tasikmalaya (West Java).This research used an experimental method with a completely randomized design. There were five kind of treatments (P0 = 0%, P1 = 10%, P3 = 20%, and P4 = 25%) and four replications. The result indicated that supplementation with 25% kombucha decreased significantly fat and cholesterol in duck meat (p<0.05). The conclusion is that the addition of fermented kombucha tea up to 25% can decrease fat and cholesterol levels in the meat the fowl produced.
