Kualitas Fisik dan Organoleptik Daging Ayam Broiler Yang Diberi Ransum Berbahan Pakan Lokal Berprobiotik

Prayoga, Arya Hangga (2021) Kualitas Fisik dan Organoleptik Daging Ayam Broiler Yang Diberi Ransum Berbahan Pakan Lokal Berprobiotik. S1 thesis, Universitas Jambi.

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Abstract

Pakan merupakan sumber nutrisi yang sangat diperlukan oleh hewan ternak, baik untuk memenuhi kebutuhan hidup pokok maupun untuk produksi. Berbagai pakan lokal seperti ikan rucah, bulu ayam, bungkil kelapa, bungkil inti sawit, dan jagung berpotensi untuk dimanfaatkan sebagai pakan unggas. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian pakan lokal berprobiotik terhadap kualitas fisik dan organoleptic daging ayam broiler. Penelitian ini dilaksanakan di Farm Fakultas Peternakan, Universitas Jambi. Pengujian kualitas fisik dan organoleptik dilaksanakan di Laboratorium Fakultas Peternakan Universitas Jambi. Sebanyak 200 ekor DOC strain platinum dimasukkan secara acak ke dalam 20 kandang, terdiri atas 5 perlakuan dan 4 ulangan. Pakan Perlakuan yang diterapkan adalah P0 (100% P-kom +0 % P-pro), P1 (75% P-kom + 25% P-pro), P2 (50% P-kom + 50% P-pro), P3 (25% P-kom + 75% P-pro) dan P4 (0% P-kom + 100% P-pro). Pakan diberikan ad libitum selama 35 hari. Pada hari ke 35 dilakukan pemotongan ayam dan pengambilan sampel daging bagian dada. Parameter yang diamati adalah kualitas fisik (pH, susut masak, dan daya ikat air) dan organoleptik (warna, rasa, tekstur dan aroma) daging. Data kualitas fisik dianalisis dengan sidik ragam (ANOVA), sedangkan organoleptik dianalisis dengan uji Hedonic Kruskal-Wallis. Hasil penelitian menunjukkan bahwa penggunaan pakan berpriobiotik berpengaruh tidak nyata (P>0,05) terhadap derajat keasaam (pH), susut masak (cooking loss), dan daya ikat air daging ayam broiler, kemudian penggunaan pakan berpriobiotik berpengaruh tidak nyata (P>0,05) terhadap tekstur, aroma rasa dan warna daging ayam broiler. Berdasarkan hasil penelitian ini dapat disimpulkan bahwa daging ayam broiler yang diberi ransum berbasis pakan lokal berprobiotik memiliki kualitas fisik dan organoleptik yang relative sama dengan daging ayam broiler yang diberikan pakan komersil dan dapat diterima dengan baik oleh konsumen. abstract Feed is a source of nutrition that is needed by livestock, both to meet basic living needs and for production. Various local feeds such as trash fish, chicken feathers, coconut cake, palm kernel cake, and corn have the potential to be used as poultry feed. This study aims to determine the effect of local feeding with probiotics on the physical and organoleptic qualities of broiler chicken meat. This research was conducted at the Farm Faculty of Animal Husbandry, Jambi University. Physical and organoleptic quality testing was carried out at the Laboratory of the Faculty of Animal Husbandry, Jambi University. A total of 200 DOC platinum strains were randomly assigned to 20 cages, consisting of 5 treatments and 4 replications. The treatments applied were P0 (100% P-kom +0% P-pro), P1 (75% P-kom + 25% P-pro), P2 (50% P-kom + 50% P-pro), P3 (25% P-com + 75% P-pro) and P4 (0% P-com + 100% P-pro). Feed was given ad libitum for 35 days. On day 35, the chicken was slaughtered and breast meat samples were taken. Parameters observed were physical quality (pH, cooking loss, and water holding capacity) and organoleptic (color, taste, texture and aroma) of meat. Physical quality data were analyzed by means of variance (ANOVA), while organoleptic data were analyzed by the Hedonic Kruskal-Wallis test. The results showed that the use of feed with priobiotics had no significant effect (P>0.05) on the degree of acidity (pH), cooking loss, and water holding capacity of broiler chickens, then the use of feed with priobiotics had no significant effect (P>0 0.05) on the texture, aroma, taste and color of broiler meat. Based on the results of this study, it can be concluded that broiler meat fed local feed based rations with probiotics has relatively the same physical and organoleptic qualities as broiler chicken fed commercial feed and can be well received by consumers.

Type:	Thesis (S1)
Uncontrolled Keywords:	pakan lokal, probiotik, daging, kualitas fisik dan organoleptik
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Peternakan > Peternakan
Depositing User:	PRAYOGA
Date Deposited:	26 Aug 2021 07:26
Last Modified:	26 Aug 2021 07:26
URI:	https://repository.unja.ac.id/id/eprint/25627

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