PENGARUH PENAMBAHAN ESSENTIAL OIL ATAU PROBIOTIK DALAM AIR MINUM TERHADAP PRODUKSI KARKAS DAN KUALITASFISIK DAGING AYAM BROILER

ARINA ANDAYANI HIDAYA, Ir. Rusman, MP., Ph.D.;Prof. Dr. Ir. Ali Agus, DAA., DEA.

2018 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan essential oil (Vimmune salt)atau probiotik (Saus Burger Pakan) terhadap produksi karkas dan kualitas fisik daging ayam broiler. Penelitian dilakukan selama 35 hari. Total 75 ekor dayoldchick (DOC) ayam pedaging strain New Lohman MB 202 dibagi menjadi tiga perlakuan, masing-masing perlakuan terdiri 5 ulangan dengan 5 ekor DOC per ulangan. Essential oil atau probiotik (Saus Burger Pakan) dilarutkan dalam air minum yang diberikan untuk ayam broiler dengan perbandingan produk dan air 1 : 1000 mL air. Perlakuan terdiri dari P1 (kontrol), P2 (essential oil), dan P3 (Saus Burger Pakan). Variabel yang diamati yaitu produksi karkas dan kualitas fisik daging. Produksi karkas terdiri dari bobot potong, bobot karkas, dan persentase karkas. Kualitas fisik daging terdiri dari pH, susut masak, keempukan, dan daya ikat air. Data dianalisis dengan analisis one way anova, apabila signifikan dilanjutkan dengan uji Duncans new Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa penambahan essential oil sebanyak 1 g/ 1 liter air atau probiotik sebanyak 1 mL/ 1 liter air tidak berpengaruh nyata (P>0,05) terhadap bobot potong, bobot karkas, persentase karkas serta nilai pH daging ayam broiler, tetapi memberikan pengaruh yang nyata (P<0,05) terhadap peningkatan susut masak, nilai keempukan dan persen daya ikat air daging ayam broiler.

The research was done within 35 days to investigate the effect of essential oil (Vimmune salt)or probiotic (Saus Burger Pakan) into water drinker on carcass production and physical quality of broiler meat. Total of 75 broiler DOC strain New Lohman MB 202 were used in this study. They were randomly assigned into three different treatment groups with five replications (pens) of five chickens each. Treatment was applied into water drinker for broiler chickens 1 : 1000 mL water. The treatment, i.e : P1 (control), P2 (essential oil) and P3 (Saus Burger Pakan). Variables observed were : carcass product (slaughter weight, carcass weight and carcass persentage) and physical quality (pH, cooking loses, tenderness and water holding capacity). All data were statistically analyzed by the one way of ANNOVA and followed by the Duncans new Multiple Range Test(DMRT) analyzed for significant result. The results showed that essential oil 1g/L water or probiotic 1mL/L water didnt affect in slaughter weight, carcass weight, carcass persentage and pH (P>0,05), but significant affected (P<0,05) of increase cooking lose, number of tenderness and water holding capacity meat of broiler chicken.

Kata Kunci : Essential oil, Probiotic, Broiler chickens, Carcass, Physical quality