PENGARUH PROBIOTIK DALAM AIR MINUM TERHADAP KOMPOSISI KIMIA DAN KOLESTEROL DAGING AYAM KAMPUNG SUPER

SENDY ALFIYAN, Dr. Ir. Chusnul Hanim, M.Si., IPM.; Prof. Dr. Ir. Lies Mira Yusiati, SU., IPU.

2018 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh probiotik dalam air minum terhadap komposisi kimia dan kolesterol daging ayam kampung super. Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL) pola faktorial yang terdiri dari 4 perlakuan level probiotik dalam air minum yaitu tanpa probiotik, pemberian probiotik 0,5 ml/l, 1 ml/l, dan 1,5 ml/l, masing-masing 3 ulangan dan setiap perlakuan terdiri dari 20 ekor sehingga total ayam kampung super yang digunakan berjumlah 240 ekor. Parameter yang akan diamati dalam penelitian ini adalah kadar air, kadar protein, kadar lemak dan kadar kolesterol daging dada dan paha. Data hasil penelitian diuji dengan analisis variansi pola faktorial dan dilanjutkan dengan Duncan New Multiple Ranges Test (DMRT) apabila terdapat perbedaan rerata uji. Hasil penelitian menunjukkan bahwa penambahan probiotik dalam air minum tidak berpengaruh signifikan terhadap kadar air, kadar protein, kadar lemak dan kadar kolesterol daging dada dan paha. Berdasarkan hasil penelitian penambahan probiotik pada 1,5 ml/l tidak berpengaruh negatif terhadap komposisi kimia daging ayam kampung super. Daging dada mengandung kadar protein yang lebih tinggi sedangkan kadar air, kadar lemak dan kolesterol lebih rendah dibandingkan daging paha.

This research was aimed to examine the effects of probiotics in drinking water on the chemical composition and cholesterol level of native chicken crossbred. This research was compiled using the Completely Randomized Design (CRD), with factorial design consisted of four treatments level of probiotics in drinking water, those were without probiotics, 0.5, 1, or 1.5 ml/l of probiotics addition, with 3 replications of each treatments, there were 20 crossbred native chicken for each treatment. Thus, 240 crossbred native chicken were used in this research. The examined parameters of this research were water, protein, fat and cholesterol content of the breast and thigh of chicken. Data obtained were analyzed variance using factorial design, and Duncan New Multiple Ranges Test (DMRT) was also used to test the possible occurrence of mean difference. The results show that the probiotics addition did not give any significant effect on water, protein, and cholesterol levels of the breast and thigh of native chicken. In addition, the 1.5 ml/l of probiotics addition did not give any negative effect on the chemical composition of crossbred native chicken. Breast contained water and protein higher than those of its thigh while fat and cholesterol of the breast was lower than those of thigh.

Kata Kunci : Crossbred native chicken, Probiotics, Chemical composition, Cholesterol