PENGARUH PENGGUNAAN SPIRULINA ( Spirulina platensis ) DALAM PAKAN TERHADAP KUALITAS FISIK DAGING AYAM BROILER

Khusna, Amiddanal , Dr. Ir. Zuprizal, DEA

2004 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan spirulina (Spirulina platensis) dalam pakan terhadap kualitas fisik daging ayam broiler. Tujuh puluh lima ekor ayam broiler unsexed umur satu minggu dibagi secara acak menjadi lima perlakuan, masing-masing perlakuan terdapat tiga kali ulangan, dan setiap ulangan terdiri atas lima ekor ayam. Ayam diberi pakan dengan spirulina 0,0% ( Sp 0 ,0% ), spirulina 0,5% (Sp 0, 5% ) , spirulina 1, 0% (Sp 1 ,0% ) , spirulina 1, 5% (Sp 1,5% ), dan spirulina 2,0% (Sp 2,0% ). Variabel yang diamati meliputi pH, daya ikat air (WHC) , susut rnasak, keempukan, dan kadar lemak daging. Data yang diperoleh dianalisis menggunakan rancangan acak lengkap pola searah dan apabila terdapat perbedaan pada rata-rata perlakuan dilanjutkan dengan analisis Duncan's New Multiple Range Test (DMRT). Hasil analisis menunjukkan bahwa penggunaan spirulina mulai level 1,0% menunjukkan perbedaan yang nyata (P<0,05) terhadap penurunan lemak daging dan WHC daging serta kenaikan pH daging. Terhadap susut rnasak dan keempukan daging, penggunaan spirulina dalam pakan menunjukkan perbedaan yang tidak nyata. Secara umum dapat disimpulkan bahwa penambahan spirulina dalam pakan dapat memperbaiki kualitas fisik daging ayam broiler. (Kata Kunci: Ayam Broiler, Spirulina , Lemak Daging, pH, WHC)

The purpose of the study was to evaluate the influence of spirulina (Spirulina platensis) in rations on phisycal quality of meat broiler. Seventy five day old chicks were used in this research and they were randomly divided into five treatments, each treatment consisted replication tree times with five broilers per replication. The birds were fed consisted of varying concentration of spirulina i.e ration containing 0.0% spirulina (Sp 0.0% ) , 0.5% spirulina (Sp 0.5% ) , 1.0% spirulina (Sp 1.0%), 1.5% spirulina (Sp 1.5%), and 2.0% spirulina (Sp 2.0% ). The ration and drinking water were given ad -libitum. This research were arranged in completely randomized design and continued with Duncan's Multiple Range Test. The variables observed in this research were pH, WHC ( water-holding capacity), cooking loss, tenderness and percentage of meat fat. The results of the experiment showed that the use of spirulina in ration up to 1.0 % decreased percentage of meat fat and water-holding capacity , increased level of pH (P<0.05) but did not influence the cooking loss and tenderness. In general, this experiment concluded that the added of spirulina in ration could improved the physical q u a l i t y of meat broiler. ( Key Words: Broiler, Spirulina, Meat Fat, pH, WHC )

Kata Kunci : Ayam Broiler, Spirulina , Lemak Daging, pH, WHC