EVALUASI KOMPOSISI KARKAS, KUALITAS KIMIA, DAN KADAR KOLESTEROL DAGING AYAM BROILER, KAMPUNG, DAN KAMPUNG SUPER

Candrastuti, Yulitta Galih , Ir. Rusman, MP., Ph.D

2011 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui perbedaan komposisi karkas, kualitas kimia, dan kadar kolesterol daging ayam broiler, kampung, dan kampung super. Sampel yang digunakan adalah karkas ayam berbeda bangsa yang dipotong pada umur panen. Ayam broiler, kampung, dan kampung super berturut-turut dipotong pada umur 42, 65, dan 60 hari Komposisi karkas diketahui dengan menghitung persentase karkas, bagian dada, paha (leg), sayap, dan punggung. Uji kadar kolesterol dilakukan dengan metode Leibermann-Bruchard. Uji komposisi kimia meliputi kadar air, lemak protein, dan kolagen. Data hasil penelitian dianalisis dengan analisis variansi rancangan acak lengkap pola searah, kemudian apabila terdapat perbedaan yang signifikan dilanjutkan dengan uji Duncan’s New Multiple Range Test. Hasil penelitian menunjukkan bahwa perbedaan bangsa ayam dapat menyebakan perbedaan yang sangat nyata (P<0,01) pada persentase karkas, persentase potongan dada, paha, kaki dan organ dalam, serta perbedaan yang nyata (P<0,05) pada persentase sayap dan kepala, tetapi tidak menunjukkkan perbedaan yang nyata pada persentase punggung. Hasil analisis komposisi kimia menunjukkan perbedaan kadar lemak, protein, dan kolagen yang sangat nyata (P<0,01) serta perbedaan kadar air yang nyata (P<0,05) pada bangsa ayam yang berbeda. Kadar kolesterol tidak berbeda nyata pada bangsa ayam yang berbeda. Kadar kolesterol pada ayam broiler sebesar 64,230 mg/100g, ayam kampung sebesar 59,214 mg/100g, dan ayam kampung super sebesar 42,338 mg/100g. Ayam broiler memiliki persentase karkas dan potongan dada paling besar dan dagingnya memiliki kadar lemak paling rendah dan kadar protein paling tinggi tinggi. Ayam kampung memiliki persentase potongan sayap terbesar dan ayam kampung super memiliki persentase potongan paha terbesar dengan daging yang memiliki kadar air dan kolagen paling tinggi. (Kata kunci: Ayam kampung, Broiler, Kampung super, Kualitas kimia, Persentase karkas, Kadar kolesterol.)

This research was aimed to evaluate differences of carcass composition, chemical quality, and cholesterol levels of broiler, native, and super native chicken meat. The samples used were broiler, native and super native chicken which cut at harvest time. Carcass composition was determined by calculating the percentage of carcass, percentage of breast, leg, wings, and back. Cholesterol content was analyzed by Leibermann-Bruchard method. Chemical composition observed were water, fat, protein, and collagen content. The research data were analyzed by completely randomized one-way ANOVA design, mean differences were tested by Duncan new multiple range test. The result showed that different breed of chicken had significant effect (P<0.05) on the percentage of carcass, breast, leg, wings, head, shank, and giblets but there was no significant difference on the percentage of back. The results of chemical analysis showed the level of water, fat, protein, and collagen content were significantly different (P<0.05) in different breed of chicken. Cholesterol levels were not significantly different in different breed of chicken. Cholesterol levels in broiler chickens was 64.230 mg/100g, native chicken was 59.214 mg/100g, and super native chicken was 42.338 mg/100g. Broiler chicken has the biggest percentage of carcass and breast, the lowest fat and the highest protein content found on broiler meat. The biggest percentage of wings found in native chicken. and super native chicken has the biggest percentage of leg. Super native chicken has the highest level of water content and collagen. (Keywords: Native chicken, Broiler, Super native chicken, Chemical quality, Percentage of carcass, Cholesterol levels.)

Kata Kunci : Ayam kampung, Broiler, Kampung super, Kualitas kimia, Persentase karkas, Kadar kolesterol