PENGARUH LEVEL KROMOSAL DALAM PAKAN TERHADAP PERTUMBUHAN DAN KUALITAS FISIK DAGING AYAM BROILER

Mubarok, Achmad Ikhtaful Maskur , Dr. Ir. Suharjono Triatmojo, M,S.

2002 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh level kromosal dalam pakan terhadap pertumbuhan dan kualitas fisik daging ayam broiler. Penelitian ini menggunakan 24 ekor day old chick (DOC) broiler jantan starain Jumbo, yang dibagi dalam empat perlakuan yaitu 0, 500, 1000 dan 1500 mg kromosal/kg pakan. Pakan dan air minum diberikan secara ad libitum. Pemotongan ayam dilakukan dua tahap. Tahap I pada umur 40 hari dan tahap II pada umur 50 hari. Sampel diambil sebanyak 6 ekor untuk setiap perlakuan. Data pertumbuhan dan kualitas fisik meliputi : pertambahan bobot badan, daya ikat air ( DIA), susut masak, keempukan dan pH daging. Data yang diperoleh di analisis variansi acak lengkap pola blok, jika terdapat perbedaan nyata dilanjutkan dengan Duncan's New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa pertambahan bobot badan dan kualitas fisik daging tidak dipengaruhi oleh perlakuan kecuali keempukan yang berbeda nyata (P<0,05). Keempukan tertinggi 0.514 kg/cm2 dan diikuti 0.551, 0.575 dan 0.618 kg/cm2. Kesimpulan dari penelitian ini adalah level kromosal menghasilkan pertambahan bobot badan dan kualitas fisik daging yang tidak berbeda kecuali keempukan. ( Kata kunci : Ayam broiler, Kromosal, Pakan, Pertumbuhan, Kualitas fisik)

The study was conducted to investigate the effect of chromosal levels in feed on the growth and physical quality of broiler meat. Twenty four (24) male day old chick (doc ) of broiler Jumbo strain , were devided into 4 treatments there were 0, 500, 1000 and 1500 mg chromosal/kg feed. The ration and water were given ad libitum. The chick was slaughtered at two ages, 40 and 50 days, respectively for step I and II. The samples taken amount were from 6 birds per treatment. The growth and physical quality, were gain weight, waterholding capacity (WHC), cooking loss, tenderness and acidity (pH). The data were analysed of variance, the significant differences were then tested by Duncans Multiple Range Test (DMRT ). The results indicated that gain weight and physical quality of meat were not affected by the treatments except tenderness ( P<0,05 ). The higher tenderness 0.514 kg /cm2, then 0.551 , 0.575 and 0.618 kg/cm . It was concluded that chromosal levels resulted gain weight and physical quality of meat were not significant different except tenderness. (Key words : Broiler, Chromosal, Feed, Growth , Physical quality )

Kata Kunci : Ayam broiler, Kromosal, Pakan, Pertumbuhan, Kualitas fisik