PENGARUH PENAMBAHAN FITOBIOTIK EKSTRAK DAUN SIRSAK (Annona muricata L.) PADA AIR MINUM TERHADAP KUALITAS FISIK DAN SENSORIS DAGING AYAM BROILER

Dinan Yahdiyan Achmad, Ir. Rusman, MP., Ph.D;Prof. Dr. Ir. Zuprizal, DEA., IPU;

2019 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ekstrak daun sirsak melalui air minum terhadap kualitas fisik dan sensoris daging ayam broiler. Materi yang digunakan dalam penelitian ini adalah 200 ekor ayam broiler yang didistribusikan pada 20 petak kandang percobaan, Penelitian terdiri dari 4 perlakuan dan 5 ulangan dan setiap ulangan berisi 10 ekor ayam. Perlakuan terdiri dari air minum tanpa penambahan ekstrak daun sirsak (P0; kontrol negatif), air minum + antibiotik tetracycline 50 mg/l air minum (P1; kontrol positif), air minum + 1,5% ekstrak daun sirsak (P2), dan air minum + 3,0% ekstrak daun sirsak (P3). Ransum yang diberikan berbasis jagung dan bungkil kedelai dengan kandungan crude protein 21,04%, metabolyzable energy 3159,24 kcal/kg, Ca 1,19%, dan Pav 0,68%. Parameter yang diamati adalah kualitas fisik daging berupa keempukan daging, pH daging, daya ikat air, susut masak. Kualitas sensoris daging berupa warna, rasa, tektur, keempukan, daya terima dan juiciness. Penelitian menggunakan percobaan dengan Rancangan Acak Lengkap dan terdapat perbedaan perlakuan sehingga dilanjutkan dengan uji Duncan's new Multiple Range Test. Hasil dari penelitian ini menunjukkan bahwa penambahan ekstrak daun sirsak pada air minum tidak memberikan pengaruh terhadap kualitas fisik berupa nilai pH, keempukan, susut masak dan sensoris daging ayam broiler, tetapi pemberian fitobiotik ekstrak daun sirsak 1,5% sudah dapat meningkatkan (P<0,05) terhadap nilai daya ikat air pada daging ayam broiler perlakuan. Penelitian ini dapat disimpulkan bahwa penambahan fitobiotik ekstrak daun sirsak 1,5% sudah mampu meningkatkan daya ikat air daging.

The purpose of this study was to determine the effect of soursop leaf extract through drinking water on the physical and sensory qualities of broiler meat. The Material used in this study was 200 broiler chicken distributed in 20 pens. The study consisted of 4 treatments and 5 replications and each test contained 10 chickens. The treatments consisted of drinking water without addition of soursop leaf extract (P0 as negative control), drinking water + tetracycline antibiotics 50 mg/l drinking water (P1 as positive control), drinking water + 1.5% soursop leaf extract (P2), and drinking water + 3.0% soursop leaf extract (P3). The rations were given corn-based soybean meal with a crude protein content (CP) of 21.04%, metabolizable energy (ME) of 3159.24 kcal/kg, 1.19% Ca; and 0.68% Pav. The parameters observed were the physical quality of the meat in the form of meat tenderness, meat pH, water holding capacity, and cooking loss and sensory quality of meat. The study used experiments with Completely Randomized Design, there were differences in treatment then continued with Duncan's Test of the Multiple Multiple Test. The results of this study indicated that the results of soursop leaf extract in drinking water did not affect to the physical quality of pH value, tenderness, cooking loss and sensory of broiler chicken meat, but phytobiotic supplements of 1.5% soursop leaf extract have been able to give significant effect (P<0.05) results on the value of the water holding capacity of broiler chicken meat. It can be concluded this study proven that soursop leaf extract in drinking water up to the level of 1.5% has been able to increase the water-holding capacity of meat.

Kata Kunci : Ayam broiler, Ekstrak daun sirsak, Kualitas fisik daging, Kualitas sensoris daging