KUALITAS KARKAS, KIMIA DAN SENSORIS DAGING AYAM HASIL PERSILANGAN AYAM KAMPUNG UNGGUL BALITBANGTAN (KUB) JANTAN TIPE JENGGER BERBEDA DENGAN AYAM BETINA LAYER

LUTHFAN HATIF, Ir. Rusman, M.P., Ph.D

2019 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui kualitas karkas, kimia dan sensoris daging ayam hasil persilangan ayam Kampung Unggul Balitbangtan (KUB) jantan tipe jengger berbeda dengan ayam layer betina. Materi yang digunakan dalam penelitian adalah 32 ekor daging ayam persilangan ayam KUB jantan dengan dikelompokkan berdasarkan tipe jengger (Pea, Rose, Walnut dan Single) yang berbeda dengan ayam betina layer yang dipelihara selama 21 minggu. Variabel yang diamati adalah kualitas karkas, kimia (kadar air, lemak, protein dan kolagen) dan sensoris (warna, rasa, tekstur, juicenes dan kekenyalan). Data kualitas karkas dan kimia dianalisis dengan analisis variansi rancangan acak lengkap pola searah. Data sifat sensoris dianalisis statistic non parametric melalui uji hedonic kruskal-wallis. Hasil penelitian menunjukkan bahwa daging ayam hasil persilangan ayam KUB jantan tipe jengger berbeda dengan ayam layer betina berbeda nyata (P<0.05) terhadap berat potong, berat karkas, kadar protein dan juiciness daging. Tipe jengger yang berbeda tidak berbeda nyata (P>0.05) terhadap presentase karkas, kadar air, lemak, kolagen, rasa, tekstur, warna dan kekenyalan daging. Kesimpulan adalah ayam dengan tipe jengger rose memiliki kualitas karkas yang terbaik dibandingkan dengan tipe jengger lainnya.

This study aims to determined the carcass, chemical, and sensory qualities of chicken meat as a result from cross-breeding between Balitbangtan Superior Free-Range male chickens with different types of combs and the laying hens. The material used in this research was 32 birds meats as a result of the cross-breeding between the male chickens of KUB with different types of combs (Pea, Rose, Walnut, and Single) with the laying hens which have been under were raised for 21 weeks. The observed variables was the qualities of carcass, chemicals (collagen, fat, moisture, and protein) and also sensory (color, taste, texture, juiciness, and elasticity). The carcass and chemical qualities data were analysed by the analysis variance of completely randomized design. The sensory data were analyzed using non-parametric statistics through Kruskal-Wallis hedonic test. The result shows that the meats as a result of cross-breeding between the male chickens of KUB with different types of combs and the laying hens are completely different, significantly (P<0.05). Significantly diferent at the weight of the chicken cuts, carcass, meat protein and juiciness. Male chickens with different types of combs is not completely different (P>0.05) toward the moisture, collagen, fat, color, taste, texture and tenderness quality of the meat. The results of this research chicken with rose comb type has the best quality carcass compared to other types of comb.

Kata Kunci : Carcass Quality, Chemical Quality, Sensory Quality, Cockerel Chicken Crossbreeding