Pengaruh Pemberian Ekstrak Daun Jeruk Nipis (Citrus aurantifolia) Melalui Air Minum terhadap Kualitas Kimia dan Fisik Daging Ayam Broiler

AHMAD GHOFARI ALI ANANTAPUTRA, Ir. Nanung Danar Dono, S.Pt., M.P., Ph.D., IPM., ASEAN Eng. ; Ir. Edi Suryanto, M.Sc., Ph.D., IPU., ASEAN Eng.

2022 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak daun jeruk nipis (EDJ) dalam air minum terhadap kualitas kimia dan fisik daging ayam broiler. Penelitian ini menggunakan 128 ayam jantan broiler strain New Lohmann MB 202 yang mendapatkan pakan basal yang sama, namun dengan perlakuan air minum yang berbeda selama 35 hari masa pemeliharan. Perlakuan air minum yang diberikan berupa: air minum tanpa penambahan aditif (kontrol negatif; T0), air minum + 50 ppm antibiotik Tetracyclin (kontrol positif; T1), air minum + 15ml/liter EDJ (T2), dan air minum + 30ml/liter EDJ (T3). Pakan basal yang diberikan berbasis jagung dan tepung kedelai dengan kandungan protein kasar 22,01 % dan energi termetabolis 3113,12 kcal/kg. Pakan dan air minum diberikan secara ad libitum selama masa pemeliharaan. Parameter yang diamati pada penelitian ini adalah kualitas kimia dan fisik daging yang meliputi variabel: kadar air, kadar abu, kadar protein, dan kadar lemak serta nilai pH, daya ikat air, susut masak, dan keempukan. Data yang diperoleh selanjutnya dianalisis variansi (ANOVA) menggunakan Complete Randomized Design pola searah berbasis nilai P kurang dari 5%. Hasil analisis stastistik menunjukkan bahwa penambahan EDJ melalui air minum tidak mempengaruhi kadar air, kadar protein, kadar lemak, susut masak, dan keempukan, namun penambahan 30 ml/liter EDJ dalam air minum menaikkan daya ikat air (P<0,05) dan menurunkan nilai pH daging (P<0,05). Dapat disimpulkan bahwa penambahan EDJ berpotensi memperbaiki kualitas fisik daging ayam broiler

This study was aimed to determine the effects of adding lime leaf tract (LLE) in drinking water on the meat physical and chemical qualities in broiler chickens. This study used 128 males New Lohmann MB 202 broiler chickens. All of the birds received a same basal diet, but with different drinking water treatment for 35 days of rearing. The drinking water treatments were: drinking water without addition of feed additive (negative control; T0), drinking water + 50 ppm Tetracyclin (positive control; T1), drinking water + 15mL/L LLE (T2), and drinking water + 30mL/L of LLE (T3). The given basal diet was based on corn and soybean meal with 22.01% crude protein content and 3113.12 kcal/kg metabolizable energy. Diet and drinking water were provided for ad libitum consumption during the study. The parameters observed in this study were meat chemical and physical qualities, included variables: water, ash, protein, and fat content as well as pH value, water holding capacity, cooking loss, and meat tenderness. The data obtained were then analyzed for variance (ANOVA) using a Complete Randomized Design with Oneway arrangement, based on the P value of less than 5%. Result of statistical analysis showed that the addition of LLE through drinking water did not affect water, protein, or fat content, as well as cooking loss and tenderness. However, 30 ml/liter LLE addition in drinking water increased water holding capacity (P<0.05), and lowered the pH value of the meat (P<0.05). It can be concluded that the addition of LLE improved physical quality of broiler meat.

Kata Kunci : Ayam broiler, Ekstrak daun jeruk nipis, Kualitas fisik daging, Kualitas kimia daging