PENGARUH JENIS KELAMIN TERHADAP MIKROSTRUKTUR DAN SIFAT FISIK DAGING AYAM MERAWANG UMUR 20 MINGGU

YULI DWI IRMA S, Dr. Ir. Rio Olympias Sujarwanta, S.Pt., M.Sc., IPM. ; Ir. Edi Suryanto, M.Sc., Ph.D., IPU., ASEAN Eng.

2022 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh jenis kelamin terhadap mikrostruktur dan sifat fisik daging ayam Merawang umur 20 minggu. Penelitian ini.menggunakan sebanyak 10 ekor ayam Merawang yang terdiri dari 5 ekor ayam Merawang jantan dan 5 ekor ayam Merawang betina dengan umur 20 minggu. Proses penyembelihan ayam dilakukan sesuai dengan metode halal untuk memperoleh karkas kemudian dilakukan parting dan deboning. Pengamatan mikrostruktur daging ayam Merawang dilakukan dengan membuat preparat histologi dari daging dada (musculus pectoralis major) kemudian dilakukan pengamatan dengan irisan melintang dan membujur serta pengukuran diameter serabut otot. Variabel sifat fisik daging antara lain warna, pH, daya ikat air, susut masak dan keempukan. Pengujian sifat fisik warna daging dilakukan berdasarkan metode Chromameter. Gambaran histologi daging ayam Merawang dianalisis secara deskriptif. Data diameter serabut otot dan sifat fisik daging yang telah diperoleh kemudian dianalisis menggunakan independent sampel t-test. Hasil penelitian menunjukkan bahwa jenis kelamin berpengaruh nyata (P kurang dari 0,05) terhadap diameter serabut otot dan daya ikat air daging ayam Merawang. Rataan diameter serabut otot dan daya ikat air daging ayam Merawang jantan berturut-turut sebesar 42,65 standar deviasi 1,52 mikrometer dan 43,93 standar deviasi 3,84%, sedangkan rataaan diameter serabut otot dan daya ikat air daging ayam Merawang betina berturut-turut sebesar 39,39 standar deviasi 1,26 mikrometer dan 36,89 standar deviasi 5,42%. Berdasarkan hasil penelitian dapat disimpulkan bahwa daging ayam Merawang jantan memiliki kualitas yang lebih tinggi dibandingkan dengan daging ayam Merawang betina.

The study aimed to determine the effect of sex on microstructure and physical characteristics meat of Merawang Chicken on 20 weeks old. This study used 10 Merawang chickens consisting of 5 males and 5 females Merawang Chickens with aged of 20 weeks. The chickens were slaughtered accordance halal method to obtain carcass and then parted and deboned. Observations of microstructure Merawang Chickens this was done by making histological preparations of the breast meat (musculus pectoralis major) then observing with transverse and longitudinal slices and measuring the diameter of the muscle fibers. The physical characteristic variables of meat include color, pH, water holding capacity, cooking loss and tenderness. Physical characteristic testing of meat color carried out based on the Chromameter. Histological description of Merawang chicken meat was analyzed descriptively. The data obtained were then analyzed using independent sample t-test. The results showed that sex had a significant effect (P less than 0.05) on muscle fiber diameter and water-holding capacity of Merawang chicken meat. The mean muscle fiber diameter and water holding capacity of male Merawang chicken meat were 42.65 standard deviation 1.52 micrometer and 43.93 standard deviation 3.84%, respectively, while the mean muscle fiber diameter and water holding capacity of female Merawang Chicken were respectively of 39.39 standard deviation 1.26 micrometer and 36.89 standard deviation 5.42%. Based on the results of the study, it can be concluded that male Merawang chicken meat higher value than female Merawang Chicken meat.

Kata Kunci : Ayam Merawang, Jenis kelamin, Mikrostruktur, Sifat fisik