Pengaruh Penambahan Ekstrak Daun Keapang (Terminalia catappa) Dalam Air Minum Terhadap Kualitas Fisik dan Kimia Daging Ayam Broiler

IZZUDDIN AHMAD, Ir. Nanung Danar Dono, S.Pt., M.P., Ph.D., IPM., ASEAN Eng. ; Dr. Ir. Endy Triyannanto, S.Pt., M.Eng., IPM., ASEAN Eng.

2022 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitan ini bertujuan untuk mengetahui pengaruh penambahan ekstrak daun ketapang (Terminalia catappa) dalam air minum terhadap kualitas fisik dan kimia daging ayam broiler. Materi yang dipergunakan dalam penelitian ini adalah 128 ekor ayam broiler jantan strain New Lohmann MB 202 yang dipelihara pada kandang closed house selama 35 hari. Penelitian terdiri dari 4 perlakuan dan 4 ulangan, masing-masing ulangan berisikan 8 ekor ayam. Perlakuan yang diberikan berupa air minum tanpa penambahan aditif pakan (P0; kontrol negatif), air minum + 50 ppm antibiotik Tetracycline (P1; kontrol positif), air minum + 15 ml/l ekstrak daun ketapang (P2), dan air minum + 30 ml/l ekstrak daun ketapang (P3). Variabel yang diamati pada parameter kualitas fisik daging meliputi: tingkat keempukan daging, pH daging, daya ikat air, dan susut masak. Variabel yang diamati pada parameter kualitas kimia daging meliputi: kadar air, kadar abu, kadar protein, dan kadar lemak daging. Seluruh data yang diperoleh dianalisis statistik menggunakan Rancangan Acak Lengkap pola searah. Data yang berbeda antar perlakuan diuji lanjut menggunakan uji Duncans new Multiple Test. Hasil analisis statistik menunjukkan bahwa penambahan ekstrak daun ketapang pada air minum sampai level 30 ml/l tidak mempengaruhi nilai pH, keempukan, susut masak, kadar air, kadar protein, dan kadar abu daging ayam broiler. Namun demikian, perlakuan penambahan 15 ml/l ekstrak daun ketapang dalam air minum menurunkan kadar lemak (P<0,05) dan penambahan 30 ml/l ekstrak daun ketapang meningkatkan daya ikat air daging (P<0,05) ayam broiler. Dapat disimpulkan bahwa penambahan ekstrak daun ketapang dengan dosis rendah bermanfaat menurunkan kadar lemak daging dan meningkatkan daya ikat air daging.

Purpose of this study was to determine the effects of ketapang (Terminalia catappa) leaf extract addition through drinking water on meat physical and chemical quality in broiler chickens. Material used in this study was 128 male New Lohmann MB 202 broiler chickens that were kept in closed house for 35 days. The study consisted of 4 treatments and 4 replications, with 8 chickens in each replicate pen. The treatments consisted of drinking water without feed additive (P0; negative control), drinking water + 50 ppm Tetracycline (P1; positive control), drinking water + 15ml/l ketapang leaf extract (P2), and drinking water + 30 ml/l ketapang leaf extract (P3). Variables which observed in physical quality parameter were: meat tenderness, meat pH, water holding capacity, and cooking lose, while variables which observed in meat chemical quality parameter were: water, ash, protein, and fat contents. Data were analyzed statistically using Completely Randomized Design. Data with significant difference were further tested with Duncans new Multiple Test. Results indicated that drinking water addition with 30 ml/l ketapang leaf extract did not affect pH value, tenderness, cooking loss, water, protein, or ash content broiler chicken meat. However, addition with 15 ml/l ketapang leaf extract decreased fat content (P<0.05) and addition with 30 ml/l ketapang leaf extract increased water holding capacity (P<0.05) of broiler chicken meat. It can be concluded that addition of low dosages ketapang leaf extract in drinking water decreased fat content and increased water holding capacity of meat.

Kata Kunci : Daging Ayam broiler, Ekstrak daun ketapang, Kualitas fisik, Kualitas kimia