KUALITAS FISIK, SENSORIS DAN KADAR LEMAK DAGING AYAM BROILER YANG DIBERI AIR MINUM DENGAN PENAMBAHAN JAHE (Zingiber officinale)

Kartika Saputra, Ir. Supadmo, MS.; Dr. Ir. Setyono, SU.

2012 | Skripsi | S1 PETERNAKAN

KUALITAS FISIK, SENSORIS DAN KADAR LEMAK DAGING AYAM BROILER YANG DIBERI AIR MINUM DENGAN PENAMBAHAN JAHE (Zingiber officinale) KARTIKA SAPUTRA (06/193171/PT/05056) INTISARI Penelitian ini bertujuan untuk mengetahui pengaruh pemberian jahe pada air minum terhadap kualitas daging ayam broiler dari segi fisik, sensoris, dan kadar lemak. Sampel yang digunakan pada penelitian ini adalah daging ayam broiler bagian dada. Pemberian sari jahe dilakukan dengan empat level perlakuan yaitu K1 : kontrol, K2 : ayam diberi jahe dosis 1 g/ekor/dua hari sekali. K3 : ayam diberi jahe dosis 2 g/ekor/dua hari sekali. K4 : ayam diberi jahe dosis 3 g/ekor/dua hari sekali. Tiap kelompok berjumlah 10 ayam broiler. Uji fisik meliputi pH, susut masak, dan keempukan. Uji sensoris meliputi warna, tekstur, aroma, dan daya terima. Data hasil uji kualitas fisik, dan kadar lemak dianalisis menggunakan pola searah dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) apabila ada perbedaan yang nyata. Data hasil uji sensoris dianalisis dengan analisis non-parametrik menurut Kruskal-Wallis dilanjutkan dengan uji Quantitive Descriptive Analysis (QDA) dalam bentuk jaring laba-laba (spider web). Hasil analisis karakteristik fisik menunjukkan adanya kenaikan nilai pH, penurunan susut masak, dan keempukan daging (P<0,05) sebagai akibat dari peningkatan level jahe. Karakteristik sensoris menunjukkan adanya perbedaan yang nyata (P<0,05) pada tekstur, aroma, dan daya terima daging sebagai akibat dari peningkatan level jahe. Kadar lemak menunjukkan adanya penurunan kadar lemak daging (P<0,01) sebagai akibat dari peningkatan level jahe. Kesimpulan dari penelitian ini adalah penambahan jahe pada level yang berbeda dapat mempengaruhi karakteristik fisik daging (pH, susut masak, dan keempukan), karakteristik sensoris daging (tekstur, aroma, dan daya terima),dan kadar lemak daging. Kata kunci: Daging ayam boiler, Jahe, Kualitas fisik, Kualitas sensoris, Kadar lemak

PHYSICAL AND SENSORY QUALITY, AND FAT CONTENT OF BROILER CHICKEN MEAT AS AFFECTED BY DIFFERENT LEVEL OF GINGER (Zingiber officinale) DRINK WATER KARTIKA SAPUTRA (06/193171/PT/05056) ABSTRACT The purpose of this research was to investigate the effect of giving ginger extract on chicken’s drinking water toward the quality of broiler chicken meat in the terms of physical and sensory quality, and fat content. The samples used in this research were the meat on broiler chicken breast. Ginger extract consisted of four levels, namely K1 : control, K2 : 1 g/chicken/two days, K3 : 2 g/chicken/two days, K4 : 3 g/chicken/two days. Every group consisted of 10 broiler chickens. Physical test consisted of pH, cooking loss, and tenderness. Sensory test consisted of colour, smell, and acceptability test. The data of physical quality and fat content were analized by using analysis of variance of One-Way classifications continued by Duncan’s Multiple Range Test (DMRT) if there are significant differences. Data of sensory quality was analized by Non-parametric analysis based on Kruskal-Wallis method and continued by Quantitive Descriptive Analysis Test (QDA) in the form of spider web. The results of physical characteristics showed there were significant increase of pH value, and significant decrease of cooking loss, and tenderness (P<0.05) as affected by increasing of ginger level. Sensory characteristics showed there were significant differences (P<0.05) on the texture, smell, and meat acceptability scores as affected by increasing of ginger level. Fat content test showed there was a decrease of fat content (P<0.01) as affected by increasing of ginger level. The conclusion of this research that different level ginger will affect the physical characteristics of meat (pH, cooking loss, and tenderness), sensory characteristics of meat (texture, smell, and acceptability), and fat content. Key words : Broiler chicken meat, Ginger, Physical quality, Sensory quality, Fat content

Kata Kunci : Daging ayam boiler, Jahe, Kualitas fisik, Kualitas sensoris, Kadar lemak