Pengaruh Penambahan Kombinasi Essential Oil dalam Pakan terhadap Kandungan Antioksidan dan Kualitas Daging Broiler

FAIZAL MUTTAQIN, Dr. Ir. Muhsin Al Anas, S.Pt., IPP.

2024 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Essential oil dari kayu manis, cengkeh dan sereh memiliki senyawa bioaktif utama berupa eugenol, cinnamaldehyde dan citral yang berpotensi meningkatkan kandungan antioksidan dan kualitas daging. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan kombinasi essential oil tersaponifikasi kalsium (KEO-SCa) terhadap kualitas fisik dan kimia, kadar glikogen dan asam laktat, serta kandungan antioksidan daging broiler. Total 60 ekor day old chicken (DOC) broiler dibagi menjadi tiga perlakuan yang terdiri dari CTRL (pakan basal), KEO-SCa15 (pakan basal+0,15% KEO-SCa), dan KEO-SCa30 (pakan basal+0,3% KEO-SCa). Setiap perlakuan terdiri dari 4 ulangan dengan 5 ekor ayam per ulangan. Pemeliharaan dilakukan selama 35 hari dengan pakan dan minum diberikan secara ad libitum. Data dianalisis menggunakan metode rancangan acak lengkap pola searah (One Way ANOVA) dan dilanjutkan uji Duncan Multiple Range Test (DMRT), perbedaan antar perlakuan ditunjukkan oleh nilai p<0>0,05). Penambahan KEO-SCa 0,15?n 0,30?pat meningkatkan keempukan daging (P=0,001), tetapi tidak berpengaruh terhadap daya ikat air dan susut masak daging (P>0,05). Penambahan mulai 0,15% KEO-SCa dapat meningkatkan nilai redness (a*) daging (P<0>0,05). Penambahan mulai 0,15% KEO-SCa dapat meningkatkan kadar glikogen daging dan menurunkan kadar asam laktat daging (P<0>

The combination of essential oils from cinnamon, cloves, and lemongrass contains major bioactive compounds such as eugenol, cinnamaldehyde, and citral, which have the potential to enhance antioxidant content and meat quality. This study aimed to investigate the effects of adding a combination of calcium-saponified essential oils (KEO-SCa) on the physical and chemical qualities, glycogen and lactic acid content, and antioxidant content of broiler meat. A total of 60 day-old broiler chickens were divided into three treatments consisting of CTRL (basal feed), KEO-SCa15 (basal feed + 0.15% KEO-SCa), and KEO-SCa30 (basal feed + 0.3% KEO-SCa). Each treatment comprised 4 replicates with 5 chickens per replicate. The chickens were raised for 35 days with ad libitum access to feed and water. Data were analyzed using a completely randomized design with a one-way pattern (One Way ANOVA) and further tested using Duncan Multiple Range Test (DMRT), with differences among treatments indicated by p-values <0> 0.05). The addition of 0.15% and 0.30% KEO-SCa could improve meat tenderness (P=0.001), but had no effect on water holding capacity and cooking loss of meat (P>0.05). Addition starting from 0.15% KEO-SCa could increase the redness (a*) value of meat (P <0>0.05). Addition starting from 0.15% KEO-SCa could increase the glycogen content and decrease the lactic acid content of meat (P<0>

Kata Kunci : Feed additive, essential oil, antioksidan, kualitas daging, broiler