PENGARUH PENGGUNAAN SPIRULINA ( Spirulina platensis) DALAM PAKAN TERHADAP KUALITAS FISIK DAGING AYAM BROILER

AMIDDANAL KHUSNA, Prof. Dr. Ir. Zuprizal, DEA.; Ir. Edi Suryanto, M.Sc., Ph.D., IPU., ASEAN Eng.

2004 | Skripsi | S1 PETERNAKAN

The purpose of the study was to evaluate the influence of spirulina (Spirulina platensis) in rations on phisycal quality of meat broiler. Seventy five day old chicks were used in this research and they were randomly divided into five treatments, each treatment consisted replication tree times with five broilers per replication. The birds were fed consisted of varying concentration of spirulina i.e ration containing 0.0% spirulina (Sp 0.0%), 0.5% spirulina (Sp 0.5%), 1.0% spirulina (Sp 1.0%), 1.5% spirulina (Sp 1.5%), and 2.0% spirulina (Sp 2.0%). The ration and drinking water were given ad-libitum. This research were arranged in completely randomized design and continued with Duncan's Multiple Range Test. The variables observed in this research were pH, WHC (water-holding capacity), cooking loss, tenderness and percentage of meat fat. The results of the experiment showed that the use of spirulina in ration up to 1.0% decreased percentage of meat fat and water-holding capacity, increased level of pH (P<0.05) but did not influence the cooking loss and tenderness. In general, this experiment concluded that the added of spirulina in ration could improved the physical q u a l i t y of meat broiler. (Key Words: Broiler, Spirulina, Meat Fat, pH, WHC)

THE EFFECT OF USING SPIRULINA (Spixrulina platensis) IN RATIONS ON PHYSICAL QUALITY OF MEAT BROILER Amiddanal Khusna 00/140309/PT/04084 ABSTRACT The purpose of the study was to evaluate the influence of spirulina (Spirulina platensis) in rations on phisycal quality of meat broiler. Seventy five day old chicks were used in this research and they were randomly divided into five treatments, each treatment consisted replication tree times with five broilers per replication. The birds were fed consisted of varying concentration of spirulina i.e ration containing 0.0% spirulina (Sp 0.0%), 0.5% spirulina (Sp 0.5%), 1.0% spirulina (Sp 1.0%), 1.5% spirulina (Sp 1.5%), and 2.0% spirulina (Sp 2.0%). The ration and drinking water were given ad-libitum. This research were arranged in completely randomized design and continued with Duncan's Multiple Range Test. The variables observed in this research were pH, WHC (water-holding capacity), cooking loss, tenderness and percentage of meat fat. The results of the experiment showed that the use of spirulina in ration up to 1.0% decreased percentage of meat fat and water-holding capacity, increased level of pH (P<0.05) but did not influence the cooking loss and tenderness. In general, this experiment concluded that the added of spirulina in ration could improved the physical q u a l i t y of meat broiler. (Key Words: Broiler, Spirulina, Meat Fat, pH, WHC)

Kata Kunci : Broiler, Spirulina, Meat Fat, pH, WHC