PENGARUH PENAMBAHAN EKSTRAK TEH HIJAU (Camelia sinensis) DI DALAM PAKAN TERHADAP PERFORMAN DAN LEMAK DAGING AYAM BROILER

Arung Desah Prabalaksa, Ir. Rusman, MP., Ph.D.; Dr. Ir. Soepadmo, MS

2011 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak teh hijau terhadap performan, lemak perut dan lemak daging ayam broiler. Dalam penelitian ini digunakan 80 ekor ayam yang terbagi menjadi empat perlakuan yaitu R0 = tanpa penambahan ekstrak teh hijau, R1 = penambahan 0,1% ekstrak teh hijau, R2 = penambahan 0,2% ekstrak teh hijau, dan R3 = penambahan 0,3% ekstrak teh hijau. Setiap perlakuan terdiri dari empat ulangan dan setiap ulangan terdiri dari 5 ekor ayam. Data yang diambil meliputi konsumsi pakan, pertambahan bobot badan, konversi pakan, berat potong, persentase karkas, lemak abdominal, dan lemak daging. Data yang diperoleh dianalisis menggunakan analisis variansi pola searah dan jika ada perbedaan rerata perlakuan diuji dengan Duncan’s New Multiple Range test (DMRT). Dari penelitian rata-rata konsumsi 3224,8; 3233,91; 3193,31; dan 3208,84 g/ekor, pertambahan berat badan 1830,44; 1752,25; 1794,54; dan 1742,75 g/ekor, konversi pakan 1,76; 1,85; 1,78; dan 1,84, bobot potong 2308,5; 2095; 2014; dan 2097,5 g/ekor, persentase karkas 77,81; 77,06; 76,26; dan 76,92%, lemak perut 2,05; 1,90; 1,89; dan 1,90 %, lemak daging 3,87; 3,77; 3,71; dan3,63%. Hasil penelitian menunjukkan bahwa penggunaan ekstrak teh hijau dalam pakan ayam broiler tidak memberikan pengaruh yang nyata terhadap performan, persentase lemak perut, dan kadar lemak daging. Dari penelitian ini dapat disimpulkan bahwa penggunaan eksrak teh hijau dalam ransum ayam broiler sebanyak sampai level 0,3% tidak mengubah performan, lemak perut dan kadar lemak daging ayam broiler. Kata kunci : Ayam broiler, Ekstrak teh hijau, Performan, Lemak daging

This study was aimed to determine the effect of green tea extract on performans and fat content of broiler. Eighty chickens was used in this experiment, divided into four treatment consisted of R0 without the addition of green tea extract, R1, R2 and R3 addition of 0,1%, 0,2% and 0,3% green tea extract respectively. The each treatment consisted of four replications and replication consisted of five chickens each. Data collected include feed consumption, body weight gain, feed conversion, slaughter weight, carcass weight, abdominal, and fat content. The data were analyzed by using Anova and followed tested using Duncan’s New Multiple Range test (DMRT). The results showed that average consumption of R0, R1, R2, and R3 were 3224.8 g/head; 3233.91 g/head; 3193.31 g/head; and 3208.84 g/head respectively, the average weight gain were 1830.44 g/head; 1752.25 g/head; 1794.54 g/head; and 1742.75 g/head, feed convertion were 1.76, 1.85, 1.78, and 1.84, slaughter weight were 2308.5 g/head; 2095 g/head; 2014 g/head; and 2097.5 g/head, carcass yield were 77.81%, 77.06%, 76.26%, and 76.92%, abdominal fat were 2.05%; 1.90%; 1.89%; and 1.90%, while fat content were 3.87%; 3.77%; 3.71%; and 3.63%. The utilization of green tea extract in broiler chicks had not significant differnees on performance, abdominal fat percentage, and fat content of meat. It could be concluded that the using of green tea extract in broiler ration up to 0.3% did not change the performance, abdominal fat and fat content of broiler meat. Key words: Broiler chicken, Green tea extract, Performance, Fat content

Kata Kunci : Ayam broiler, Ekstrak teh hijau, Performan, Lemak daging