Kualitas Fisikokimia, Kadar Kolesterol dan Mikrostruktur Daging Ayam KUB, Pakhoi, dan Pama dengan Jenis Kelamin Berbeda

Ana Nurul Hamidah, Ir. Rusman, MP., Ph.D ; Dr.Ir. Endy Triyannanto, S.Pt., M.Eng., IPM., ASEAN Eng

2025 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengetahui pengaruh jenis ayam dan jenis kelamin terhadap kualitas fisikokimia, kadar kolesterol, dan mikrostruktur daging ayam. Penelitian ini meggunakan 30 ekor ayam jantan dan betina dari masing jenis ayam dengan umur 10 minggu. Parameter yang diamati meliputi pH, daya ikat air, susut masak, warna (L*, a*, b*), tekstur (hardness, springiness, gumminess, chewiness), kualitas kimia (kadar air, kadar protein, kadar lemak, kadar kolagen), kadar kolesterol, serta mikrostruktur. Pengamatan mikrostruktur daging ayam dilakukan dengan membuat preparat histologi dari daging bagian dada kemudian dilakukan pengamatan dengan irisan melintang dan membujur serta pengukuran diameter serabut otot. Data uji dianalisis menggunakan rancangan acak lengkap pola faktorial 3 × 2, dengan faktor jenis ayam  dan jenis kelamin dan diolah menggunakan software Statistical Package for Social Science (SPPS) versi 22. Hasil analisis statistik menunjukkan bahwa jenis ayam berpengaruh nyata (P<0>

This research was aimed to determine the effect of chicken breed and sex on the physicochemical quality, cholesterol content, and microstructure of chicken meat. The material used was 30 male and female chickens of each breed at 10 weeks of age. The parameters observed included pH, water-holding capacity, cooking loss, color (L*, a*, b*), texture (hardness, springiness, gumminess, chewiness), chemical quality (moisture content, protein content, fat content, collagen content), cholesterol levels, and microstructure. Microstructure observations of chicken meat were conducted by preparing histological sections from the breast meat, followed by cross-sectional and longitudinal observations and measurements of muscle fiber diameter. The test data were analyzed using a completely randomized factorial design (3 × 2), with factors for chicken breed and sex, and processed using the Statistical Package for Social Sciences (SPSS) version 22. Statistical analysis results showed that chicken type significantly affected (P<0>

Kata Kunci : Chicken Type, Sex, Physicochemical Quality, Cholesterol, Microstructur