Karakteristik Karkas dan Non Karkas pada Ayam Persilangan KUB X Merawang Bangka dan KUB X Murung Panggang pada Bobot Potong yang Berbeda

Maulidya Amrina Rosyada, Ir. Rusman, M.P., Ph.D., IPM.

2026 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui karakteristik karkas dan non karkas pada ayam persilangan KUB X Merawang Bangka dan KUB X Murung Panggang pada bobot potong berbeda. Penelitian dilaksanakan di 3 RPA dan dilakukan penyembelihan, pengeluaran jeroan, dan parting sebanyak 18 ekor ayam dengan menggunakan metode halal. Variabel karkas yang diamati meliputi dada, paha atas, paha bawah, sayap, dan punggung. Sedangkan variabel non karkas meliputi darah, bulu, kepala, kaki, dan organ dalam giblet (hati, jantung, dan ampela). Persentase karkas dan persentase non karkas dihitung berdasarkan bobot hidup. Data dianalisis menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2X3. Pengolahan data dilakukan menggunakan aplikasi Stastitical Program for Social Science (SPSS) versi 27. Berdasarkan penelitian dan analisis data yang telah dilakukan bobot potong tidak berpengaruh nyata (P>0,05) terhadap seluruh bobot dan persentase karkas dan berpengaruh nyata (P<0>0,05) terhadap bobot dan persentase non karkas lain (kecuali hati dan persentase ampela). Pola persilangan tidak memberikan pengaruh nyata (P>0,05) terhadap karkas dan non karkas (kecuali paha atas) dan tidak terdapat interaksi antara bobot potong dan bangsa terhadap keseluruhan variabel karkas dan non karkas ayam hasil persilangan KUB X Merawang Bangka dan KUB X Murung Panggang. Dapat disimpulkan bahwa  tidak ada perbedaan berat kedua bangsa terhadap karkas dan non karkas, kecuali paha atas.

This study aimed to determine the carcass and non carcass characteristics of KUB X Merawang Bangka and KUB X Murung Panggang crossbred chickens at different slaughter weights. The study was conducted at three poultry farms, where 18 chickens were slaughtered, eviscerated, and cut up using halal methods. The carcass variables observed included the breast, thigh, drumstick, wing, and back. Meanwhile, the non carcass variables included blood, feathers, head, feet, and giblet organs (liver, heart, and gizzard). The percentage of carcass and the percentage of non-carcass were calculated based on live weight. Data were analyzed using a Complete Randomized Design (CRD) with a 2X3 factorial pattern. Data processing was performed using the Statistical Program for the Social Sciences (SPSS) version 27. Based on the research and data analysis conducted, slaughter weight had no significant effect (P>0,05) on total carcass weight and percentage, but had a significant effect (P<0>0,05) on the weight and percentage of other non carcass parts (except for the liver and gizzard percentage). Crossbreeding patterns did not have a significant effect (P>0,05) on carcass and non carcass components (except the thigh) and there was no interaction between slaughter weight and breed on the overall carcass and non-carcass variables of the KUB X Merawang Bangka and KUB X Murung Panggang crossbred chickens. It can be concluded that there were no differences in weight between the two breeds regarding carcass and non carcass parts, except for the thigh.

Kata Kunci : Ayam Persilangan, Ayam KUB, Ayam Merawang Bangka, Ayam Murung Panggang, Bobot Potong, Karkas, Non Karkas