Pengaruh suplementasi tepung kunyit (Curcuma domestica Val) sebagai bahan antioksidan dalam ransum terhadap performan dan kualitas karkas ayam broiler

ZULKARNAIN, Deki, Dr.Ir. Ali Wibowo, M.Sc

2008 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk (1) mempelajari dampak penggunaan tepung kunyit (Curcuma domestica Val) dalam pakan ayam broiler yang mengalami ransiditas dan (2) mengeksplorasi potensi tanaman kunyit sebagai salah satu sumber antioksidan yang mampu mempertahankan kualitas pakan yang mudah mengalami ransid (tengik). Materi penelitian adalah ayam broiler sebanyak 80 ekor berjenis kelamin betina, yang dibagi dalam lima perlakuan yakni R-1 (0% tepung kunyit), R-2 (0,5% tepung kunyit), R-3 (1% tepung kunyit), R-4 (1,5% tepung kunyit) dan R-5 (2% tepung kunyit) dan dipelihara selama 6 minggu mulai dari minggu 1 sampai dengan akhir minggu ke 6. Variabel yang diamati, dalam penelitian ini adalah konsumsi pakan, pertambahan bobot badan, konversi pakan, persentase karkas, persentase lemak abdominal, kadar lemak daging, protein daging, kadar air daging, water holding capasity (WHC) daging, cooking loss daging, angka peroksida hati dan angka peroksida daging. Pengolahan data dilakukan dengan menggunakan rancangan acak lengkap (RAL) yang dilanjutkan dengan uji Duncan’s New Multiple Renge Test (DMRT). Hasil analisis statistik menunjukkan bahwa suplementasi tepung kunyit memberikan perbedaan nyata (P<0,05) terhadap konsumsi pakan, kadar protein daging, angka peroksida hati dan berbeda sangat nyata terhadap persentase lemak abdominal (P<0,01) broiler sedangkan pertambahan bobot badan, konversi pakan, persentase karkas, kadar lemak daging, kadar air daging, water holding kapasity, cooking loss dan peroksida daging secara statistik tidak berbeda nyata (P>0,05). Berdasarkan hasil yang diperoleh pada penelitian ini dapat disimpulkan bahwa suplementasi tepung kunyit dalam pakan sampai pada level 2% memberi pengaruh yang relatif baik terhadap performan, persentase karkas, persentase lemak abdominal, protein daging, angka peroksida hati dan angka peroksida daging. Sementara pada persentase lemak daging dan kadar air daging, water holding capasity dan cooking loss daging sampai pada level 2% tidak menyebabkan perbedaan antar semua perlakuan.

The objectives of this research were: 1) To study the advantage of the use of turmeric meal (Curcuma domestica Val) in rancid feeds of broiler chickens, and 2) explore its potency as an antioxidant to maintain the quality of easily rancidised feeds. The experiment used 80 female day old broiler chickens which were divided into five dietary treatments based on the supplementation of turmeric meals into diets. The respective diets were R-1 (containing 0% turmeric meals), R-2 (0.5%), R-3 (1%), R-4 (1.5%) and R-5 (2% turmeric meal), the experimental animals were raised for six weeks. Variables being observed were feed consumption, body weight gain, feed water content, carcass percentages, abdominal fat percentages, muscle fat, muscle protein, water content of muscle, water holding capacity of muscle (WHC), muscle cooking loss, peroxide value of the liver and peroxide value of the muscle. Data obtained were analyzed using analysis of variance following a complete randomizet design, and followed with Duncan’s Multiple Range Test (DMRT). The results indicated that turmeric supplementation in the diets had cause differences (P<0.05) on feed consumption, muscle protein content, peroxide value of the liver, and highly differences (P<0.01) was noticed on abdominal fat percentages. On the contrary body weight gain, feed conversion, carcass percentages, muscle fat, muscle water content, water holding capacity, cooking loss and peroxide value of muscle were not statistically different (P>0.05). It was concluded that the use of turmeric meals as much as 2% gave relatively good influence on the performances, carcass percentages, abdominal fat, muscle protein, peroxide value of the liver and as well as of the muscle. While muscle fat, water content of the muscle, muscle water holding capacity, and muscle cooking loss were not influenced by the use of 2% turmeric meals in the diets.

Kata Kunci : Pakan Ternak Ayam Broiler,Tepung Kunyit,Kualitas Karkas,Turmeric, Antioxidant, Broiler, Performance, Peroxide value