Produksi karkas, hasil olahan dan perubahan histologi organ dan jaringan ayam broiler dengan suplemen fitobiotik jahe merah

HERAWATI, Promotor Prof. Dr. Ir. Soeparno

2008 | Disertasi |

Penelitian ini bertujuan mengevaluasi potensi jahe merah (Zingiber officinale rosc) untuk memperbaiki penampilan produksi, kualitas fisik kimia daging dan hasil olahannya, organ dan jaringan ayam broiler serta titer antibodi Newcastle Disease (ND). Dua ratus ekor ayam broiler umur 5 hari ditempatkan pada 5 kelompok perlakuan pakan yang berbeda, yaitu: R-0 (pakan tanpa suplemen fitobiotik berupa Jahe Merah (JM); R-0,5 (pakan dengan fitobiotik JM 0,5%); R-1,0 (pakan dengan suplemen fitobiotik JM 1,0%); R-1,5 (pakan dengan suplemen fitobiotik JM 1,5%) dan R-2,0 (pakan dengan suplemen fitobiotik JM 2,0%). Setiap kelompok perlakuan pakan terdiri dari 5 replikasi masing-masing dengan 8 ekor. Ayam dipelihara selama 5 minggu, setiap akhir minggu seluruh ayam ditimbang untuk mendapatkan data penampilan produksi berupa berat badan, total konsumsi pakan dan konversi pakannya. Data kualitas karkas dan kualitas fisik kimia daging didapatkan setelah ayam dipotong umur 5 minggu. Ayam diolah menjadi nuggets, diambil bagian otot dada, hati, ginjal , proventrikulus lalu dibuat preparat histologi dan pengambilan darah untuk uji titer antibodi ND. Data yang diperoleh dianalisis variansi menggunakan Rancangan Acak Lengkap (CRD) Pola Searah dan perbedaan yang nyata antar perlakuan dianalisis menggunakan Duncan’s New Multiple Range Test (DMRT). Data uji kualitas organoleptik dianalisis non parametris dengan uji Hedonic menurut Kruskal Wallis (Alois, 1987). Hasil penelitian menunjukkan bahwa suplemen jahe merah 1,5-2% menghasilkan pertambahan berat bobot badan lebih tinggi (P<0,05), dan jumlah total konsumsi pakan yang lebih rendah (P<0,05). Suplemen fitobiotik jahe merah meningkatkan bobot potong dan karkas (P<0,05), dan meningkatkan persentase karkas secara sangat nyata (P<0,01), memberikan bobot lemak abdominal yang lebih rendah (P<0,05) dan mampu menurunkan persentase lemak sangat nyata (P<0,01). Suplemen fitobiotik jahe merah hingga 2,0% meningkatkan pH dan menurunkan keempukan daging (P<0,01). Kualitas kimia daging meningkat pada level 1,0%-2,0%, kadar air menurun, kadar lemak meningkat. Kualitas kimia chicken nuggets menunjukkan kadar air meningkat pada level 0,5-1,5%, kadar lemak dan kadar protein meningkat pada level 2,0%. Hasil penelitian menunjukkan untuk warna, rasa dan tekstur ada perbedaan yang nyata (P<0,05). Suplemen fitobiotik jahe merah level 0,5% sudah dapat mempengaruhi jaringan otot, hati, ginjal dan proventrikulus, memacu timbulnya respon imun terhadap titer antibodi ND.

This experiment was conducted to evaluate potency of red ginger (Zingiber officinale rosc) to improve performance production, physico chemical of carcass and processed meat of broiler as well as its Newcastle Disease (ND) titer of antibody. Two hundred broiler chickens (5 days of age) were divided into 5 different feed treatment groups, namely: R-0 (without supplement of red ginger phytobiotic; R-0.5 (0.5% supplement of red ginger phytobiotic); R-1.0 (1.0% supplement of red ginger phytobiotic); R-1.5 (1.5% supplement of red ginger phytobiotic) and R-2.0 (2.0% supplement of red ginger phytobiotic). Each group consisted of 5 replications, and consisted of 8 chickens each. The chickens were raised for five weeks. All chickens were weekly weighed to get performance production such as body weight and to determine weekly the total feed consumption and conversion. After 5 weeks of age chickens were slaughtered to get the data of carcass and physical quality of meat. Chicken was processed to become nuggets. The breast muscle, liver, kidney, proventriculus were taken to make preparat of histology. Blood test was conducted to determine the ND titer of antibody. Data obtained were analyzed by using analysis of variance from Completely Randomized Design (CRD) one way classification and the significance difference analyzed by Duncan’s New Multiple Range Test (DMRT). Data of quality organoleptic test were analyzed by non parametric Hedonic test according to Kruskal Wallis (Alois, 1987). The results showed that the supplement of red ginger phytobiotic of 0.5-2.0% produced higher bodyweight and carcass weight (P<0.05), and the carcass percentage as well (P<0.01), gave a lower abdominal fat weight (P<0.05) and could decrease fat percentage significantly (P<0.01). The supplement of red ginger phytobiotic up to 2.0% in feed increased pH and decreased the meat tenderness (P<0.01). The chemical composition of meat improved at the 1.0%-2.0% level. Water content decreased, fat content increased. Chemical quality of chicken nuggets as follows: water content increased at 0.5-1.5%, fat content increased was at 2.0% and protein content at 2.0%. The result showed that color, flavor and texture of chicken nuggets were affected significantly (P<0.05). The supplement of red ginger phytobiotic at 0.5% could cause the chafing of the muscle, liver, kidneys, proventriculus and could improve the immune response to ND titer of antibody

Kata Kunci : Jahe merah, Fitobiotik, Daging broiler, Nugget