PENGARUH PENAMBAHAN EKSTRAK KUNYIT DAN BAWANG PUTIH DALAM RANSUM TERHADAP KUALITAS FISIK DAN KIMIA DAGING AYAM BROILER

SAID MUBAROK, Prof. Dr. Ir. Zuprizal, DEA.

2014 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak air kunyit (EAK), ekstrak air bawang putih (EABP), dan kombinasi ekstrak air kunyit dan ekstrak air bawang putih (EAKBP) dalam ransum terhadap kualitas fisik dan kimia daging ayam broiler. Ayam broiler unsex strain Cobb sebanyak 100 ekor dibagi kedalam 5 perlakuan dan 4 ulangan dengan masing-masing unit percobaan terdiri atas 5 ekor. Ransum penelitian yaitu: R0 (97,5% ransum basal + 2,5% filler), R1 (97,5% ransum basal + 0,015% zinc bacitracin + 2,485% filler), R2 (97,5% ransum basal + 2,5% EAK ), R3 (97,5% ransum basal + 2,0% EABP + 0,5% filler), dan R4 (97,5% ransum basal + 2,5% EAKBP). Ayam dipelihara selama 35 hari. Ransum basal disusun dengan kandungan protein kasar 20,03% dan energy metabolisme 3003,09 kcal/kg. Ransum dan air minum secara ad libitum. Variabel yang diamati meliputi kualitas fisik daging (nilai pH, susut masak, daya ikat air dan keempukan) dan kualitas kimia daging (kadar air daging, protein dan lemak daging). Data hasil penelitian dianalisis statistik dengan menggunakan Rancangan Acak Lengkap Pola Searah. Perbedaan yang nyata antar perlakuan diuji mengunakan Orthogonal Contrass Test. Hasil penelitian menunjukkan bahwa penambahan EAK 2,5%, EABP 2,0% dan EAKBP 2,5% dalam ransum menurunkan (P<0,05) daya ikat air dan kadar protein daging ayam broiler. Akan tetapi penambahan EAK 2,5%, EABP 2,0% dan kombinasi EAKBP 2,5% dalam ransum tidak berpengaruh (P>0,05) terhadap nilai pH, susut masak, keempukan, kadar air, dan kadar lemak daging ayam broiler. Kesimpulan bahwa penambahan EAK 2,5% EABP 2,0% dan kombinasi EAKBP 2,5% dalam ransum menurunkan daya ikat air dan kadar protein daging ayam broiler.

The aim of this research was to study the effect of water extract of turmeric, water extract of garlic and the combination of the water extract of turmeric with water extract of garlic supplementation on physical and chemical quality of meat broiler chicken. The number of 100 unsex broilers DOC were devided into five treatments and four replications, there were: R0 (97.5% base diet + 2.5% filler), R1 (97.5% base diet + 0.015% zinc bacitracin + 2.485% filler), R2 (97.5% base diet + 2.5% EAK), R3 (base diet + 2.0% EABP + 0.5% filler), and R4 (97.5% base diet + 2.5% EAKBP). Rearing chicken was 35 days. The base diet composition was contain 20.03% crude protein and metabolizable 3003.09 kcal/kg. variables observed were physical quality (pH, water holding capacity, cooking lose, terderness) and chemical quality (water content, meat protein, meat fat). All data were statistically analyzed by the One way of ANOVA and followed by the Orthogonal Contrass Test for the significant result. Result showed that 2.5% EAK, 2.0% EABP and 2.5% EAKBP supplementation in ration reduced (P<0.05) water-holding capacity and protein contain. Supplementation of 2.5% EAK, 2.0% EABP and 2.5% EAKBP in ration did not affect (P>0.05) on pH value, cooking loss, tenderness, water contain, and fat contain of meat of broiler chicken. Conclusion that 2.5% EAK, 2.0% EABP and 2.5% EAKBP supplementation in ration reduced waterholding capacity and protein contain of meat of broiler chicken.

Kata Kunci : Ayam broiler, Ekstrak air kunyit, Ekstrak air bawang putih, Kualitas fisik, Kualitas kimia.