PENGARUH PENAMBAHAN TEPUNG KUNYIT PADA RANSUM GROWER BERKADAR PROTEIN RENDAH TERHADAP KUALITAS FISIK DAGING AYAM BROILER

ASTIARI TIA LEGAWA, Nanung Danar Dono; Edwin Indarto

2014 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung kunyit (Curcuma longa) dalam ransum grower berkadar protein rendah terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler jantan strain New Lohmann dibagi secara acak pada 5 level ransum perlakuan. Setiap level ransum diberikan ulangan sebanyak 5 kali, masing-masing dengan 4 ekor ayam. Ransum yang diberikan meliputi: ransum basal tanpa penambahan tepung kunyit (K1; kontrol), ransum basal + 0,5% tepung kunyit (K2), ransum basal + 1,0% tepung kunyit (K3), ransum basal + 1,5% tepung kunyit (K4), dan ransum basal + 2,0% tepung kunyit (K5). Pada umur 35 hari, 1 ekor ayam dari setiap kandang replikasi dengan bobot badan mendekati median dipotong secara Syari�at Islam untuk diambil sampel dagingnya. Pengujian kualitas daging dilakukan pada variabel: derajat keasaman, nilai susut masak, daya ikat air, dan level keempukan daging. Penelitian dilakukan dengan Rancangan Acak Lengkap pola searah dan data dianalisis dengan analisis variansi. Hasil analisis statistik menunjukkan bahwa penambahan tepung kunyit pada ransum berkadar protein rendah tidak mempengaruhi nilai keasaman daging (pH), susut masak, daya ikat air, dan level keempukan daging ayam broiler umur 35 hari.

This research was conducted to investigate the effect of turmeric meal (Curcuma longa) supplementation in low protein diets on meat physical quality of broiler chickens. A number of 100 male New Lohmann broiler chickens were randomly divided into 5 feeding levels, with 5 replications and 4 broiler chickens in each replicate pen. The feeding treatments were: basal diet without turmeric meal supplementation (K1; control diet), base diet + 0.5% turmeric meal (K2), base diet + 1.0% turmeric meal (K3), base diet + 1.5% turmeric meal (K4), and base diet + 2.0% turmeric meal (K5). On day 35, 1 bird with body weight close to the median of each pen was slaughtered according to Islamic method to collect meat samples. Variabels that observed in this study were: meat pH, tenderness, water holding capacity, and cooking lose. All data were statistically analyzed using one way Completely Randomized Design. Results showed that turmeric meal supplementation in low protein diets did not influence meat pH, tenderness, water holding capacity, and cooking lose of 35 days old male broiler chickens.

Kata Kunci : Broiler chicken, Low protein diets, Turmeric meal, Meat quality