Update Artikelilmiah: 18849

AGUNG KURNIAWAN

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Abstrak (Bhs. Indonesia)

Tujuan penelitian ini adalah mengkaji pengaruh penambahan fitobiotik pada pakan terhadap kualitas fisik daging itik dan entok. Metode penelitian yang digunakan adalah eksperimen dengan Rancangan Acak Lengkap (RAL). Perlakuan yang diuji adalah penambahan fitobiotik dalam pakan basal terdiri dari tanpa penambahan fitobiotik (F0), pakan basal + bawang putih 3% (F1), pakan basal + jahe 3% (F2),  pakan basal + Kunyit 3% (F3), dan pakan basal + Kunir 3% (F4). Masing-masing perlakuan diulang 4 kali. Data yang diperoleh dianalisis menggunakan analisis variansi. Hasil penelitian diperoleh rataan pH daging itik sebesar 6.30 ± 0.51, dan rataan pH daging entok 5.37 ± 1.44. Rataan daya ikat air (DIA) daging itik sebesar  35.74 ± 12.08, dan rataan DIA daging entok sebesar 37.84 ± 12.36. Rataan susut masak (SM) daging itik sebesar  38.92 ± 3.68, dan rataan SM daging entok sebesar 41.30 ± 3.03. Hasil Analisis variansi  menunjukkan bahwa interaksi penambahan fitobiotik pada pakan tidak berpengaruh nyata (P>0,05) terhadap nilai pH, DIA dan SM daging itik dan entok. Penambahan fitobiotik pada pakan berpengaruh sangat nyata (P<0,01) terhadap pH dan SM daging itik dan entok, tetapi fitobiotik tidak berpengaruh nyata (P>0,05) terhadap DIA daging itik dan entok. Spesies (itik dan entok) berpengaruh sangat nyata (P<0,01) terhadap pH dan SM, tetapi spesies tidak berpengaruh nyata (P>0,05) terhadap DIA daging itik dan entok. Kesimpulan dari penelitian ini yaitu bahwa penambahan fitobiotik pada pakan mempengaruhi kualitas fisik daging itik dan entok, kualitas daging entok lebih baik dibandingkan daging itik. Jenis fitobiotik yang sangat baik pada daging itik untuk pH dan SM yaitu pada perlakuan Kunyit 3% dan pada perlakuan Jahe 3%, sedangkan pada DIA tidak berpengaruh nyata. Jenis fitobiotik yang sangat baik pada daging entok untuk pH dan SM yaitu pada perlakuan Kunyit 3% dan perlakuan kencur 3%, sedangkan pada DIA tidak berpengaruh nyata.

Abtrak (Bhs. Inggris)

The aimed of the research was to investigate the effect of phytobiotic feed addition on the physical quality of the duck and muscovy meat. Completely randomized design (RAL) was used this result with the treatment, by basal feed the addition of phytobiotic in feed cosisted of, without the addition of phytobiotic (F0), basal feed + garlic 3% (F1), basal feed + ginger 3% (F2), basal feed + turmeric 3% (F3), dan basal feed + curcuma 3% (F4), then each treatments 4 repeated. The data was analyzed using the analysis of variance. The result of the research showed that the pH average of duck meat was 6.30 ± 0.51, and the pH average of muscovy meat was 5.37 ± 1.44. The water holding capacity (WHC) average of duck meat was 35.74 ± 12.08, and the WHC average of muscovy meat was 37.84 ± 12.36. The cooking loss (CL) average of duck meat was  38.92 ± 3.68, and the CL average of muscovy meat was  41.30 ± 3.03. The result of analysis variance showed that interaction of addition of phytobiotic at feed not significantly affected (P>0,05) on the pH, WHC and CL of duck and muscovy meat. The addition of phytobiotic feed significantly affected (P<0,01) with pH and CL meat, but the phytobiotic was not significantly affected (P>0,05) to the WHC of duck and muscovy meat. The species of ducks and muscovy ducks was significantly affected (P<0,01) with pH and CL meat, but the species was not significantly affected (P>0,05) to the WHC of meat. It was concluded that the addition of phytobiotic in feed affected the physical quality of duck meat and muscovy meat, the quality of muscovy meat was better than the duck meat. The phytobiotic treatment significantly affected in duck meat to pH and CL value was on turmeric treatment 3% and was on ginger treatment 3%, while on WHC was not significantly affected. The phytobiotic treatment significantly affected in muscovy duck meat to pH value and CL was on turmeric treatment 3% and was on curcuma treatment 3%, while on WHC was not significantly affected.

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