Update Artikelilmiah: 8599

HASBI IBKAR ASSIDIQI

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengetahui pengaruh penggunaan dan persentase pemberian tepung daun pepaya (Carica papaya) terhadap kadar air dan keempukan daging ayam kampung super. Materi yang digunakan adalah 60 ekor ayam kampung super umur dua minggu, bahan pakan yang digunakan yaitu jagung giling, dedak, tepung ikan, bungkil kedelai, minyak kelapa, minyak ikan lemuru, premix dan tepung daun papaya, sedangkan peralatan yang digunakan timbangan analog, timbangan digital, pnetrometer dan oven serta peralatan kandang. Penelitian dilakukan menggunakan metode experimental in vivo dengan Rancangan Acak Lengkap (RAL). Perlakuan terdiri dari R0 =pakan basal; R1 =R0 + 2 % tepung daun pepaya; R2 =R0 + 4 % tepung daun pepaya; R3 =R0 + 6 % tepung daun pepaya. Peubah yang diamati adalah kadar air dan keempukan daging. Data dianalisis menggunakan analisis variansi dengan uji ortogonal. Hasil analisis variansi menunjukkan bahwa penggunaan tepung daun pepaya sampai kadar 6% berpengaruh tidak nyata (P>0,05) terhadap kadar air dan keempukan daging. Rataan kadar air daging paha 49,25 ± 2,40%, dan rataan kadar air daging dada 48,26 ± 1,99%. Rataan keempukan daging paha 0,21 ± 0,05 mm/g/dt dan rataan keempukan daging dada 0,23 ± 0,01 mm/g/dt. Kesimpulan bahwa penggunaan tepung daun pepaya sampai kadar 6% dalam ransum masing-masing menghasilkan kadar air dan keempukan daging ayam kampung super bagian dada dan paha yang relatif sama.

Abtrak (Bhs. Inggris)

The research aimed to investigate the effect of uses and percentage of granting dried papaya meal (Carica papaya) appropriate on moisture and tenderness of meat of super native chicken. The materials used were 60 chickens with the age of two weeks, some of feed stuff such as grilled corn, fish meal, rice bran, soy bean meal, coconut oil, fish oil, premix and dried papaya meal. The tools used include analog scales, digital scales, pnetrometer, oven and farm equipment. The research was performed using in vivo experimental method with Completely Randomized Design (CRD), ortogonal test. The treatment consisted of R0 = control; R1 = R0 + 2% dried papaya meal; R2 = R0 + 4% dried papaya meal; R3 = R0 + 6% dried papaya meal. The variables measured were moisture and tenderness meat of Super Native chicken. Data were analyzed using analysis of variance with ortogonal test. The result of analysis variance showed that the uses of dried papaya meal until 6% not significantly (P>0.05) affect moisture and tenderness of meat. The means moisture of thigh meat were 49,25 ± 2.40 % and the means moisture of chest meat were 48.26 ± 1.99%. The means of thigh tenderness of meat were 0.21 ± 0.05 mm/g/sec and the means of chest tenderness of meat were 0.23 ± 0.01 mm/g/sec. The conclusion of this research is the uses of dried papaya meal until the level of 6% in feed produces relatively similiar moisture and tenderness of meat of the chest and thighs.

Kata kunci

Pembimbing 1

Pembimbing 2

Pembimbing 3

Tahun

Jumlah Halaman