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Kadar Lemak Dan Kolesterol Daging Ayam Broiler Pada Substitusi Konsentrat Protein Oleh Tepung Bulu Ayam Olahan
Abstrak (Bhs. Indonesia)
Penelitian bertujuan untuk mengkaji kadar lemak dan kolesterol daging ayam broiler pada substitusi konsentrat protein oleh tepung bulu ayam olahan. Materi yang digunakan adalah 60 ekor ayam broiler umur 1 minggu. Metode penelitian adalah eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan adalah substitusi konsentrat protein tepung bulu ayam olahan 0% (R0), 3% (R1), 6% (R2), 8% (R3) dan 12% (R4). Peubah yang diukur adalah kadar lemak dan kolesterol daging ayam broiler. Data dianalisis dengan analisis variansi. Hasil analisis variansi menunjukkan bahwa perlakuan berpengaruh tidak nyata (P>0.05) terhadap kadar lemak dan kolesterol daging ayam broiler. Kesimpulan dari penelitian adalah penggunaan tepung bulu ayam olahan sampai 12% dapat menggantikan konsentrat protein tanpa mempengaruhi kadar lemak dan kolesterol daging ayam broiler
Abtrak (Bhs. Inggris)
The objectives of this research was to investigate The effect of processed chicken feather meal on lipid and cholesterol level of broiler meat. The materials in this study were 60 broiler chickens of 1 weeks old. The research was conducted with the experimental method, using a Completely Randomized Design (CRD) with 5 treatments and 4 replications. As the treatments were flour processed chicken feathers as substituted concentrate protein as much as 0% (R0), 3% (R1), 6% (R2), 8% (R3) and 12% (R4). Variables measured were the level of lipid and cholesterol meat broiler. The data were analyzed using analysis of variance. The results of variance analysis showed that the treatment didnot significantly effect (P>0.05) lipid and meat cholesterol. The conclusion of this research is flour processed chicken feather can substitute the concentrate protein until 12% in broiler ration.
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