Artikel Ilmiah : D1E011072 a.n. KHIKMATUL KHASANAH
| NIM | D1E011072 |
|---|---|
| Namamhs | KHIKMATUL KHASANAH |
| Judul Artikel | Penggunaan Fermeherbafit dalam Ransum Ayam Broiler (Gallus sp) terhadap Susut Masak dan Kadar Air Daging |
| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengetahui pengaruh penggunaan Fermeherbafit dalam ransum ayam broiler terhadap susut masak dan kadar air daging. Materi yang digunakan adalah ayam broiler betina umur 1 hari (DOC) sebanyak 80 ekor yang dipelihara sampai umur 35 hari. Rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 kali ulangan. Perlakuan terdirii atas P0= 0 % Fermeherafit, P1= 2 % Fermeherbafit, P2= 4 % Fermeherbafit, P3= 6 % Fermeherbafit. Data dianalisis dengan sidik ragam dilanjutkan uji Beda Nyata Jujur. Hasil analisis menunjukan bahwa penggunaan Fermeherbafit berpengaruh tidak nyata (P>0,05) terhadap susut masak daging dan kadar air daging dada sedangkan berpengaruh nyata (P<0,05) terhadap kadar air daging paha dan berpengaruh sangat nyata (P<0,01) terhadap daya ikat air daging. Rataan susut masak daging dada P0, P1, P2, P3 masing-masing 27,70 ± 2,30; 30,29 ± 2,70; 31,19 ± 2,74; 28,59 ± 1,13 (persen) dan rataan susut masak daging paha P0, P1, P2, P3 masing-masing 36,55 ± 3,65; 38,58 ± 4,49; 36,19 ± 1,15; 38,16 ± 2,67 (persen) sedangkan rataan kadar air daging dada P0, P1, P2 P3 masing-masing 74,58 ± 0,68; 74,08 ± 1,66; 74,71 ± 2,19; 74,39 ± 0,86 (persen). Rataan kadar air daging paha P0, P1, P2, P3 yaitu 77,75 ± 0,83; 77,67 ± 0,22; 78,46 ± 0,72; 77,18 ± 0,63 (persen). Kesimpulan dari penelitian adalah penggunaan Fermeherbafit dalam ransum ayam broiler mampu meningkatkan kadar air daging paha dan daya ikat air daging sedangkan kadar air daging dada dan susut masak relatif sama. Kata kunci : ayam broiler, Fermeherbafit, susut masak, dan kadar air daging. |
| Abtrak (Bhs. Inggris) | The aimed of research to determine the use effect of Fermeherbafit in broiler chicken on cooking losses and water content of broiler meat. The materials were used 80 female broiler chickens aged 1 day (DOC) which keeped until 35 days. The experiments were conducted using completely randomized design (CRD) with four treatment, each treatment is repeated five times. The treatments of this research were P0 = 0% Fermeherbafit, P1 = 2% Fermeherbafit, P2 =4% Fermeherbafit, P3 = 6% Fermeherbafit. The results of analysis variance showed that the use Fermeherbafit non-significant effect (P>0,05) on cooking losses and water content of breast meat while the water content of thigh meat are significant effect (P<0,05) but, highly significant effect (P<0,01) on water holding capacity. The average cooking losses of breast and thigh meat P0, P1, P2, P3 each 27,70 ± 2,30; 30,29 ± 2,70; 31,19 ± 2,74; 28,59 ± 1,13 (percent) and 36,55 ± 3,65; 38,58 ± 4,49; 36,19 ± 1,15; 38,16 ± 2,67 (percent), while the average water content of breast meat P0, P1, P2, P3 each 74,58 ± 0,68; 74,08 ± 1,66; 74,71 ± 2,19; 74,39 ± 0,86 (percent). The average water content of thigh meat P0, P1, P2, P3 respectively 77,75 ± 0,83; 77,67 ± 0,22; 78,46 ± 0,72; 77,18 ± 0,63 (percent). The conclusion was that the use of Fermeherbafit in the ration of broiler can increas water content of thigh meat and water holding capacity, while water content of breast meat and cooking looses were relatively similar. Keywords: broilers, Fermeherbafit, cooking losses, and water content of broiler meat. |
| Kata kunci | ayam broiler, Fermeherbafit, susut masak, dan kadar air daging. |
| Pembimbing 1 | Prof. Dr. Ir. Sri Suhermiyati, MS. |
| Pembimbing 2 | Dr. sc. agr. Ir. R. Singgih Sugeng Santosa, M.P. |
| Pembimbing 3 | |
| Tahun | 2015 |
| Jumlah Halaman | 9 |
| Tgl. Entri | 2015-08-06 14:04:16.432154 |