| NIM | D1E014262 |
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| Namamhs | OKTARIO INDIARDO |
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| Judul Artikel | DAYA IKAT AIR DAN SUSUT MASAK DAGING PUYUH AFKIR (Coturnix coturnix japonica) YANG DIBERI TEPUNG Azolla microphylla PADA PAKAN |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan mengetahui pengaruh pemberian tepung Azolla microphylla terhadap daya ikat air dan susut masak daging puyuh afkir. Penelitian dilaksanakan pada 27 Maret 2018 sampai dengan 25 April 2018 di Desa Keniten Kedungbanteng dan Laboratorium Ilmu dan Teknologi Daging Fakultas Peternakan Universitas Gadjah Mada, Yogyakarta. Materi yang digunakan dalam penelitian adalah 100 ekor puyuh betina afkir. Perlakuan yang diuji yaitu suplementasi tepung Azolla microphylla dengan level 0% (R0), 1% (R1), 2% (R2), dan 3% (R3). Metode penelitian yang digunakan adalah eksperimen secara in vivo, dengan rancangan acak lengkap 5 kali ulangan. Data yang diperoleh kemudian dianalisis menggunakan analisis ragam. Hasil penelitian daya ikat air daging pada perlakuan R0, R1, R2, dan R3 secara berurutan menunjukkan hasil sebesar 19,17% ; 20,19% ; 17,8% ; 16,31%. Hasil penelitian susut masak daging pada perlakuan R0, R1, R2, dan R3 secara berurutan menunjukkan hasil 23,03% ; 25,008% ; 25,75% ; 26,30%. Hasil penelitian menunjukkan suplementasi tepung Azolla microphylla pada pakan berpengaruh tidak nyata terhadap daya ikat air dan susut masak daging (P>0,05). Kesimpulan, pemberian suplementasi tepung Azolla microphylla pada ransum puyuh afkir hingga level 3% belum mampu meningkatkan nilai daya ikat air pada daging puyuh afkir serta belum mampu mengurangi nilai susut masak pada daging puyuh afkir. |
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| Abtrak (Bhs. Inggris) | The aim of this research was to study the effect of Azolla microphylla flour on water holding capacity and cooking losses of quail meat. The research was conducted from March 27th 2018 until April 25th 2018 at Keniten Village Kedungbanteng and Laboratory of Science and Meat Technology Faculty of Animal Science Gadjah Mada University Yogyakarta. Materials was used in this research were 100 un - productive quails. The treatments were supplementation of Azolla microphylla flour with levels 0% (R0), 1% (R1), 2% (R2), and 3% (R3). The research method used was in vivo experiment method accompanied with complete random design experiment by 5 times of replication. The data continued to be analyzed by analysis of variance. The results of water holding capacity of R0, R1, R2, and R3 sequentially were 19.17% ; 20.19% ; 17.8% ; and 16.31%. The results of cooking losses of R0, R1, R2, and R3 sequentially were 23.03% ; 25.008% ; 25.75% ; 26.30%. These results showed that supplementation of Azolla microphylla flour into ration had not significant different (P>0.05) on water holding capacity and cooking losses of quail meat. The conclusion, Azolla microphylla flour in ration up to 3% level couldn’t increase the amount of water holding capacity of culled quail meat and couldn’t decrease the amount of cooking losses of culled quail meat. |
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| Kata kunci | Burung puyuh, Azolla microphylla, Daya ikat air, Susut masak. |
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| Pembimbing 1 | Dr. Ir. Elly Tugiyanti, M.P. |
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| Pembimbing 2 | Ir. Kusuma Widayaka, M.S. |
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| Pembimbing 3 | |
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| Tahun | 2018 |
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| Jumlah Halaman | 7 |
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| Tgl. Entri | 2018-08-10 11:36:03.809328 |
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