| NIM | D1A016239 |
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| Namamhs | ISTA ADE SINTA |
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| Judul Artikel | PENGARUH PEMBERIAN SINBIOTIK DALAM AIR MINUM TERHADAP KADAR KOLESTEROL DAN SIFAT FISIK DAGING PADA AYAM RAS PEDAGING |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengkaji dan menentukan level penggunaan sinbiotik terbaik dalam air minum terhadap kadar kolesterol dan sifat fisik daging ayam. Materi penelitian berupa ayam ras jantan pedaging sebanyak 250 ekor dengan strain Lohmann MB 202, sinbiotik BAL dan yeast, inulin, maltodextrin, probiotik komersial, media mikroba, pakan serta air minum. Penelitian dilakukan secara eksperimen menggunakan Rancangan Acak Lengkap dengan 5 perlakuan dan 5 ulangan. Perlakuan terdiri atas R0 : tanpa penambahan sinbiotik; R1 : penambahan probiotik + inulin 0,5 %; R2 : penambahan probiotik + inulin 1 %; R3 : penambahan probiotik + inulin 1,5 % serta R4 : penambahan probiotik komersial. Data dianalisis menggunakan analisis variansi dan diuji lanjut menggunakan Uji Beda Nyata Jujur. Hasil rataan kolesterol daging dada dari perlakuan R0 sampai R4 berkisar antara 68,92-76,82 sedangkan paha antara 69,76-75,00 mg/100 g. pH daging dada berkisar antara 6,29-6,53 sedangkan paha 6,50-6,63. Keempukan daging dada berkisar antara 0,082-0,091 sedangkan paha 0,068-0,075 mm/g/s. Daya ikat air daging dada berkisar antara 48,385-57,388 sedangkan paha 29,937-41,219 %. Susut masak daging dada berkisar antara 28,28-30,18 sedangkan paha 30,19-37,29 %. Hasil penelitian menunjukkan pemberian sinbiotik berpengaruh sangat nyata (P<0,01) terhadap kadar kolesterol dada, berpengaruh nyata (P<0,05) terhadap kadar kolesterol dan susut masak paha sedangkan berpengaruh tidak nyata (P>0,05) terhadap nilai susut masak dada, pH, keempukan serta daya ikat air daging. Kesimpulan, penggunaan sinbiotik dengan level inulin 1,5% menghasilkan kadar kolesterol yang rendah walaupun tidak mempengaruhi kualitas fisik daging secara umum. |
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| Abtrak (Bhs. Inggris) | This study aims to assessed and determined the level of best use of synbiotics in drinking water on cholesterol levels and physical properties of chicken meat. The research materials were 250 male broilers with Lohmann MB 202 strain, BAL synbiotics and yeast, inulin, maltodextrin, commercial probiotics, microbial media, feed and drinking water. The research was conducted experimentally using a completely randomized design with 5 treatments and 5 replications. The treatments consisted of R0: without the addition of synbiotics; R1: addition of probiotics + inulin 0.5%; R2: addition of probiotics + inulin 1%; R3: addition of probiotics + inulin 1.5% and R4: addition of commercial probiotics. Data were analyzed using analysis of variance and further tested using Honest Real Difference Test. The average results of breast meat cholesterol from treatments R0 to R4 ranged from 68.92-76.82 while the thighs were between 69.76-75.00 mg/100 g. The pH of breast meat ranged from 6.29 to 6.53 while the thighs were 6.50-6.63. The tenderness of the breast meat ranged from 0.082-0.091 while the thigh was 0.068-0.075 mm/g/s. The breast meat holding capacity ranged from 48,385-57,388 while the thighs were 29,937-41,219%. The cooking shrinkage of breast meat ranged from 28.28-30.18 while the thighs were 30.19-37.29%. The results showed that the administration of synbiotics had a very significant effect (P <0.01) on chest cholesterol levels, had a significant effect (P <0.05) on cholesterol levels and thigh cooking loss, while it had no significant effect (P> 0.05) on the shrinkage value cook the breast, pH, tenderness and meat holding capacity. In conclusion, the used of synbiotics with an inulin level of 1.5% resulted in low cholesterol levels although it did not affect the physical quality of meat in general. |
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| Kata kunci | ayam ras pedaging, sinbiotik, kolesterol, pH, susut masak, keempukan, daya ikat air |
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| Pembimbing 1 | Dr. Ir. Agustinus Hantoro D. R., MP. |
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| Pembimbing 2 | Andi Febrisiantosa, S.Pt, M.Si, Ph.D. |
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| Pembimbing 3 | |
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| Tahun | 2020 |
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| Jumlah Halaman | 10 |
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| Tgl. Entri | 2020-11-10 22:35:01.463571 |
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