| NIM | D1E008026 |
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| Namamhs | EDI HARTONO |
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| Judul Artikel | PENGGUNAAN LEVEL PAKAN FUNGSIONAL TERHADAP DAYA IKAT AIR, SUSUT MASAK, DAN KEEMPUKAN DAGING AYAM BROILER
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| Abstrak (Bhs. Indonesia) | Pakan fungsional merupakan pakan yang berfungsi untuk meningkatkan performan, produktivitas maupun kesehatan ayam. Pakan fungsional selain mengandung nutrien yang terkandung dalam bahan pakan penyusun juga mengandung probiotik sedang minyak ikan lemuru dan isolat mikroba sebagai antihistamin. Penelitian ini adalah untuk mengevaluasi pemberian pakan fungsional terhadap kualitas daging ditinjau dari daya ikat air, susut masak, dan keempukan daging ayam broiler. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL), dengan lima perlakuan dan empat kali ulangan, masing-masing ulangan terdiri dari lima ekor ayam broiler. Data diuji dengan analisis variansi. Perlakuan terdiri dari R0 = Penggunaan pakan fungsional sebanyak 0 % R1 = Penggunaan pakan fungsional 5 % R2 = Penggunaan pakan fungsional 10% R3 = Penggunaan pakan fungsional 15% R4 = Penggunaan pakan fungsional 20%. Peubah yang di amati adalah daya ikat air,susut masak, dan keempukan daging ayam broiler. Hasil penelitian menunjukkan bahwa penggunaan level pakan fungsional terhadap daya ikat air, susut masak dan keempukan daging ayam broiler dalam pakan berpengaruh tidak nyata (P>0,05). Kesimpulan penggunaan pakan fungsional sampai level 20% dalam pakan belum meningkatkan daya ikat air, keempukan dan belum menurunkan susut masak daging ayam broiler umur 35 hari.
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| Abtrak (Bhs. Inggris) | Functional Feed is feed to improve the performance, productivity and health of the chicken. Fungtional feed beside containing nutrients from the feed material but also contain probiotics, while lemuru fish oil and microbial isolates as antihistamines. The purpose of this reseach were to evaluate the distribution of fungsional feed on the quality of meat based on the water holding capacity, cooking losses, and tenderness of broiler meat. Completely Randomized Design (CRD) was used in this research with five treatments. Each treatment were four time replicated and each replication consist of five broilers. The treatments of this research were R0 = basal feed with 0 % functional feed (control), R1 = basal feed with 5 % functional feed, R2 = basal feed with 10 % functional feed, R3 = basal feed with 15 % functional feed, R4 = basal feed with 20 % functional feed. Water holding capacity, cooking losses, and tenderness of broiler meat were measured as variable. Variable data were analyzed with analysis of variance. The results of the research showed that the use of functional feed non-significant effect on water holding capacity, cooking losses, and tenderness of broiler meat. Based on the research can be concluded that the use of functional feed up to 20 % in feed for broilers: water holding capacity, cooking losses, and tenderness of broilers meat is similar. |
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| Kata kunci | ayam broiler, pakan fungsional, daya ikat air, susut masak, dan keempukan daging. |
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| Pembimbing 1 | Dr. sc. agr.Ir.R. Singgih S.S. MP |
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| Pembimbing 2 | Dr.Ir. Ning Iriyanti, MP |
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| Pembimbing 3 | |
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| Tahun | 2012 |
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| Jumlah Halaman | 10 |
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| Tgl. Entri | (belum diset) |
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