| NIM | D1E009032 |
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| Namamhs | HERI SAPUTRO |
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| Judul Artikel | PENGARUH SUPLEMENTASI TEPUNG DAUN SALAM DALAM RANSUM TERHADAP KEEMPUKAN, DAYA IKAT AIR DAN SUSUT MASAK DAGING ITIK RAMBON |
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| Abstrak (Bhs. Indonesia) | Peneltian ini bertujuan untuk mengetahui pengaruh penambahan tepung daun salam (Syzygium polyanthum) dalam ransum terhadap terhadap keempukan, daya ikat air dan susut masak daging Itik Rambon. Materi penelitian yang digunakan adalah 80 ekor anak itik Rambon jantan, metode penelitian adalah eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL). Perlakuan yang diberikan adalah R0 = ransum basal tanpa tepung daun salam, R1= ransum basal dengan 3% tepung daun salam, R2 = ransum basal dengan 6% tepung daun salam, R3 = ransum basal dengan 9% tepung daun salam. Peubah yang diukur adalah nilai keempukan, daya ikat air dan susut masak daging Itik Rambon jantan.Data dianalisis dengan menggunakan analisis variansi dan apabila perlakuan berpengaruh dilanjutkan dengan uji orthoghonal polynomial. Hasil penelitian menunjukkan bahwa rataan nilai keempukan daging R0, R1, R2, dan R3 berturut-turut adalah 0,21 mm/g/dt, 0,24 mm/g/dt, 0,21 mm/g/dt dan 0,22 mm/g/dt; rataan daya ikat air daging R0, R1, R2, dan R3 berturut-turut adalah 25,29%, 24,22%, 21,87% dan 26,47%, sedangkan rataan nilai susut masak air daging R0, R1, R2, dan R3 berturut-turut adalah 37,55%, 37,52%, 38,48% dan 36,74%. Analisis ragam menunjukkan bahwa perlakuan berpengaruh tidak nyata (P<0.05) terhadap nilai keempukan, daya ikat air dan susut masak daging. Kesimpulan dari penelitian ini adalah penambahan tepung daun salam (Syzygium polyanthum) dengan level 3%, 6% dan 9% dalam ransum belum dapat menaikkan nilai keempukan, menurunkan daya ikat air dan menurunkan susut masak daging, akan tetapi memiliki kecenderungan untuk menaikkan angka keempukan, menurunkan daya ikat air dan menurunkan susut masak Itik Rambon jantan. |
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| Abtrak (Bhs. Inggris) | The aim of this research was to find out the influence of the addition of salam leaves flour (Syzygium polyanthum) in the diet on value of Tenderness, Water Holding Capacity and Cooking loasses Ducks meat Rambon meal. Research material used were 80 Day Old Ducks (DOD) of Rambon drake. The method of this research was experiment using Completely Randomized Design (CRD). The treatments were R0 = feed without salam leaves flour, R1 = feed with 3% sa lam leaves flour, R2 = feed with 6% salam leaves flour, R3 = feed with 9% salam leaves flour. The variables measured were the value of Tenderness, Water Holding Capacity and Cooking loasses Ducks meat rambon meat meal The data were analyzed using analysis of variance followed by orthoghonal polynomial test.The result showed that the average of tenderness levels of R0, R1, R2, and R3 were 0,21 mm/g/dt, 0,24 mm/g/dt, 0,21 mm/g/dt dan 0,22 mm/g/dt; the average of Water Holding Capacity levels of R0, R1, R2, and R3 were 25,29%, 24,22%, 21,87% and 26,47% while average of cooking loasses levels of R0, R1, R2, and R3 were 37,55%, 37,52%, 38,48% and 36,74%. The statistical analysis showed that the effects of treatment was not significant (P>0.05) on the value Tenderness, Water Holding Capacity and Cooking loasses Ducks meat rambon meat meal The conclusion of this research was that the addition of salam leaves flour (Syzygium polyanthum) at 3%, 6% and 9% In rations hasnt raise grades tenderness, lowering water holding capacity and lowering cooking losses meat, but having a tendency to raise the level of tenderness, lowering water holding capacity and lowering cooking losses of duck Rambon male. |
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| Kata kunci | Kata kunci : Itik Rambon Jantan, Daun Salam, Keempukan daging, Daya Ikat Air dan Susu masak |
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| Pembimbing 1 | Ir. Samsu Wasito, SU |
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| Pembimbing 2 | Titin Widiyastuti, S.Pt., MSi |
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| Pembimbing 3 | |
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| Tahun | 2014 |
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| Jumlah Halaman | 13 |
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| Tgl. Entri | 2014-08-19 05:36:15.600445 |
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