PENGARUH PENGGUNAAN TEPUNG KAYAMBANG (Salvinia molesta) DALAM RANSUM TERHADAP KUALITAS FISIKOKIMIA DAGING AYAM KAMPUNG (The Effects of Salvinia Molesta Flour Weeds to the Physicochemical Quality Of Free-Range Chicken meat)

Septia Muliasari, Warsono Sarengat, Bambang Dwiloka

Abstract


ABSTRAK

 

Penelitian bertujuan untuk mengetahui pengaruh penggunaan tepung Salvinia molesta terhadap kualitas fiskokimia daging ayam kampung meliputi tentang Water Holding Capacity (WHC), pH, wateractivity (aw) dan kadar air. Materi yang digunakan adalah daging ayam kampung yang diperoleh dari pemeliharaan 100 ekor dengan bobot rata-rata awal sebesar 31,66 g dan koefisien variansi sebesar 10,73% dalam kandang 20 unit flock masing-masing diisi 5 ekor selama 10 minggu. Ransum yang diberikan yaitu jagung, tepung bungkil kedelai, bekatul, tepung ikan, minyak, kapur, premix, lysin, methionin dan tepung S. molesta. Penelitian dilakukan dalam beberapa tahap yaitu tahap persiapan, pelaksanaan meliputi pemeliharaan DOC sampai dengan pemotongan untuk mendapatkan sampel dan analisis sampel. Ransum penyusunan diberikan pada saat periode starter dengan kandungan EM 2900 kkal/kg dan kandungan PK 20% dan periode finisher dengan kandungan EM 2900 kkal/kg dan kandungan PK 19%. Model rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan yaitu To= 0%, T1=6%, T2=12%, dan T3=18% tepung S. molesta. Data dianalisis menggunakan analisis ragam jika ada pengaruh dilanjutkan dengan uji beda Duncan.Hasil fisikokimia daging ayam kampung adalah WHC (37,02%-38,04%), pH (6,24-6,31),aw(0,91-0,92), dan kadar air (75,21%-75,75%). Simpulan penelitian ini adalah bahwa penggunaan campuran pakan tepumg S. molesta dapat diterapkan sebagai pakan alternatif yang dapat bersaing dengan pakan konvensional tanpa mengurangi kualitas fisikokimia daging ayam kampung.

Kata kunci : WHC; pH; aw; kadar air; daging ayam kampung

 

ABSTRACT

 

The study aimed to determine the effect of flour Salvinia molesta use on the quality of chicken meat physicochemical covers on Water Holding Capacity (WHC), pH, water activity (aw) and water content. The material used is chicken meat obtained from the maintenance of 100 individuals with an average initial weight of 31.66 grams and a coefficient variance of 10.73 % in the cage flock of 20 units each filled 5 tails for 8 weeks. The feed is corn, soybean meal flour, bran ,fish meal, oil, chalk, premix, lysine, methionin and S. molesta powder. The study was conducted in several phases preparation, implementation includes the maintenance of DOC up with cuts to get the samples and sample analysis. Ration was given at the time of the preparation of the content of the starter period EM 2900 kcal/kg and 20 % PK content and finisher periods containing EM 2900 kcal/kg and 19 % PK content. Model of experimental design used was completely randomized design (CRD) with 4 treatments and 5 replications ie To=0 % ,T1=6 %, T2=12 % ,and T3=18 % starch S. molesta. Data were analyzed using analysis of variance if there is an influence of different test followed by Duncan. The results of physicochemical meat chicken is the WHC (37.02% -38.04%), pH (6.24 to 6.31), aw (0.91 to 0.92) and moisture content (75.21%-75.75%). The conclusions of this study is that the use of S. molesta powder feed mixture can be applied as an alternative feed that can compete with conventional feed without reducing the physicochemical quality chicken meat.

Keywords : WHC ,pH ,aw ,moisture content ,free range chicken meat

Keywords


WHC; pH; aw; kadar air; daging ayam kampung;WHC ;pH ; aw ; moisture content; free range chicken meat

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