PENGARUH PEMBERIAN EKSTRAK KUNYIT (Curcuma domestica) TERHADAP KADAR AIR, PROTEIN DAN LEMAK DAGING AYAM BROILER

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ekstrak kunyit terhadap kadar air, protein dan lemak pada daging ayam broiler. Penelitian dilakukan dari bulan November - Desember 2011 di Fakultas Peternakan, Laboratorium Teknologi Hasil Ternak Fakultas Peternakan dan Pertanian Universitas Diponegoro. Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL) terdiri dari 5 perlakuan yaitu tanpa ekstrak kunyit (T0), pemberian ekstrak kunyit 100mg/kgBB/hari (T1), pemberian ekstrak kunyit 200 mg/kgBB/hari (T2), pemberian ekstrak kunyit 300mg/kgBB/hari dan pemberian ekstrak kunyit 400 mg/kgBB/hari, masing-masing 4 ulangan dan setiap unit terdiri dari 3 ekor. Parameter yang diamati dalam penelitian ini adalah kadar air, protein dan lemak daging ayam broiler. Hasil penelitian didapatkan untuk perlakuan T0, T1, T2, T3, dan T4 berturut-turut rata-rata kadar air 74,75 %; 75,48 %; 75,98 %; 74,98 % dan 75,38 %. Persentase rata-rata kadar protein 19,31 %; 18,7 %, 19,4 %, 19,91 % and 19,89 %. Presentase rata-rata kadar lemak adalah 0,89 %; 0,81 %; 1,96 %; 0,88 %; 1,28 %. Pemberian ekstrak kunyit (Curcuma domestica) tidak berpengaruh terhadap kadar air, protein dan lemak daging ayam broiler.

Kata Kunci : ekstrak kunyit, daging ayam broiler, kadar air, protein, lemak

ABSTRACT

This study aims to determine the effect of turmeric extract addition on the water, protein and fat levels of broiler chicken meat. The study was conducted from the month of November - December 2011 Faculty of Animal Husbandry and Agriculture, Laboratory of Livestock Technology Faculty of Animal Husbandry in the and Agriculture University of Diponegoro. The design of the study is a completely randomized design (CRD) consisting of 5 treatments that is without turmeric extract (T0), 100 mg/kg (T1), 200 mg/kg (T2), 300 mg/kg (T3) and 400 mg/kg (T4) body weight per day, each one 4 replications and consist 3 chickens. The parameters observed were water, protein and fat levels. Treatment T0, T1, T2, T3, and T4 each having average for water level 74.75 %, 75.48 %, 75.98 %, 74.98 % and 75,38 %. Percentage average for protein level 19.31, 18.7 %, 19.4 %, 19,91 and 19.89 %. Percentage average for fat level 0.89 %, 0.81 %, 0.96 %, 0.88 % and 1.28 %. Extract of turmeric (Curcuma domestica) no effect on level water, protein and fat meat of broiler chicken.

Key words : turmeric extract, broiler chickens meat, water, protein, fat