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Ludfia Windyasmara
Program Studi Peternakan Fakultas Pertanian Universitas Veteran Bangun Nusantara Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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KUALITAS DAGING BROILER YANG DIBERI PAKAN KOMERSIAL DENGAN PENAMBAHAN TEPUNG DAUN KATUK (Sauropus androgynus) Mauddi Mustikasari; Sri Sukaryani; Ludfia Windyasmara
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 12 No 2 (2024): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2024.12.2.75-80

Abstract

Salah satu jenis ternak yang dagingnya mudah diperoleh dan digemari oleh semua kalangan adalah ayam ras pedaging atau broiler. Tanaman katuk merupakan bahan pakan alami yang mudah ditemukan dan tidak beracun jika diberikan kepada hewan. Dalam penelitian ini, kualitas fisik daging ayam broiler termasuk susut masak, susut tetes, uji warna organoleptik, dan uji aroma organoleptik diteliti terkait pengaruh penambahan tepung daun katuk pada pakan komersial. Sebanyak 96 ekor anak ayam pedaging umur 4 hari digunakan dalam penelitian ini. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga kali ulangan dan empat perlakuan.Perlakuan yang dimaksud adalah P0 (100% pakan komersil + 0% tepung daun katuk), P1 (100% pakan komersil + 1% tepung daun katuk), P2 (100% pakan komersil + 3% tepung daun katuk), dan P3 (100% pakan komersil + 5% tepung daun katuk). Data yang diperoleh dianalisa dengan menggunakan SPSS for windows. Hasil penelitian menunjukkan untuk nilai susut masak adalah 9,40-11,17%, nilai drip loss adalah 0,81-1,80%, organoleptik warna terhadap 25 panelis adalah 1,96-2,84, organoleptik aroma terhadap 25 panelis adalah 3,14–3,49. Dapat disimpulkan bahwa penambahan tepung daun katuk dengan dosis berbeda pada pakan komersial tidak berpengaruh nyata terhadap kualitas fisik daging broiler. ABSTRACT One type of animal whose meat is easily obtained and is popular with all groups is broiler chicken. Katuk plant is a natural feed ingredient that is easy to find and is non-toxic if given to animals. In this study, the physical quality of broiler chicken meat—including cooking loss, dripping loss, organoleptic color test, and organoleptic aroma test—will be studied in relation to the impact of adding katuk leaf flour to commercial feed. A total of 96 4-day-old broiler chicks were used in this study. This study used a completely randomized design (CRD) with three replications and four treatments. The treatments in question were P-0: 100% commercial feed + 0% katuk leaf flour, P-1: 100% commercial feed + 1% katuk leaf flour, P-2: 100% commercial feed + 3% katuk leaf flour, and P-3: 100% commercial feed + 5% katuk leaf flour. The data obtained were analyzed using SPSS for windows). The results of the study showed that the cooking loss value was 9.40-11.17%, the drip loss value was 0.81-1.80%, the color organoleptic of 25 panelists was 1.96 - 2.84, the aroma organoleptic of 25 panelists was 3.14 - 3.49. It can be concluded that the addition of katuk leaf flour to commercial feed cannot affect the physical quality of broiler chicken meat
KUALITAS DAGING AYAM PETELUR AFKIR PADA PASAR TRADISIONAL DI KABUPATEN WONOGIRI Ludfia Windyasmara; Catur Suci Purwati; Dony Yoga Pratama
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 12 No 2 (2024): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2024.12.2.88-94

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui kualitas daging ayam petelur afkir pada pasar tradisional di kabupaten Wonogiri Penelitian ini akan berlangsung selama 1 bulan sedangkan tempat penelitian akan dilaksanakan di laboratorium pertanian Universitas Veteran Bangun Nusantara Sukoharjo, sedangkan lokasi sampel yang digunakan berupa pasar tradisional yang berada di 3 kecamatan di kabupaten Wonogiri meliputi kecamatan Ngadirojo, kecamatan Tirtomoyo dan kecamatan Baturetno. Rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL) pola searah dengan 3 perlakuan berupa asal pasar ditiap kecamatan dan masing masing perlakuan diulang sebanyak 3 kali dan analisis yang ulang setiap kelompok perlakuanya sebanyak 2 kali, yaitu sampel daging dari pedagang yang berbeda dalam satu pasar, adapun rancangan percobaan meliputi P1 = Daging ayam petelur afkir dari pasar Ngadirojo, P2 = Daging ayam petelur afkir dari pasar Tirtomoyo dan P3 = Daging ayam petelur afkir dari pasar Baturetno. Data yang diperoleh kemudian dianalisis menggunakan Rancangan Acak Lengkap (RAL) pola searah sidik ragam ANOVA (Analysis Of Varians) untuk menegetahui tingkat signifikansi pengaruh dan dilanjutkan dengan uji Duncan New’s Multiple Range Test (DMRT). Rerata persentase kadar air daging ayam sebesar 73,57% - 76,91%. Rerata persentase protein terlarut daging ayam sebesar 16,92% - 17,99%. Rerata persentase susut masak daging ayam sebesar 19-45% - 21,28 %. Rerata persentase keempukan daging daging ayam sebesar 1,98 – 2,33. ). Hasil penelitian menunjukan bahwa daging ayam petelur afkir yang diniagakan dipasar tradisional di kabupaten Wonogiri memiliki tingkat daya ikat air yang berbeda antar perlakuan, sedangkan pada kadar protein terlarut, susut masak dan keempukan daging tidak berbeda antar perlakuan. ABSTRACT The purpose of this study was to determine the quality of discarded laying hen meat in traditional markets in Wonogiri Regency. This study will last for 1 month while the research location will be carried out in the agricultural laboratory of Veteran Bangun Nusantara University, Sukoharjo, while the sample locations used are traditional markets located in 3 sub-districts in Wonogiri Regency including Ngadirojo sub-district, Tirtomoyo sub-district and Baturetno sub-district. The experimental design used a Completely Randomized Design (CRD) in one direction with 3 treatments in the form of market origin in each sub-district, each treatment was repeated 3 times and the analysis was repeated for each treatment group 2 times, namely meat samples from different traders in one market, the experimental design includes P1 = Rejected laying hen meat from Ngadirojo market, P2 = Rejected laying hen meat from Tirtomoyo market and P3 = Rejected laying hen meat from Baturetno market. The data obtained were then analyzed using a Completely Randomized Design (CRD) one-way pattern of ANOVA (Analysis Of Variance) to determine the level of significance of the influence and continued with the Duncan New's Multiple Range Test (DMRT). The average percentage of water content in chicken meat is 73.57% - 76.91%. The average percentage of soluble protein in chicken meat is 16.92% - 17.99%. The average percentage of cooking loss in chicken meat is 19-45% - 21.28%. The average percentage of tenderness in chicken meat is 1.98 - 2.33. ). The results of the study showed that the meat of discarded laying hens traded in traditional markets in Wonogiri district had different levels of water binding capacity between treatments, while the levels of soluble protein, cooking loss, and meat tenderness did not differ between treatments.
Co-Authors Catur Suci Purwati Dony Yoga Pratama Mauddi Mustikasari Sri Sukaryani