PENGARUH PENGGUNAAN DEDAK FERMENTASI DALAM PAKAN TERHADAP KUALITAS KARKAS DAN SIFAT FISIK DAGING AYAM KUB - Ria Puspitasari; Harwi Kusnadi; Lina Ivanti; Shannora Yuliasari; Yudi Sastro (Jurnal Pengkajian dan Pengembangan Teknologi Pertanian, 2021)
Carcass quality and physical characteristics of KUB chicken meat feed with fermented rice bran. Kampung Unggul Badan Litbang (KUB) chicken is a egg-type improved native chicken which has been benefited as meat producers achieving live weight of 900-1000 g/bird at 10 weeks of age. It had percentage of whole carcass of about 59%. KUB’s growth rate, carcass quality and physical characteristics of chicken meat would mostly be depend on feed among other factors. The aim of this study was to determine carcass quality and physical characteristics of KUB chicken meat fed with non fermented rice bran (NFRB) and fermented rice bran (FRB). This study used 20 KUB chickens at 9 weeks old. Feed treatments were given with FRB and NFRB for 3 weeks. Fermented rice bran using local microorganism mixed with rice and molases for 4 days duration. Observed variables were carcass quality and physical characteristics of KUB chicken meat. Collected data were analyzed by t-test independent sample testing. The result showed that carcass quality and physical characteristics of KUB chicken meat that fed with non fermented rice bran (NFRB) and fermented rice bran (FRB) were not significantly different (P> 0.05). pH of FRB and NFRB KUB chicken meat were 6.4 and 6.30, respectively. Their percentage of cooking loss were 24.29% and 17.49%, respectively for FRB and NFRB birds. Percentage of carcass weigth were 69.10% and 70.26%, repectively for FRB and NFRB birds. Percentage of abdominal fat were 0.94% and 0.82%, respectively for FRB and NFRB birds. Based on the results, it can be concluded that fermented rice bran using as feed ingredient for KUB chicken did not significantly improve carcass quality and physical characteristics of KUB chicken meat.Keywords: Carcass quality, physical characteristics, KUB chicken, fermented rice bran ABSTRAKAyam KUB merupakan ayam kampung tipe petelur unggul yang dimanfaatkan sebagai ayam lokal penghasil daging dengan bobot mencapai 900-1000 g/ekor pada umur 10 minggu dengan persentase karkas mencapai 59%. Laju pertumbuhan ayam KUB serta kualitas karkas dan sifat fisik daging sangat bergantung terhadap faktor pakan. Penelitian ini bertujuan untuk mengetahui kualitas karkas dan sifat fisik daging ayam KUB dengan pemberian dedak padi fermentasi (PF) dan dedak padi non fermentasi (PNF). Penelitian menggunakan 20 ekor ayam KUB umur 9 minggu. Perlakuan yang diberikan ada dua yaitu yaitu  pakan dengan dedak padi fermentasi (PF) dan pakan dengan dedak padi tanpa fermentasi (PNF) yang dilakukan selama 3 minggu. Fermentasi menggunakan Mikro Organisme Lokal (MOL) nasi dan molases, fermentasi dilakukan 4 hari.  Parameter yang diamati yaitu  kualitas karkas dan sifat fisik daging. Data yang terkumpul dianalisis dengan menggunakan uji independent sample t test (uji T). Kualitas karkas dan sifat fisik daging ayam KUB yang diberi PF dan yang diberi PNF tidak menunjukkan perbedaan nyata (P>0.05). Persentase karkas ayam PF 69,10% dan ayam PNF 70,26% serta persentase lemak abdominal ayam PF 0,94% dan ayam PNF 0,82%. Nilai pH daging ayam KUB perlakuan PF dengan perlakuan PNF menunjukkan 6,4 dan 6,30. Persentase susut masak ayam PF 24,29 dan ayam PNF 17,49%. Berdasarkan hasil penelitian dapat disimpulkan bahwa perlakuan fermentasi dedak yang digunakan sebagai bahan pakan ayam KUB tidak meningkatkan kualitas karkas dan fisik daging ayam KUB.Kata kunci : kualitas karkas, sifat fisik, ayam KUB, dedak padi, fermentasi