Pengaruh Penambahan Kombinasi Berbagai Jenis Tepung pada Pakan Ternak terhadap Kualitas Fisik Daging Ayam Broiler: The Effect of Adding Combinations of Various Types of Flour to Animal Feed on the Physical Quality of Broiler Chicken Meat - Putri Syafira Zuhria; Ni Putu F. Suryatni; Herowati T. Pangestuti (Jurnal Peternakan Lahan Kering, 2024)
A study was conducted which aimed to test the physical quality of broiler chicken meat treated with the addition of acombination of turmeric flour, ginger flour and curcuma flour in broiler chicken feed. In the study, 120 DOC strainCP 707 were used. The design used was a completely randomized design (CRD) with 5 treatments and 6 repetitions.The treatments applied were: R0: commercial feed without the addition of a combination of turmeric flour, gingerand curcuma; R1: commercial feed plus a mixture of turmeric and ginger flour, R2: commercial feed plus a mixtureof turmeric and curcuma flour, R3: commercial feed plus a mixture of ginger and ginger flour, and R4: commercialfeed plus a mixture of turmeric, ginger and curcuma flour. The variables measured were water holding capacity,cooking loss, tenderness and pH of the meat. The results showed that the treatments tested did not have a significantinfluence on the all variables measured elah dilakukan suatu penelitian yang bertujuan untuk menguji kualitas fisik daging ayam broiler yang diberiperlakuan penambahan kombinasi tepung kunyit, tepung jahe dan tepung temulawak dalam pakan ayam broiler. Padapenelitian ini digunakan 120 ekor DOC strain CP 707. Metode percobaan yang digunakan ialah rancangan acaklengkap (RAL) dengan lima perlakuan dan masing-masing diulang enam kali. Perlakuan yang diujikan adalah: R0:Pakan komersial tanpa tambahan kombinasi tepung kunyit, jahe dan temulawak, R1: pakan komersial + campurantepung kunyit dan jahe, R2: pakan komersial + campuran kunyit dan tepung temulawak, R3: pakan komersial +campuran tepung jahe dan temulawak dan R4: pakan komersial ditambah campuran tepung kunyit, jahe, dantemulawak. Variabel yang diukur dalam penelitian ini adalah daya ikat air, susut masak, keempukan dan pH daging.Hasil penelitian menunjukkan bahwa perlakuan yang diujikan tidak memberikan pengaruh yang nyata terhadapsemua variabel yang diukur