Kualitas Fisik Daging Ayam Broiler Yang Diberi Pakan Mengandung Tepung Daun Jagung Dan Tepung Rumput Laut (Eucheuma cottonii) - Riswanoko Dwi Prasetiyanto; Srisukmawati Zainudin; Muhammad Mukhtar; Ellen J Saleh; Suparmin Fathan (Jurnal Sains Ternak Tropis, 2026)
This study aims to analyze the physical quality of broiler chicken meat fed with feed containing corn leaf flour and seaweed flour (Eucheuma cottonii). This experiment used a completely randomized design (CRD) with 6 treatments and 4 replicates. A total of 96 broiler chickens were divided into 6 treatments, with each treatment unit consisting of 4 chickens. The variables observed were pH, water holding capacity (WHC), meat color, and cooking loss. The research data were analyzed using analysis of variance (ANOVA). The results showed that the addition of corn leaf flour and seaweed flour had a significant effect on the pH value and color of the meat (P<0.05). Water retention tended to increase in the mixed treatment, although not significantly (P>0.05). The cooking shrinkage value did not differ significantly (P>0.05). The conclusion of this study is that feeding broilers with corn leaf flour and seaweed flour supplements can improve the physical quality of their meat, especially in terms of pH and color, although it has no significant effect on water-holding capacity and cooking loss.Penelitian ini bertujuan untuk menganalisis kualitas fisik daging ayam broiler yang diberi pakan mengandung tepung daun jagung dan tepung rumput laut (Eucheuma cottonii). Percobaan ini menggunakan Rancangan Acak Lengkap (RAL) 6 perlakuan dengan 4 ulangan, sebanyak 96 ekor ayam broiler dibagi dalam 6 perlakuan, dimana setiap unit perlakuan terdiri 4 ekor. Variabel yang diamati adalah pH, daya ikat air (WHC), warna daging dan susut masak. Data hasil penelitian dianalisis mengunakan analysis of variance (ANOVA). Hasil penelitian menunjukkan bahwa penambahan tepung daun jagung dan tepung rumput laut berpengaruh nyata terhadap nilai pH dan warna daging (P<0,05). Daya ikat air cenderung meningkat pada perlakuan campuran, meskipun tidak signifikan (P>0,05). Nilai susut masak tidak berbeda nyata (P>0,05). Kesimpulan dari penelitian ini adalah pemberian pakan dengan tambahan tepung daun jagung dan tepung rumput laut mampu memperbaiki kualitas fisik daging broiler terutama pada parameter pH dan warna, meskipun tidak memberikan pengaruh nyata terhadap daya ikat air dan susut masak.