EFFECTS OF SUBSTITUTION OF BASAL FEED WITH FERMENTED NON CONVENTIONAL FEED IN RATION ON PHYSICAL QUALITY OF BROILER MEAT
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Oct 30, 2018
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Abstract
Demand for broiler meat for fulfilling people’s need for animal protein is increasing as it is nutritious and cheap in price. This study was aimed at assessing the effects of substitution of basal feed with fermented non conventional feed in ration on physical quality of broiler meat. The study was conducted from May to June 2017 at the Animal Laboratory of Djuanda University, Bogor. Proximate analysis on palm kernel cake, coconut cake, tofu waste product, and dried cassava was conducted at the laboratory of the Research Center of Biological Resources and Biotechnology, Bogor Agricultural University. Twenty-four of broiler chickens were used. A completely randomized design with 6 treatments and 4 replicates was used. Treatments consisted of 100% basal ration (R0, control), 90% basal ration + 10% non conventional feed (R1), 75% basal ration + 25% non conventional feed (R2), 60% basal ration + 40% non conventional feed (R3), 45% basal ration + 55% non conventional feed (R4), and 30% basal ration + 70% non conventional feed (R5). Results showed that water holding capacity, water content, and tenderness of meat were significantly different (P<0.05) but pH and cooking loss were not (P>0.05).
Key words: broiler chicken, non conventional feed, meat physical quality
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Pangestika, S. D., dihansih, elis, & Anggraeni, A. (2018). EFFECTS OF SUBSTITUTION OF BASAL FEED WITH FERMENTED NON CONVENTIONAL FEED IN RATION ON PHYSICAL QUALITY OF BROILER MEAT. Jurnal Peternakan Nusantara, 4(2), 99–106. https://doi.org/10.30997/jpnu.v4i2.1541
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Agus HP, Edi Suryanto, Zuprizal. 2010. Kualitas Fisik dan Sensoris Daging dengan Penambahan Ampas Virgin Coconut Oil (VCO). Jurnal Peternakan. Vol. 34(1): 55-63.
Association of Official Analitycal Chemist. 1984. Official Methods of Analysis, 15 th ed. Washington, DC.
Andry Pratama. 2015. Evaluasi Karakteristik Sifat Fisik Karkas Ayam Broiler Berdasarkan Bobot Badan Hidup. Jurnal Ilmu Ternak Vol.15, No.2.
Bidura IGNG, Sumardani NLG, Putri TI, Partama IBG. 2008a. Pengaruh Pemberian Ransum Terfermentasi terhadap Pertambahan Berat Badan, Karkas, dan Jumlah Lemak Abdomen pada Itik Bali. Jurnal Pengembangan Peternakan Tropis Vol. 33 (4): 274 -281.
Combes S, Lepitit B, Darche F, Lebas. 2002. Effect of Cooking loss temperature andcooking time and collagen cintent in rabbit meat. J. Meat. Sci. 66:91-96.
Dunn AA, Kilpatrick DJ, Gault NFS. 1993. Effect of Postmortem Temperatur on Chiken in Pectorales Major : Muscle Shortening and Cooked Meat Tenderness. J. British Poultry Sci. 34:689-697.
Hartati S. 2012. Populasi Mikroba dan Sifat Fisik Daging Sapi Beku Selama Penyimpanan. [Skripsi]. Fakultas Agroindustry. Universitas Mercu Buana. Yogyakarta.
Isprindasary M. 1998. Pengaruh Lama Fermentasi dengan Aspergillus niger terhadap Kadar Protein Kasar dan Serat Kasar. [Skripsi] Fakultas Peternakan Universitas Diponegoro, Semarang.
Komariah II. Arief, Wiguna Y. 2004. Kualitas fisik dan mikrobia daging sapi yang ditambah jahe (Zinger officinale roecoe) pada konsentrasi dan lama penyimpanan yang berbeda. Media Peternakan Vol. 28(2):38-87.
Lawrie RA. 2003. Ilmu Daging. Terjemahan. Praktisi A dan Yudha A. Penerbit Universitas Indonesia, Jakarta.
Muchbianto R. 2009. Pengaruh Penambahan Limbah Udang Terfermentasi Aspergillus niger pada Pakan Terhadap Kualitas Fisik Daging Ayam Broiler. [Skripsi]. Program Studi Teknologi Hasil Ternak. Fakultas Peternakan. Universitas Brawijaya. Malang.
Purba A, Rusmarilin H, Taufik. 2005. Sifat Fisik Pangan dan Hasil Pertanian Pesoman Praktikum. USU-Press. Medan.
Ramli. 2001. Perbandingan Jumlah Bakteri pada Ayam Buras Sebelum dan Setelah Penyembelihan. [Skripsi]. Fakultas Kedokteran Hewan. Universitas Syiah Kuala Lumpur. Malaysia.
Risnajati D. 2010. Pengaruh Lama Penyimpanan dalam Lemari Es terhadap pH, Daya Ikat Air, dan Susut Masak Karkas Broiler yang Dikemas Plastik Polyethylen. Jurnal Ilmiah Ilmu-Ilmu Peternakan 13(6).
Riyadi S. 2008. Sifat Fisik dan Asam Lemak Daging Ayam yang Diberi Pakan Ransum Komplit Dengan Presentase Berbeda. [Skripsi]. Fakultas Peternakan. Institut Pertanian Bogor. Bogor.
Rosyidi D, Susilo A, Muhbianto R. 2009. Pengaruh Penambahan Limbah Udang Terfermentasi Aspergilus niger pada Pakan Terhadap Kualitas Fisik Daging Ayam Broiler. Jurnal Ilmu dan Teknologi Hasil Ternak . Vol 4 (1): 1-10.
Shanks BC, Wolf DM, Maddock RJ. 2002. Technical note : The effect of freezing on Warner Bratzler shear force values of beef longissimuss steak across several postmortem aging periods. J. Anim.Sci. 80 : 2122-2125.
Sindu A. 2006. Kualitas Fisik Daging Itik pada Berbagai Umur Pemotongan. Pusat Pengkajian dan Penerapan Teknologi Budidaya Pertanian, TAB, BPPT.
SNI. 2008. Standar Daging Ayam Kambing/Domba. Dewan Standarisasi Nasional DSN, Jakarta.
Supriyati, Pasaribu T, Hamid H, Sinurat A. 1998. Fermentasi Bungkil Inti Sawit Secara Substrat Padat Dengan Menggunakan Aspergillus Niger. Jurnal Ilmu Ternak Dan Veteriner Vol. 3 No. 3: 165-170.
Soeparno. 2005. Ilmu dan Teknologi Daging. Cetakan keempat. Gajah Mada University Press, Yogyakarta.
Sofrianti Y. 2001. Pengaruh Pemberian Ampas Tahu Dalam Ransum terhadap kualitas Karkas Broiler. [Skripsi] Universitas Bengkulu.
Yanti H, Hidayati, Elfawati. 2008. Kualitas daging sapi dengan kemasan plastik PE (polyethylen) dan plastik PP (polypropylen) Di pasar arengka kota pekanbaru. Jurnal Peternakan. Vol 5 No 1 Febuari 2008 (22-27).