Skripsi

SUBSTITUSI PEMBERIAN RANSUM LOKAL DAN RANSUM KOMERSIAL TERHADAP KUALITAS FISIK DAGING AYAM KAMPUNG ULU

---

HERMANSYAH, Substitution of Local and Commercial Rations for Physical Quality of ULU Native Chicken Meat (supervised by MEISJI LIANA SARI). The demand for native chicken meat continues to increase over time along with the increase in population and public awareness of nutritional needs, so it must be supported by efforts to improve the quality of native chicken meat. The quality of this meat can be seen through good physical parameters, including meat pH, water holding capacity, cooking loss and tenderness. These factors together determine the meat quality of an animal. One of the factors that influences the quality of native chicken meat is the feed given. The feed usually used in rearing native chickens is a commercial ration and is relatively expensive. So alternative feed ingredients are needed that contain sufficient nutrients. Alternative feeds that can be used as chicken feed include bread flour, fish meal and soy sauce dregs. This research aims to determine the effect of substitution of local feed and commercial feed on the physical quality of ULU native chicken meat. This research was carried out in September-November 2023, in the Laboratory and Poultry Cage of the Animal Husbandry Study Program, Department of Animal Technology and Industry, Faculty of Agriculture, Sriwijaya University. The research design used in this study was a Completely Randomized Design (CRD) consisting of 5 treatments and 4 replications, each experimental cage unit consisting of 4 ULU native chickens. The treatment used is in the form of P0 (100% Local Ration), P1 (75% Local Ration + 25% Commercial Ration), P2 (50% Local Ration + 50% Commercial Ration), P3 (25% Local Ration + 75% Commercial Ration ) and P4 (100% Commercial Ration). The variables observed were pH, water holding capacity (DIA), cooking loss, and tenderness. The data was analyzed using ANOVA and if it showed significant differences, it was continued with the Duncan's Multi Range test (DMRT). Providing local rations and commercial rations had no significant effect (P≥0.05) on meat pH of 4.73-4.83, water holding capacity (DIA) of 48.13-55.07%, cooking loss of 3 .06-3.40%, and tenderness of 7.76-22.87. Based on the results of this research, it can be concluded that the substitution of local rations and commercial rations has not been able to reduce the pH of meat, increase water holding capacity (WHC), reduce cooking losses and increase the tenderness of ULU native chicken meat. Keywords : Cooking Loss, pH, Tenderness, ULU Native Chicken, Water Holding Capacity (WHC).HERMANSYAH, Substitusi Pemberian Ransum Lokal dan Ransum Komersial Terhadap Kualitas Fisik Ayam Kampung (dibimbing oleh MEISJI LIANA SARI). Permintaan daging ayam kampung dari waktu ke waktu terus meningkat seiring dengan peningkatan jumlah penduduk dan kesadaran masyarakat akan kebutuhan gizi sehingga harus ditunjang dengan upaya peningkatan kualitas daging ayam kampung. Kualitas daging ini dapat dilihat melalui parameter fisik yang baik, termasuk pH daging, daya ikat air (water holding capacity) susut masak daging (cooking loss) dan keempukan. Faktor-faktor tersebut secara bersamaan menentukan kualitas daging suatu ternak. Salah satu faktor yang mempengaruhi kualitas daging ayam kampung yaitu pakan yang diberikan. pakan yang biasa digunakan dalam pemeliharaan ayam kampung merupakan ransum komersial dan mempunyai harga yang relatif mahal sehingga dibutuhkan bahan pakan alternatif yang mengandung nutrisi yang cukup. Pakan alternatif yang bisa dijadikan sebagai pakan ternak ayam yakni tepung roti, tepung ikan dan ampas kecap. Penelitian ini bertujuan untuk mengetahui pengaruh subtitusi penggunaan pakan lokal dan pakan komersial terhadap kualitas fisik daging ayam kampung. Penelitian ini dilaksanakan pada bulan September-November 2023, di Laboratorium dan Kandang Unggas Program Studi Peternakan Jurusan Teknologi dan Industri Peternakan Fakultas Pertanian Universitas Sriwijaya. Rancangan penelitian yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 4 ulangan, tiap unit kandang percobaan terdiri dari 4 ekor ayam kampung ULU. Perlakuan yang digunakan adalah berupa P0 (100% Ransum Lokal), P1 (75% Ransum Lokal + 25% Ransum Komersial), P2 (50% Ransum Lokal + 50% Ransum Komersial), P3 (25% Ransum Lokal + 75% Ransum Komersial) dan P4 (100% Ransum Komersial). Peubah yang diamati yaitu pH, daya ikat air (DIA), susut masak, dan Keempukan. Data dianalisis dengan ANOVA dan apabila menunjukkan perbedaan yang nyata maka dilanjutkan dengan uji Duncant’s Multi Range (DMRT). Pemberian ransum local dan ransum komersial memberikan pengaruh yang tidak nyata (P≥0,05) terhadap pH daging sebesar 4,73-4,83, daya ikat air (DIA) sebesar 48,13-55,07%, susut masak Sebesar 3,06-3,40%, dan keempukan sebesar 7,76-22,87. Berdasarkan hasil penelitian ini dapat disimpulkan bahwa subtitusi pemberian ransum lokal dan ransum komersial belum mampu menurunkan pH daging, meningkatkan daya ikat air (DIA), menurunkan susut masak dan meningkatkan keempukan daging ayam kampung ULU. . Kata kunci : Ayam Kampung, Daya ikat air (DIA), Keempukan, pH, Susut masak

---

Availability

Detail Information

Series Title

-

Call Number

T1580192024

Publisher

Indralaya : ., 2024

Collation

xviii, 111 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

-

Classification

636.507

Content Type

Text

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Nutrisi Ternak Unggas
Prodi Peternakan

Specific Detail Info

-

Statement of Responsibility

TUTI

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment