Detail Cantuman

Pengaruh Pemberian Pakan Komersial Dengan Substitusi Tepung Ikan Sapu-sapu (Hypostosmus sp) Terhadap Kualitas Fisik Daging
Ayam Kampung Super
Rini Wulandari
Program Studi Manajemen Bisnis Unggas
Jurusan Peternakan
ABSTRAK
Penelitian Pengaruh Pemberian Pakan Komersial Dengan Substitusi Tepung Ikan Sapu-sapu (Hypostosmus sp) Terhadap Kualitas Fisik Daging Ayam Kampung Super yang dilakukan di Politeknik Negeri Jember dengan tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian pakan komersial dengan substitusi Tepung ikan sapu-sapu (Hypostosmus sp) terhadap kualitas fisik daging ayam kampung super meliputi pengamatan keempukan, susut masak, daya ikat air, dan pH daging. Analisis data menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 kali ulangan. Substitusi tepung ikan sapu-sapu yang digunakan adalah 0%, 5%, 10%, dan 15%. Hasil penelitian menunjukkan bahwa pemberian pakan komersial dengan substitusi tepung ikan sapu-sapu (Hypostosmus sp) berpengaruh nyata terhadap nilai susut masak, daya ikat air, dan pH, tetapi tidak ada perbedaan terhadap nilai keempukan daging. Substitusi pakan semakin tinggi maka semakin baik pengaruhnya terhadap kualitas daging. Pemberian susbtitusi tepung ikan sapu-sapu sebesar 15% menghasilkan kualitas fisik daging yang lebih baik.
Kata Kunci: Daging Ayam kampung Super, Pakan Komersial Buras, Tepung Ikan Sapu-sapu, Kualitas Fisik Daging.


Feeding Effect Of Commercial Feed With Plecostomus Fish (Hypostosmus sp) Meal Subtitution To Meat Physic Quality Native Chicken
Rini Wulandari
Poultry Business Management Study Program
Department Of Animal Husbandry
ABSTRACT
The research feeding effect of commercial feed with plecostomus fish (Hypostosmus sp) meal subtitution to meat physic quality native chicken held in State Polytechnic of Jember to knew feeding effect of commercial feed with plecostomus fish (Hypostosmus sp) meal subtitution to meat physic quality native chicken such as, tenderness, cooking loss, water bending and pH. Data analysis with Completely Randomized Design (CRD) have 4 treatments and 5 replications. plecostomus fish meal was used 0%, 5%, 10% and 15%. The result showed feeding effect of commercial feed with plecostomus fishmeal subtitution have significant in cooking loss, water bending and pH, but have not significant in meat tenderness. High subtitution level in commercial feed have good effect in meat quality. Plecostomus fish meal subtitution 15% have good than other treatments to increasing meat quality.
Keywords: Native Chicken Meat, Commercial Feed, Plecostomus fishmeal, Meat Physic Quality.