Pemanfaatan Tepung Daun Mint (Mentha Piperita L.) Sebagai Fitobiotik Dalam Pakan Terhadap Kualitas Fisik Daging Ayam Pedaging

Mustofa, Achmad Bisri (2018) Pemanfaatan Tepung Daun Mint (Mentha Piperita L.) Sebagai Fitobiotik Dalam Pakan Terhadap Kualitas Fisik Daging Ayam Pedaging. Sarjana thesis, Universitas Brawijaya.

Abstract

Daun mint (Mentha piperita L.) merupakan tanaman herbal yang memiliki kandungan antioksidan yang tinggi, bersifat antimikroba, antitumor, dan antialergenic. Senyawa fenolik menjadi salah satu senyawa penting yang ditemukan pada daun mint. Flavonoid secara biologis berfungsi sebagai antioksidan yang dapat mencegah radikal bebas. Kandungan minyak esensial pada daun mint seperi mentol, mentone canvone, methyl acetate, dan peperitone berperan dalam menghambat pertumbuhan mikroba, antioksidan, merangsang sekresi asam empedu, memperbaiki laju pertumbuhan dan mengurangi produksi amonia. Penelitian dilaksanakan pada tanggal 24 Juli - 28 Agustus 2017. Pengujian kualitas fisik daging yang meliputi pH, cooking loss dan Water Holding Capacity (WHC) daging dilakukan di Laboraturium Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya dan tekstur daging dilakukan di Laboratorium Pengujian Mutu dan Keamanan Pangan Fakultas Teknologi Pertanian Universitas Brawijaya. viii Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penggunaan fitobiotik daun mint bentuk tepung sebagai pakan tambahan terhadap kualitas fisik daging ayam pedaging yang meliputi meliputi tekstur, pH, cooking loss dan WHC daging. Penelitian dilakukan dengan menggunakan Day Old Chick (DOC) ayam pedaging strain Lohmann yang berjenis kelamin jantan berjumlah 200 ekor dari PT. Japfa Comfeed Indonesia Tbk. Penelitian menggunakan 5 perlakuan dan diulang sebanyak 5 kali. Perlakuan tersebut adalah P0+: pakan basal + 0,01% Zn bacitrasin, P0-: pakan basal tanpa perlakuan, P1: pakan basal + 0,5% tepung daun mint, P2: pakan basal + 1% tepung daun mint, P3: pakan basal + 1,5% tepung daun mint. Data yang diperoleh selama penelitian diolah dengan menggunakan bantuan program miscrosoft excel. Setelah data dirata-rata diperoleh, dilanjutkan dengan analisis statistik menggunakan analisis ragam (ANOVA) dengan metode percobaan Rancangan Acak Lengkap (RAL). Apabila diperoleh hasil yang berbeda nyata (P<0,05) atau berbeda sangat nyata (P<0,01) maka dilanjutkan dengan uji jarak berganda Duncan’s. Berdasarkan hasil penelitian, maka dapat disimpulkan bahwa pengaruh penggunaan tepung daun mint sebagai fitobiotik dalam pakan dengan level yang berbeda yaitu P1 (0,5%), P2 (1%) dan P3 (1,5%) tidak mempengaruhi kualitas fisik daging ayam pedaging. Secara numerik penambahan tepung daun mint sebanyak 0,5 % memiliki kecenderungan nilai yang paling baik yaitu nilai pH 5,58±0,10 masih dalam kisaran pH normal dan nilai tekstur 9,76±2,27. Berdasarkan hasil penelitian disarankan melakukan enkapsulasi daun mint sebagai aditif pakan sehingga penggunaannya lebih efektif dalam meningkatkan kualitas fisik daging ayam pedaging.

English Abstract

This research was conducted to evaluate utilization of leaf mint powder (Mentha piperita l.) as phytobiotics in feed on physical quality of broiler meat. This research used 200 male day old chick strain Lohmann produced by PT. Japfa Comfeed Indonesia Tbk. This research of leaf mint powder in feed consisted of 5 treatments and 5 replications. The treatments were P0+: basal feed + 0,01% Zn bacitrasin, P0-: basal feed without treatment, P1: basal feed + leaf mint powder 0,5%, P2: basal feed + leaf mint powder 1%, P3: basal feed + leaf mint powder 1,5%. Variables that were analyzed were tenderness, pH, cooking loss and water holding capacity of broiler meat. The processing of data were by using microsoft excel, they were analyzed by ANOVA and continued by Duncan’s Multiple Range Test (DMRT). Utilization of leaf mint powder (Mentha piperita l.) as phytobiotics in feed did not showed any significant effect on physical quality of broiler meat that consisted of tenderness, pH, cooking loss and water holding capacity.

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FPT/2018/56/051802494
Uncontrolled Keywords:	Broiler, Feed, Leaf Mint, Physical Quality of Meat
Subjects:	600 Technology (Applied sciences) > 636 Animal husbandry > 636.5 Chickens and other kinds of domestic birds > 636.508 5 Chickens and other kinds of domestic birds (Feeds and applied nutrition) > 636.508 55 Chickens and other kinds of domestic birds (Feeds) > 636.508 557 Chickens and other kinds of domestic birds (Feed additives and formula feeds)
Divisions:	Fakultas Peternakan > Peternakan
Depositing User:	soegeng sugeng
Date Deposited:	21 May 2018 04:26
Last Modified:	22 Oct 2021 03:48
URI:	http://repository.ub.ac.id/id/eprint/10749

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