Pengaruh Suplemen Herbal Tepung Biji Jintan Hitam (Nigella Sativa L.) Terhadap Kualitas Fisik Daging Broiler

Rusanti, Amalya (2018) Pengaruh Suplemen Herbal Tepung Biji Jintan Hitam (Nigella Sativa L.) Terhadap Kualitas Fisik Daging Broiler. Sarjana thesis, Universitas Brawijaya.

Abstract

Tujuan dari penelitian ini adalah untuk mengevaluasi pengaruh suplemen herbal tepung biji jintan hitam (Nigella sativa L.) terhadap kualitas fisik daging broiler. Materi yang digunakan adalah 192 ekor DOC broiler strain Lohman yang tidak dibedakan jenis kelamin. Metode yang digunakan dengan cara penelitian menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 4 perlakuan dan 6 ulangan yaitu P0 (pakan basal tanpa penambahan tepung biji jintan hitam), P1 (Pakan basal+2% tepung biji jintan hitam), P2 (Pakan basal+4% tepung biji jintan hitam) dan P3 (Pakan basal+4% tepung biji jintan hitam). Variabel penelitian yang diteliti antara lain pH, daya ikat air, dan susut masak dengan analisis sidik ragam (ANOVA) dan diuji lanjut jarak berganda (DMRT) jika 4 perlakuan berbeda nyata (P<0,05) atau sangat nyata (P<0,01). Hasil analisis sidik ragam menunjukkan bahwa pengaruh perlakuan terhadap pH memberikan pengaruh yang sangat nyata (P<0,01), tetapi tidak memberikan pengaruh yang nyata (P>0,05) terhadap daya ikat air dan susut masak. Hubungan antar variabel adalah semakin tinggi pH menyebabkan semakin tinggi daya ikat air tetapi akan menurunkan susut masak. Perlakuan yang terbaik terhadap kualitas fisik daging broiler pada P0.

English Abstract

The study was to aimed evaluate the effect of herbal supplement of black cumin seed meal (Nigella sativa L.) for physical meat quality on broiler. The materials used 192 DOC’s Lohmann broiler strain unsexed. The method used was experiment with Completely Randomized Design (CRD) with 4 treatments namely P0 (black cumin seeds meal 0%/kg basal feed), P1 (black cumin seeds meal 2%/kg basal feed), P2 (black cumin seeds meal 4%/kg basal feed), and P3 (black cumin seeds meal 6%/kg basal feed) and 6 replications. Observed variables were pH, water holding capacity and cooking loss with used Analysis of Variance (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) if 4 treatments significantly effect (P<0.05) or high significantly effect (P<0.01). The result analysis of variance that was high significantly effect (P<0.01) on pH, but no significantly effect (P>0.05) on water holding capacity and cooking loss. The variables relation that was pH advanced as for increased water holding capacity but cooking loss was decreased. The best result of treatments was P0 for physical meat quality on broiler chicken.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPT/2018/267/051805032
Uncontrolled Keywords: biji jintan hitam, suplemen, broiler, kualitas fisik black cumin, supplement, broiler, physical quality
Subjects: 600 Technology (Applied sciences) > 636 Animal husbandry > 636.08 Specific topics in animal husbandry > 636.085 Feeds and applied nutrition > 636.085 2 Applied nutrition
Divisions: Fakultas Peternakan > Peternakan
Depositing User: soegeng sugeng
Date Deposited: 03 Oct 2018 03:39
Last Modified: 21 Oct 2021 09:00
URI: http://repository.ub.ac.id/id/eprint/12247
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