Suryanata, IKadek (2014) Pengaruh Penambahan Xilanase Dalam Pakan Dengan Level Dedak Yang Berbeda Terhadap Kualitas Fisik Daging Ayam Pedaging. Sarjana thesis, Universitas Brawijaya.
Abstract
dengan level dedak yang berbeda terhadap kualitas fisik daging ayam pedaging. Materi yang digunakan dalam penelitian ini adalah 100 ekor ayam Lohman MB 202 unsexed dengan rata-rata berat badan 920±62,66 g/ekor . Penelitian dilakukan dengan percobaan pemberian pakan yang dirancang dengan Rancangan Acak Lengkap ( RAL ) dengan 5 perlakuan dan 5 ulangan. P0 : (pakan tanpa penambahan xilanase ), P1 : (Pakan basal dengan 12 % dedak + 0,0012 % xilanase), P2 : (Pakan basal dengan 14 % dedak + 0,0014 % xilanase), P3 : (pakan basal dengan 16 % dedak + 0,0016 % xilanase), P1 : (pakan basal dengan 18 % dedak + 0,0018 % xilanase ). Apabila terdapat perbedaan antara perlakuan diuji dengan uji jarak berganda Duncan (DMRT). Variabel yang diukur adalah pH, warna, Water Holding Capacity (WHC), susut masak dan keempukan daging. Hasil penelitian ini menunjukkan penambahan xilanase dengan dengan level dedak yang berbeda menunjukkan pengaruh yang berbeda sangat nyata terhadap keempukan daging P4 (7,34 N), P3 (10,92 N), P1 (11,18 N) , P2 (13 , 96 N) , P0 (14,50 N), warna kemerahan daging P2 (19,10), P0 (15,84), P3 (15,34), P1 (12,48), P4 (10,92) dan warna kekuningan daging P0 (19,94), P2 (18,74), P1 (17,90), P3 (15,34), P4 (14,22) tetapi menunjukkan pengaruh yang tidak berbeda nyata pada pH, kecerahan WHC, dan susut masak daging. Hal ini dapat disimpulkan bahwa penambahan xilanase 0,0018 % dalam pakan dengan level dedak 18 % (P2) menunjukkan hasil terbaik pada kualitas fisik daging ayam pedaging.
English Abstract
The research was to aimed determine the effect of xylanase addition in feed with different level of rice bran on physical quality of broiler meat. Materials use for this experiment were 100 Lohman MB 202 unsexed finisher chickens with average body weight 920±62.66 g/head. The research was done by feeding trial designed with Complete Randomized Design (CRD) with 5 treatments and 5 replication. P0 : (feed without addition of xylanase), P1 : (feed with 12 % level of rice bran addition xylanase 0,0012 %), P2 : (feed with 14 % level of rice bran addition xylanase 0,0014 %), P3 : (feed with 16 % level of rice bran addition xylanase 0,0016 %), P4 : (feed with 18 % level of rice bran addition xylanase 0,0018 %). If there was a difference between treatments, tested by Duncans multiple range test (DMRT). The variables measured were pH, meat colour, water holding capacity (WHC), cooking loss and meat tenderness. The results of this research showed the addition of xylanase with different level of rice bran showed significantly different effect on tenderness P4 (7,34 N), P3 (10,92 N), P1 (11,18 N), P2 (13,96 N), P0 (14,50 N), redness P2 (19,10), P0 (15,84), P3 (15,34), P1 (12,48), P4 (10,92) and yellowness meat colour P0 (19,94), P2 (18,74), P1 (17,90), P3 (15,34), P4 (14,22) but not showed a significantly different effect on pH, Lightness, WHC, and cooking loss. It can be conclude that feed with 14 % level of rice bran addition xylanase 0,0014 % (P2) showed the best results on physical quality of broiler meat.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FP/2014/64/051402878 |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Hasbi |
| Date Deposited: | 30 May 2014 09:55 |
| Last Modified: | 19 Oct 2021 03:20 |
| URI: | http://repository.ub.ac.id/id/eprint/130021 |
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