PENGARUH PENAMBAHAN EKSTRAK KUNYIT DAN BAWANG PUTIH DALAM RANSUM TERHADAP KUALITAS FISIK DAN KIMIA DAGING AYAM BROILER

• Main Authors: , SAID MUBAROK, , Prof. Dr. Ir. Zuprizal, DEA.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2014
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/126716/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=66946
• Institution: Universitas Gadjah Mada

The aim of this research was to study the effect of water extract of turmeric, water extract of garlic and the combination of the water extract of turmeric with water extract of garlic supplementation on physical and chemical quality of meat broiler chicken. The number of 100 unsex broilers DOC were devided into five treatments and four replications, there were: R0 (97.5% base diet + 2.5% filler), R1 (97.5% base diet + 0.015% zinc bacitracin + 2.485% filler), R2 (97.5% base diet + 2.5% EAK), R3 (base diet + 2.0% EABP + 0.5% filler), and R4 (97.5% base diet + 2.5% EAKBP). Rearing chicken was 35 days. The base diet composition was contain 20.03% crude protein and metabolizable 3003.09 kcal/kg. variables observed were physical quality (pH, water holding capacity, cooking lose, terderness) and chemical quality (water content, meat protein, meat fat). All data were statistically analyzed by the One way of ANOVA and followed by the Orthogonal Contrass Test for the significant result. Result showed that 2.5% EAK, 2.0% EABP and 2.5% EAKBP supplementation in ration reduced (P<0.05) water-holding capacity and protein contain. Supplementation of 2.5% EAK, 2.0% EABP and 2.5% EAKBP in ration did not affect (P>0.05) on pH value, cooking loss, tenderness, water contain, and fat contain of meat of broiler chicken. Conclusion that 2.5% EAK, 2.0% EABP and 2.5% EAKBP supplementation in ration reduced waterholding capacity and protein contain of meat of broiler chicken.