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Kembali| NIM (Student Number) | D1A016231 |
|---|---|
| Nama Mahasiswa | MUJIBUR RAHMAN |
| Judul Artikel | PENGGUNAAN MINYAK SAFFLOWER (Chartamus tinctorius L.) DAN INOSITOL TERHADAP COOKING LOSSES DAN WATER HOLDING CAPACITY DAGING AYAM SENTUL JANTAN |
| Abstrak | Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan minyak safflower (Chartamus tinctorius L) dan Inositol dalam ransum terhadap daya ikat air dan susut masak daging ayam sentul jantan. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 9 perlakuan (R0= Ransum Kontrol, R1= Penambahan Minyak Safflower 0,5%, R2= Penambahan Minyak Safflower 1%, R3= Penambahan inositol 0,5%, R4= Penambahan Inositol 1%, R5= Penambahan Minyak Safflower 0,5% dan Inositol 0,5 %, R6= Penambahan Minyak Safflower 0,5% dan Inositol 1%, R7= Penambahan Minyak Safflower 1% dan Inositol 0,5%, R8= Penambahan Minyak Safflower 1% dan Inositol 1%.) dan 3 ulangan. Masing-Masing perlakuan menggunakan 3 ekor ayam sentul jantan umur 13 mingu. Perlakuan yang diberikan adalah Hasil analisis variansi menunjukkan bahwa pengggunaan minyak safflower (Chartamus tinctorius L) dan Inositol dalam ransum dengan level yang berbeda berpengaruh tidak nyata (P>0,05) terhadap susut masak dan nilai daya ikat air. Rataan nilai daya ikat air daging bagian dada yaitu R0 = 56,24 ± 2,16 dan R1 sampai R8 = 54,38 ± 2,05, sedangkan rataan daya ikat air daging paha yaitu R0 = 57,74 ± 1,08 dan R1 sampai R8 = 55,82 ± 1,85. Rataan nilai susut masak daging bagian dada yaitu R0 = 28,13 ± 1,01 dan R1 sampai R8 = 29,41 ± 1,70, sedangkan rataan susut masak daging paha yaitu R0 = 32,60 ± 1,25 dan R1 sampai R8 = 33,84 ± 1,94. Kesimpulan bahwa daya ikat air dan susut masak daging ayam sentul jantan yang diberi perlakuan minyak safflower dan inositol menghasilkan kadar yang relatif sama, akan tetapi terjadi kecenderungan penurunan daya ikat air dan peningkatan susut masak. |
| Abstrak (Inggris) | This study aimed to determine the effect of safflower oil (Chartamus tinctorius L) and Inositol supplementation in diet on water holding capacity and cooking losses of meat sentul chicken. The experimental design was used a completely randomized design with the consist nine treatments (namely 100% basal feed ratio (R0/control), basal feed + safflower oil 0,5% (R1), basal feed + safflower oil 1% (R2), basal feed + inositol 0,5% (R3), basal feed + inositol 1% (R4), basal feed + safflower oil 0,5%+ Inositol 0,5% (R5), basal feed + safflower oil 0,5% + inositol 1% (R6), basal feed + safflower oil 1% + Inositol 0,5% (R7), basal feed + safflower oil 1% + Inositol 1% (R8)) and three replicates. Each treatment used three male sentul chickens 13 weeks of age. The results of analysis variance showed that no significant effect (P>0,05) on cooking losses and water holding capacity of meat sentul chicken. The means of breast meat water holding capacity were R0 = 56,24 ± 2,16 and R1 up to R8 = 54,38 ± 2,05, while the means of thigh meat water holding capacity were R0 = 57,74 ± 1,08 and R1 up to R8= 55,82 ± 1,85. The means of breast meat cooking losses were R0 = 28,13 ± 1,01 and R1 up to R8 = 29,41 ± 1,70, while the means of thigh meat cooking losses were R0 = 32,60 ± 1,25 and R1 up to R8 = 33,84 ± 1,94. It can be concluded that water holding capacity and cooking losses of male sentul chicken meat supplemented safflower oil (Chartamus tinctorius L) and Inositol supplementation in diets were relative same as control, however the water holding capacity tend lower dan the cooking losses tend higher. |
| Kata Kunci | Ayam sentul, Minyak Safflower, Inositol, Daya Ikat Air, Susut Masak. |
| Nama Pembimbing 1 | Dr. sc. agr. Ir. H. R. Singgih Sugeng Santosa |
| Nama Pembimbing 2 | Prof. Dr. Ir. Ning Iriyanti, MP |
| Tahun | 2020 |
| Jumlah Halaman | 8 |
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