Pengaruh Penambahan Minyak Ikan dan Tepung Daun Mengkudu Terhadap Kualitas Fisik Daging Broiler
Keywords:
broiler, texture value, meat color, water holding capacity, morinda citrifolia
Abstract
This study aims to determine the effect of the addition of fish oil and noni leaf flour on the physical quality of broiler meat. This research material uses Day Old Chicken (DOC) Lohman strain broilers totaling 120 heads and reared until the age of 35 days, divided into 24 research units in each unit equipped with feed and drinking places. The research method used was a biological test on livestock designed using a completely randomized design (CRD) consisting of 4 treatments and 6 replicates, namely P0 (basal feed without lemuru fish oil and noni leaf flour); P1 (basal feed + 2.5% MIL); P2 (basal feed + 2.5% MIL and 1% TDM); and P3 (basal feed + 2.5% MIL and 2% TDM). Data obtained from the study were analyzed using a completely randomized design (CRD), if there was a real or very real difference in effect, followed by Duncan's Multiple Range Test. The observed variables were WHC (Water Holding Capacity) value, meat texture and meat color including brightness (L*), redness (a*), and yellowness (b*). The results showed that the provision of fish oil and noni leaf flour in feed had a significant effect (P<0.05) on the value of broiler meat texture. Meat color did not experience significant changes (P>0.05). The provision of 2.5% lemuru fish oil and 2% noni leaf flour was able to provide the best results on the physical quality of broilers including texture value, meat color, and WHC.
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References
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Soekarto, S.T. 1985. Penilaian Uji Organoleptis untuk Industri Pangan dan Hasil Pertanian. PT. Bhatara Karya Aksara. Jakarta.
Soeparno, Indratiningsih, S. Triatmojo, dan Rihastuti. 2001. Dasar Teknologi Hasil Ternak. Fakultas Perternakan UGM, Yogyakarta.
Soeparno.2005. Ilmu dan Teknologi Daging .Cetakan keempat. Gadjah Mada University Press: Yogyakarta.
Soeparno.2009. Ilmu dan Teknologi Daging .Cetakan kelima. Gadjah Mada University Press: Yogyakarta.
Sreenivs. P. 1999. Herbal Healing. Far Eastern Agriculture. September/October 1999:30-32.
Sukarini, N. E. 2003. Studi penggunaan ampas kecap yang diproses dengan larutan asam asetat untuk pakan terhadap komposisi kimia dan karakteristik fisik daging ayam broiler. Tesis. Fakultas Peternakan, Universitas Diponegoro. Semarang.
Sukoco, A., E., Widodo, dan I., Thohari. 2015. Effect of Noni (Morinda citrifolia L.) Leaves Extract Supplementation in Feed on Physical Quality of Broiler Breast Meat. Research Journal of Life Science. 02(02): 77-84.
Suman, S. P. and P. Joseph. 2013. Myoglobin chemistry and meat color. Annual Review of Food Science and Technology. 4(1): 79–99.
Tobri, M. 2006. Kualtas Fisik dan Organoleptik Daging Ayam Broiler yang Randumnya Diberi Penambahan Minyak Ikan yang Mengandung Omega-3. SKRIPSI. Program Studi Teknologi Hasil Ternak Fakultas Peternakan Institut Pertanian Bogor. Bogor.
Wahyu. 2004. Ilmu Nutrisi Unggas. Edisi ke 5. Gajah Mada University Press. Yogyakarta.
Widyamanda, L. P., V. D. Yunianto, dan I. Estiningdriati. 2013. Pengaruh Penambahan Bangle (Zingiber cassumunar) dalam Ransum Terhadap Total Lipid dan Kolesterol Hati Pada Ayam Broiler. Animal Agriculture Journal. 2(1): 183-190.
Young, J.F., A.H. Karlsson and P. Henckel. 2004. Water Holding Capacity in Chicken Breast Muscle Is Enhanced By Pyruvate and Reduced By Creatine Supplements1. Poultry Sci. 83: 400-405.
Bennion, M. 1980. The Science of Food. New York: John Willey and Sons
Charles. M. G. 1993. Processing of Poultry. AFCR Institut of Food Research. Bristol Laboratory. Bristol. UK. Dalam : G.C. Mead (Editor). Processing of Poultry. Elsevier Applied Science, London.
Cho, S.Y., K. Miyashita, T. Miyazama, K. Fujimoto, and T. Kaneda. 1987. Autooxidation of Ethyl Eicosapentaenoic and Docosahexaenoic. JAOCS 64(6): 876- 879.
Duval, E.L.B, Javad, N., Cecile B., Frederique P., Benoit G., Estelle G., Sophie Y.L., Olivier D., Sandrine L., Cecile D., Larry A.C., Catherine M.B., and Michel, J.D. 2011. Detection of a Cis eQTL Controlling BMCO1 Gene Expression Leads to the Identification of a QTG for Chicken Breast Meat Color. PLoS ONE. 6(7): 1- 11.
Estiasih T., dan Kgs. Ahmadi. 2012. Pembuatan Trigliserida Kaya Asam Lemak ω-3 dari Minyak Hasil Samping Pengalengan Ikan Lemuru (Sardinella longiceps). J. Tek. Pert. 5(3): 116 – 128
Fletcher, D.L. 2002. Poultry Meat Quality. World’s Poultry Science Journal. 58 : 131-147.
Hudaya, T., S. Prasetyo., dan A. P. Kristijati. 2013. Ektraksi, Isolasi, dan Uji Keaktifan Senyawa Aktif Buah Mahkota Dewa (Phaleria macrocarpa) Sebagai Pengawet Makanan Alami. Lembaga Penelitian dan Pengabdian Kepada Masyarakat. Universitas Katolik Parahyangan.
Jaelani, A., Siti, D., dan Wanda. 2014. Berbagai lama penyimpanan daging ayam broiler segar dalam kemasan plastik pada lemari es (suhu 40C) dan pengaruhnya terhadap sifat fisik dan organoleptik. Ziraa’ah. 39 (3):119-128.
Jaturasitha, S, Y. Wudthithumkanaporn, P. Rurksasen, and M. Kreuzer. 2002. Enrichment of Pork with Omega-3 Fatty Acids by Tuna Oil Suplements: Effects on Performance As Well As Sensory, Nutritional and Processing Properties of Pork. J. Anim. Sci. 15(11): 1622- 1633
Kumar, S.N.K., M. Suresh, S.A. Kumar and P. Kalaiselvi. 2014. Bioactive Compounds, Radical Scavering, Antioxidant Properties and FTIR Spectroscopy Study of Morinda clitrifolia Fruit Extracts. International Journal of Current Microbiology and applied Sciences. 3(2): 28-42.
Lawrie, 2003. Ilmu Daging. (Penerjemah A. Parakkasi dan Yudha A). Universitas Indonesia Press, Jakarta.
Leeson S And Summers Jd. 2005. Comercial Poultry Nutrition. 3rd Edition. University Book, Guelph, Ontario, Canada.
Listrat, A., Bénédicte L., Isabelle, L., Thierry, A., Muriel, B., Louis, L., Brigitte, P., and Jérôme, B. 2016. How Muscle Structure and Composition Influence Meat and Flesh Quality. The Scientic World Journal. 1-14.
Mathivanan N., G. Surendiran, K. Srinivasan, E. Sagadevan and K. Malarvizbi. 2005. Review on the Current Scenario of Noni Research: Taxonomy. Distribution. Chemistry, medicanal and Therapeutic Value of Morinda citrifolia. International Journal Noni Research. 1(1): 1-16.
Oktaviana, D. 2009. Pengaruh Pemberian Ampas Virgin Coconut Oil dalam Ransum Terhadap Performan, Produksi Karkas, Perlemakan, Antibodi, dan Mikroskopik Otot, Serta Organ Pencernaan Ayam Broiler. Tesis. Fakultas Peternakan UGM. Yogyakarta
Rohman, A., S., Riyanto, dan N.K., Hidayati. (2007). Aktivitas antioksidan, kandungan fenolik total, dan flavonoid total daun mengkudu (Morinda citrifolia). Agritech. 27: 147-151.
Rusmana. 2008. Minyak Ikan Lemuru Sebagai Imunodolator Dan Penambah Vitamin E Untk Meningkatkan Kekebalan Tubuh Ayam Broiler. [Disertasi]. Program Pasca Sarjana Institut Pertanian Bogor. Bogor
Samudra, R., dan A. Hiadayatullah. 2008. Warna Kulit, Lemak Abdomen, dan Lemak Karkas Itik Alabio (Anas plathyrhincos Borneo) jantan Akibat Pemberian Azolla dalam Ransum. Animal Production Journal. 10 (3): 164- 167.
Smith, D.P. dan J. C, Acton.. 2001. Marination, Cooking, and Curring of Poultry Products. Department of Poultry Science. University of Georgia, Athens. Dalam : A. R, Sans (Editor). Poultry Meat Processing. CRC Press, New York.
Soekarto, S.T. 1985. Penilaian Uji Organoleptis untuk Industri Pangan dan Hasil Pertanian. PT. Bhatara Karya Aksara. Jakarta.
Soeparno, Indratiningsih, S. Triatmojo, dan Rihastuti. 2001. Dasar Teknologi Hasil Ternak. Fakultas Perternakan UGM, Yogyakarta.
Soeparno.2005. Ilmu dan Teknologi Daging .Cetakan keempat. Gadjah Mada University Press: Yogyakarta.
Soeparno.2009. Ilmu dan Teknologi Daging .Cetakan kelima. Gadjah Mada University Press: Yogyakarta.
Sreenivs. P. 1999. Herbal Healing. Far Eastern Agriculture. September/October 1999:30-32.
Sukarini, N. E. 2003. Studi penggunaan ampas kecap yang diproses dengan larutan asam asetat untuk pakan terhadap komposisi kimia dan karakteristik fisik daging ayam broiler. Tesis. Fakultas Peternakan, Universitas Diponegoro. Semarang.
Sukoco, A., E., Widodo, dan I., Thohari. 2015. Effect of Noni (Morinda citrifolia L.) Leaves Extract Supplementation in Feed on Physical Quality of Broiler Breast Meat. Research Journal of Life Science. 02(02): 77-84.
Suman, S. P. and P. Joseph. 2013. Myoglobin chemistry and meat color. Annual Review of Food Science and Technology. 4(1): 79–99.
Tobri, M. 2006. Kualtas Fisik dan Organoleptik Daging Ayam Broiler yang Randumnya Diberi Penambahan Minyak Ikan yang Mengandung Omega-3. SKRIPSI. Program Studi Teknologi Hasil Ternak Fakultas Peternakan Institut Pertanian Bogor. Bogor.
Wahyu. 2004. Ilmu Nutrisi Unggas. Edisi ke 5. Gajah Mada University Press. Yogyakarta.
Widyamanda, L. P., V. D. Yunianto, dan I. Estiningdriati. 2013. Pengaruh Penambahan Bangle (Zingiber cassumunar) dalam Ransum Terhadap Total Lipid dan Kolesterol Hati Pada Ayam Broiler. Animal Agriculture Journal. 2(1): 183-190.
Young, J.F., A.H. Karlsson and P. Henckel. 2004. Water Holding Capacity in Chicken Breast Muscle Is Enhanced By Pyruvate and Reduced By Creatine Supplements1. Poultry Sci. 83: 400-405.
Published
2024-02-10
Section
Articles
