THE EFFECT OF USE OF RATION RICE BRAND FERMENTED ON THE PHYSICAL AND CHEMICAL QUALITY OF KAMPONG UNGGUL BALITNAK (KUB)
DOI:
https://doi.org/10.31949/agrivet.v10i1.2712Abstract
The research was conducted with the with the of knowing the effect of fermented rice brand in the ration on the physical and chemical quality of Kampung Unggul Balitnak (KUB) chicken meat the age of 12 weeks. The study used a Completed Randomized Design (CRD) with 5 treatments and 4 replications and each replication consisted of 5 KUB chickens. The treatment in the study were: R0 (control); P1 (90% control + 10% fermented brand); P2 (80% control + 20% fermented brand); P3 (70 control + 30% fermented brand); P4 (60% control + 40% fermented brand). The treatment ration was given to KUB chickens aged 1 (one) week until the age of 12 weeks, after which they were slaughtered for analysis of the physical and chemical quality of chicken meat. The results showed that the use of fermented rice brand in the ration showed significantly different results (P<0,05) on the physical and chemical quality of KUB chicken meat. This shows that the provision of fermented rice brand up to 40% in the KUB chicken rations is recommended.
Keywords:
KUB chicken, ermentation, meat, physical quality, chemical qualityDownloads
References
Aberle, E.D.C.J. Forest, H.B. Hedrick, M.D. Judge dan R.A. Merkel, 2001. The Principle of Meat Science, W.H. Freeman and Co. San Fransisco.
Afriyanti M, Dwiloka, B dan Setiani BE. 2013. Total Bakteri, pH dan Kadar Air Daging Ayam Broiler setelah direndam dengan Ekstrak Daun Senduduk (Melastoma malabathricum L.) selama Masa Simpan, Jurnal Pangan dan Gizi. Vol. 04(07).
Dewi, S.H.C. 2013. Kualitas Kimia Daging Ayam Kampung dengan Ransum Berbasis Konsentrat Broiler. J. Agribisnis. 4(6): 42-49.
Elfrida, T.P.S., Pramesti, D., N. Kariada, Ariada. 2012. Pengaruh Suhu dan Waktu Penyimpanan Terhadap Pertumbuhan Bakteri dan Fungi Ikan Bandeng. Journal Life Science 1(12).
Hidayat, C., Sumiyati, Iskandar, S., 2015. Persentase Bobot Karkas dan Potong Komersil Ayam Sentul-G3 yang diberi Ransum Mengandung Dedak Tinggi dengan Suplementasi Fitase dan ZnO. JIPI. 20 (2): 130-140.
Hajrawati, Fadilah, Wahyuni, dan Arief. 2016. Kualitas Fisik, Mikrobiologis, dan Organoleptik Daging Ayam Broiler pada Pasar Tradisional. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 04 No. 03:386-389.
Hidayah, R. Ambarsari, I. Subiharta. 2019. Kajian Sifat Fisik dan Sensoris Daging Ayam KUB di Jawa Tengah. Jurnal Peternakan Indonesia. Vol. 21(2): 93-101
Lawrie, R.A. 2003. Ilmu Daging. Penerbit Universitas Indonesia. Edisi Kelima.
Lukman, D.W. dan Trioso, P., 2009. Penuntun Praktikum Hiegieni Pangan Asal Hewan. Bagian Kesehatan Masyarakat Veteriner Departemen Ilmu Penyakit Hewan dan Kesmavet Fakultas Kedokteran Hewan IPB. Bogor.
Purbowati, E., C. I. Sutrisno., E. Baliarti., S.P.S. Budhi, dan W. Lestariana. 2006. Karateristik Fisik Otot Longissimus dorsi dan Biceps femoris Domba Lokal Jantan yang dipelihara di Pedesaan pada Bobot Potong yang Berbeda. J. Protein. 13(2):147-153.
Rirnajati, 2010. Pengaruh Lama Penyimpanan dalam Lemari es terhadap pH, Daya Pengikat Air, dan Susuk Masak Karkas Broiler yang dikemas Plastik polyetylen. Jurnal Ilmu-ilmu Peternakan. 8(6):96-104.
Soeparno, 2009. Ilmu dan Teknologi Daging. Gadjah Mada University Press. Yogyakarta
Suradi, K. 2006. Perubahan Sifat Fisik Daging Ayam Broiler Post Mortem Selama Penyimpanan Temperatur Ruang. Jurnal Ilmu Ternak. Vol. 6(1):23-27.
Sukaryana, Y., U. Atmomarsono, V.D. Yunianto, E. Supriyatna. 2011. Peningkatan Nilai Kecernaan Protein Kasar dan Lemak Kasar Produk Fermentasi Campuran Bungkil Inti Sawit dan Dedak Padi pada Broiler. JITP. 1(30: 167-172.
Oblakova, M., Ribarski, S., Oblakov, N., Hristakieva, P. 2016. Chemical Composotion and Quality of Turkey - Broiler Meat from Cross of Layer Light (LL and Meat Heavy (MH) Turkey. Trakia Journal of Science. Vol. 2: 142 -147.
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Emy Saelan Emy, Sulasmi

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
An author who publishes in the Jurnal Agrivet agrees to the following terms:
- Author retains the copyright and grants the journal the right of first publication of the work simultaneously licensed under the Creative Commons Attribution-ShareAlike 4.0 License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal
- The author is able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book) with the acknowledgment of its initial publication in this journal.
- The author is permitted and encouraged to post his/her work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of the published work