Pengaruh Penambahan Ampas Virgin Coconut Oil dalam Ransum terhadap Performan dan Produksi Karkas Ayam Broiler (The Effect of Virgin Coconut Oil Waste in the Diet of Broiler Chicken on the Performance and Carcass Production)

Oktaviana, Dina; Zuprizal,; Suryanto, Edi

doi:10.21059/buletinpeternak.v34i3.85

Cited by 7 publications

(5 citation statements)

References 2 publications

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“…Rapid microbial growth is also more likely to occur as pH levels decrease. These findings were reported by Oktaviana, D. (2009), who explained that as meat pH levels increase, Microbial growth will be rapid and lactic acid production will rise. Based on the analysis of lactic acid and pH levels in broiler meat samples from different RPAs, it can be concluded that RPA 1 has the highest levels of lactic acid and lower pH values due to the resting time given to the chickens before slaughter.…”

Section: Research Results and Discussionsupporting

confidence: 53%

The Chicken Slaughterhouse in Jember City, Mapping the flesh Total Plate Count, pH, Lactic Acid, and Tetracycline Antibiotics of The Chicken

Margayu,

Kalsum,

Ali

2024

IJASR

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TThe study's objective was to map the total plate count (TPC), pH, lactic acid, and antibiotic residues, including tetracycline, in broiler meat from the Patrang sub-district in the Jember district. The study employed a descriptive case study methodology and employed ANOVA and the BNT test for data analysis. Significant effects on lactic acid, pH, and microbiological parameters were discovered by the research. Three conventional RPAs did not contain any traces of the antibiotic tetracycline. The investigation came to the conclusion that SNI guidelines and Standard Operating Procedures (SOP) for chicken slaughter were met by the level of antibiotics, lactic acid, pH, TPC, and tetracycline in RPA in Jember City's Patrang environment.

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Section: Research Results and Discussionsupporting

confidence: 53%

The Chicken Slaughterhouse in Jember City, Mapping the flesh Total Plate Count, pH, Lactic Acid, and Tetracycline Antibiotics of The Chicken

Margayu,

Kalsum,

Ali

2024

IJASR

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“…The higher the protein content in the dough, the better its ability to bind water. The ability to hold water is directly proportional to the high protein content of meat which plays a role in chemically binding water [23]. So if the concentration of flour used in the manufacture of kambu crab increases, it will lower the proportion of protein that affects the process of water binding energy of the material.…”

Section: Bite Testmentioning

confidence: 99%

The effect of surimi formulation on the physical and organoleptic quality of kambu crab in Salemo Island

Riastutik,

Syarifuddin,

Tawali

2023

IOP Conf. Ser.: Earth Environ. Sci.

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The by product of crab processing in the form of shells can be processed into kambu crab, a special food from Salemo Island, Pangkep Regency, South Sulawesi. Indonesia. Kambu crab is now rare because it is made from crab meat which is an expensive commodity. One effort to take advantage of this by-product is to make kambu crab based on barracuda fish surimi. This study aims to determine the effect of the use of surimi formulation on the physical and organoleptic qualities of kambu crabs. The experimental design used in this study was a completely randomized design (CRD) with surimi formulation treatment with a mixture of tapioca flour and sago flour, namely P1=80%:0%, P2=70%:10%, P3=60%:20%, P4=50%:30%, P5=40%:40%. The parameters observed in this study were organoleptic tests including aroma, taste, and texture while the physical tests include folding test, bite test, water holding capacity, and elasticity. Based on the results of organoleptic tests on aroma, taste and texture, the best assessment was obtained in treatment P2 = 70%:10% with the results of physical analysis including folding and biting tests, namely 3.61 and 6.48, water holding capacity of 60.10% and elasticity of 0.45 (kg/cm2/second).

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“…Protein ini berfungsi bagi daya ikat air karena protein tersebut merupakan komponen utama yang berfungsi dalam menahan air daging. Hal ini di perkuat dengan pendapat Oktaviana et al (2010) bahwa semakin meningkat kadar protein daging ayam broiler, menyebabkan daya ikat air semakin meningkat air secara kimiawi dan semakin menurun kadar lemak daging.…”

Section: Jurnal Ilmiah Agrisainsunclassified

Kualitas Fisik Daging Ayam Broiler yang Diberi Ekstrak Sabut Kelapa dalam Ransum

Fahman,

Rugayah

2023

J. Ilm AgriSains

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Pertumbuhan ayam broiler tidak terlepas dari penggunaan antibiotik yang dapat membahayakan pada ternak. Ekstrak sabut kelapa menjadi alternatif feed additive sebagai antibiotik yang mengandung asam galat, flavonoid, steroid dan tanin. Penelitian ini bertujuan untuk melihat efek penggunaan ekstrak sabut kelapa terhadap kualitas fisik daging ayam broiler (keempukan, daya ikat air dan susut masak). Penelitian ini dilaksanakan pada dua tempat yaitu di Desa Sibalaya Selatan, Kabupaten Sigi untuk pemeliharaan dan uji kualitas fisik daging di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan dan Perikanan, Universitas Tadulako. Ternak yang digunakan pada penelitian ini terdiri atas 50 ekor ayam pedaging yang dipelihara selama 6 minggu, dengan menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 5 perlakuan dan 2 ulangan. Adapun perlakuannya sebagai berikut: P0 = ransum basal, P1 = ransum basal + 40 ppm tetrasiklin, P2 = ransum basal + 100 ppm ekstrak sabut kelapa, P3 = ransum basal + 400 ppm ekstrak sabut kelapa, P4 = ransum basal + 700 ppm ekstrak sabut kelapa. Parameter yang di ukur yaitu keempukan, daya ikat air, dan susut masak. Hasil penelitian ini menunjukkan bahwa rata-rata nilai keempukan (7,5kg/cm2 - 8,16kg/cm2), daya ikat air (48,14% - 62,96%) dan susut masak (32,05% - 35,22%). Disimpulkan bahwa penambahan ekstrak sabut kelapa dalam ransum berpengaruh tidak nyata (p>0,05) terhadap kualitas fisik daging ayam broiler (keempukan, daya ikat air dan susut masak).

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Pengaruh Penambahan Ampas Virgin Coconut Oil dalam Ransum terhadap Performan dan Produksi Karkas Ayam Broiler (The Effect of Virgin Coconut Oil Waste in the Diet of Broiler Chicken on the Performance and Carcass Production)

Cited by 7 publications

References 2 publications

The Chicken Slaughterhouse in Jember City, Mapping the flesh Total Plate Count, pH, Lactic Acid, and Tetracycline Antibiotics of The Chicken

The Chicken Slaughterhouse in Jember City, Mapping the flesh Total Plate Count, pH, Lactic Acid, and Tetracycline Antibiotics of The Chicken

The effect of surimi formulation on the physical and organoleptic quality of kambu crab in Salemo Island

Kualitas Fisik Daging Ayam Broiler yang Diberi Ekstrak Sabut Kelapa dalam Ransum

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