Nilai Organoleptik Daging Ayam Broiler dengan Penambahan Prebiotik Immuno Forte® pada Berbagai  Level Berbeda

Abstrak. Tujuan penelitian ini adalah untuk mengevaluasi pengaruh penggunaan prebiotik Immuno forte® selama pemeliharaan terhadap nilai organoleptik daging ayam broiler meliputi warna, rasa, aroma dan tekstur. Penelitian ini dilakukan di Laboratorium Lapangan Peternakan (LLP) Program Studi Peternakan Universitas Syiah Kuala, Banda Aceh, mulai tanggal 22 Agustus sampai dengan 21 September 2015. Materi yang digunakan dalam penelitian ini adalah 100 ekor DOC ayam broiler CP 707 Strain Arbor Acres produksi PT. Charoen Pokphand, yang diberi ransum komersial R511 hi pro vitepriode starterdan R512 bravo priode finisher. Penelitian ini terdiri atas 4 perlakuan yaitu: P0(0 mL Immuno forte®/3 L air ), P1 (0,5 mL Immuno forte®/3 L air), P2(1 mL Immuno forte®/3 L air), P3 (1.5 mL Immuno forte®/3 L air) dan P4 (2 mL Immuno forte®/3 L air). Peubah yang dinilai secara organoleptik meliputi warna, aroma, rasa, dan tekstur daging dada ayam broiler yang telah dipanggang, dengan melibatkan 25 orang panelis semi terlatih. Penilaian organoleptik berdasarkan skala hedonik 1 sampai 5, dimana 1= sangat tidak suka, 2 = tidak suka, 3 = netral, 4 = suka, 5 = sangat suka. Hasil penelitian menunjukkan penambahan Immuno forte® dalam air minum selama pemeliharaan tidak berpengaruh negatif terhadap nilai organoleptik yang meliputi warna, aroma, rasa, dan tekstur daging ayam broiler. Secara umum, semua parameter pada perlakuan masih berada pada kisaran skor 3,57 – 3,79 yang berarti dapat diterima oleh panelis dengan kategori pada umumnya mendekati suka. Organoleptic Values of Broiler Meat Administrated With With Different Levels of Prebiotic Immuno Forte® Abstract. The purpose of this study was to evaluate the effect of prebiotic immuno forte® administration with different levels on organoleptic values of broiler meat, include color, flavor, aroma and texture. This study conducted at Experimental Farm, Animal Husbandry Department, Agricultural Faculty Syiah Kuala University from August 22 to September 19, 2015. As many as 100 unsex day old chicks (DOC) CP 707 Strain Abror Acres, produced by Charoen Pokphand was used in this study, fed with commercial diet R511 hi pro viteon the starterperiod and R512 bravo on the finisher period. Treatments consisted of: P0 (0 mL Immuno forte® / 3 L water), P1 (0.5 mL Immuno forte® / 3 L water), P2 (1 mL Immuno forte® / 3 L water), P3 (1.5 Immuno forte® mL / 3 L water) and P4 (2 mL Immuno forte® / 3 L water). Parameters assessed by organoleptic test include color, aroma, flavor, and texture of grilled broiler breast meat, involving 25 semi-trained panelists. Organoleptic assessment based on hedonic scale of 1 to 5, where 1 = strongly dislike, 2 = dislike, 3 = neutral, 4 = likes, 5 = very fond. The results showed that the administration of Immuno forte® in drinking water for maintenance is not negatively affect the organoleptic values include color, aroma, flavor, and texture of broiler meat. In general, all the parameters of the treatment is still in the range of scores from 3.57 to 3.79 which means it can be accepted by the panelists with a category generally approaches like

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Pengaruh Substitusi Amtabis yang difermentasi dengan aspergillus niger terhadap Berat dan Persentase Karkas Broiler

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v1i1.1236 ◽

2016 ◽

Vol 1 (1) ◽

pp. 835-842

Author(s):

Rifki Marzani ◽

Herawati Latif ◽

Samadi Samadi

Keyword(s):

Aspergillus Niger ◽

Live Weight ◽

Animal Husbandry ◽

Carcass Weight ◽

Field Laboratory ◽

Commercial Feed ◽

Weight Effect ◽

Agricultural Faculty ◽

Banda Aceh

Abtrak: Tujuan penelitian ini adalah untuk mengetahui tentang pengaruh substitusi amtabis yang difermentasi dengan Aspergillus niger (A.niger) terhadap berat dan persentase karkas broiler. Penelitian ini dilakukan di Laboratorium Lapangan Peternakan Fakultas Pertanian Universitas Syiah Kuala yang berlokasi di Desa Kopelma Darussalam Banda Aceh sejak tanggal 4 Desember 2015 sampai dengan tanggal 9 Januari 2016. Parameter yang diukur adalah berat hidup, berat karkas, persentase karkas, berat potongan karkas, persentase potongan karkas. Hasil penelitian menunjukkan bahwa substitusi Amtabis dengan ransum komersial berpengaruh sangat nyata (P0,01) terhadap berat hidup dan berat karkas, namun tidak berpengaruh nyata terhadap persentase karkas. Pada penambahan Amtabis dengan level 6% cenderung menaikkan berat hidup, berat dan persentase karkas tetapi tidak melebihi kontrol. Pengaruh substitusi Amtabis terhadap berat dan persentase bagian-bagian karkas menunjukkan pengaruh yang nyata pada berat sayap, berat paha atas dan berat paha bawah.Effect of Substitution Amtabis Fermented with Aspergillus niger on the Weight and the Percentage of Carcass Broiler Abstrack: The purpose of this study was to obtain information about the effect of substitution amtabis fermented with Aspergillus niger (A.niger) on broiler weight and the percentage of carcass. This research was conducted at the Field Laboratory of Animal Husbandry Department, Agricultural Faculty, Syiah Kuala Universtiy Darusslam, Banda Aceh from December 4, 2015 to January 9, 2016. Parameters measured in this study were live weight, carcass weight, carcass percentage, pieces of carcass weight, carcass percentage cuts. The results showed that the substitution of Amtabis in commercial rations significant effect (P0,05) on live weight and carcass weight, but not influenced (P0,05) on carcass percentage. Substitution of Amtabis at the level of 6% on commercial feed tended to increase live weight, carcass weight and percentages but still not above control weight. Effect of substitution Amtabis on weight and cut-up pieces of broiler carcass showed significantly influenced on the weight of the wings, tights and drum sticks

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Pengaruh Penggunaan Ransum Komersil yang Sebagian disubstitusi dengan Campuran Tepung Limbah Kepiting + Tepung Limbah Ikan Leubim + Menir terhadap Berat dan Persentase Komponen Telur Puyuh

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v3i4.9530 ◽

2018 ◽

Vol 3 (4) ◽

Author(s):

Evi Aswita ◽

Herawati Latif ◽

Zulfan Zulfan

Keyword(s):

Animal Husbandry ◽

Coturnix Japonica ◽

Experimental Unit ◽

Poultry Production ◽

Coturnix Coturnix Japonica ◽

Fish Waste ◽

Commercial Diet ◽

Coturnix Coturnix ◽

Broken Rice ◽

Banda Aceh

Abstrak. Tujuan penelitian ini adalah untuk mengetahui pengaruh penggunaan campuran tepung limbah kepiting, tepung limbah ikan leubim (Canthidermis maculata), dan menir sebagai substitusi sebagian ransum komersil terhadap berat dan persentase komponen telur puyuh. Penelitian ini dilakukan di Laboratorium Lapangan Peternakan (LLP) dan Laboratorium Ilmu dan Teknologi Produksi Ternak Ungggas, Program Studi Peternakan, Fakultas Pertanian, Universitas Syiah Kuala, Banda Aceh. Penelitian ini menggunakan sebanyak 80 ekor puyuh (Coturnix-coturnix japonica) betina dara umur 4 minggu. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok terdiri dari 4 perlakuan dan 4 kelompok. Setiap kelompok merupakan unit percobaan yang masing-masing terdiri dari 5 ekor puyuh betina dara. Ransum perlakuan adalah ransum komersil ayam petelur yang disubstitusi dengan campuran tepung limbah kepiting + tepung limbah ikan leubim + menir sebanyak 0, 10, 20, dan 30%. Hasil penelitian memperlihatkan substitusi ransum komersil sampai level 30% dengan campuran 7,5% tepung limbah kepiting + 4,1% tepung limbah ikan leubim + 13,4% menir meningkatkan persentase kuning telur (yolk) dan kerabang telur puyuh serta menurunkan persentase albumen.Effect of Using Commercial Ration Partly Substituted by the Mixing of Crab Waste Meal + Leubim Fish Waste Meal + Broken Rice on the Weights and Percentages of Quail Egg ComponentsAbstract. The purpose of this study was to determine effect of using the mixing of crab waste meal + leubim fish (Canthidermis maculata) waste meal + broken rice as a substitute for commercial laying chicken rations on the components of quail eggs. This research was conducted at the Field Laboratory of Animal Husbandry and the Laboratory of Poultry Production Science, Faculty of Agriculture, Syiah Kuala University, Banda Aceh. This study used as many as 80 quails (Coturnix-coturnix japonica) females aged 4 weeks. The treatment was feeding quails with the commercial diet of laying hen (324-1M) partially substituted by the mixing of crab waste meal + leubim fish waste meal + broken rice as much as 0% (RA), 10% (RB), 20% (RC), and 30% (RD), respectively. The study was performed into block randomized design (BRD) consisting of 4 treatments and 4 blocks. Each treatment was an experimental unit consisting of 5 female quails. The parameters were egg weight and the weights and percentages og egg components including yolk, albumen, and shell. The results of study indicated that substitute commercial laying chicken rations up to 30% with a mixing of 7,5% crab waste meal + 9,1% leubim waste meal + 13,4% broken rice increased the percentages of yolk and egg shell of quails while the percentages of albumen declined.

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Peningkatan Kualitas Ampas Tebu Sebagai Pakan Ternak Melalui Fermentasi dengan Penambahan Level Tepung Sagu yang Berbeda

Jurnal Agripet ◽

10.17969/agripet.v15i2.2849 ◽

2015 ◽

Vol 15 (2) ◽

pp. 104-111 ◽

Cited By ~ 1

Author(s):

Samadi Samadi ◽

Sitti Wajizah ◽

Sabda Sabda

Keyword(s):

Trichoderma Harzianum ◽

Crude Protein ◽

Dry Matter ◽

Animal Feed ◽

Animal Husbandry ◽

Crude Fiber ◽

Randomized Design ◽

Nutritive Values ◽

Agricultural Faculty ◽

Different Levels

(Improvement of fermented bagasse quality as animal feed by fermentation through administration of sago flour at different levels)ABSTRACT. Feed plays an important role in livestock production system. Due to limitation of pasture and forege areas, it needs to find new feed alternative as replacement of forage as animal feed. One of feed alternatives as replacement of forage is bagasse. Bagasse has low nutritive content and digestibility. One of the efforts to improve bagasse quality is by fermentation. The purpose of this experiment was to improve nutritive values of bagasse by fermentation method by using Trichoderma harzianum as inoculum. This research was conducted at Animal Nutrition Laboratory, Animal Husbandry Department, Agricultural Faculty, Syiah Kuala University, Banda Aceh from January to April 2015. The experiment was designed by completely randomized design (CRD) with 4 treatments (addition of sago flour at defferent levels); R1 control (0% sago flour), R2 (5% sago flour), R3 (10% sago flour), R4 (15% sago flour) of fermented material. Each treatment has 4 replications, therefore there were 16 units of treatment. Parameters observed in this experiment were nutritive values of fermented bagasse including the contents of dry matter, crude protein, crude fiber and ash. The results of the experiments indicated that fermented bagasse with Trichoderma harzianum by addition of various levels of sago flour had significantly effect (P0, 05) on crude fiber and ash contents. However, there were not significantly difference (P0, 05) on dry matter and crude protein contents. In conclusion, addition of various levels of sago flour by using Trichoderma harzianum at fermented bagasse was able to improve nutritive values of fermented bagasse.

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Survival of Campylobacter jejuni and Campylobacter coli on Retail Broiler Meat Stored at −20, 4, or 12°C and Development of Weibull Models for Survival

Journal of Food Protection ◽

10.4315/0362-028x-73.8.1438 ◽

2010 ◽

Vol 73 (8) ◽

pp. 1438-1446 ◽

Cited By ~ 15

Author(s):

OMAR A. OYARZABAL ◽

THOMAS P. OSCAR ◽

LESLIE SPEEGLE ◽

HILDA NYATI

Keyword(s):

Campylobacter Jejuni ◽

Weibull Model ◽

Growth Media ◽

Campylobacter Coli ◽

Breast Meat ◽

Broiler Meat ◽

Model Predictions ◽

Weibull Models ◽

Fail Safe ◽

Broiler Breast

Survival of Campylobacter jejuni and Campylobacter coli isolated from broiler meat was investigated and modeled on retail breast meat. Meat portions were inoculated with C. jejuni or C. coli at 6.4 to 6.8 log CFU/g followed by storage at −20°C for 84 days or at 4 or 12°C for 14 days. Kinetic data within a species and temperature were fitted to the Weibull model. When ≥70% of the residuals were in an acceptable prediction zone from −1 (fail-safe) to 0.5 (fail-dangerous) log units, the model was considered to have acceptable performance. Survival of Campylobacter was highest at 4°C, lowest at 12°C, and intermediate at −20°C. Survival of C. jejuni and C. coli was similar at −20°C but was lower (P < 0.05) for C. jejuni than for C. coli at 4 and 12°C. The Weibull model provided acceptable predictions for four of six sets of dependent data with unacceptable performance for survival of C. jejuni at −20 and 12°C. A difference in survival was observed between the two strains of C. jejuni tested. Comparison of Weibull model predictions with data for C. jejuni archived in ComBase revealed mostly unacceptable performance, indicating that C. jejuni and C. coli survival on raw broiler breast meat differs from published results for other strains and growth media. Variation in Campylobacter survival among replicate storage trials was high, indicating that performance of the models can be improved by collection of additional data to better define the survival response during storage at temperatures from −20 to 12°C.

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Pengaruh Pemberian Ampas Kedelai dan Bungkil Inti Sawit (AKBIS) yang Difermentasi dengan Aspergillus niger terhadap Kadar Lemak dan Kolesterol Daging Dada Broiler

Jurnal Agripet ◽

10.17969/agripet.v18i2.8109 ◽

2018 ◽

Vol 18 (2) ◽

pp. 74-82

Author(s):

Syafrizal Syafrizal ◽

Nurliana Nurliana ◽

Sugito Sugito

Keyword(s):

Aspergillus Niger ◽

Palm Kernel ◽

Breast Meat ◽

Broiler Meat ◽

Cholesterol Levels ◽

Fermented Feed ◽

Kernel Meal ◽

Palm Kernel Meal ◽

Meat Samples ◽

Broiler Breast

ABSTRAK. Penelitian ini bertujuan mengetahui efek penurunan kadar lemak dan kolesterol pada broiler yang diberikan AKBIS yang difermentasi dengan A. niger. Dalam penelitian ini digunakan 80 ekor broiler. Sampel daging bagian dada diperoleh dari 20 ekor broiler yang diambil secara acak. Sampel diperiksa kadar lemak dengan uji proksimat dan pemeriksaan kolesterol dengan uji Liebermann Burchard. Data yang diperoleh dianalisis dengan uji ANOVA dilanjutkan dengan uji regresi. Hasil penelitian menunjukkan bahwa pakan pemberian AKBIS fermentasi mampu menurunkan kadar lemak dan kolesterol daging dada broiler secara signifikan (P0,05). Penurunan kadar lemak dan kolesterol sangat dipengaruhi oleh serat kasar dan kandungan enzim yang terdapat dalam pakan fermentasi. Dari penelitian ini dapat disimpulkan pemberian AKBIS fermentasi sangat efektif untuk menurunkan kadar lemak dan kolesterol pada daging broiler sehingga aman dikonsumsi serta tidak membahayakan kesehatan. (The administration effect of soybean dregs and palm kernel meal fermented with Aspergillus niger on fat and cholesterol levels of broiler meat) ABSTRACT. This study aims to determine the effect of decreasing levels of fat and cholesterol in broiler given fermented feed with A. niger. This study used 80 broilers. Chest meat samples obtained from randomly 20 broilers. Samples were examined by proximate test and cholesterol with Liebermann Burchard method. Data were analyzed by ANOVA followed by regression. The results showed that fermented feed could significantly decrease fat and cholesterol level in broiler breast meat (P 0.05). The decreased levels of fat and cholesterol is strongly influenced by the content of crude fiber and enzymes found in fermented feed. This study concluded that the administration of fermented feed able to reduce levels of fat and cholesterol in broiler meat and it is safe for consumption and not harmful to health.

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The physical change of broiler meat given shrimp peptide extract (SPE) in drinking water during room temperature storage (post mortem)

International Conference on Agriculture and Applied Science ◽

10.25181/icoaas.v1i1.2067 ◽

2021 ◽

Author(s):

SK Syahpura ◽

Y Sukaryana ◽

Susanti Susanti

Keyword(s):

Drinking Water ◽

Room Temperature ◽

Binding Capacity ◽

Physical Change ◽

Breast Meat ◽

Broiler Meat ◽

Water Binding ◽

Randomized Design ◽

Treatment Dose ◽

Broiler Breast

This study aims to determine the physical change of properties of broiler meat during storage at room temperature, This study used Schrimp Peptide Extract (SPE) in drinking water given to broiler who were 1 week old for 7 days in the morning. The research design used a completely randomized design with 4 SPE level treatments, T0 (0%), T1 (1%), T2 (2%), T3 (3%) in drinking water (v/v). Each treatment was repeated 5 times and each replication consisted of 12 animals randomly. The results showed that the treatment dose of Schrimp Peptide Extract (SPE) was significantly different (P <0.05) on the water binding capacity, cooking loss, and tenderness, and not significantly different from the pH of the broiler breast meat.

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Oxidative stability of breast meat from broilers fed diets supplemented with synbiotic and organic acids

Archiva Zootechnica ◽

10.2478/azibna-2020-0014 ◽

2020 ◽

Vol 23 (2) ◽

pp. 73-83

Author(s):

Untea Arabela Elena ◽

Panaite Tatiana Dumitra

Keyword(s):

Organic Acids ◽

Oxidative Stability ◽

Meat Quality ◽

Oxidation Products ◽

Breast Meat ◽

Secondary Oxidation ◽

Broiler Meat ◽

Oxidative Products ◽

Positive Effect ◽

Different Levels

Abstract The purpose of this study was to investigate the effect of synbiotic and organic acids on oxidative stability of breast broiler meat. The experiment consists on 120, 2 days old Ross 308 chicks, housed in metabolic cages (6 chicks/cage). A 2 x 2 factorial arrangement was considered with 4 treatments and 5 replicates (30 animals per group). Two different levels of synbiotic (0 and 10 g/kg) and two different levels of organic acids (0 and 1.5 g/kg) were added to the standard diets in order to constitute the four experimental diets. For further analysis, breast meat from 6 animals per group were collected in 42nd experimental day. No significant differences were noticed for any oxidative parameter measured in breast samples except TBARS (significant decreased values for OA supplemented groups), at the end of experiment. After 4 days of refrigeration (4°C), the secondary oxidative products (panisidine, TBARS) were significant smaller for E groups, compared to C. After 7 days of refrigeration (4°C), the OA groups had significant smaller values for primary (CD) and secondary oxidation products. Synbiotic and organic acids supplements presented positive effect on meat quality by increasing oxidative stability of breast meat during storage.

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Pengaruh Pemberian Prebiotik Immuno Forte dengan Level Berbeda terhadap Berat dan Persentase Karkas Ayam Broiler

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v1i1.905 ◽

2016 ◽

Vol 1 (1) ◽

pp. 739-745

Author(s):

Jaunul Abdillah ◽

Yunasri Usman ◽

Herawati Latif

Keyword(s):

Broiler Chickens ◽

Broiler Chicken ◽

Live Weight ◽

Animal Husbandry ◽

Positive Influence ◽

Carcass Weight ◽

Randomized Design ◽

Chicken Carcass ◽

Different Levels ◽

Banda Aceh

Abstrak. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian prebiotik Immuno Forte dengan level berbeda terhadap berat dan persentase karkas ayam broiler. Penelitian ini dilakukan di Laboratorium Lapangan Peternakan (LLP) Fakultas Pertanian Universitas Syiah Kuala, Banda Aceh, pada tanggal 22 Agustus sampai 19 September 2015. Penelitian ini menggunakan 100 ekor (DOC) ayam broiler CP 707 Strain Arbor Acres produksi PT. Charoen Pokphand. Ransum yang digunakan adalah ransum komersial R511 Hy-provite priode starterdan R512 Bravo priode finisher. Perlakuan yang diberikan terdiri dari : P0 (0 ml Immuno forte/3 l air ), P1 (0,5 ml Immuno forte/3 l air), P2 (1 ml Immuno forte/3 l air), P3 (1.5 ml Immuno forte/3 l air) dan P4 (2 ml Immuno forte/3 l air). Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Parameter yang diamati meliputi berat akhir, berat karkas, persentase karkas, berat potongan karkas dan persentase potongan karkas ayam broiler. Hasil penelitian menunjukkan penambahan prebiotik Immuno forte belum memberikan pengaruh positif terhadap berat karkas ayam broiler. Penambahan prebiotik immuno forte dalam air minum berpengaruh nyata terhadap berat sayap, persentase sayap dan berat punggung ayam broiler, namun tidak berpengaruh nyata terhadap berat hidup, berat karkas, persentase karkas, berat dada, persentase dada, berat paha, persentase paha, berat punggung dan persentase punggung ayam broiler umur 28 minggu. Prebiotics Giving Effect Immuno Forte With Different Level of Carcass Weight and Percentage Broiler Chikens Abstract. This study aimed to determine the effect of prebiotics Immuno Forte with different levels of the weight and the percentage of broiler chicken carcasses. This research was conducted at the Laboratory of Animal Husbandry Field (LLP) Faculty of Agriculture, University of Syiah Kuala, Banda Aceh, on August 22 to 19, 2015. This study used 100 individuals (DOC) CP 707 broilers Arbor Acres strain produced by PT. Charoen Pokphand. Rations used was a commercial ration Hy-provite R511 and R512 starter period Bravo period finisher. Treatments consisted of: P0 (0 ml Immuno Forte / 3 l water), P1 (0.5 ml Immuno Forte / 3 l water), P2 (1 ml Immuno Forte / 3 l water), P3 (1.5 ml Immuno Forte / 3 l water) and P4 (2 ml Immuno forte / 3 l water). The design used was completely randomized design (CRD) with 5 treatments and 4 replications. The parameters observed final weight, carcass weight, carcass percentage, pieces of carcass weight and the percentage of broiler chicken carcass pieces. The results showed the addition of prebiotics Immuno Forte has not been a positive influence on broiler chicken carcass weight. The addition of prebiotics immuno forte in drinking water significantly affect the weight of the wing, the percentage of the wings and heavy backs broiler chickens, but did not significantly affect live weight, carcass weight, carcass percentage, heavy chest, the percentage of the chest, heavy thighs, the percentage of thigh, severe back and backs percentage broilers aged 28 weeks

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