Kandungan Gizi, Total Mikroba, dan Aktivitas Antioksidan Daging Ayam IPB-D1 dengan Formulasi Pakan yang Berbeda

Abstract

Penelitian ini bertujuan menganalisis kandungan gizi, total mikroba, dan aktivitas antioksidan daging ayam IPB-D1 dengan formulasi pakan yang berbeda. Penelitian ini dibagi dalam empat perlakuan: kontrol (P0), pakan dengan tambahan seng dan kromium (P1), pakan dengan tambahan minyak ikan lemuru (P2), serta pakan dengan tambahan seng, kromium, dan minyak ikan lemuru (P3). Penelitian menggunakan rancangan acak lengkap (RAL), jika terdapat perbedaan dilanjutkan dengan uji Tukey. Asam amino dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa suplementasi tidak memengaruhi kadar air, abu, protein, dan total mikroba daging ayam IPB-D1. Namun terdapat peningkatan kadar lemak dan karbohidrat pada perlakuan P2. Asam amino tertinggi terdapat pada kelompok P1. Suplementasi minyak ikan lemuru menurunkan aktivitas antioksidan. Temuan ini menunjukkan bahwa kombinasi seng dan kromium dalam pakan dapat menghasilkan daging ayam dengan kandungan gizi yang baik.

This study aimed to evaluate the nutritional composition, total microbial content, and antioxidant activity of IPB-D1 chicken meat under different feed formulations. The research was conducted using four treatment groups. The control group was labeled as P0. The P1 group received feed supplemented with zinc and chromium. The P2 group was given feed supplemented with lemuru fish oil. The P3 group received a combination of zinc, chromium, and lemuru fish oil in their feed. The study followed a completely randomized design, and any differences among treatments were analyzed using Tukey's post-hoc test. Amino acid content was evaluated descriptively. The results showed that feed supplementation did not significantly affect the moisture, ash, protein, or total microbial content of the meat. However, the P2 group showed an increase in fat and carbohydrate levels. The highest amino acid content was found in the P1 group. Supplementation with lemuru fish oil was associated with reduced antioxidant activity. These findings suggest that the addition of zinc and chromium to chicken feed may improve the nutritional quality of IPB-D1 chicken meat without negatively impacting microbial safety.