Karakteristik Mutu Daging Ayam IPB-D1 yang Diberi Pakan Mengandung Minyak Ikan Lemuru dan Mikronutrien

Abstract

Penelitian ini bertujuan mengevaluasi karakteristik mutu fisik, pH, dan organoleptik daging ayam IPB-D1 melalui pemberian pakan yang mengandung minyak ikan lemuru dan mikronutrien. Penelitian menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan: P0 (kontrol), P1 (minyak ikan 2,5%), P2 (minyak ikan 2,5% + mikronutrien level 1), dan P3 (minyak ikan 2,5% + mikronutrien level 2), dengan empat ulangan. Peubah yang diamati meliputi daya mengikat air, susut masak, aktivitas air (aw), keempukan, pH, dan mutu organoleptik. Data dianalisis menggunakan ANOVA dan uji Tukey, serta uji Kruskal-Wallis untuk data organoleptik. Hasil menunjukkan bahwa perlakuan P3 menghasilkan kadar air bebas terendah (21,33%) dan aw terendah (0,85), serta susut masak tertinggi (38,03%) (p < 0,05). Perlakuan P1 menunjukkan kadar air bebas tertinggi (26,78%). Nilai pH, keempukan, dan skor organoleptik tidak berbeda nyata antar perlakuan. Penambahan minyak ikan dan mikronutrien secara umum memengaruhi kadar air bebas dan aw, namun tidak secara signifikan memengaruhi mutu organoleptik.

This study aimed to evaluate the physical, pH, and organoleptic quality characteristics of IPB-D1 chicken meat in response to dietary supplementation with lemuru fish oil and micronutrients. A completely randomized design (CRD) was applied with four treatments: P0 (control), P1 (2.5% fish oil), P2 (2.5% fish oil + micronutrient level 1), and P3 (2.5% fish oil + micronutrient level 2), with four replicates. Observed variabels included water holding capacity, cooking loss, water activity (aw), tenderness, pH, and organoleptic quality. Data were analyzed using ANOVA followed by Tukey’s test for physical parameters, and the Kruskal Wallis test for organoleptic data. The results showed that treatment P3 produced the lowest free water content (21.33%) and the lowest aw (0.85), along with the highest cooking loss (38.03%) (p < 0.05). In contrast, treatment P1 showed the highest free water content (26.78%). No significant differences were found among treatments in terms of pH, tenderness, or organoleptic scores. The addition of fish oil and micronutrients generally affected free water content and water activity but did not significantly influence the organoleptic quality of the meat.