Peningkatan Kualitas Daging Ayam Petelur Afkir Melalui Pemberian Air Minum Mengandung Jus Kulit Nanas.

Abstract

Daging ayam petelur afkir mengandung protein yang tinggi namun memiliki tekstur yang alot, sehingga diperlukan upaya untuk memperbaiki hal tersbut. Penelitian ini bertujuan mengevaluasi pemberian jus kulit nanas dalam air minum terhadap kualitas daging ayam petelur afkir umur 75 minggu. Perlakuan yang diberikan yaitu pemberian jus kulit nanas dalam air minum dengan konsentrasi 0%, 15%, 18%, dan 21%. Rancangan penelitian yang digunakan yaitu Rancangan Acak Lengkap menggunakan 4 perlakuan, 3 ulangan dengan 3 ekor ayam setiap ulangan perlakuan. Analisis data dilakukan menggunakan ANOVA, dilanjutkan dengan uji Tukey jika perlakuan berpengaruh nyata, uji non-parametrik Kruskal-Wallis untuk data organoleptik. Hasil penelitian menunjukkan bahwa pemberian jus kulit nanas dalam air minum hingga taraf 21% tidak berpengaruh terhadap konsumsi air minum, mortalitas, dan morbiditas, serta mutu daging yang meliputi nilai pH, daya putus, dan persentase susut masak. Pemberian jus kulit nanas dengan konsentrasi 21% meningkatkan kesukaan panelis terhadap aroma, tekstur, dan rasa serta berpengaruh terhadap nilai mutu hedonik daging yang dihasilkan.

Culled laying hen meat contains high protein but has a tough texture, so it needs efforts to improve this condition. This study aims to evaluate the administration of pineapple peel juice in drinking water on the meat quality of 75 week old cull laying hens. The treatment given was giving pineapple peel juice in drinking water with concentrations of 0%, 15%, 18% and 21%. The research design used was a Completely Randomized Design using 4 treatments, 3 replications with 3 chickens for each treatment replication. Data analysis was carried out using ANOVA, followed by the Tukey test if the treatment had a significant effect, and the nonparametric Kruskal-Wallis test for organoleptic data. The research results showed that giving pineapple peel juice in drinking water up to 21% had no effect on drinking water consumption, mortality and morbidity, as well as meat quality which included pH value, breaking strength and cooking loss percentage. Providing pineapple skin juice with a concentration of 21% increased the panelists' preference for the aroma, texture and taste and affected the hedonic quality value of the meat produced.