Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/124495
Title: Kualitas Fisik, Kimia, Mikrobiologi dan Organoleptik Daging Ayam IPB-D1 dan Final Stocknya dari Berbagai Lokasi
Other Titles: Meat Quality Characteristics of IPB-D1 Chicken and the Final Stock from Different Locations
Physical, Chemical, Microbiological and Organoleptic Quality of IPB-D1 Chicken Meat and Its Final Stock from Various Locations
Authors: Arief, Irma Isnafia
Sumantri, Cece
Wulandari, Zakiah
Adelta, Kresna Bhayu
Issue Date: 1-Sep-2023
Publisher: IPB University
Citation: Journal Title = Indonesian Journal of Animal and Veterinary Sciences, Journal Abbreviated Title = IJAVS, Journal Volume = 28, Journal Issue Number = 3, Journal Issue Date = September 2023, Paginatioan = 197-207
Abstract: Peningkatan permintaan masyarakat akan protein hewani mendorong lahirnya berbagai inovasi terkait pengembangan jenis atau bangsa baru ternak. Upaya peningkatan produktivitas ayam lokal dengan penelitian serta pengembangan terus dilakukan dan salah satu hasilnya adalah Ayam IPB-D1. Keberhasilan suatu inovasi untuk diterima dan berkembang di masyarakat dipengaruhi oleh banyak hal, salah satunya adalah persepsi masyarakat. Persepsi ini sangat berperan penting dalam menentukan suatu inovasi dalam hal ini ayam IPB-D1 bisa diterima oleh masyarakat luas, dan dapat terus dikembangkan sampai tahap industri. Pemeliharaan ayam IPB-D1 dilakukan di Kabupaten Sukabumi dan Kabupaten Bekasi. Pengujian kualitas fisik, kimia dan mikrobiologi dilakukan di Laboratorium IPTP Terpadu dan Laboratorium Mikrobiologi Hasil Ternak, Fakultas Peternakan IPB. Pengujian organoleptik dilakukan di Ruang Organoleptik, Fakultas Peternakan IPB. Penelitian dilaksanakan pada Februari 2022 sampai Juni 2022. Ruang lingkup penelitian ini mencakup pemeliharaan ayam yang dilaksanakan pada 2 (dua) lokasi berbeda dan pengambilan sampel yang bertujuan untuk pengujian kualitas fisik, kimia, mikrobiologi dan organoleptik. Masing-masing jenis ayam menggunakan 15 ekor. Pada tiap lokasi tersebut pengambilan sampel dilakukan sebanyak 10 kali sebagai ulangan. Teknik pengambilan sampel yang digunakan adalah simple random sampling. Hasil penelitian menunjukkan Kualitas daging ayam IPB-D1 dan Final Stocknya tidak memiliki perbedaan nyata dalam aspek kualitas fisik yang berupa pH dan daya mengikat air (DMA), namun memiliki susut masak yang lebih rendah serta keempukan yang lebih empuk dibanding ayam kampung, dan ayam sentul. Kandungan kualitas kimia yang tinggi pada proksimat berupa kadar abu, lemak, dan protein. Selain itu, memiliki kandungan mineral yang tinggi namun tetap rendah kolesterol. Analisis kualitas mikrobiologi yang berupa total koloni bakteri (total plate count) daging ayam IPBD1 dan Final Stocknya masih dalam Batas Maksimum Cemaran Mikroba (BMCM) yang ditetapkan oleh Badan Standarisasi Nasional Indonesia tahun 2009.
The increasing public demand for animal protein encourages the birth of various innovations related to the development of new breeds or breeds of livestock. Efforts to increase the productivity of local chickens with research and development continue to be carried out and one of the results is IPB-D1 Chicken. The success of an innovation to be accepted and developed in society is influenced by many things, one of which is public perception. This perception plays an important role in determining an innovation in this case the IPB-D1 chicken can be accepted by the wider community, and can continue to be developed to the industrial stage. IPB-D1 chicken rearing was carried out in Sukabumi Regency and Bekasi Regency. Physical, chemical and microbiological quality testing was carried out at the Integrated IPTP Laboratory and the Microbiology Laboratory of Livestock Products, Faculty of Animal Science, IPB. Organoleptic testing was carried out in the Organoleptic Room, Faculty of Animal Science, IPB. The research was carried out from February 2022 to June 2022. The scope of this research includes chicken rearing carried out at 2 (two) different locations and sampling that aims to test the physical, chemical, microbiological and organoleptic quality. Each type of uses 15 chickens. At each location sampling was carried out 9 times as replication. The sampling technique used is simple random sampling. The results showed that the quality of IPB-D1 chicken meat and its Final Stock did not have a significant difference in physical quality aspects such as pH and water binding capacity (DMA), but had a lower cooking loss and more tender tenderness than kampoeng chickens and sentul chickens. The content of high chemical quality in proximate in the form of ash content, fat, and protein. In addition, it has a high mineral content but is still low in cholesterol. Analysis of microbiological quality in the form of total bacterial colonies (total plate count) of IPB-D1 chicken meat and its Final Stock is still within the Maximum Microbial Contamination Limit (BMCM) set by the Indonesian National Standardization Agency in 2009.
URI: http://repository.ipb.ac.id/handle/123456789/124495
Appears in Collections:MT - Animal Science

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