KUALITAS DAGING AYAM TIREN DAN AYAM SEGAR BROILER DITINJAU DARI KADAR AIR DAN LEMAK

Abstract

The purpose of this study was to determine the chemical quality of tiren chicken and fresh meat in terms of water content and fat content. Meat samples taken are breast meat. The material used in this study was a sample of 20 weeks of Lohman Strain broiler chickens. The time of research began on May 2 to May 31, in the laboratory of Universitas Brawijaya Malang and the Muhammadiyah Malang laboratory. The experimental design used was Completely Randomized Design (CRD) with 5 treatments, namely: P1 = zero hours of death; P2 = 6 hours of P3 = 12 hours of death; P4 = 18 hours long of death; P5) = 24 hours of death with 3 replications. The results showed that the chemical quality of tiren chicken and fresh chicken meat were not significantly different (P> 0.05%) in terms of moisture content, P1= 76.12 ± 0.62%, P2=76.58 ± 1.01%, P3=78, 30 ± 2.67%, P4=78.22 ± 2.59%, P5=76.21 ± 1.15%. while giving was significantly different (P <0.05%) in terms of the value of fat contents P1=5.09ab± 1.22%, P2=4.72a± 1.33%, P3=3.27a ± 0.925%, P4=2.67a± 0.69% , P5=1.94a± 0.47%. The chemical quality of tiren chicken for 12 hours is not significantly different from fresh chicken, but meat still cannot be consumed by humans while for animal feed is a maximum of 18 hours.



Tujuan dari penelitian ini adalah untuk meneliti kualitas kimia daging ayam tiren dan daging segar ditinjau dari kadar air dan kadar lemak. Sampel daging yang diambil yaitu daging bagian dada. Materi dalam penelitian ini adalah sampel ayam pedaging Strain cross berumur 4 minggu berjumlah 20 ekor. Pelaksanaan penelitian mulai tanggal 02 mei sampai 31 mei di laboratorium Universitas Brawijaya Malang dan laboratorium Muhammadiyah Malang. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan,yaitu : P1= nol jam lama kematian ; P2= 6 jam lama kematian P3 = 12 jam kematian ; P4 =18 jam lama kematian; P5 = 24 jam lama kematian dengan 3 ulangan. Hasil penelitian menunjukkan bahwa kualitas kimia daging ayam tiren dan daging ayam segar tidak berbeda nyata (P>0,05%) ditinjau dari nilai kadar air, yaitu masing masing P1 = 76,12±0,62%, P2=76,58±1,01%, P3=78,30±2,67%, P4=78,22±2,59%, P5-76,21±1,15%. sedangkan nilai kadar lemak berbeda nyata (P<0,05%), yaitu masing masing P1=5,09ab±1,22%, P2=4,72a±1,33%, P3=3,27a±0,925%, P4=2,67a±0,69%, P5=1,94a±0,47%. Kualitas kimia daging ayam tiren kondisi selama 12 jam tidak berbeda nyata dengan ayam segar, daging tidak bisa dikomsumsi oleh manusia namun dapat digunakan sebagai pakan ternak maksimal 18 jam.