vi

EFEK PENAMBAHAN EKSTRAK BUAH LERAK (Sapindus rarak) DANPENGGUNAAN MINYAK IKAN LEMURU (Sardinella longiceps)

DALAM RANSUM TERHADAP KOMPOSISI KIMIADAN KUALITAS FISIK DAGING

AYAM BROILER

Adita Esty Intani09/285419/PT/05726

INTISARI

Penelitian ini bertujuan untuk mengetahui komposisi kimia dankualitas fisik ayam broiler yang diberi pakan dengan penambahan ekstrakbuah lerak (Sapindus rarak) dan penggunaan 5% minyak ikan lemuru(Sardinella longiceps) dalam ransum basal. Ayam broiler jantan sebanyak60 ekor strain Lohmann MB 202, dibagi secara acak ke dalam 4perlakuan, dengan setiap perlakuan masing-masing 3 ulangan danmasing-masing ulangan menggunakan 5 ekor ayam. Ayam dipeliharaselama 35 hari. Level pemberian ekstrak buah lerak dalam perlakuanpakan yaitu 0; 0,1; 0,3 dan 0,5%. Pada minggu pertama ayam diberipakan berupa BR1 untuk semua perlakuan, sedangkan perlakuan pakandiberikan pada hari ke-7 sampai hari ke-35, ayam dipotong. Sampeldaging bagian dada diambil untuk uji komposisi kimia dan kualitas fisikdaging. Data hasil uji komposisi kimia dan kualitas fisik daging dianalisisdengan analisis variansi rancangan acak lengkap pola searah. Apabilamenunjukkan perbedaan dilanjutkan dengan uji Duncan’s New MultipleRange Test. Hasil penelitian menunjukkan bahwa dengan penambahanekstrak saponin buah lerak hingga level 0,3% dapat menaikkan kadarlemak daging menjadi 1,81 dan 1,77% secara signifikan (P<0,05).Pemberian ekstrak buah lerak hingga level 0,5% tidak berpengaruh secaranyata terhadap kadar HDL dan kualitas fisik (nilai pH, daya ikat air, susutmasak, keempukan). Hasil penelitian ini dapat disimpulkan bahwapenambahan ekstrak buah lerak (Sapindus rarak) sampai level 0,5% danpenggunaan 5% minyak ikan lemuru (Sardinella longiceps) pada ransumbasal dapat menaikkan kadar lemak daging tanpa mengubah kualitas fisikdaging dan kadar HDL.

(Kata kunci : Sapindus rarak, Saponin, Sardinella longiceps, Kualitas fisik,komposisi kimia, Daging ayam broiler)

vii

EFFECT OF EXTRACT LERAK FRUIT (Sapindus rarak) ANDUTILIZATION OF LEMURU (Sardinella longiceps) OILADDITION IN RATION TO CHEMICAL COMPOSITION

AND PHYSICAL MEAT QUALITY OFBROILER CHICKEN

Adita Esty Intani09/285419/PT/05726

ABSTRACT

The objective of this research was conducted to determine theeffect of saponin from extract Lerak fruit (Sapindus rarak) and utilization of5% lemuru (Sardinella longiceps) oil on chemical composition and meatphysical quality of broiler chicken which fed by basal feed. Sixty malebroiler chickens seven days old were divided into four groups of differentlevel of addition of saponin extract from Sapindus rarak. Each treatmentconsisted three replications and each replication consisted of five broilerchickens. Level of saponin addition were 0; 0.1; 0.3 and 0.5%. Collecteddata were chemical composition: moisture, protein and fat content of meatand physical meat quality: pH value, cooking loss, water holding capacity,and tenderness. Data were analyzed using one way design. Thesignificancy of differences were tested by Duncant’s New Multiple RangeTest (DMRT). The results from this research showed that the treatmentsusing saponin from Lerak fruit extraction up to 0.3% can increase fatcontent of breast meat consecutively 1.81 and 1.77% significantly(P<0.05). The addition of saponin from Lerak fruit extraction up to 0.5% inration did not affect to HDL level and also on physical meat quality: pHvalue, water holding capacity, cooking loss, and tenderness. It could beconcluded that the addition of saponin from Lerak fruit extraction up to0.5% and utilization of 5% lemuru (Sardinella longiceps) oil can increasemeat fat content without affecting physical meat quality and HDL level.

Key words : Lerak (Sapindus rarak), Saponin, Sardinella longiceps,Chemical composition, Physical meat quality, Broiler chicken.