Electronic Theses and Dissertation

Berbagai upaya telah dilakukan untuk mengurangi dampak lingkungan terhadap produktivitas ayam pedaging antara lainpenggunaan berbagai jenis tanaman herbal. Salah satu jenis tanaman herbal yang dimaksud adalah daun kelor.Daun kelor mengandung bahan aktif seperti karoteinoid, selenium, flavonoid, fenolik, dan protein cukup tinggi, yaitu sekitar 24,5 % sehingga dapat memperbaiki performa ternak. Daun kelor juga mengandung enzim protease yang mampu memecah protein dalam daging sehingga daging menjadi lebih empuk. Keempukan merupakan salah satu parameter penting dalam kualitas daging.Kualitas daging berkaitan erat dengan sifat fisik daging. Kualitas fisik daging merupakan salah satu penilaian konsumen dalam memilih daging. Daging yang berkualitas baik dapat dilihat dari kualitas fisiknya, yang meliputi derajat keasaman atau pH, susut masak, dan keempukan daging.
Penelitian ini dilakukan di Laboratorium Lapangan Peternakan (LLP), Departemen Peternakan, Fakultas Pertanian, Universitas Syiah Kuala tanggal 29 Maret sampai dengan 2 Mei 2024. Penelitian ini menggunakan 100 ekor anak ayam broiler (DOC) strain MB 90 produksi PT Japfa Comfeed Indonesia, Medan. Ransum perlakuan adalah P0+= pemberian air minum ditambah vita stress atau tanpa EDK dengan pemberian pakan 100% ransum komersil (RK), P0-= pemberian air minum ditambah vita stress (VS) atau tanpa EDK namun pemberian pakan 80% RK disubstitusi dengan 20% bahan pakan substitusi (BPS), P1= pemberian air minum dengan pemberian EDK 0,5 g/L air; pakan 80% RK + 20% BPS, P2= pemberian air minum dengan pemberian EDK 1 g/L air; pakan 80% RK + 20% BPS, dan P3= pemberian air minum dengan pemberian EDK 2 g/L air; pakan 80% RK + 20% BPS. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 5 perlakuan dan 4 ulangan. Setiap ulangan merupakan unit percobaaan yang masing-masing terdiri dari 5 ekor anak ayam. Data yang didapat ditabulasikan, kemudian dianalisis dengan Analysis of Variance (ANOVA). Apabila hasil dari analisis tersebut didapatkan hasil yang berbeda nyata, analisis dilanjutkan dengan uji Jarak Berganda Duncan.
Hasil sidik ragam memperlihatkan bahwa pemberian EDK dalam air minum dengan pemberian ransum substitusi tidak berpengaruh nyata (P>0,05) terhadap pH, susut masak, dan keempukan daging ayam broiler. Nilai pH daging dari semua perlakuan relatif tidak jauh berbeda dengan kisaran 5,62–5,82 dan nilai pH ini termasuk normal. Meskipun terlihat persentase susut masak daging ayam broiler yang berasal dari ayam yang diberi EDK dalam air minum (P1, P2, P3) cenderung relatif lebih rendah dibandingkan dengan daging ayam broiler yang berasal dari ayam yang tanpa diberi EDK dalam air minum (P0+, P0-), perbedaan tersebut secara statistik tidak nyata. Terlihat juga daging ayam broiler yang berasal dari ayam yang diberi EDK dalam air minum (P1, P2, P3) cenderung relatif lebih empuk dibandingkan dengan daging ayam broiler yang berasal dari ayam yang tanpa diberi EDK dalam air minum (P0+, P0-) namun , perbedaan tersebut secara statistik tidak nyata.
Dari hasil penelitian yang telah dilakukan dapat disimpulkan bahwa pemberian ekstrak daun kelor yang diekstrak dengan etanol 95% dalam air minum dalam level 0,5–2 g/L air minum tidak mempengaruhi kualitas fisik daging ayam broiler yang diukur berdasarkan susut masak, pH, dan keempukan. Penggunaan ekstrak daun kelor yang diekstrak dengan etanol 95% sebanyak 0,5–2 g/L air minum dapat menggantikan penggunaan vita stress sebagai pencegah stress pada ayam tanpa berakibat buruk terhadap kualitas fisik daging ayam broiler.

Various efforts have been made to reduce the environmental impact on broiler productivity, including the use of various types of herbal plants. One type of herbal plant in question is Moringa leaves. Moringa leaves contain quite high levels of active ingredients such as caroteinoids, selenium, flavonoids, phenolics and protein, namely around 24.5%, so they can improve livestock performance. Moringa leaves also contain protease enzymes which can break down proteins in meat so that the meat becomes more tender. Tenderness is an important parameter in meat quality. Meat quality is closely related to the physical properties of meat. The physical quality of meat is one of the consumer assessments in choosing meat. Good quality meat can be seen from its physical quality, which includes the degree of acidity or pH, cooking loss and tenderness of the meat. This research was conducted at the Livestock Field Laboratory (LLP), Department of Animal Husbandry, Faculty of Agriculture, Syiah Kuala University from March 29 to May 2 2024. This research used 100 broiler chicks (DOC) strain MB 90 produced by PT Japfa Comfeed Indonesia, Medan . Treatment rations were P0+= giving drinking water plus vita stress or without EDK with feeding 100% commercial ration (RK), P0-= giving drinking water plus vita stress (VS) or without EDK but feeding 80% RK substituted with 20% substitute feed ingredients (BPS), P1 = provision of drinking water by administering EDK 0.5 g/L water; feed 80% RK + 20% BPS, P2 = provision of drinking water by administering EDK 1 g/L of water; feed 80% RK + 20% BPS, and P3 = drinking water with EDK 2 g/L of water; feed 80% RK + 20% CPM. This research used a completely randomized design with 5 treatments and 4 replications. Each replication is an experimental unit, each consisting of 5 chicks. The data obtained was tabulated, then analyzed using Analysis of Variance (ANOVA). If the results of the analysis show significantly different results, the analysis is continued with the Duncan Multiple Range test. The results of variance analysis showed that the provision of EDK in drinking water with substitution rations had no significant effect (P>0.05) on pH, cooking loss and tenderness of broiler chicken meat. The pH value of meat from all treatments was relatively not much different with a range of 5.62–5.82 and this pH value was considered normal. Although it can be seen that the percentage of cooking loss in broiler chicken meat that comes from chickens that were given EDK in drinking water (P1, P2, P3) tends to be relatively lower compared to broiler chicken meat that comes from chickens that were not given EDK in drinking water (P0+, P0- ), the difference is not statistically significant. It can also be seen that broiler chicken meat that comes from chickens that were given EDK in drinking water (P1, P2, P3) tends to be relatively tender compared to broiler chicken meat that comes from chickens that were not given EDK in drinking water (P0+, P0-) however, the difference is not statistically significant. From the results of the research that has been carried out, it can be concluded that administering Moringa leaf extract extracted with 95% ethanol in drinking water at a level of 0.5–2 g/L drinking water does not affect the physical quality of broiler chicken meat as measured based on cooking losses, pH, and tenderness. The use of Moringa leaf extract extracted with 95% ethanol as much as 0.5–2 g/L of drinking water can replace the use of vita stress as a stress preventative in chickens without having a negative impact on the physical quality of broiler chicken meat.