PENGARUH PENAMBAHAN EKSTRAK JERUK LEMON LOKAL (CITRUS LIMONL. BRUM F.) SEBAGAI ACIDIFER TERHADAP KUALITAS FISIK DAGING AYAM KAMPUNG UNGGUL BALITNAK (KUB)

ZAID, M. UBAY and Sari, Meisji Liana (2025) PENGARUH PENAMBAHAN EKSTRAK JERUK LEMON LOKAL (CITRUS LIMONL. BRUM F.) SEBAGAI ACIDIFER TERHADAP KUALITAS FISIK DAGING AYAM KAMPUNG UNGGUL BALITNAK (KUB). Undergraduate thesis, Sriwijaya University.

Preview	Image RAMA_54231_050411821269019_cover.jpg - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (233kB) | Preview
	Text RAMA_54231_05041182126019.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
	Text RAMA_54231_05041182126019_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
	Text RAMA_54231_05041182126019_0027057001_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (1MB)
	Text RAMA_54231_05041182126019_0027057001_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (255kB) | Request a copy
	Text RAMA_54321_05041182126019_0027057001_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (261kB) | Request a copy
	Text RAMA_54231_05041182126918_0027057001_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (152kB) | Request a copy
	Text RAMA_54231_05041182126019_0027057001_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (115kB) | Request a copy
	Text RAMA_54231_05041182126019_0027057001_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (298kB) | Request a copy
	Text RAMA_54231_05041182126019_0027057001_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy

Abstract

One of the local chicken breed developed by animal research center is KUB Chicken as part of the goals to enhanced productivity and quality of native chicken. The aim of this research was to study The effect of local lemon (citrus limon L. Brum F.) extract as acidifier to physical meat quality of KUB Chicken. It was held for 12 weeks in field laboratory of animal science and proceed to Agriculture Post animal feed and nutrition laboratory for further analysis. This research was conducted for 12 weeks in the Poultry Experimental Cage and Animal Nutrition and Feed Laboratory of the Animal Husbandry Study Program and the Agricultural Product Technology Laboratory, Faculty of Agriculture, Sriwijaya University. This research was conducted experimentally using a Completely Randomized Design (CRD) consisting of 5 treatments and 4 replications. The treatments that will be used in this study are P0 (Drinking water without treatment (Control)), P1 (Local Lemon Extract pH 2), P2 (Local Lemon Extract pH 2.5), P3 (Local Lemon Extract pH 3), P4 (Local Lemon Extract pH 3.5). Obtained data were analyze by (Analysis of Variance) ANOVA model and significant parameters will continue to Duncan Multiple Range Test (DMRT) post hoc test. The changes observed in this research were pH, water holding capacity (DIA), cooking loss and tenderness. The effect of adding local lemon extract solution had a very significant effect (P<0.05) on pH of 5.90-5.40 and had a significant effect (P<0.05) on cooking loss of 3.26%-3.47% but had no significant effect (P>0.05) on water holding capacity of 18.22%-41.21%, tenderness 4.92%-1.142%. Based on the results of this research, administering local lemon extract to drinking water was able to reduce pH and cooking losses but did not affect the water holding capacity and tenderness of KUB chicken meat. Keywords : Local lemon extract, KUB Chicken, pH, Water holding capacity (WHC), Cooking Loss, Tenderness

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	ekstrak Lemon Lokal, Kualitas Fisik daging Ayam KUB
Subjects:	S Agriculture > SF Animal culture > SF481-507 Poultry. Eggs
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	M. Ubay Zaid
Date Deposited:	25 Mar 2025 05:17
Last Modified:	25 Mar 2025 05:17
URI:	http://repository.unsri.ac.id/id/eprint/170005

Actions (login required)

View Item