PENGARUH PENAMBAHAN PROBIOTIK DAN ACIDIFIER DALAM RANSUM TERHADAP KUALITAS FISIK DAGING AYAM BROILER

WIRANA, TANZILAL and Sandi, Sofia (2025) PENGARUH PENAMBAHAN PROBIOTIK DAN ACIDIFIER DALAM RANSUM TERHADAP KUALITAS FISIK DAGING AYAM BROILER. Undergraduate thesis, Sriwijaya University.

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Abstract

To meet the increasing demand for meat due to population growth, broiler chicken meat is one of the livestock commodities needed. However, the increasing demand has not been in line with the increasing quality of the meat produced. The quality of this meat is a determining factor in the value of food ingredients. The quality of this meat can be seen through good physical parameters, including meat pH, water holding capacity, cooking loss and tenderness. These factors together determine the meat quality of an animal. One attempt that can influence the quality of broiler chicken meat is the addition probiotic and acidifier. Probiotics are living microorganisms in the form of lactic acid bacteria that can improve the performance of nutrient absorption in the digestive tract and can replace the function of antibiotics, while acidifiers, such as citric acid, assist in the growth and development of these lactic acid bacteria. This study aims to study probiotics and acidifiers added to rations to influence the physical quality of meat. The study was conducted for two months during the rearing phase at the Poultry Experiment Pen in the Animal Husbandry Study Program, followed by parameter testing at the Laboratory of Nutrition and Animal Feed and the Laboratory of Agricultural Product Technology at the Faculty of Agriculture, Sriwijaya University. The research design used in this study is a Completely Randomized Design (CRD) which consists of 5 treatments and 4 replications, with each experimental cage unit consisting of 4 broiler chickens. The treatments used were P0 (Control), P1 (Tetracycline Antibiotic 0.8% + Citrus Flour 0.8%), P2 (Tetracycline Antibiotic 0.8% + Citrus Flour 1.2%), P3 (Probiotic 0.8% + Citrus Flour 0.8%), and P4 (Probiotic 0.8% + Citrus Flour 1.2%). The observed variables were pH, water-holding capacity (WHC), cooking loss, and tenderness. The data was analyzed using ANOVA and continued with Duncan's further test. 'The addition of Probiotic and Acidifier into the ration gave a significant effect (P <0.05) on meat pH, water holding capacity (DIA), cooking loss, and tenderness. The results of the further test showed that P3 gave the best effect on Meat pH 5.61, Water Holding Capacity (DIA) 51.84%, cooking loss 0.38%, and tenderness of 3.60gf.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Ayam Broiler, Daya ikat air (DIA), Keempukan, pH, Susut masak.
Subjects:	S Agriculture > SF Animal culture > SF105-109 Breeding and breeds S Agriculture > SF Animal culture > SF481-507 Poultry. Eggs
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Tanzilal Wirana
Date Deposited:	15 Jul 2025 02:37
Last Modified:	15 Jul 2025 02:37
URI:	http://repository.unsri.ac.id/id/eprint/178484

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