Pengaruh Pemberian Probiotik Konsorsium Level Berbeda Terhadap Tekstur, Rasa, Warna, Aroma Daging Broiler

Malikil Kudus Susalam; Yetti Marlida Marlida

doi:10.24014/jupet.v22i2.33056

Pengaruh Pemberian Probiotik Konsorsium Level Berbeda Terhadap Tekstur, Rasa, Warna, Aroma Daging Broiler

Malikil Kudus Susalam, Yetti Marlida Marlida

Abstract

Tujuan penelitian ini adalah untuk mendapatkan dosis pemberian probiotik konsorsium yang terbaik dilihat dari uji organoleptik daging broiler meliputi tekstur, rasa, warna, aroma. Penelitian ini menggunakan ayam Broiler yang dipelihara selama 35 hari dengan pemberian level probiotik konsorsium berbeda dalam air minum. Pakan yang digunakan adalah BR 1 Wonokoyo. P0 = Pemberian level 0 ml probiotik konsorsium, P1 = Pemberian level 0.5 ml probiotik konsorsium, P2 = Pemberian level 1 ml probiotik konsorsium dan P3 = Pemberian level 1.5 ml probiotik konsorsium dengan 5 kali pengulangan. Parameter yang diamati adalah tekstur, rasa, warna dan aroma daging. Hasil penelitian ini menunjukkan bahwa pemberian probiotik konsorsium pada ayam broiler memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap tektur daging, rasa daging, warna daging dan aroma daging. Dari hasil penelitian ini disimpulkan bahwa pemeberian level 1 ml probiotik konsorsium pada ayam broiler diperoleh tekstur daging 4.40, rasa daging 4.31, warna daging 3.82 dan aroma daging 4.14.

Keywords

Probiotik, konsorsium, tekstur, rasa, warna, dan aroma

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DOI: http://dx.doi.org/10.24014/jupet.v22i2.33056