Pengaruh Penggunaan Daun Mint (Mentha piperita L.) Bentuk Tepung Sebagai Pakan Tambahan Terhadap Kualitas Karkas Ayam Pedaging

Authors

  • Irfan H. Djunaidi Lecturer of Animal Nutrition and Feed Departement, Faculty of Animal Science, University Brawijaya
  • Eko Widodo Lecturer of Animal Nutrition and Feed Departement, Faculty of Animal Science, University Brawijaya
  • Diyanti Ayu Apriana Student of Animal Nutrition and Feed Departement, Faculty of Animal Science, University Brawijaya

DOI:

https://doi.org/10.21776/ub.jnt.2018.001.01.1

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan fitobiotik daun mint (Mentha piperita L.) bentuk tepung sebagai pakan tambahan terhadap karkas ayam pedaging. Materi yang digunakan adalah 200 ekor DOC jantan dengan koefisien keragaman 9,69%. Metode yang digunakan adalah percobaan lapang dengan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 5 ulangan, setiap ulangan menggunakan 8 ekor ayam pedaging. Adapun perlakuan yang digunakan P0+ (pakan basal + 0,01% antibiotik Zn Bacitracin), P0- (pakan basal + 0 % tepung daun mint), P1 (pakan basal + 0,5% tepung daun mint), P2 (pakan basal + 1% tepung daun mint) dan P3 (pakan basal + 1,5% tepung daun mint). Variabel yang diamati meliputi persentase karkas, persentase lemak abdominal dan warna daging. Data yang diperoleh dianalisis menggunakan analisis ragam dan apabila terdapat perbedaan dilanjutkan uji Jarak Berganda Duncan’s. Hasil penelitian menunjukkan bahwa perlakuan tidak berpengaruh nyata (P>0,05) terhadap persentase karkas, persentase lemak abdominal dan warna daging. Disimpulkan bahwa penambahan tepung daun mint sampai level 1,5% sebagai pakan tambahan belum dapat memperbaiki kualitas karkas ayam pedaging.

Author Biography

Irfan H. Djunaidi, Lecturer of Animal Nutrition and Feed Departement, Faculty of Animal Science, University Brawijaya

   

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Published

2018-09-19

Issue

Vol. 1 No. 1 (2018): JNT | Jurnal Nutrisi Ternak Tropis September 2018

Section

Articles

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