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Journal : JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis)

The Effect of Cellulase Addition to Rice Bran Tempeh Containing Diet on Performance, Body Dimension and Carcass Quality in Broilers Raised on the Coastal Area Santoso, Urip; Brata, Bieng; Kususiyah, Kususiyah; Dani, Muhammad; Ihsan, Ilham Nur; Firdiansyah, Mica; Antomi, Robi
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 10, No 1 (2023): JITRO, January
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v10i1.28563

Abstract

This study evaluated the effect of cellulase enzymes addition to a rice bran tempeh-containing diet on performance, body dimension, and carcass quality. Two hundred broilers aged 15 days were divided into 4 treatment groups of 5 replications each, as follows: P1=20% rice bran tempeh plus 0% cellulase; P2 =20% rice bran tempeh plus 0.05% cellulase; P3=20% rice bran tempeh plus 0.1% cellulase, and P4=20% rice bran tempeh plus 0.15% cellulase. The results showed that the addition of cellulase had no significant effect on body weight, body weight gain, feed intake, feed conversion ratio, internal organ weight, carcass quality, and meat organoleptic properties (P>0.05) but significantly affected beak length, neck length, shank circumference, body length, tibia length (P
The Effect of Rice Bran Tempeh Plus Isoflavones on Body Dimensions, Carcass Quality, and Organoleptic Properties of Meat in Broiler Chickens Santoso, Urip; Brata, Bieng; Kususiyah, Kususiyah
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 2 (2022): JITRO, May
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (402.45 KB) | DOI: 10.33772/jitro.v9i2.21406

Abstract

Penelitian ini dirancang untuk mengevaluasi pengaruh pemberian tempe dedak plus isoflavon terhadap dimensi tubuh, kualitas karkas, sifat organoleptik daging broiler dan kadar kolesterol daging broiler. Dua ratus empat puluh ekor broiler dengan perbandingan jantan dan betina 1:1 dibagi menjadi 4 kelompok perlakuan dengan 6 ulangan pada setiap perlakuan sebagai berikut: P1 = Kontrol; P2 = 20% tempe dedak; P3 = 20% tempe dedak plus 10 mg isoflavon/kg pakan, dan; P4 = 20% tempe dedak plus 20 mg isoflavon/kg pakan. Hasil penelitian menunjukkan bahwa pemberian tempe dedak plus isoflavon berpengaruh tidak nyata terhadap warna, berat karkas, meat bone ratio, cooking loss dan drip loss. Penambahan isoflavon ke dalam tempe dedak cenderung menurunkan kadar kolesterol daging broiler, tetapi tidak memperbaiki sifat organoleptik daging. Penambahan isoflavon tidak mempengaruhi dimensi tubuh. Terdapat korelasi sedang (r= 0,342) antara berat badan dengan panjang punggung. Dapat disimpulkan bahwa penambahan isoflavon ke dalam tempe dedak tidak memperbaiki dimensi tubuh, kualitas karkas dan sifat organoleptik daging. Penambahan isoflavon ke dalam tempe dedak cenderung menurunkan kadar kolesterol daging broiler.