<![CDATA[The aim of the experiment was to know the effect of adding portulaca flour, in commercial ration on the physical quality of broiler meat. 100 DOC broiler chickens were used in the experiment and were alloted in the completely randomized design with four treatments and each treatment replicated five times. The four treatments used in this experiment were: R0= commercial ration; R1= commercial ration + 2,5% portulaca flour, R2= commercial ration + 5% portulaca flour; R3= commercial ration + 7,5% portulaca flour. Variables measured were: pH, water holding capacity, cooking losses, and tenderness. Data were analyzed from butchering 15 broilers of every treatment. Therefore, the total number of butchered were 60 broilers. Data was analysed by using Analysis of Variance (ANOVA) followed by Duncan test. Result showed that adding of portulaca flour was not significantly effect on pH but was significantly effect (P<0,05) on water holding capacity, cooking losess and tenderness. It can be concluded that the adding of portulaca flour on levels 2,5%; 5% and 7,5% did not change pH, but increases water holding capacity, decreased cooking losess and tenderness of meat improves. The best meat quality was approved by the adding of portulaca flour on levels 7,5%. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung krokot dalam ransum terhadap kualitas fisik daging ayam broiler. Materi yang digunakan adalah 100 ekor DOC ayam broiler. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan terdiri dari: R0 = ransum komersial; R1 = ransum komersial + 2,5% tepung krokot; R2 = ransum komersial + 5% tepung krokot; R3 = ransum komersial + 7,5% tepung krokot. Variabel yang diukur adalah pH, daya ikat air, susut masak dan keempukkan. Data diperoleh dari pemotongan 15 ekor ayam broiler dari tiap perlakuan, sehingga total pemotongan sebanyak 60 ekor. Analisa data menggunakan Analysis of Variance (ANOVA) dan ika terdapat perbedaan antar perlakuan maka dilanjutkan dengan Uji Jarak Berganda Duncan. Hasil uji statistik menunjukkan bahwa penambahan tepung krokot berpengaruh tidak nyata terhadap ph tetapi berpengaruh nyata (P<0,05) terhadap daya ikat air, susut masak dan keempukan. Disimpulkan bahwa ransum penelitian tidak mempengaruhi pH namun, meningkatkan daya ikat air, menurunkan susut masak, dan daging ayam broiler lebih empuk. Kualitas daging yang baik dicapai oleh ayam broiler yang mendapat tepung krokot pada level 7,5% dari ransum komersial.]]>
