<![CDATA[This study aims to determine the effect of substitution of fermented water spinach flour in commercial feed on the physical quality of super rooster meat. There are 80 super roosters used. The design used was a completely randomized design (CRD) consisting of 4 treatments, where each treatment consisted of 5 replications and each replication consisted of 4 chickens. The treatments included: R0 = 100% basal ration (control), R1 = 10% fermented water spinach flour + 90% basal ration, R2 = 20% fermented water spinach flour + 80% basal ration and R3 = 30% kale flour fermented water + 70% basal ration. The variables observed in the study were meat pH, water holding capacity, cooking loss and tenderness. The results of analysis of variance showed that the treatment had no significant effect (P>0.05) on pH, water holding capacity and cooking loss, while for meat tenderness tested using Kruskal-Wallis analysis showed that the treatment had a significant effect (P<0.05) follow-up test used Man Whitney analysis stated that the treatments R0-R2, R1-R2 were significantly different. It was concluded that the substitution of fermented water spinach flour in commercial feed up to a level of 30% had a positive effect on pH, water holding capacity and cooking loss as well as increasing the level of tenderness. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung kangkung air afkir terfermentasi dalam pakan komersial terhadap kualitas fisik daging ayam kampung jantan super. Materi yang digunakan sebanyak 80 ekor. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan, dimana tiap perlakuan terdiri dari 5 ulangan dan tiap ulangan terdiri dari 4 ekor ayam. Perlakuan yang dimaksud antara lain: R0 = 100% ransum basal (kontrol), R1= 10% tepung kangkung air terfermentasi + 90% ransum basal, R2 = 20% tepung kangkung air terfermentasi + 80% ransum basal dan R3 = 30% tepung kangkung air terfermentasi + 70% ransum basal. Variabel yang diamati dalam penelitian yaitu pH daging, daya ikat air, susut masak dan keempukan. Hasil analisis sidik ragam menunjukkan bahwa perlakuan berpengaruh tidak nyata (P>0,05) pada pH, daya ikat air dan susut masak, sedangkan untuk keempukan daging diuji menggunakan Analisis Kruskal-Wallis menunjukkan bahwa perlakuan berpengaruh nyata (P<0,05) untuk uji lanjut Man Whitney menyatakan bahwa perlakuan R0-R2, R1-R2 berbeda nyata. Disimpulkan bahwa substitusi tepung kangkung air terfermentasi dalam pakan komersial sampai dengan level 30% memberikan pengaruh positif terhadap pH, daya ikat air dan susut masak serta meningkatkan level keempukan.]]>
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