ABSTRAK
LAMPOS DAUD MANALU, 2016.“Pemanfaatan Tepung Biji Durian (Durio
zibethinus Murr) sebagai Substitusi Tepung Jagung terhadap Kualitas Daging
Ayam Kampung Umur 12 Minggu”.Dibimbing oleh SAYED UMAR dan HAMDAN.
Penelitian ini bertujuan untuk menguji pemberian tepung biji durian sebagai substitusi tepung jagung terhadap kualitas daging ayam kampung umur 12 minggu. Penelitian ini dilaksanakan di Laboratorium Biologi Ternak dan Laboratorium Ilmu Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara pada bulan Mei-Agustus 2015. Rancangan yang digunakan adalah rancangan acak lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan dengan berbagai level tepung biji duriandalam ransum terdiri dari P0 (0%); P1 (10%); P2 (20%) dan P3 (30%). Parameter yang diteliti adalah kadar protein daging, pH daging, kadar air total daging, keempukan daging, dan susut masak daging dan.
Hasil penelitian menunjukkan bahwa perlakuan berpengaruh tidak berbeda nyata (P>0,05) terhadap kadar protein daging, pH daging, kadar air total daging , keempukan daging, dan susut masak daging. Kesimpulan dari penelitian ini adalah penggunaan tepung biji durian memberikan pengaruh yang tidak nyata terhadap kualitas daging ayam kampung umur 12 minggu, dimana dapat digunakan sampai level 30% dan dapat menggantikan tepung jagung sebagai campuran ransum ayam kampung.
Kata kunci : Tepung Biji Durian, Tepung Jagung, Kualitas daging, Ayam Kampung.
ABSTRACT
LAMPOS DAUD MANALU, 2016. “The Utilization of Flour of Durian
Seed(Durio zibethinus Murr) with Subtitution Flour of Corn on Meat Quality of Ayam Kampung 12 Weeks. Under supervised by SAYED UMAR andHAMDAN .
The study aims to determine the effect of flour of durian seedwith subtitution flour of corn againts meat quality of Ayam Kampung 12 weeks. This research was conducted at the Laboratory of Biology Animal and Laboratory of Food Technology ScienceUniversity of North Sumatra from Mei to August 2015. This research used Completely Randomize Design (CDR) with 4 treatments and 5 replications.The treatments were level of flour of Durian seed on concentrate compose of P0 (0%); P1 (10%); P2 (20%) and P3 (30%). The variables were
observed consist of Crude Protein of meat, pH Value test indicated, water-holding capacity, tenderness of meat, and decreased cooking loss and.
The result showed that the treatment had no significant effect (P>0,05) on Crude Protein of meat, pH Value test indicated, tenderness of meat, decreased cooking loss and water-holding capacity. The conclusion of this research that the utilization of flour of durian seed had no significant on meat quality of Ayam Kampung, whenever can be used until 30% and it can subtitution as the flour of corn a mixture concentrate of Ayam Kampung.
Keywords :Flour of Durian Seed, Flour of Corn, Quality of Meat, Ayam
Kampung.
