PENGARUH WAKTU PEMBERIAN MULTIENZIM DI DALAM AIR MINUM TERHADAP pH, DAYA IKAT AIR, DAN SUSUT MASAK DAGING AYAM KAMPUNG ULU

Hisnaeni , Nurkhotimah (2025) PENGARUH WAKTU PEMBERIAN MULTIENZIM DI DALAM AIR MINUM TERHADAP pH, DAYA IKAT AIR, DAN SUSUT MASAK DAGING AYAM KAMPUNG ULU. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.

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Penelitian ini bertujuan untuk mengetahui pengaruh waktu pemberian multienzim terhadap pH, daya ikat air, dan susut masak daging pada ayam kampung ULU. Penelitian ini dilaksanakan pada Januari 2025--Maret 2025 bertempatan di kandang Open House, Jurusan Peternakan, Fakultas Pertanian, Universitas Lampung dan Labolaturium Reproduksi, Jurusan Peternakan, Fakultas Pertanaian, Universitas Lampung. Penelitian ini menggunakan Rancagan Acak Lengkap (RAL) dengan 5 perlakuan 4 ulangan. Perlakuan yang diberikan yaitu P0 (air minum tanpa penambahan multienzim/kontrol), P1 (air minum dengan penambahan multienzim minggu ke 1--2), P2 (air minum dengan penambahan multienzim minggu ke 2--4), P3 (air minum dengan penambahan multienzim minggu ke 4--6), P4 (air minum dengan penambahan multienzim minggu ke 1--7). Data yang diperoleh dianalisis menggunakan analisis ragam. Hasil dari penelitian menunjukkan bahwa perlakuan waktu pemberian multienzim di dalam air minum tidak berpengaruh nyata (P>0,05) terhadap pH, daya ikat air, dan susut masak daging pada ayam kampung ULU. Hasil ini menunjukkan bahwa waktu pemberian multienzim Sunzyme WSP di dalam air minum belum cukup efektif untuk memodifikasi pH, daya ikat air, dan susut masak daging pada ayam kampung ULU. Kata kunci : multienzim, kualitas daging, ayam kampung ULU This study aims to determine the effect of multienzyme administration time on pH, water holding capacity, and meat cooking loss in ULU native chickens. This study was conducted in January 2025--March 2025 at the Open House cage, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung and Reproduction Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. This study used a non-factorial Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments given were P0 (drinking water without the addition of multienzymes/control), P1 (drinking water with the addition of multienzymes weeks 1--2), P2 (drinking water with the addition of multienzymes weeks 2--4), P3 (drinking water with the addition of multienzymes weeks 4--6), P4 (drinking water with the addition of multienzymes weeks 1--7). The data obtained were analyzed using Analysis of Variance (ANOVA). The results of the study showed that the treatment of multienzyme administration time in drinking water had no significant effect (P>0.05) on pH, water holding capacity, and meat cooking loss in ULU native chickens. These results indicate that the administration time of Sunzyme WSP multienzyme in drinking water is not effective enough to modify pH, water holding capacity, and meat cooking loss in ULU native chickens. Keywords : multienzyme, meat quality, ULU native chicken

Jenis Karya Akhir:	Skripsi
Subyek:	600 Teknologi (ilmu terapan) 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan
Program Studi:	FAKULTAS PERTANIAN (FP) & PASCASERJANA > Prodi S1 Peternakan
Pengguna Deposit:	. . Yulianti
Date Deposited:	13 Nov 2025 06:40
Terakhir diubah:	13 Nov 2025 06:40
URI:	http://digilib.unila.ac.id/id/eprint/93225

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