?url_ver=Z39.88-2004&rft_id=1814241007&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+SUBSTITUSI+TEPUNG++DAUN+SINGKONG%0D%0ATERFERMENTASI+TERHADAP+KUALITAS+FISIK+DAGING+DADA+AYAM+JOPER%0D%0A&rft.creator=NELLY+RAHMAWATI%2C+1814241007&rft.subject=300+Ilmu+sosial&rft.subject=570+Biologi&rft.description=ABSTRAK%0D%0A+%0D%0APENGARUH+SUBSTITUSI+TEPUNG++DAUN+SINGKONG%0D%0ATERFERMENTASI+TERHADAP+KUALITAS+FISIK+DAGING+DADA+AYAM+JOPER%0D%0A+%0D%0AOleh%0D%0A+%0D%0ANELLY+RAHMAWATI%0D%0A+%0D%0APenelitian+ini+bertujuan+untuk+mengetahui+pengaruh+substitusi+tepung+daun%0D%0Asingkong+terfermentasi+Aspergillus+niger+terbaik+terhadap+kualitas+fisik+daging%0D%0Adada+ayam+joper+umur+8+minggu%2C+meliputi+nilai+pH%2C+DIA%2C+dan+susut+masak.%0D%0APenelitian+ini+dilaksanakan+pada+Januari%E2%80%94Maret+2022+di+Laboratorium+Nutrisi%0D%0Adan+Pakan+Ternak%2C+Jurusan+Peternakan%2C+Fakultas+Pertanian%2C+Universitas+Lampung%0D%0Adan+Laboratorium+Lapang+Terpadu%2C+Fakultas+Pertanian%2C+Universitas+Lampung.+%0D%0APenelitian+ini+menggunakan+Rancangan+Acak+Lengkap+(RAL)+dengan+5+perlakuan%0D%0A(0%25%2C+5%25%2C+10%25%2C+15%25%2C+dan+20%25)+tepung+daun+singkong+terfermentasi+Aspergillus%0D%0Aniger+yang+diulang+4+kali+dengan+total+20+unit+petak+percobaan%2C+masing-masing%0D%0Aunit+berisi+4+ekor+ayam+joper+tanpa+dibedakan+jantan+ataupun+betina.+Peubah+yang%0D%0Adiamati+meliputi+nilai+pH%2C+DIA%2C+dan+susut+masak.+Data+yang+diperoleh+dianalisis%0D%0Amenggunakan+analysis+of+variance+(ANOVA)+pada+taraf+nyata+5%25.++Hasil%0D%0Apenelitian+menunjukkan+bahwa+perlakuan+substitusi+tepung+daun+singkong%0D%0Aterfermentasi+Aspergillus+niger+0%25%2C+5%25%2C+10%25%2C+15%25%2C+dan+20%25+tidak+berpengaruh%0D%0Anyata+(P%3E0%2C05)+terhadap+nilai+pH%2C+DIA%2C+dan+susut+masak+daging+dada+ayam+joper%0D%0Aumur+8+minggu.+Substitusi+daun+singkong+terfermentasi+Aspergillus+niger+hingga%0D%0Ataraf+20%25+masih+dapat+ditoleransi+oleh+ayam+joper%2C+dengan+perolehan+rata-rata%0D%0Anilai+pH+6%2C04%E2%80%946%2C11%2C+nilai+DIA+55%2C08%E2%80%9460%2C97%25%2C+dan+susut+masak+19%2C02%E2%80%9419%2C04%25.%0D%0A%0D%0A%0D%0AKata+kunci+%3A+Ayam+joper%2C+daun+singkong%2C+DIA%2C++pH%2C+dan+susut+masak.%0D%0A%0D%0A%0D%0AABSTRACT%0D%0A+%0D%0ATHE+EFFECT+OF+FERMENTED+CASSAVA+LEAF+FLOUR%0D%0ASUBSTITUTION+ON+PHYSICAL+QUALITY+OF+JOPER+CHICKEN%0D%0ABREAST+%0D%0ABy%0D%0A+%0D%0ANELLY+RAHMAWATI+%0D%0A+%0D%0AThis+study+aimed+to+determine+the+effect+of+substitution+of+the+best+fermented%0D%0Acassava+leaf+flour+on+Aspergillus+niger+on+the+physical+quality+of+Joper+chicken%0D%0Abreast+meat+at+8+weeks+of+age%2C+including+pH+values%2C+DIA%2C+and+cooking+loss.+This%0D%0Aresearch+was+conducted+in+January%E2%80%94March+2022+at+the+Nutrition+and+Animal%0D%0AFeed+Laboratory%2C+Department+of+Animal+Husbandry%2C+Faculty+of+Agriculture%2C%0D%0AUniversity+of+Lampung+and+Integrated+Field+Laboratory%2C+Faculty+of+Agriculture%2C%0D%0AUniversity+of+Lampung.+This+study+used+a+completely+randomized+design+(CRD)%0D%0Awith+5+treatments+(0%25%2C+5%25%2C+10%25%2C+15%25%2C+and+20%25)+fermented+cassava+leaf+flour%0D%0AAspergillus+niger+which+was+repeated+4+times+with+a+total+of+20+experimental+plot%0D%0Aunits%2C+each+unit+contains+4+joper+chickens+without+distinguishing+males+or+females.%0D%0AThe+observed+variables+included+the+value+of+pH%2C+DIA%2C+and+cooking+loss.+The+data%0D%0Aobtained+were+analyzed+using+analysis+of+variance+(ANOVA)+at+a+significance%0D%0Alevel+of+5%25.+The+results+showed+that+the+substitution+treatment+of+fermented%0D%0Acassava+leaf+flour+Aspergillus+niger+0%25%2C+5%25%2C+10%25%2C+15%25%2C+and+20%25+had+no%0D%0Asignificant+effect+(P%3E0%2C05)+on+the+pH+value%2C+DIA%2C+and+cooking+loss+of+joper%0D%0Achicken+breast.+8+weeks+old.+The+substitution+of+fermented+cassava+leaves+of%0D%0AAspergillus+niger+to+a+level+of+20%25+can+still+be+tolerated+by+joper+chicken%2C+with+the%0D%0Aacquisition+of+an+average+pH+value+6%2C04%E2%80%946%2C11%2C+DIA+value+55%2C08%E2%80%9460%2C97%25%2C+and%0D%0Acooking+loss+19%2C02%E2%80%9419%2C04%25.+%0D%0A%0D%0AKeywords%3A+Joper+chicken%2C+cassava+leaves%2C+DIA%2C+pH%2C+and+cooking+loss.&rft.publisher=PERTANIAN&rft.date=2022-12-05&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F68827%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F68827%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F68827%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++NELLY+RAHMAWATI%2C+1814241007++(2022)+PENGARUH+SUBSTITUSI+TEPUNG+DAUN+SINGKONG+TERFERMENTASI+TERHADAP+KUALITAS+FISIK+DAGING+DADA+AYAM+JOPER.++PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F68827%2F