Efek Sinbiotik Bacillus subtilis dan Biji Asam (Tamarindus indica L.) terhadap Kualitas Fisik Daging dan Lemak Abdominal Ayam Broiler

Utami, Merry Muspita Dyah (2021) Efek Sinbiotik Bacillus subtilis dan Biji Asam (Tamarindus indica L.) terhadap Kualitas Fisik Daging dan Lemak Abdominal Ayam Broiler. Jurnal Ilmu dan Teknologi Peternakan Tropis, 8 (3). ISSN 2406-7489

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Abstract

The study aims to determine the effect of the synbiotic-based Bacillus subtilis as probiotic and Tamarind seed (Tamarindus indica L.) as prebiotic on the physical quality of meat and abdominal fat in broiler chickens. This research used 200 broilers of one day age divided into five treatments and four replications, used a completely randomized design (CRD) with the following treatments: P0 (control), P1 synbiotic (2 mL probiotic and 2 g prebiotic), P2 synbiotic (2 mL probiotic and 4 g prebiotic), P3 synbiotic (4 mL probiotic and 2 g prebiotic), and P4 synbiotic (4 mL probiotic and 4 g prebiotic). The meat sample as the observation variable came from the slaughter of broiler chickens aged 36 days, which were taken four broilers randomly for each treatment. Data were analyzed using ANOVA analysis of variance. The parameters observed were pH, water holding capacity, cooking loss of breast and thigh meat, and abdominal fat. The results showed that the synbiotic-based Bacillus subtilis as probiotic and tamarind seed as prebiotic in the feed had a significant effect (p<0.05) on pH, water holding capacity, cooking loss, and had no significant effect (p>0.05) on abdominal fat. Giving synbiotics to broiler chicken feed affects the decreased pH and water holding capacity, and increases in cooking losses of broiler chicken breast and thigh meat.

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