Jurnal Ilmu dan Teknologi Peternakan Tropis
Efek Sinbiotik Bacillus subtilis dan Biji Asam (Tamarindus indica L.) terhadap Kualitas Fisik Daging dan Lemak Abdominal Ayam Broiler
Abstract
ABSTRAK
Penggunaan antibiotik mengakibatkan resistensi bakteri dan akumulasi residu pada daging ayam, selain itu antibiotik dapat membunuh semua mikrofloral pada saluran pencernaan, sehingga mikrofloral yang bermanfaat bagi tubuh juga akan mati. Penggunaan probiotik, prebiotik, dan sinbiotik menjadi alternatif pengganti peran antibiotik karena aman dan tidak membahayakan. Penelitian bertujuan untuk mengetahui pengaruh sinbiotik berbasis probiotik Bacillus subtilis dan prebiotik biji asam jawa (Tamarindus indica L) terhadap kualitas fisik daging dan lemak abdominal ayam broiler. Penelitian ini menggunakan 200 ekor ayam broiler umur satu hari yang dibagi menjadi lima perlakuan dan empat ulangan, menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan sebagai berikut: P0 (kontrol), P1 sinbiotik (2 mL probiotik dan 2 g prebiotik), P2 sinbiotik (2 mL probiotik dan 4 g prebiotik), P3 sinbiotik (4 mL probiotik dan 2 g prebiotik), dan P4 sinbiotik (4 mL probiotik dan 4 g prebiotik). Sampel daging yang menjadi variabel pengamatan berasal dari penyembelihan ayam broiler umur 36 hari, yang diambil empat ekor secara acak pada setiap perlakuan. Data dianalisis menggunakan analisis sidik ragam ANOVA. Parameter yang diamati adalah pH, daya ikat air, susut masak daging bagian dada dan paha, serta lemak abdominal. Hasil penelitian menunjukkan bahwa sinbiotik berbasis probiotik Bacillus subtilis dan prebiotik biji asam pada pakan memberikan pengaruh nyata (p<0,05) terhadap pH, daya ikat air, susut masak, dan tidak berpengaruh nyata (p>0,05) terhadap lemak abdominal. Pemberian sinbiotik pada pakan ayam broiler mempengaruhi penurunan pH dan daya ikat air, serta kenaikan susut masak daging dada dan paha ayam broiler.
Kata kunci: sinbiotik, Bacillus subtilis, biji asam, ayam broiler
The Effect of Synbiotics Bacillus subtilis and Tamarind Seed (Tamarindus indica L) on the Physical Quality Meat and Abdominal Fat of Broiler
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.
Keywords: synbiotic, Bacillus subtilis, tamarind seed, broiler chicken
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DOI: http://dx.doi.org/10.33772/jitro.v8i3.17248
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