Pengaruh Suplementasi Β-Glukan Dari Saccharomyces Cerevisiae Dengan Media Tepung Bonggol Pisang Pada Pakan Terhadap Kualitas Sensoris Daging Broiler

Shiddiqy, Achmad (2021) Pengaruh Suplementasi Β-Glukan Dari Saccharomyces Cerevisiae Dengan Media Tepung Bonggol Pisang Pada Pakan Terhadap Kualitas Sensoris Daging Broiler. Masters thesis, Politeknik Negeri Jember.

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Abstract

This study aims to determine the effect of β-glucan supplementation from Saccharomyces cerevisiae with banana weevil flour media on feed to sensory quality of broiler meat. The method in this study is an experiment with a Complete Randomized Design consisting of 5 treatments and 4 replays. Each replay contains 10 birds, so the number of broilers used in this study as many as 200 birds. Chickens were raised for 35 days. The level addition β-glucan supplementation from Saccharomyces cerevisiae with banana weevil flour media on feed is 0, 25, 50, 75 and 100 ppm. Drinking water is given adlibitum while feeding at the age of 1 to 15 days using BR 1 and feeding treatment is carried out at the age of 16 to 37 days. Sensory tests were conducted with a sample of breast meat. Sensory test data is analyzed with non-parametric tests through the Hedonic Kruskal Wallis test. The results of sensory test showed that the β-glucan supplementation from Saccharomyces cerevisiae with banana weevil flour media on feed to sensory quality of broiler meat did not differ markedly (P>0.05) to color, taste, texture, juiciness, bility and acceptability. The results can be concluded that the β-glucan supplementation from Saccharomyces cerevisiae with banana weevil flour media on feed to sensory quality of broiler meat does not affect the sensory quality of broiler meat. Keywords: Broiler Meat, Sensory Test, Banana Weevil Flour, β- Glucan, Saccharomyces cerevisiae.

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