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PENGARUH PENAMBAHAN EKSTRAK JERUK LEMON LOKAL (CITRUS LIMONL. BRUM F.) SEBAGAI ACIDIFER TERHADAP KUALITAS FISIK DAGING AYAM KAMPUNG UNGGUL BALITNAK (KUB)
One of the local chicken breed developed by animal research center is KUB Chicken as part of the goals to enhanced productivity and quality of native chicken. The aim of this research was to study The effect of local lemon (citrus limon L. Brum F.) extract as acidifier to physical meat quality of KUB Chicken. It was held for 12 weeks in field laboratory of animal science and proceed to Agriculture Post animal feed and nutrition laboratory for further analysis. This research was conducted for 12 weeks in the Poultry Experimental Cage and Animal Nutrition and Feed Laboratory of the Animal Husbandry Study Program and the Agricultural Product Technology Laboratory, Faculty of Agriculture, Sriwijaya University. This research was conducted experimentally using a Completely Randomized Design (CRD) consisting of 5 treatments and 4 replications. The treatments that will be used in this study are P0 (Drinking water without treatment (Control)), P1 (Local Lemon Extract pH 2), P2 (Local Lemon Extract pH 2.5), P3 (Local Lemon Extract pH 3), P4 (Local Lemon Extract pH 3.5). Obtained data were analyze by (Analysis of Variance) ANOVA model and significant parameters will continue to Duncan Multiple Range Test (DMRT) post hoc test. The changes observed in this research were pH, water holding capacity (DIA), cooking loss and tenderness. The effect of adding local lemon extract solution had a very significant effect (P
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