Kualitas sensoris daging broiler akibat penambahan β-glukan pada pakan

Abstract

The aim of this study was to assess the sensory quality of broiler meat with β-glucan added to the feed. The materials used in this study were broiler chickens 14 days old, starter of Saccharomyces cerevisiae, banana weevil, commercial feed, as well as cages and equipment. The method used in this research is to make β-glucan from the fermentation of Saccharomyces cerevisiae with banana weevil media. The study used a completely randomized design with 5 treatments and 4 replications, each replicate containing 10 chickens. The treatments consisted of P0 (control feed (BR1)), P1 (P0 + 25 ppm β-glucan), P2 (P0 + 50 ppm β-glucan), P3 (P0 + 75 ppm β-glucan), P4 (P0 + 100 ppm -glucan). The research data was collected when the chickens were 37 days old. Research parameters include color, taste, texture, juiciness, tenderness and acceptability. Data analysis was carried out using the Kruskal Wallis test, if there was a significant difference (P<0.05), then Duncan's New Mutiple Range Test was continued. The results showed that the sensory quality of broiler meat including color, taste, texture, juiciness, tenderness and acceptability given the addition of β-glucans sourced from the fermentation of Saccharomyces cerevisiae banana weevil flour given to the feed was not significantly different (P>0.05) in the whole treatment. The conclusion of the study was that β-glucan added to feed to a level of 100 ppm did not affect the sensory quality of broiler meat.