Pengaruh Suplementasi Probiotik dalam Ransum Terhadap Kualitas Fisik Daging Itik
Abstrak: This research aim to
find out the effect of probiotic in ration on physical quality (pH, water
holding capacity, cooking loss and tenderness) of duck meat. The materials used
was local duck supplemented probiotic into ration. Research’s method used was
Completely Randomize Design (CRD) consisted of 7 treatments and 4 replications
namely P1(basic ration/ control), P2 (basic ration+probiotic), P3 (basic
ration+infected by E.coli), P4 (basic ration+infected by Salmonella), P5 (basic
ration+probiotic+infected by E.coli), P6 (basic ration+ probiotic+infected by
Salmonella) and P7 (basic ration+probiotic+infected by E.coli+Infected by
Salmonella). The results showed that probiotic suplementation about 106 cfu/ml
into ration were no significantly effect on physical quality (pH, water holding
capacity, cooking loss and tenderness) of duck meat.
Keywords: probiotic, ration,
physical quality, meat, duck
Penulis: Dyah Wahyuni, Sofi
Arisuteja, Sofia Sandi, Fitra Yosi
Kode Jurnal: jppeternakandd160412