PENGARUH PEMBERIAN TEPUNG TEMULAWAK DAN KUNYIT TERHADAP COOKING LOSS, DRIP LOSS DAN UJI KEBUSUKAN DAGING PUYUH JANTAN
ABSTRACT: The use of curcuma
and turmeric into rations as additives is expected to increase
uprationsefficiencywith the resultthat increasing the growth rate of the quail.
The use of curcuma andturmeric to the rations in the hope to improve the
quality quail meat. This research used CompletelyRandomized Design (CRD) with 3
treatments and 6 replications. Each repeat consists of 5 pieces ofquail as a
test unit. Treatment given in the form of a commercial ration (HI - PRO) added
readyproducts of curcuma, turmeric, vitamins, minerals, and amino acids
mixture. Treatments consisted ofconduct P1 (Rations = commercial rations + 0.0
%of curcuma and turmeric powder), P2 = commercialrations+ 1.0 % thecurcuma and
turmericpowder) and P3 = commercial rations+ 2.0 % the curcumaand
turmericpowder). Data was analyzed on the variance of the 5 % significantly,
when there aresignificant differences, stated by orthogonal polynomial test.
Variables observed are cooking loss, driploss and meat rotting test.The results
showed that the granting of curcuma and turmeric in level 0.0; 0.1; and 2.0 % inthe
commercial rations no significant (P > 0.05) for cooking loss and drip loss
male quail meat.Conditions quail meat after 12 hourscutting all in a state of
decay.
Penulis: Veronica Wanniatie,
Dian Septinova, Tintin Kurtini, Nining Purwaningsih
Kode Jurnal: jppeternakandd140153
