PENGARUH NANOKAPSUL EKSTRAK KUNYIT DALAM RANSUM TERHADAP KUALITAS SENSORI DAGING AYAM BROILER

Sundari ,, Zuprizal ,, Tri Yuwanta, Ronny Martien

Abstract


This study aimed to evaluate the effect of turmeric-extract nanocapsule levels in the ration on sensory quality and fatty acids composition of broiler chicken meat. This study used a completely randomized design, one way classification. One hundred and twenty male broiler chicks were divided into 10 treatments with 3 replicates, each of 4 birds per replicate. Ten thtreatments are : P1 (BR + Bacitracin 50 ppm), P2 (BR /Basal-Rations /control), P3 (BR + Chitosan 0.1%), P4 (BR + Turmeric-Extract 0.1%), P5 (BR + STTP 0.1%), P6 (BR + Nanocapsule 0.2%), P7 (BR + Nanocapsule 0.4%), P8 (BR + Nanocapsule 0.6%), P9 (BR + Nanocapsule 0.8%), P10 (Commercial-Ration). The variables measured of sensory quality were : color, odor, taste, tenderness, texture and preference panelists and meat fatty acids composition. ANOVA followed LSD was used for data analysis. The results showed that treatments ofthe feed had no significant difference (P>0.05) for color, odor, taste, tenderness, and preference panelists but significantly difference (P<0.05) in the texture of the meat. It was concluded that turmeric extracts nanocapsule can be used in broiler rations a t levels 0.4% yield sensory quality are good in meat broiler chicken. Key words: Turmeric-extract, Nanocapsule, Sensory-quality, Fatty-acids, Broiler-chicken.

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