PEMBERIAN AIR REBUSAN DAUN SIRIH (Betle piper L.) DAN DAUN JAMBU BIJI MERAH (Psidium guajava L.) TERHADAP TINGKAT KESUKAAN DAGING BROILER

Abstract

This study aims to determine whether the administration of a mixture of boiled water from betel leaves and red guava leaves can improve the organoleptic quality of broilers. This study was conducted in Br Suda, Tabanan Regency. The design used was a Completely Randomized Design (CRD) consisting of 4 treatments and 7 replications. Each unit contains 3 DOC broilers and a total of 84. The four treatments are: P0 (without boiled water from betel leaves and red guava leaves). P1 (5% mixture of boiled water of betel leaves and red guava leaves 1:1), P2 (5% mixture of boiled water of betel leaves and guava leaves 2:1), P3 (5% mixture of boiled water of betel leaves and guava leaves 1:2) the observed variables were organoleptic quality of broiler meat using hedonic test of preference. conclusions from this research that the highest results in the variables of color, aroma, texture, taste, tenderness, and overall acceptance were in treatment P3 which received a score of 5 (very much like) of 15%, 20%, 20%, 15%, 20%, and 25% among other treatments, namely P0, P1, and P2. It was concluded that the administration of P3 with a ratio (5% mixture of boiled betel leaf water and red guava leaves 1:2) obtained the results most preferred by the panelists.

ABSTRAK

Penelitian ini bertujuan untuk mengetahui pemberian campuran air rebusan daun sirih dan daun jambu biji merah dapat meningkatkan kualitas organoleptik broiler. Penelitian ini dilaksanakan di Br Suda, Kab Tabanan. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 7 ulangan. Setiap unit berisi 3 ekor DOC broiler dan total keseluruhan 84 ekor. Keempat perlakuan tersebut yakni: P0 (tanpa air rebusan daun sirih dan daun jambu biji merah), P1 (5% campuran air rebusan daun sirih dan daun jambu biji merah 1:1), P2 (5% campuran air rebusan daun sirih dan daun jambu biji 2:1), P3 (5% campuran air rebusan daun sirih dan daun jambu biji 1:2). Variabel yang diamati adalah kualitas organoleptik pada daging broiler yang menggunakan uji hedonik kesukaan. Hasil dari penelitian ini menunjukan bahwa hasil tertinggi pada variabel warna, aroma, tekstur, citarasa, keempukan, dan penerimaan keseluruhan adalah pada perlakuan P3 yang mendapat skorsing 5 (sangat amat suka) sebesar 15%, 20%, 20%, 15%, 20%, dan 25% diantara perlakuan lainnya yaitu P0, P1, dan P2. Disimpulkan bahwa pemberian P3 dengan perbandingan (5% campuran air rebusan daun sirih dan daun jambu biji merah 1:2) mendapatkan hasil paling banyak disukai oleh panelis.