PENGARUH EKSTRAK DAUN SIRIH TERFEMENTASI TERHADAP KUALITAS ORGANOLEPTIK AYAM KAMPUNG UNGGUL BALITNAK

Abstrak

This research examined the effect of adding fermented betel leaves (Piper betle L.) to water on the organoleptic quality of superior native chicken meat from the Indonesian Animal Husbandry Research Institute (KUB) and determined its optimal focus. The research was conducted at the Experimental Garden, Faculty of Animal Husbandry, Udayana University, from January to March 2023, using several methods: P0 (0%), P1 (2%), P2 (4%), and P3 (6%), each of which was repeated 4 times. The test variables included taste, tenderness, color, aroma, and overall acceptance. It was found that supplementation of fermented betel leaf extract significantly (P<0.05) contributed to the aroma and color of meat, which produced the highest score at P2 (4%). Then, tenderness, taste, and overall acceptance were not significantly compared to the actions (P>0.05), although P2 and P3 tended to be more preferred. Based on these findings, supplementation of 4% fermented betel leaf extract in drinking water is recommended to improve the sensory quality of KUB chicken meat, particularly in color and aroma attributes.

ABSTRAK

Tujuan riset ini yaitu untuk memahami pengaruh ekstrak daun sirih (Piper betle L.) terfermentasi melalui air minum pada kualitas organoleptik daging Ayam Kampung Unggul Balitnak (KUB) serta menentukan konsentrasi terbaik. Riset ini dilaksanakan di Teaching Farm Fakultas Peternakan Universitas Udayana pada bulan Januari–Maret 2023 menerapkan Rancangan Acak Lengkap (RAL) dari 4 perlakuan seperti P0 (0%), P1 (2%), P2 (4%), dan P3 (6%), masing-masing dengan empat ulangan. Variabel yang dicermati mencakup cita rasa, keempukan, aroma, warna, serta penerimaan keseluruhan. Hasil riset membuktikan jika pemberian ekstrak daun sirih terfermentasi berdampak nyata (P<0,05) pada atribut warna dan aroma, dengan perlakuan P2 (4%) menghasilkan nilai tertinggi. Sementara itu, atribut keempukan, cita rasa, dan penerimaan keseluruhan tidak membuktikan perbedaan nyata antar perlakuan (P>0,05), walaupun pada P2 dan P3 cenderung lebih disukai. Berdasarkan hasil ini, pemberian ekstrak daun sirih terfermentasi 4% dalam air minum direkomendasikan untuk meningkatkan mutu sensoris daging ayam KUB, khususnya pada warna dan aroma.