Penambahan Sari Bawang Putih (Allium sativum) dan Isolat Pediococcus Pentosaceus Strain N6 terhadap Kualitas Kimia pada Daging Ayam Kampung

Abstract

This study aims to determine the effect of giving garlic juice and Pediococcus pentosaceus Strain N6 isolate on the chemical quality of free-range chicken meat such as protein content, fat content and water content of the meat. The method used was a Completely Randomized Design (CRD) with 4 treatments and 5 replications. Treatment consisted of P0 (basal ration without feed additives), P1 (basal ration + 2.5 ml of garlic extract and isolate/liter of drinking water), P2 (basal ration + 5 ml of garlic extract and isolate/liter of drinking water), P3 (Basal ration + 7.5 ml of garlic extract and isolate/liter of drinking water). The results showed that garlic juice and pediococcus pentosaceus strain N6 isolate did not have a significantly different effect (P>0.05) on water content and significantly different (P<0.05) on protein content and fat content of freerange chicken meat. The conclusion of the research was that the addition of garlic extract and pediococcus pentosaceus isolate strain N6 with various different concentrations was able to increase the value of water content, protein content and reduce fat content. The best results were obtained in the P3 treatment which was able to increase water content by 74.25%, protein content by 26.60% and fat content by 8.75% in free-range chicken meat.