Lengkey, Hendronoto and Wolayan, Fenny R. and Najoan, Marie and Edianingsih, P and Bagau, Betty
(2013)
THE EFFECT OF FERMENTED MIXED COCONUT OIL
AND TOFU SOLID WASTE SUPPLEMENT ON MEAT
TENDERNESS AND CHOLESTEROL OF BROILER.
In: 10th INTERNATIONAL SYMPOSIUM MODERN TRENDS IN LIVESTOCK PRODUCTION, 2-4 October, 2013, Belgrade, Serbia.
Abstract
Abstract: Study of the effect of Fermented Mixed Coconut Oil and Tofu
Solid Waste Supplement on Meat Tenderness and Cholesterol of Broiler was aimed
to determine the effect of the mixture of solid coconut oil and tofu waste that
fermented with Aspergillus niger in ration on meat tenderness and meat cholesterol
of broiler. Meat quality is one of final point of the consumer. There are some
indicators such as meat tenderness and cholesterol contents. Solid coconut oil and
solid tofu waste mixture and fermented by Aspergillus niger (CAKTAF) can be
used as supplement in broiler feed. CAKTAF contained high protein and low fat;
will improved the meat quality. 120 Cobb strain day-old chicks were used in this
study for 5 weeks. The ration and drinking water was gave ad-libitum. This
experiment used Completely Randomized Design (CRD) 6 x 4, consisted of six
treatments (the usage rate of CAKTAF of 0% (R-0), 5% (R-1), 10% (R-2), 15%
(R-3), 20% (R-4) and 25% (R-5) in the ration, and each treatment was repeated
four times. Statistical tests performed by analysis of variance and differences
between treatments effects were examined using Duncan's multiple range test.
Results indicated that usage up to 25% CAKTAF in the ration will increase the
meat tenderness and decrease the cholesterol contents in the meat.
Key words: Aspergillus niger, broiler, CAKTAF, fermentation, solid
coconut oil waste, solid tofu waste.
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