Judul: Use of Kandis Acid (Garcinia xanthocymus) as an Acidifier to Improve the Physicochemical Properties of Broiler Chicken
Abstrak: Penelitian ini bertujuan mengevaluasi penggunaan zat acidifier dan antioksidan ekstrak Garcinia xanthochymus dalam air minum untuk memperbaiki sifat fisikokimia daging ayam broiler. Asam kandis mengandung senyawa fenolik yang memiliki aktivitas biologis seperti antioksidan, antimikroba, dan sitotoksik. Senyawa fenolik yang terdapat dalam asam kandis adalah flavonoid, santon, dan benzofenon. Flavonoid dapat berperan langsung sebagai antibiotik dengan mengganggu fungsi metabolisme mikroorganisme seperti bakteri atau virus. Tiga ratus day old chicken dibagi menjadi empat kelompok perlakuan air minum dan 5 ulangan dengan masing-masing 15 ekor broiler. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dan perlakuan yaitu: P0 (kontrol), ekstrak asam dengan pH 2 (P1), pH 3 (P2), dan pH 4 (P3), ekstrak diberikan 2 kali per minggu setelah minggu ketiga. Parameter yang diamati adalah karakteristik fisik daging (kadar air, kadar lemak, kadar protein, kadar pH daging, dan keempukan daging) dan bobot potong komersial. Hasil penelitian menunjukkan bahwa penggunaan Garcinia xanthochymus pada pH 4 nyata (P<0.05) meningkatkan kadar protein pada daging dada, namun penggunaan Garcinia xanthochymus pada pH 2-pH 4 tidak berpengaruh nyata terhadap kadar air, kadar lemak, kadar pH daging. , dan kelembutan daging) dan bobot potong komersial. Pemberian acidifier asam kandis pada pH 4 lebih efektif meningkatkan kadar protein pada daging dada ayam broiler., The purpose of this study was to evaluate the usage of acidifier and antioxidants of extract of Garcinia xanthochymus in drinking water to improve physicochemical properties of Broiler Chicken. Garcinia xanthochymus contains phenolic compounds which have biological activities such as antioxidants, antimicrobials and cytotoxics. The phenolic compounds found in kandis acid are flavonoids, xanthones, and benzophenones. Flavonoids can act directly as antibiotics by disrupting the function of the metabolisms of microorganisms such as bacteria or viruses. Three hundred day old chicken were divided into four group treatment of drinking water and 5 replications with 15 broiler in each replication. Completely Randomized Design (CRD) was used in this experiment and the treatments were: P0 (control), extract of Garcinia xanthochymus with pH 2 (P1), pH 3 (P2), and pH 4 (P3), giving the Garcinia xanthochymus extract for 2 times per week after the third week. The parameters observed were physical characteristics of the meat (water content, fat content, protein levels, meat pH level, and meat tenderness) and commercial cut weight. The results showed that usage of Garcinia xanthochymus at pH 4 significantly (P<0.05) increased protein levels in breast meat, but the usage of Garcinia xanthochymus at pH 2-pH 4 showed no significant effect on water content, fat content, meat pH level, and meat tenderness) and commercial cut weight. The conclusion of this study was acidifier at pH 4 was more effective at increasing protein levels in broiler chicken breast meat.
Keyword: acidifier of asam kandis, commercial cut, physicochemical properties