English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Abstrak .  Tujuan penelitian ini adalah untuk mengevaluasi pengaruh penggunaan prebiotik Immuno forte ® selama pemeliharaan terhadap nilai organoleptik daging ayam broiler meliputi warna, rasa, aroma dan tekstur. Penelitian ini dilakukan di Laboratorium Lapangan Peternakan (LLP) Program Studi Peternakan Universitas Syiah Kuala, Banda Aceh, mulai tanggal 22 Agustus sampai dengan 21 September 2015. Materi yang digunakan dalam penelitian ini adalah 100 ekor DOC ayam broiler CP 707 Strain Arbor Acres produksi PT. Charoen Pokphand, yang diberi ransum komersial R 511 hi pro vitepriode starterdan R 512 bravo priode finisher. Penelitian ini terdiri atas 4 perlakuan yaitu: P 0 (0 mL Immuno forte ® /3 L air ), P 1 (0,5 mL Immuno forte ® /3 L air), P 2 (1 mL Immuno forte ® /3 L air), P 3 (1.5 mL Immuno forte ® /3 L air) dan P 4 (2 mL Immuno forte ® /3 L air). Peubah yang dinilai secara organoleptik meliputi warna, aroma, rasa, dan tekstur daging dada ayam broiler yang telah dipanggang, dengan melibatkan 25 orang panelis semi terlatih. Penilaian organoleptik berdasarkan skala hedonik 1 sampai 5, dimana 1= sangat tidak suka, 2 = tidak suka, 3 = netral, 4 = suka, 5 = sangat suka. Hasil penelitian menunjukkan penambahan Immuno forte ® dalam air minum selama pemeliharaan tidak berpengaruh negatif terhadap nilai organoleptik yang meliputi warna, aroma, rasa, dan tekstur daging ayam broiler. Secara umum, semua parameter pada  perlakuan masih berada pada  kisaran skor 3,57 – 3,79 yang berarti dapat diterima oleh panelis dengan kategori pada umumnya mendekati suka. Organoleptic Values of Broiler Meat  Administrated With With Different Levels of Prebiotic Immuno Forte ®  Abstract. The purpose of this study was to evaluate the effect of prebiotic immuno forte ® administration with different levels on organoleptic values of broiler meat, include color, flavor, aroma and texture. This study conducted at Experimental Farm, Animal Husbandry Department, Agricultural Faculty Syiah Kuala University from August 22 to September 19, 2015.  As many as 100 unsex day old chicks (DOC) CP 707 Strain Abror Acres, produced by Charoen Pokphand was used in this study, fed with commercial diet  R 511 hi pro viteon the starterperiod and R 512 bravo on the finisher period. Treatments consisted of: P0 (0 mL Immuno forte® / 3 L water), P1 (0.5 mL Immuno forte® / 3 L water), P2 (1 mL Immuno forte® / 3 L water), P3 (1.5 Immuno forte® mL / 3 L water) and P4 (2 mL Immuno forte® / 3 L water). Parameters assessed by organoleptic test include color, aroma, flavor, and texture of grilled broiler breast meat, involving 25 semi-trained panelists. Organoleptic assessment based on hedonic scale of 1 to 5, where 1 = strongly dislike, 2 = dislike, 3 = neutral, 4 = likes, 5 = very fond. The results showed that the administration of Immuno forte® in drinking water for maintenance is not negatively affect the organoleptic values include color, aroma, flavor, and texture of broiler meat. In general, all the parameters of the treatment is still in the range of scores from 3.57 to 3.79 which means it can be accepted by the panelists with a category generally approaches like

Nilai Organoleptik Daging Ayam Broiler dengan Penambahan Prebiotik Immuno Forte® pada Berbagai Level Berbeda