PENGARUH PERENDAMAN DAGING AYAM PETELUR AFKIR DALAM BERBAGAI KONSENTRASI SARI DAUN NANGKA TERHADAP TOTAL BAKTERI DAN KADAR PROTEIN

Abstract

Tujuannya studi ini guna mengetahui pengaruhnya perendaman daging ayam petelur afkir dalam beragam konsentrasi sari daun nangka pada total bakteri dan kadar protein. Pelaksanaan studi pada bulan Januari–Februari 2026 di Laboratorium Terpadu Universitas Islam Malang. Materi dipakai yakni daging dada ayam petelur afkir umur 105 minggu serta sari daun nangka. Metodologi riset memakai percobaannya dengan RAL 4 perlakuan serta 6 ulangan, yakni P0 = 0% sari daun nangka (kontrol), P1 = 25%, P2 = 35%, serta P3 = 45%. Variabel yang diamati meliputi total bakteri (TPC) dan kadar protein. Data dianalisa memakai pengujian ANOVA. Temuan memperlihatkan perendaman dengan sari daun nangka tidak ada pengaruhnya nyata (P>0,05) pada total bakteri, namun ada pengaruhnya sangat nyata (P<0,01) pada kadar protein. Rata-rata total bakteri terendah didapat pada perlakuan P3 besarannya 5,5 × 10⁷ CFU/g. Kadar protein tertinggi terdapat pada P0 sebesar 19,93%, sedangkan pada P3 sebesar 18,23%.Kesimpulan perendaman daging ayam petelur afkir menggunakan 45% sari daun nangka memperoleh kadar protein tertinggi sebesar 18,23%, dan cemaran total bakteri cenderung rendah sebesar 5,46 × 10⁷ CFU/g.

Kata kunci: ayam petelur afkir, sari daun nangka, total bakteri, kadar protein

THE EFFECT OF SOAKING MEAT FROM CULLED LAYING HENS IN VARIOUS CONCENTRATIONS OF JACKFRUIT LEAF EXRACT ON TOTAL

BACTERIAL COUNT AND PROTEIN CONTENT

 Abstract

The objective of this research was to determine the affect of soaking culled laying hen meat in various concentrations of jackfruit leaf extract on total bacterial count and protein content. The researach was conducted from January to February 2026 at the Integrated Laboratory of the Islamic University of Malang. The materials used were breast meat from 105-week-old culled laying hens and jackfruit leaf extract. The research methodology employed a randomized block design (RAL) with 4 treatments and 6 replicates, namely P0 = 0% jackfruit leaf extract (control), P1 = 25%, P2 = 35%, and P3 = 45%. The variables observed included total plate count (TPC) and protein content. The data were analyzed using ANOVA. The findings showed that soaking in jackfruit leaf extract had no significant effect (P > 0.05) on total plate count but had a highly significant effect (P < 0.01) on protein content. The lowest average total bacterial count was obtained in treatment P3, at 5.5 × 10⁷ CFU/g. The highest protein content was found in P0 at 19.93%, while in P3 it was 18.23%. Conclusion: Soaking culled laying hens’ meat in a 45% jackfruit leaf extract solution resulted in the highest protein content of 18.23% and a relatively low total bacterial count of 5.46 × 10⁷ CFU/g.

Keywords: culled laying hen, jackfruit leaf extract, total bacteria, protein content.