MEAT QUALITY OF NATIVE CHICKEN (Gallus domesticus) WHICH IS GIVEN BANANA PEEL FLOUR (Musa sp) IN RATE

Abstract

This study aims to determine the quality of free-range chicken meat (Gallus domesticus) given banana peel flour (Musa sp) in the ratio of the pH of the meat, cooking loss, and water content. The research method used was an experimental method with a completely randomized design (CRD) with 3 treatments and 6 replications. The treatment of giving banana peel flour consisted of P0 (100% ration)), P1 (5% banana peel flour 5%), P2 (10% banana peel flour in the ration). The variables observed in this study were the quality of free-range chicken meat including meat pH, cooking loss, and water content. The results of this study indicate that. The addition of banana peel flour in the ration had a significant effect (P<0.05) on the pH value of the meat, and gave an insignificant effect (P>0.05) on the cooking loss value and water content of native chicken meat. The application of banana peel flour in the ration of free-range chicken can reduce the pH value of the meat but does not reduce the percentage of cooking loss and water content.