JIPHO (Jurnal Ilmiah Peternakan Halu Oleo): Vol: 4, No 3, Juli 2022 Halaman: 214-219 eISSN: 2548-1908 214 Susut Masak, Daya Ikat Air dan Kadar Protein Daging Ayam Broiler yang Diberi Pakan Mengandung Tepung Ikan. (Cooking Loss, Water Binding Capacity, and Protein Content of Broiler Chicken Meat Fed with Fish Meal Feed) Kholillatul Mahmudah 1 , Fitrianingsih 1 , Ali Bain 1* 1 Fakultas Peternakan, Univesitas Halu Oleo, Kampus Hijau Bumi Tridarma Anduonohu Jl. H. E.A. Mokodompit, Kendari, Sulawesi Tenggara, 93561 *Corresponding author: alibain1967@yahoo.com Abstrak. Penelitian ini bertujuan untuk mengetahui susut masak, daya ikat air dan kadar protein daging ayam broiler yang diberi pakan mengandung tepung ikan. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) untuk menguji 4 perlakuan dan 4 ulangan, setiap ulangan terdiri dari 6 ekor ayam sehingga terdapat 16 satuan percobaan. Perlakuan yang digunakan adalah terdiri atas : (i) pakan komersil BP-11 sebagai pakan control (P0), 43% Jagung Kuning + 21% Dedak + 27% CAB + 9% Tepung Ikan (P1), 43% Jagung Kuning + 23% Dedak + 22% CAB + 12% Tepung Ikan (P2), dan 43% Jagung Kuning + 25% Dedak + 17% CAB + 15% Tepung Ikan (P3). Variabel yang diukur dalam penelitian ini adalah susut masak daging, daya ikat air daging, dan kadar protein daging ayam broiler. Data yang diperoleh dianalisis dengan analisis sidik ragam dan jika perlakuan yang berpengaruh maka dilanjutkan uji beda antar perlakuan menggunakan uji wilayah berganda Duncan (Duncan Multiple Range Test). Hasil penelitian menunjukkan bahwa perlakuan tidak memberikan pengaruh nyata terhadap susut masak daging, daya ikat air daging dan kadar protein daging. Rataan susut masak berkisar antara 35,55% - 40,49%, daya ikat air 30,37% - 34,70% dan kadar protein 23,50%-24,83%. Penggunaan tepung ikan dengan level hingga 15% dalam ransum tepung ikan menghasilkan kualitas fisik dan kimia daging ayam broiler yang relatif sama antar perlakuan. Kata Kunci : Ayam broiler, susut masak, daya ikat air, kadar protein Abstract. This study aimed to determine cooking loss, water holding capacity and protein content of broiler chicken meat fed with fish meal containing feed. The design used in this study was a completely randomized design (CRD) to test 4 treatments and 4 replications, each replication consisted of 6 chickens so that there were 16 experimental units. The treatments used consisted of: (i) commercial feed BP-11 as control feed (P0), 43% yellow corn + 21% rice bran + 27% CAB + 9% fish meal (P1), 43% yellow corn + 23% rice bran + 22% CAB + 12% fish meal (P2), and 43% yellow corn + 25% rice bran + 17% CAB + 15% fish meal (P3). The variables measured in this study were the cooking loss of the meat, the water holding capacity of the meat, and the protein content of broiler chicken. The data obtained were analyzed by analysis of variance and if the treatment had an effect, then it was continued to test the differences between treatments using the Duncan Multiple Range Test (Duncan Multiple Range Test). The results showed that the treatment did not have a significant effect on the cooking loss of meat, water holding capacity of meat and protein content of meat. The average cooking loss ranged from 35.55% - 40.49%, water holding capacity 30.37% - 34.70% and protein content 23.50%-24.83%. The use of fish meal with levels up to 15% in fish meal rations resulted in the physical and chemical qualities of broiler chicken meat being relatively the same between treatments. Keywords : Broiler chicken, cooking loss, water holding capacity, protein content 1. Pendahuluan Permintaan kebutuhan protein hewani khususnya di wilayah Kendari cukup tinggi, yang ditunjukkan dengan masih banyaknya masyarakat yang mengkonsumsi produk peternakan seperti daging ayam broiler. Daging ayam broiler merupakan produk peternakan yang banyak menyumbang