Abstrak 
THE EFFECT OF FERMENTED FEED SUPPLEMENT ON MEAT pH AND TENDERNESS OF BROILER
Hendronoto A.W. LENGKEY, Fenny R. WOLAYAN, Obin RACHMAWAN, Lilis SURYANINGSIH AND Eka WULANDARI
University Of Agronomic Sciences ad Veterinary Medicine Of Bucharest, Faculty Of Animal Science
Inggris
Hendronoto A.W. LENGKEY, Fenny R. WOLAYAN, Obin RACHMAWAN, Lilis SURYANINGSIH AND Eka WULANDARI, University Of Agronomic Sciences ad Veterinary Medicine Of Bucharest, Faculty Of Animal Science
Broiler, fermented feed supplement, meat pH, meat tenderness
The study of the effect of fermented feed supplement on meat pH and tenderness of broiler was aimed to determine the effect of the feed fermented with Aspergillus niger. Meat tenderness may be influenced by changes occurring during muscle conversion to meat and these changes may be controlled, to improve meat quality. The feed supplement is a mixture of solid coconut oil and solid tofu waste, which were fermented by Aspergillus niger. With this feed was fed to 120 Cobb-strain day old chicks for 5 weeks. And then the meat was boiled at 60oC and checked the meat pH and tenderness. This experiment was used Completely Randomized Design (CRD) 6 x 4; consisted of six treatments{(R-0)0% fermented feed supplement, (R-1) 5%; (R-2) 10%; (R-3) 15%; (R-4) 20%; and (R-5) 25%}; and each treatment was repeated four times. Statistical tests performed by analysis of variance and the differences between treatments effect were examined using Duncan’s multiple range test. The results indicated that usage up to 25% fermented feed supplement in the ration will increase the meat tenderness and the pH.