Karakterisasi Karkas dan Sifat Fisik Daging Ayam Kampung Strain SenSi-1 Agrinak dengan Pemberian Pakan Substitusi Jerami Jagung Fermentasi

Fermentation of corn straw using Trichoderma viridecan produce enzymes that decompose crude fiber and make palatable fermented feed products because of their specific fragrance.This research was aimed to determine the carcass characteristics and physical properties of kampong chicken meat fed with fermented corn straw as a substitute for rice bran. Feedquality affects slaughter weight,weightand percentageof carcass, and meatphysical quality. In this study, 250 kampongchickens strainof SenSi-1 Agrinakwere used, which were fed rice bran (P0) with fermented corn straw (JJF). The treatment as follows: 100% P0 (R0); 95 % P0 + 5 % JJF (R1); 90 % P0 + 10 % JJF (R2); 85 % P0 + 15 % JJF (R3); 80 % P0 + 20 % JJF (R4) with six repetitions. The parameters observedconsist of quality of carcass and quality of meat. Quality of carcass includesweight,percentage, andparts percentageof carcass. Physical qualityof meatincludeswater holding capacity, cooking loss, color, textureandmeatmicrostructur. Based on the results,the subtitutionof rice bran with fermented corn straw in kampongchicken feed has a very significant effect (p<0.01) on carcass quality and significant effect (p<0.05) onmeat quality. The microstructure of kampongchicken meat shows the presence of coarse parts and large cavities so that it supports physical resistance as seen in the water binding capacity and texture of meat tenderness. It can be concluded thatfermented corn straw could be used in the kampongchicken feed up to 10%