Pengaruh Penambahan Tepung Mocaf (Modified Cassava Flour) Pada Ransum Ayam Terhadap Sifat Fisik Dan Organoleptik Daging Ayam Goreng

The quality of the meat is influenced by a good rations, such as mocaf flour fermented with tape yeast, which has good nutritional content. The purpose of this study was to determine the effect of using mocaf flour as chicken feed on the physical properties of fresh and fried chicken meat. This study used a simple Completely Randomized Design (CRD) with the research factor being the concentration of mocaf flour in the BR511 chicken feed with 5 treatments of mocaf flour addition (0%, 15%, 20%, 25%, and 30%) with 3 replications. The results showed that the use of mocaf flour as chicken feed on fresh and fried chicken meat only had a significant effect (α < 0.05) on texture and organoleptic tests (texture and preference). Chicken meat is highly favored due to its delicious taste and rich nutritional content, such as vitamins and minerals essential for the nervous system and growth. The quality of the meat is influenced by a good diet, such as mocaf flour fermented with tape yeast, which has good nutritional content. The purpose of this study was to determine the effect of using mocaf flour as chicken feed on the physical properties of fresh and fried chicken meat. This study used a simple Completely Randomized Design (CRD) with the research factor being the concentration of mocaf flour in the BR511 chicken feed with 5 treatments of mocaf flour addition (0%, 15%, 20%, 25%, and 30%) with 3 replications. The results showed that the use of mocaf flour as chicken feed on fresh and fried chicken meat only had a significant effect (α < 0.05) on texture and organoleptic tests (texture and preference).