PREFERENCE OF SUPERIOR LOCAL CHICKEN MEAT FROM AGRICULTURAL RESEARCH AND DEVELOPMENT AGENCY KUB AND SENSI-1 AGRINAC AT SATO NADI GROUP IN JEHEM VILLAGE, BANGLI Wayan Trisnawati, I Nyoman Suyasa, dan Anastasia Sischa Jati U
Assessment Institute for Agricultural Technology (AIAT) Bali
Chiken KUB is a native genetic selection which has the advantage of being able to produce more eggs. Chicken Sensi-1 Agrinak is a superior domestic broiler native to Indonesia. The purpose of this study was to differentiate sensory acceptance of chicken meat from KUB and Sensi-1 Agrinak. The sensory test uses a 1-6 hedonic quality scale on color, taste, texture, and level of preference. Data were analyzed by anova, correlation analysis and path analysis. Based on the variance analysis obtained differences in the color, taste, and level of pleasure. The attributes of chicken meat flavor quality correlate very significantly with the level of preference and have the strongest direct influence. The best preference based on the ranking test is in female KUB chicken meat. The quality of physical quality of female KUB chicken meat has a moisture content of 73.65%, water holding capacity of 13.52%, cooking shrinkage of 0.34% and pH of 5.50.
Keywords: Preference, chicken meat, KUB and Sensi-1 Agrinak
Topic: Animal Nutrition, Animal Production, and Veterinary Science