The aim of this research was to determine differences the physical quality (pH, drip loss, WHC and colour) of broiler chicken meat between two maintenance temperatures (comfortable temperature (23-24 ) and high temperature (35)(36). The materials used in this study were 20 male broiler finisher period (age 21 days) with an average initial weight of 1.17 g ± 0.03 (CV = 2.94%), which 10 animals raised at a comfortable temperature (23-24 ) and the other 10 animals were raised in high temperatures (35)(36). On day 35, broilers were stunned and sampled. Meat samples was taken from chest. Independent t test was used in the experiment to see the difference in between.The results showed that the physical meat quality including at differentces maintance between broiler raised at a comfortable temperature (23-24 ) and broiler were raised in high temperatures (35-36 ) was significantly different effect (P<0.0 ) on pH, drip loss, WHC and meat colour (L* = lightness and a*= redness), but did not significantly effect (P>0.05) on yellowness (b*) meat color. Conclution of this research was broiler chickens raised at high temperatures have lower physical quality than broiler chickens which are kept at a comfortable temperature. ABSTRAKTujuan penelitian ini adalah untuk mengetahui perbedaan kualitas fisik (pH, drip loss, WHC dan warna) daging ayam broiler broiler antara dua suhu pemeliharaan (suhu nyaman (23 -24 ) dan suhu tinggi (35-36 ). Materi yang digunakan dalam penelitian ini adalah 20 ekor ayam jantan periode finisher (umur 21 hari) dengan ratarata berat awal 1,17 g ± 0,03 (CV = 2,94%), dengan 10 ternak dibesarkan pada suhu yang nyaman (23-24 ) dan 10 ternak lainnya dibesarkan dalam suhu tinggi (35)(36). Pada hari ke-35, ayam broiler disembelih dan diambil sampelnya. Sampel daging diambil dari dada. Uji t test independen digunakan dalam penelitian ini untuk dapat melihat perbedaan keduanya. Hasil penelitian menunjukkan bahwa kualitas fisik daging pada perbedaan pemeliharaan antara broiler yang dipelihara pada suhu yang nyaman (23-24 ) dan broiler dipelihara pada suhu tinggi (35-36 ) secara signifikan berbeda nyata (P<0,05) pada pH, drip loss, WHC dan warna mat (L * = lightness dan a * = kemerahan), tetapi tidak berbeda nyata (P>0,05 ) pada warna kekuningan (b *) daging. Kesimpulan dari penelitian ini adalah ayam broiler yang dipelihara pada suhu tinggi memiliki kualitas fisik yang lebih rendah daripada ayam broiler yang dipelihara pada suhu yang nyaman.Kata kunci: Ayam broiler jantan, suhu pemeliharaan, kualitas fisik daging.
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