Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 19 ISSUE 1
Written by Hendronoto A.W. LENGKEY, Andry PRATAMA, Lilis SURYANINGSIH, Jajang GUMILAR, Eka WULANDARI, Wendry Setiadi PUTRANTO, Nanah NANAH, Primiani EDIANINGSIH, Roostita L. BALIA

This study which aimed to determine the physical characteristics of broiler carcasses based on body weight, was done at the Laboratory of Animal Product Processing Technology, Animal Husbandry, Universitas Padjadjaran, using 25 broilers strain Coobb with body weight between 1.3 - 1.7 kg. Analysis equipment used is analytical scales, thermometers and penetrometers to observe the carcass percentage, meat percentage, tenderness, water holding capacity, and cooking losses. This study used a Completely Randomized Design (CRD) with 5 treatments of T-1 (BW 1.3 kg), T-2 (BW 1.4 kg), T-3 (BW 1.5 kg), T-4 (BW 1.6 kg) and T-5 (BW 1.7 kg). Results indicated that the treatment had significant affected (P> 0.05) the carcass percentage, meat percentage, tenderness, water holding capacity, and cooking losses.

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