Bulkaini, Bulkaini and Djoko, Kisworo and MASTUR, MASTUR (2019) Performan, Karakteristik Fisik dan Kimia Daging Kambing Lokal Jantan Dengan Pemberian Pakan Kulit Buah Kakao Fermentasi. Performan, Karakteristik Fisik dan Kimia Daging Kambing Lokal Jantan Dengan Pemberian Pakan Kulit Buah Kakao Fermentasi (Performance, Physical and Chemical Characteristics of Local Goat Meat Feed on Fermented Cocoa Peel (Theobroma cacao L)), 5 (2). pp. 105-113. ISSN p-ISSN: 2460-6669; e- ISSN: 2656-4645
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Performan, Karakteristik Fisik dan Kimia Daging Kambing Lokal Jantan Dengan Pemberian Pakan Kulit Buah Kakao Fermentasi.pdf Download (2MB) | Preview |
Abstract
ABSTRAK Penelitian ini bertujuan untuk mengoptimalkan pemanfaatan kulit buah kakao (KBK) sebagai pakan ternak kambing dalam rangka meningkatkan kualitas daging. Penelitian dilaksanakan selama 2 bulan di Laboratorium Teaching Farm Fakultas Peternakan Universitas Mataram. Materi yang digunakan adalah 9 ekor kambing lokal jantan umur 9-12 bulan dengan berat ratarata 18,67±1,53 kg. Kambing dibagi secara acak menjadi 3 perlakuan dan 3 ulangan yaitu perlakuan P1: 30% KBK fermentasi tanpa fermentor, jerami jagung dan dedak (KBKFTF); P2= 30% KBK fermentasi dengan fermentor Bioplus, jerami jagung dan dedak (KBKFbioplus) dan P3=30% KBK fermentasi dengan souse burger pakan, jerami jagung dan dedak (KBKFSBP). Hasil Analisa Varian menunjukkan bahwa jenis fermentor berpengaruh nyata (P<0,05) terhadap pertambahan bobot badan harian (PBBh), konsumsi pakan dan keempukan daging kambing, sedangkan terhadap daya ikat air (DIA), susut masak, pH dan komposisi kimia daging tidak berpengaruh nyata (P>0,05). Kambing pada P2 memberikan PBBh sebesar 58,67±21,590 g/ekor/hari dan berbeda nyata (P>0,05) dengan PBBh kambing pada P1(49,75±18,557 g/ekor/hari) dan P3 (50,35±19,606 g/ekor/hari). Keempukan daging pada P2 (2,04±0,50 kg/cm2 ) berbeda nyata (P<0.05) dengan keempukan daging pada P1(1,97±0,58 kg/cm2 ) dan P3(1,74±1,26 kg/cm2 ), sedangkan komposisi kimia daging tidak berbeda nyata (P>0,05) diantara semua perlakuan. The study aims to optimize the use of cocoa peel as goat feed in order to improve meat quality. The study was conducted in 2 months at the Teaching Farm Laboratory, Faculty of Animal Husbandry, University of Mataram. The material used were 9 male local goats aged 9-12 months with an average body weight of 18.67 ± 1.53 kg. The goats were randomly divided into 3 group of treatments and 3 replications, namely the P1=30% fermented cocoa peel without Bioplus fermenters + corn stak and rice bran (CPHFWF); P2=30% fermented cocoa peel with Bioplus fermentor + corn stak and rice bran (CPHFbioplus) and P3= 30% fermented cocoa peel with souse burger feed + corn stak and rice bran (CPHFSBF). Analysis of variant show that the type of fermentor has a significant effect (P<0.05) on daily gain, feed consumption and tenderness of goat meat. while the water holding capacity (WHC), cooking losses, pH and chemical composition of meat have no significant effect (P>0.05). Goats in P2 give daily gain of 58.67 ± 21.590 g/day and was significantly different (P>0.05) from goat daily gain in P1 (49.75 ± 18.557 g/ day) and P3 (50.35 ± 19.606 g/day). Meat tenderness of P2 (2.04 ± 0.50 kg/cm2) was significantly different (P<0.05) to P1 (1.97 ± 0.58 kg/cm2) and P3 (1.74 ± 1.26 kg/cm2). while the chemical composition of meat was not significantly different (P>0.05) among all treatments.
| Item Type: | Article |
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| Keywords (Kata Kunci): | Performen, Kulit Kakao Fermentasi, Karakteristik Fisik Dan Kimia Daging Fermented Cocoa Peel, Physical and Chemical Characteristics, Local Goat’s Meat |
| Subjects: | S Agriculture > SF Animal culture |
| Divisions: | Fakultas Peternakan |
| Depositing User: | Ir Djoko Kisworo, M.Sc., Ph.D |
| Date Deposited: | 15 Oct 2021 02:33 |
| Last Modified: | 15 Oct 2021 02:33 |
| URI: | http://eprints.unram.ac.id/id/eprint/25012 |
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