PERSENTASE KARKAS DAN NON KARKAS KAMBING BLIGON YANG DIBERI PAKAN KOMPLIT DENGAN LAMA FERMENTASI BERBEDA

PANDAN ARUM CANYDHITA, Dr. Ir. Setiyono, SU.; Panjono, S.Pt., MP., Ph. D

2016 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi pakan komplit berbasis bahan pakan lokal, terhadap persentase karkas dan non karkas. Materi yang digunakan kambing Bligon jantan sebanyak 10 ekor dengan umur rata-rata 8 bulan. kambing dibagi secara acak dalam dua kelompok, yaitu F1 dan F2. Kelompok F1 diberi pakan komplit yang telah difermentasi selama satu minggu, sedangkan F2 diberi pakan komplit yang difermentasi dua minggu. Pakan diberikan secara ad libitum. Pemeliharaan dilaksanakan selama 12 minggu untuk kemudian dipotong. Data yang diperoleh dianalisis menggunakan Independent Samples T-Test. Persentase karkas, kulit, kepala, kaki, limpa, paru-paru, hati, jantung, saluran pencernaan, dan darah F1 dan F2 berturut-turut masing-masing adalah 27,33±1,81 dan 28,33±2,21%, 5,92±1,13 dan 4,97±1,49%, 7,84±0,33 dan 6,45±0,54% 10,53±1,03 dan 12,49±1,09%, 0,29±0,06 dan 0,26±0,06%, 1,12±0,26 dan 0,93±0,18%, 2,63±0,03 dan 2,09±0,14%, 0,52±0,03 dan 0,46±0,12%, 3,83±0,46 dan 3,42±0,35%, 4,69±0,34 dan 5,50±0,20%. Persentase karkas, kulit, limpa, paru-paru, jantung, dan saluran pencernaan F1 dan F2 berbeda tidak nyata. Persentase kepala dan hati F1 lebih tinggi (P<0,001) daripada F2, sebaliknya persentase kaki dan darah F1 lebih rendah (P<0,001) daripada F2. Disimpulkan bahwa lama fermentasi pakan satu dan dua minggu tidak mempengaruhi kulit, limpa, paru-paru, jantung, dan saluran pencernaan tetapi menurunkan persentase kepala dan hati, dan menaikan persentase kaki dan darah.

This research aimed to observe the effect of fermentation duration of local ingredients based on complete feed, on the percentage of carcass and non carcass. Ten heads of male Bligon goats with an average age of 8 months were used in this research The goats were randomly divided into two groups, F1 and F2. F1 group was given a complete feed that has been fermented for one week, while F2 has been fermented for two weeks. The feed given through ad libitum method. The goats maintenance was carried out for 12 weeks and prior to be slaughtered. The data obtained were analyzed using Independent Samples T-Test. Percentage of carcass, hide, head, legs, spleen, lung, liver, heart, digestive tract, and blood of F1 and F2 in row respectively are 27.33±1.81 and 28.33±2.21%, 5.92±1.13 and 4.97±1.49%, 7.84±0.33 and 6.45±0.54%, 10.53±1.03 and 12.49±1.09%, 0.29±0.06 and 0.26±0.06%, 1.12±0.26 and 0.93±0.18%, 2.63±0.03 and 2.09±0.14%, 0.52±0.03 and 0.46±0.12%, 3.83±0.46 and 3.42±0.35%, 4.69±0.34 and 5,50±0.20%. There was no significant difference percentage of carcass, hide, spleen, lungs, heart, and digestive tract of F1 and F2. The percentage of heads and hearts of F1 was higher than F2 (P<0.001), in contrary the percentage of F1’s legs and blood was lower than F2 (P<0.001). It is conclude that prolonging fermentation duration from one to two weeks does not affect hide, spleen, lung, heart, and gastrointestinal tract percentage but decrease percentage of head and heart, and increase the percentage of legs and blood.

Kata Kunci : Kambing Bligon, Complete Feed, Fermentasi, Karkas, Non karkas/ Bligon goat, Complete Feed, Fermentation, Carcass, Non carcass