PEMANFAATAN KONSENTRAT FERMENTASI BAKTERI ASAM LAKTAT SEBAGAI PAKAN BASAL TITIK DUA PENGARUH PROTEKSI KARBOHIDRAT DAN PROTEIN SEBAGAI PAKAN TAMBAHAN TERHADAP KUALITAS KIMIA DAN KOLESTEROL DAGING KAMBING BLIGON

DYAH UTAMI, Prof. Ir. Zaenal Bachruddin, M. Sc., Ph.D., IPU. ; Ir. Edi Suryanto, M.Sc., Ph. D., IPU.

2018 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

This study aimed to determine the effected of carbohydrate and protein protection as additional feed of concentrate based on fermentation of lactic acid bacteria as basal feed on chemical quality and cholesterol of Bligon goats meat. This study used eight Bligon goats which were divided into two groups of treatment. The first treatment was non-heating additional feeds. The second treatment was additional feeds by heating (protection). Each treatment used four goats as replicates. Three of the four goats in each treatment were cut and sampled the meat of Longissimus dorsi (LD) and Biceps femoris (BF) muscle. The tasted variables included chemical quality (moisture content, protein content, fat content, and ash content) and meat cholesterol content. The data obtained were analyzed using variance analysis with complete randomized design of 2 x 2 factorial pattern. The difference of variables obtained by treatment continued with Duncan's New Multiple Range Test. The results showed that feed protection affected protein content, fat content and meat cholesterol content (P<0,05). Protein content of meat with non-heating feeds and protection feeds were 18.30% and 18.60%. Fat content of meat with non-heating feeds and protection feeds were 4.22% and 5.66%. Cholesterol content of meat with non-heating feeds and protection feeds were 70.00 (mg/100g) and 70.17 (mg/100g). The type of muscle affected the protein content of meat (P<0,05). LD and BF muscle protein content were 18.45% and 18.64%. It could be concluded that supplementary feed treatment with heating (protection) could increase protein, fat, and cholesterol content of Bligon goats meat. / Penelitian ini bertujuan untuk mengetahui pengaruh proteksi karbohidrat dan protein sebagai pakan tambahan pada pemanfaatan konsentrat berbasis fermentasi bakteri asam laktat sebagai pakan basal terhadap kualitas kimia dan kolesterol daging kambing Bligon. Penelitian ini menggunakan delapan ekor kambing Bligon yang dibagi menjadi dua kelompok perlakuan. Perlakuan pertama pemberian pakan tambahan tanpa pemanasan. Perlakuan kedua pemberian pakan tambahan dengan pemanasan (proteksi). Masing-masing perlakuan menggunakan empat ekor kambing sebagai ulangan. Tiga dari empat ekor kambing pada masing-masing perlakuan dipotong dan diambil sampel daging bagian Longissimus dorsi (LD) dan bagian Biceps femoris (BF). Variabel yang diuji meliputi kualitas kimia (kadar air, kadar protein, kadar lemak, dan kadar abu) dan kolesterol daging. Data yang diperoleh dianalisis menggunakan analisis variansi dengan rancangan acak lengkap pola faktorial 2 x 2. Jika menunjukkan perbedaan variabel yang diperoleh karna perlakuan dilanjutkan dengan uji Duncan's New Multiple Range Test. Hasil penelitian menunjukkan bahwa pakan proteksi mempengaruhi kadar protein, kadar lemak dan kadar kolesterol daging (P<0,05). Kadar protein daging dengan pakan tanpa pemanasan dan pakan proteksi adalah 18,30% dan 18,60%. Kadar lemak daging dengan pakan tanpa pemanasan dan pakan proteksi adalah 4,22% dan 5,66%. Kadar kolesterol daging dengan pakan tanpa pemanasan dan pakan proteksi adalah 70,00 (mg/100g) dan 70,17 (mg/100g). Jenis otot berpengaruh terhadap kadar protein daging (P<0,05). Kadar protein otot LD dan BF adalah 18,45% dan 18,64%. Kesimpulan hasil penelitain ini adalah pemberian pakan tambahan dengan pemanasan (proteksi) dapat meningkatkan kadar protein, lemak, dan kolesterol daging kambing Bligon.

This study aimed to determine the effected of carbohydrate and protein protection as additional feed of concentrate based on fermentation of lactic acid bacteria as basal feed on chemical quality and cholesterol of Bligon goats meat. This study used eight Bligon goats which were divided into two groups of treatment. The first treatment was non-heating additional feeds. The second treatment was additional feeds by heating (protection). Each treatment used four goats as replicates. Three of the four goats in each treatment were cut and sampled the meat of Longissimus dorsi (LD) and Biceps femoris (BF) muscle. The tasted variables included chemical quality (moisture content, protein content, fat content, and ash content) and meat cholesterol content. The data obtained were analyzed using variance analysis with complete randomized design of 2 x 2 factorial pattern. The difference of variables obtained by treatment continued with Duncan's New Multiple Range Test. The results showed that feed protection affected protein content, fat content and meat cholesterol content (P<0.05). Protein content of meat with non-heating feeds and protection feeds were 18.30% and 18.60%. Fat content of meat with non-heating feeds and protection feeds were 4.22% and 5.66%. Cholesterol content of meat with non-heating feeds and protection feeds were 70.00 (mg/100g) and 70.17 (mg/100g). The type of muscle affected the protein content of meat (P<0,05). LD and BF muscle protein content were 18.45% and 18.64%. It could be concluded that supplementary feed treatment with heating (protection) could increase protein, fat, and cholesterol content of Bligon goats meat.

Kata Kunci : Proteksi karbohidrat dan protein, daging kambing, kualitas kimia, kolesterol, Carbohydrate and protein protection, meat goats, chemical quality, cholesterol