PENGARUH FREKUENSI PEMBERIAN PAKAN TERHADAP KUALITAS FISIK DAN LEMAK DAGING KELINCI BETINA LOKAL

Makmur, Maroli, Prof. Dr. Ir. Nono Ngadiyono, MS

2004 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh frekuensi pemberian pakan terhadap kualitas fisik dan lemak daging kelinci betina lokal. Penelitian ini menggunakan 18 ekor kelinci betina lokal dengan berat awal 783 ± 23,45g yang dipelihara secara .intensif selama 12 minggu dan dibagi menjadi tiga kelornpok perlakuan frekuensi pemberian pakan. Perlakuan frekuensi pemberian pakan satu kali/hari (FI), dua kali/hari (F2) dan tiga kali/hari (F3) masing-masing terdiri dari 6 ekor kelinci. Pemotongan kelinci dilakukan pada akhir periode pemeliharaan. Variabel yang diamati meliputi derajat keasaman (pH), susut masak, daya ikat air (DIA), keempukan dan kadar lemak daging yang masing-masing diambil dari dua jenis otot yaitu Longissimvs dorsi (LD) dan Biceps femoris (BF). Data hasil penelitian diuji dengan analisis variansi pola searah, kecuali untuk data kadar lemak. Perbedaan rata-rata perlakuan diuji dengan Duncan's Multiple Range Test. Hasil analisis statistik menunjukkan bahwa perlakuan frekuensi pemberian pakan berpengaruh nyata (P<0,05) terhadap susut masak ( cooking loss) dan DIA daging tetapi tidak berpengaruh terhadap nilai pH dan keempukan. Perlakuan F3 menunjukkan hasil yang lebih baik terhadap susut masak dan DIA dibanding F2 dan FI. Kadar lemak daging F3 lebih tinggi dibanding F2 dan FI pada otot LD, tetapi pada otot BF kadar lemak F2 lebih tinggi dibanding F3 dan FI. Susut masak pada FI, F2 dan F3 berturut-turut. adalah 34,15,. 31,16 dan 27,29% pada otot LD dan 34,36, 31,33 dan 27,72% pada otot BF, DIA 21,92, 25,56 dan 29,31% pada otot LD dan 22,56, 23,90 dan 26,87% pada otot BF, kadar lemak daging 5,41, 5,60 dan 5,51% pada otot LD dan 4,82, 5,1 dan 5,17% pada otot BF. (Kata kunci : Kelinci Betina Lokal, Frekuensi Pemberian Pakan, Kualitas Fisik dan Lemak,)

This research was aimed to find out the effect of feeding frequency on meat physical quality and fat of female local rabbit. Eighteen female local rabbit 783 ± 23,45g weight were grown intensively for 12 weeks. They were divided into three treatment groups of feeding frequency. FI, F2 and F3 were give treatment of feeding frequency once a day, two times a day and three times a day, respectively. Each group consisted of 6 rabbits. The variables observed were meat fat, pH, cooking loss, water-holding capacity ( WHC) and meat tenderness two types of muscle namely Longissimus dorsi (LD)and Biceps femoris (EF), except for meat fat it just been compared each other. The obtained data were tested by a one way analysis of variance. The mean difference were tested by Duncan's New Multiple Range Test. The results showed that feeding frequency had a significant differences on cooking loss and WHC, but did not have any significant effect on pH and meat tenderness. F3 treatment gave better result on cooking loss and WHC than F2 and FI. Meat fat on F3 treatment was better than F2 and FI of LD muscle, buc on BF muscle of F2 treatment gave better result than F3 and FI. Cooking loss on FI , F2 and F3 were 34,15, 3.1,16, and 27,29% of LD muscle and 34 ,36, 31,33, and 27,72% of BF muscle, respectively. WHC showed 21,92, 25,56, and 29,31% on LD muscle and 22,56, 23,90, and 26,87% of BF muscle, respectively. Meat fat were 5,41, 5,60, and 5,51 of LD muscle and 4,82, 5,1 . and 5,17 of BF muscle, respectively. Key words: Female Local Rabbit, Feeding Frequency, Meat Physical Quality and Fat

Kata Kunci : Kelinci Betina Lokal, Frekuensi Pemberian Pakan, Kualitas Fisik dan Lemak