PENGARUH PENAMBAHAN UNBEGKADED PROTEIN PfflA PAKAN LENGKAP (COMPLETE FEED) TERHADAP K0AL1TAS FISIK DAGING SAPI PERANAKAN ONGOLE

Azmawati, Yuyun , Prof. Dr. Ir. Nono Ngadiyono, MS.

2004 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan undegraded protein pada pakan lengkap ( complete feed) terhadap kualitas fisik daging sapi Peranakan Ongole. Delapan ekor sapi Peranakan Ongole (PO) jantan berumur 1,5-2 tahun dibagi secara acak menjadi dua kelompok yang homogen masing-masing 4 ekor. Kelompok I diberi pakan complete feed tanpa suplementasi undegraded protein dan kelompok II diberi pakan complete feed dengan suplementasi undegraded protein. Complete feed diberikan sebanyak 2,6% bobot badan sapi sedangkan undegraded protein sebesar 5 g/BBM diberikan untuk sapi kelompok II. Air minum diberikan secara ad libitum. Ternak dipelihara selama 16 minggu terdiri dari 3 minggu untuk masa adaptasi dan 13 minggu untuk periode koleksi. Enam dari delapan ekor ternak dipotong pada akhir penelitian, diambil sampel daging pada otot Longissimus dorsi (LD). Variable yang diukur adalah kualitas fisik daging meliputi daya ikat air (DIA), susut masak, keempukan, pH dan warna daging. Basil penelitian menunjukkan bahwa rata-rata DIA (3,77%), keempukan (4,33 mg/cm2) dan susut masak (39,83%) kelompok I berbeda nyata (P<0,05) dibanding kelompok II (7,84%),(3,78 mg/cm2) dan (36,73%). Namun demikian ternyata, antara kelompok I dan kelompok II tidak terdapat perbedaan yang nyata (P>0,05) untuk warna (7,33 dan 7,67) serta pH daging (5,98 dan 6,00). Disimpulkan bahwa kualitas fisik daging sapi PO yang mendapat pakan lengkap dengan penambahan undegraded protein memiliki kualitas yang lebih baik meliputi DIA, susut masak dan keempukan daging. Kata kunci : Sapi Peranakan Ongole, Complete Feed, Undegraded Protein, Kualitas Fisik Daging.

The experiment was conducted to find out the effect of undegraded protein supplementation on complete feed on physical quality of meat of Ongole Crossbred cattle. Eight male Ongole Crossbred cattle with approximately 1,5-2 years were divided randomly into two groups of four head. The first group was fed only complete feed, and the second group was fed complete feed and undegraded protein. Complete feed was distributed 2,6% of body weight, and undegraded protein was supplemented 5 g/kg BW0,75 to second group. The cattle was raised for 16 weeks, which consisted of 3 weeks of adaptation and 13 weeks of treatment. The water was offered ad libitum. Six of 8 cattle were slaughtered and sample was taken from Longissimus dorsi muscle. Variable measured was meat physical quality : water-holding capacity (WHC), cooking loss, tenderness, pH and color meat. The results showed that WHC (3,77%), tenderness (4,33 kg/cm2) and cooking loss (39,83%)from the first group were significantly (P<0,05) than that the second group that were (7,84%),(3,78 kg/cm2) and (36,73%). However between the first group and the second group had no significant different on color (7,33 and 7,67) and pH (5,98 and 6,00). It can be concluded that the meat quality (WHC, cooking loss and tenderness) of Ongole Crossbred cattle received undegraded protein supplementation is better than that without supplementation. Keywords: The Ongole Crossbred Cattle, The Complete Feed, The Undegraded Protein, The Meat Physical Quality.

Kata Kunci : Sapi Peranakan Ongole, Complete Feed, Undegraded Protein, Kualitas Fisik Daging