PENGARUH LAMA PENGHENTIAN PEMBERIAN PAKAN DAUN PEPAYA (Carica papaya) TERHADAP KUALITAS FISIK DAN KUALITAS ORGANOLEPTIK DAGING KAMBING BLIGON

Handayani, Chanifah, Prof. Dr. Ir. Nono Nqadiyono, M.S

2004 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan pakan dan lama penghentian pemberian pakan daun pepaya terhadap kualitas fisik dan organoleptik daging kambing Bligon. Materi penelitian yang digunakan adalah 18 ekor kambing Bligon yang dikelompokkan menjadi dua kelompok perlakuan pakan yakni Pi (25% daun pepaya + 75% rumput lapangan) dan P2 (50% daun pepaya + 50% rumput lapangan). Ternak dipelihara selama 12 minggu dan pada minggu ke 10 pakan daun pepaya dihentikan dan diganti dengan pakan hijauan (75% rumput lapangan + 15% daun nangka + 10% daun waru). Ternak dipotong pada minggu ke 10 (M0), minggu ke 11 (Ml) dan minggu ke 12 (M2). Setiap kelompok perlakuan dipotong sebanyak tiga ekor kambing. Data yang diambil meliputi kualitas fisik (pH, warna, susut masak, DIA dan keempukan) dan kualitas organoleptik (cita rasa, warna, tekstur dan keempukan). Data yang diperoleh dianalisis variansi dengan rancangan Split plot pola faktorial 2 x 3 dan diuji dengan DMRT. Data organoleptik daging dianalisis statistik non parametrik dengan uji H metode Kruskal-Wallis. Hasil analisis statistik menunjukkan bahwa lama penghentian pemberian pakan daun pepaya berpengaruh terhadap nilai pH, keempukan, DIA (P<0,01) dan susut masak (P<0,05). Ada interaksi antara perlakuan pakan dan lama penghentian pemberian pakan daun pepaya terhadap nilai pH (P<0,05) dan keempukkan daging kambing (P<0,01). Perlakuan pakan dan lama penghentian tidak berpengaruh terhadap warna daging dan cita rasa dan keemphkan. Perlakuan pakan dan lama penghentian pemberian pakan daun pepaya berpengaruh terhadap warna dan tekstur daging kambing (P<0,05). Penghentian pemberian pakan daun pepaya selama 14 hari (M2) dapat mengurangi rasa pahit daging kambing. (Kata Kunci : Daging Kambing Bligon, Lama Penghentian, Daun Pepaya, Kualitas Fisik dan Organoleptik)

The experiment was conducted to evaluate the effect of feed withdrawal of papaya leaves on physical and organoleptical quality of Bligon goat meat. Eighten Bligon goats were used in the experiment. They were grouped into two groups and given different feeding treatments, PI (25% papaya leaves + 75% nature grass) and P2 (50% papaya leaves + 50% nature grass). Papaya leaves were withdrawal from ration at the week 10 and then the goat were fed natural (75% nature grass + 15% Artocarpus heterophyllus + 10% hibiscus)on week 10 (M0)until week 12. The goats were slaughter at 10 weeks (M0), 11 weeks (Ml) and 12 weeks (M2). Three goats were slaughtered for each treatment group. The data collected were physical quality (pH, colour, cooking loss, DIA, and tenderness) and organoleptical quality (flavor, colour, testure and tenderness) of goat meat. The data were analyzed by using Split plot designs of factorial 2 x 3 pattern and tested by using Duncan's Test (DMRT). The organoleptical quality was analyzed using H test Kruskal-Wallis metode. The results showed that papaya leaves feed withdrawal of Bligon goat gave significant the pH, tenderness, DIA (P<0,01) and the cooking loosse (P<0,05). There was interaction between level of papaya and time of feed withdrawal on the pH and tenderness of Bligon goat meat (P<0,05). However, the time of withdrawal did not significantly affect colour of meat, flavor and tenderness. The papaya leaves level and feed withdrawal of papaya leaves gave significant the colour and tecture of goat meat (P<0,05). The fourteen day Bligon goat feed withdrawal of papaya leaf reduced the bitterness on goat meat. (Key Words : Bligon Goat Meat, Feed Withdrawal, Papaya Leaves, Physical and Organoleptical Quality)

Kata Kunci : Daging Kambing Bligon, Lama Penghentian, Daun Pepaya, Kualitas Fisik dan Organoleptik