Karakteristik fisik, ultrastruktur dan komposisi kimia daging beberapa bangsa babi

Susilo, Agus, Prof.Ir. Soeparno, PhD

2003 | Tesis | S2 Ilmu Peternakan

sisi kimia daging dari beberapa bangsa babi. Materi yang digunakan dalam penelitian ini adalah 9 ekor babi (3 ekor Bangsa Yorksire, 3 ekor Bangsa Landrace dan 3 Ekor Bangsa Duroc) dengan umur 7 - 8 bulan, bobot badan 90 – 100 kg dan dipelihara sebelumnya selama 2 bulan pada suatu peternakan babi di Kabupaten Malang dengan pemberian pakan yang sama. Pemotongan dilakukan di RPH Kotamadya Malang. Daging yang diuji diambil dari bagian Longissimus dorsi, kemudian dipanaskan dengan suhu 50 0C, 75 0C, 100 0C dan tanpa pemanasan (mentah). Penelitian menggunakan Rancangan Acak Lengkap pola tersarang 2 faktor dengan ulangan sebanyak 3 kali. Faktor yang digunakan adalah bangsa babi dan derajat suhu pemanasan tersarang pada bangsa babi. Perlakuan yang menunjukkan perbedaan diuji dengan Uji Jarak Berganda Duncan (UJBD). Bangsa babi tidak memberikan perbedaan kualitas pada pH, WHC, susut masak, Aw, lemak, protein dan abu daging. Perbedaan kualitas (P<0.01) terdapat pada keempukan, kekenyalan daya putus dan kadar air daging. Perlakuan tingkat pemanasan memberikan perbedaan kualitas (P<0.01) pada pH, keempukan, kekenyalan, daya putus, WHC, susut masak, Aw, lemak, protein, kadar air dan abu daging. Susut masak, kadar air, lemak dan abu mengalami penurunan dengan meningkatnya pemanasan. pH daging pada suhu 50 0C mengalami penurunan dibandingkan dengan daging mentah dan mengalami kenaikan pada pemanasan yang lebih tinggi. Proporsi protein meningkat dengan meningkatnya tingkat pemanasan. Keempukan, kekenyalan, daya putus dan WHC daging mengalami penurunan kua litas hingga pada tingkat pemanasan 75 0C dan meningkat kembali pada suhu 100 0C. Duroc cenderung memiliki keempukan, kekenyalan dan daya putus yang lebih tinggi dibanding Yorkshire dan Landrace. Duroc memiliki komposisi asam lemak C16 yang lebih tinggi dibanding Yorkshire dan Landrace, serta Landrace memiliki komposisi asam lemak C14 dan C18 yang lebih tinggi dibanding Duroc dan Yorkshire. Kristal lemak pada babi memberikan karakteristik tersendiri dengan memiliki pola seperti kipas dengan panjang serab ut kristal ± 112 mm – 265 mm dan pengujian PRE-1 menggunakan Primer P20 memberikan kespesifikan bahwa DNA tersebut hanya terdapat pada babi dan tidak terdapat pada ternak sapi, kambing dan ayam.

This study was conducted to investigate physical characteristics, ultrastructure, and chemical composition meat of various pig breed. The materials used in this study were nine pigs (three Yorkshire, three Landrace, and three Duroc), and they were about 7 – 8 months old, weighing 90 – 100 kg and treated with the same feed for two months in a pig farm sited in Malang Regency. They were slaughtered at abattoir of Malang Municipality. The meat examined, was Longissimus dorsi muscle. They were heated of 50 oC, 75 oC, 100 oC. This study applied a Completely Randomized Design with a 2- factor nesting pattern using cooking repeatition for three times. The factors were pig breed and the cooking temperature degrees. The treatment indicating differences were examined by using Duncan Multiple Range Test (DMRT). The differences of pig breeds did not provide differences on quality for pH, WHC, cooking loss, Aw, fat, protein, and meat ash. Within quality differences (P<0.01), there would be tenderness, elasticity, shear force, and meat water content. Cooking gave quality differences (P<0.01) on pH, tenderness, elasticity, shear force, WHC, cooking loss, Aw, fat, protein, water content, and meat ash. Cooking loss, water content, fat, and ash decreased with the increase of cooking treatment temperature. Meat pH on the temperature of 50 oC decreased in comparison with raw meat and it would increase with the enhancement in cooking treatment. Protein proportion might increase as the cooking treatment was enhanced. Tenderness, elasticity, shear force, and WHC of the meat decreased at 75 oC and they could get enhancement as the temperature achieving 100 oC. Duroc tended to ha ve more tenderness, elasticity, and higher shear force rates in comparison with Yorkshire and Landrace. Duroc had C16 fatty acid composition, which was higher than that of Yorkshire and Landrace. Landrace had C14 and C18 fatty acid composition, which were higher than those of Duroc and Yorkshire. Fat crystals in pig meat gave certain characteristics within the patterns like a fan. The length of the crystal achieved about + 112 mm – 265 mm. Their PRE-1 examined by using primary P20 providing specification for the DNA were found only in pigs and it would never be found in cattle, goats, or chickens.

Kata Kunci : Babi,Daging,Komposisi Kimia Bangsa Babi