KARAKTERISTIK DAGING KAMBING BLIGON DAN KEJOBONG JANTAN

Aji Pramono, Ir. Rusman, M.P., Ph.D; Ir. Panjono, S.Pt., MP., Ph.D.

2012 | Skripsi | S1 PETERNAKAN

KARAKTERISTIK DAGING KAMBING BLIGON DAN KEJOBONG JANTAN Aji Pramono 05/186393/PT/04947 INTISARI Penelitian ini bertujuan untuk mengetahui karakteristik daging kambing Bligon jantan dan Kejobong jantan. 10 ekor kambing jantan yang terdiri dari 5 ekor kambing Bligon dan 5 ekor kambing Kejobong digunakan dalam penelitian ini. Kambing dipelihara di kandang panggung individu pada kondisi yang sama selama dua bulan kemudian dipotong. Sampel daging bagian Biceps femoris diambil untuk mengetahui komposisi kimia, kualitas fisik dan sensoris daging. Data dianalisis dengan independent T-Test. Hasil penelitian komposisi kimia daging kambing Bligon dan Kejobong jantan secara berturut-turut : kadar air 77,32% dan 77,35%, kadar lemak 6,29% dan 6,70%. Hasil penelitian kualitas fisik daging kambing Bligon dan Kejobong jantan secara berturut-turut : nilai pH 6,36 dan 6,53, daya ikat air 11,42% dan 13,39%, susut masak 7,29% dan 6,27%. Hasil penelitian kualitas organoleptik daging kambing Bligon dan Kejobong jantan secara berturut-turut : warna 3,10 dan 2,70, perlemakan 3,03 dan 2,60, aroma 3,47 dan 2,93, tekstur 3,07 dan 3,37, keempukan 2,73 dan 2,37, daya terima 3,23 dan 3,27. Hasil penelitian ini menunjukkan bahwa kualitas daging kambing Bligon dan kambing Kejobong jantan mempunyai komposisi kimia, kualitas fisik dan organoleptik yang relatif sama, kecuali pH. Nilai pH daging kambing Kejobong lebih tinggi daripada kambing Bligon. Secara umum daging kambing Bligon dan Kejobong memiliki pH yang tinggi dan susut masak yang rendah. Kata Kunci :Karakteristik Daging, Kambing Bligon, Kambing Kejobong

THE CHARACTERISTICS OF BLIGON AND KEJOBONG BILLIES CHEVON Aji Pramono 05/186393/PT/04947 ABSTRACT The experiment was aimed to observe the characteristics of Bligon and Kejobong billies chevon. Ten goats, such as 5 Bligons and 5 Kejobongs were used in the experiment. The goat were raised for about 2 months in slatted house and then they were slaughtered. Biceps femoris muscles were taken for analyzed of chemical composition, physic and sensory quality. The data were analyzed by independent T-Test. The result of data experiment of chemicals composition Bligon and Kejobong billies chevon were respectively: water level 77.32% and 77.35%, fat contents 6.29% and 6.70%. The results of physical quality experiment of Bligon and Kejobong billies chevon were respectively: pH value 6.36 and 6.53, water holding capacity 11.42% and 13.39%, cooking loss 7.29% and 6.27%. These data results organoleptic quality of Bligon and Kejobong billies chevon respectively: color 3.10 and 2.70, marbling 3.03 and 2.60, aroma 3.47 and 2.93, texture 3.07 and 3.37, tenderness 2.73 and 2.37, acceptability 3.23 and 3.27. The result showed that quality of Bligon chevon and Kejobong billies chevon had relatively the same chemical composition, physical quality and organoleptic, except pH. The pH value of Kejobong chevon was higher than Bligon chevon. In general, Bligon chevon and Kejobong chevon had a high pH value and low cooking loss. Key Words: Characteristics of chevon, Bligon goat, Kejobong goat

Kata Kunci : Karakteristik Daging, Kambing Bligon, Kambing Kejobong