Pengaruh pemberian pakan daun pepaya (Carica papaya L) terhadap kinerja produksi, kualitas fisik dan organoleptik daging kambing bligon

SRIYANI, Ni Luh Putu, Prof.Dr.Ir. Nono Ngadiyono, MS

2004 | Tesis | S2 Ilmu Peternakan

Pemberian pakan daun pepaya diyakini masyarakat berpengaruh terhadap pertumbuhan, kualitas produksi dan cita rasa daging pada ternak kambing. Penelitian ini bertujuan, melihat pengaruh pemberian pakan daun pepaya terhadap kinerja produksi, kualitas fisik dan organoleptik daging kambing Bligon. Dua puluh satu ekor kambing betina umur sekitar 6 bulan dengan berat awal rata-rata 13,95 ± 0,78 digunakan dalam penelitian ini. Dengan menggunakan Rancangan Acak Lengkap pola searah, ternak dibagi secara acak dalam tiga perlakuan, yaitu perlakuan R0 (Kontrol) pakan tanpa daun pepaya (10% daun waru + 15% daun nangka + 75% rumput), R1 (25% daun pepaya + 75% rumput) R2 (50% daun pepaya + 50% rumput). Setelah dipelihara selama 12 minggu dilakukan penyembelihan terhadap materi penelitian. Variabel yang diamati adalah konsumsi pakan, pertambahan berat badan harian, konversi pakan, persentase karkas, meat-bone ratio, pH daging, keempukan daging, daya ikat air daging dan variabel organoleptik yaitu cita rasa, keempukan, tekstur dan warna daging. Data kinerja produksi dan kualitas daging dianalisis dengan analisis variansi. Data organoleptik daging dianalisis statistik nonparametrik dengan uji H. Hasil penelitian ini menunjukkan, perlakuan pemberian pakan daun pepaya dapat meningkatkan konsumsi pakan tetapi tidak berpengaruh nyata terhadap pertambahan berat badan harian dan persentase karkas. Perlakuan pakan daun pepaya meningkatkan persentase nonkarkas internal, ginjal, saluran cerna, jantung, hati, tetapi tidak berpengaruh terhadap nonkarkas eksternal. Perlakuan dengan 50% daun pepaya meningkatkan keempukan daging sementara level 25% tidak berpengaruh. Perlakuan daun pepaya berpengaruh nyata menurunkan pH daging dan daya ikat air, sementara nilai susut masak tidak berpengaruh. Uji organoleptik daging penelitian menunjukkan bahwa perlakuan pakan daun pepaya berpengaruh nyata terhadap cita rasa daging yaitu dihasilkan daging yang mempunyai cita rasa pahit, meskipun tingkat kepahitan daging antara level 25% pakan daun pepaya dan 50% pakan daun pepaya tidak berbeda nyata. Perlakuan daun pepaya meningkatkan kualitas organoleptik keempukan pada 50% daun pepaya sementara 25% tidak berpengaruh dan warna daging proses yang dihasilkan lebih cerah. Perlakuan daun pepaya tidak berpengaruh nyata pada tekstur daging.

It is believed by the community that feeding animal with papaya leaves affects growth, product quality and taste of meat. The experiment was done to investigate the influence of feeding papaya leaves (Carica papaya L) on production, physical quality and organoleptical of Bligon goat meat. Twenty-one female goats of six months old (13.95 ± 0.78 kg) were used in this experiment. The goats divided grouped were into three treatments namely completely randomized design (CRD) : R0 (control) of non papaya leaves feed (10% Hibiscus tiliacius + 15% Artocarpus heterophyllus + 75% Native grass), R1 (25% Carica papaya L + 75% Native grass), R2 (50% Carica papaya L + 50% Native grass). The goats were fed with dietary treatments for 12 weeks and than were slaughtered at the end of the trial. The collected data were feed consumption, average daily gain, feed conversion ratio, carcass percentage, meat-bone ratio, acidity of meat (pH), meat tenderness, waterholding capacity and organoleptical data were meat taste, meat tenderness, texture and meat colour. Data of production performance and meat quality were analyzed statistically by variant analysis. Data of meat organoleptical were analyzed by nonparametric statistics H-test. The results of this study indicated that the papaya leaves feeding could increase feed intake, but it did not influence the average daily gain, feed conversion ratio and carcass percentage. Papaya leaves increased the noncarcass internal percentage, kidney, digestives tract, heart and liver, but it had no effect on noncarcass external percentage. The treatment of 50% papaya leaves significantly influenced the meat tenderness. It also decreased acidity of meat (pH) and water-holding capacity, but not on the cooking loss. The organoleptical test of the meat indicated that papaya leaves feeding significantly influenced the meat taste. Feeding papaya leaves significantly produced bitter meat, however there were no difference on bitter tastes between 25% and 50% papaya leaves level. The treatment of 50% papaya leaves increased organoleptical quality of meat tenderness but of 25% papaya leaves did not influence and it produced brightness of meat process. The treatment of pepaya leaves did not influence meat texture.

Kata Kunci : Pakan Kambing,Daun Pepaya,Produksi dan Kualitas, Goat, Papaya Leaves, Production Performance, Meat Quality