Kualitas dan mikrostruktur daging serta organ dalam ayam kampung yang diberi pakan tambahan daun pepaya (Carica papaya)

AFONSO, Armando Bau Mau, Prof.Ir. Soeparno, Ph.D

2005 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian daun pepaya yang ditambahkan pada ransum ayam kampung dengan level yang berbeda terhadap kualitas kimia, fisik, mikrostruktur dan organoleptik daging serta hati dan ginjal ayam kampung. Materi yang digunakan pada penelitian ini adalah 72 ekor ayam kampung betina umur 4 bulan, bobot badan rata-rata 906 g dengan koefisien keragaman 20%. Daun pepaya dan ransum ayam yang disusun sendiri. Perlakuan yang diberikan adalah daun pepaya kering (K) dan segar (S) dengan level daun pepaya (L). L0= 0%, L1= 5%, L2= 10% dan L3= 15%. Data yang diperoleh dianalisis dengan analisis ragam berdasarkan rancangan acak lengkap pola faktorial. Perbedaan yang nyata diuji dengan uji Duncan, dan uji organoleptik dilanjutkan dengan Kruskal-Wallis Test. Hasil penelitian menunjukkan bahwa pemberian daun pepaya segar dan kering memberikan perbedaan yang nyata (P<0,05) terhadap kadar lemak daging, perlakuan L0 dan L1 berbeda dengan perlakuan L2 dan L3 baik daun segar maupun kering. Rerata persentase kadar lemak daging yang berbeda adalah L0 = 12,15% dan L1 = 11,51% berbeda dengan L2 = 8,74% dan L3 = 6,85%, selanjutnya tidak terjadi perbedaan terhadap variabel kimia yang lain. Daun pepaya tidak memberikan pengaruh yang nyata terhadap pH, keempukan, susut masak, dan daya ikat air. Secara deskriptif rerata hasil penelitian dari variabel kualitas fisik yang diukur adalah pH = 5,57 untuk daun segar, 5,58 untuk daun kering, daya ikat air (DIA) = 33,49% daun segar, 36,57% untuk daun kering, susut masak 22,01% untuk daun segar, 24,63% untuk daun kering, serta keempukan = 2,40 kg untuk daun segar, 2,31 kg untuk daun kering. Uji organoleptik terhadap rasa pahit terjadi perbedaan yang sangat nyata (P<0,01) pada hati untuk perlakuan daun segar dan kering dan perbedaan yang nyata (P<0,05) terhadap rasa pahit daging untuk perlakuan daun kering. Terjadi perubahan secara patologis maupun histopatologis pada organ hati dan ginjal dan perubahan histopatologis pada daging ayam. Dapat disimpulkan bahwa daun pepaya dapat diberikan kepada ayam kampung dengan level 5% dalam ransum untuk menghindari rasa pahit dan kerusakan yang lebih besar pada hati dan ginjal.

This research was done to study the effects of different levels of papaya leaves added to native chicken ration on the chemical, physical, microstructure and sensory characteristic of meat, liver, and kidney of native chicken. The materials used in this research were 72 hens, aged four months, and 906 grams body weight with the variance coefficient of 20%. The papaya leaves and ration were self-prepared. The treatments given were dry leaves (K) and fresh leaves (S) with the levels of papaya leaves (L): L0 = 0%; L1 = 5%; L2 = 10%; and L3 = 15%. The data obtained were analyzed by an analysis of variance (ANOVA) based on the Completely Randomized Design with a factorial pattern. The significant differences were further tested by Duncan’s Test, and sensory test by Kruskal-Wallis’s Test. The results of research showed that dry and fresh papaya leaves resulted in significant differences (P<0.05) in fat content of meat, the treatment L0 and L1 were different from L2 and L3 for both dry and fresh leaves categories. The fat content of meat was L0 = 12.15%, and L1 = 11.51%, different from L2 = 8.74%, and L3 = 6.85%, and there was no further difference among other chemical variables. In term of meat physical qualities, there was no significant effect on pH, tenderness, cooking loss, and water-holding capacity. Descriptive analysis of the means of physical quality variables showed that pH was 5.57 for fresh papaya leaves, 5.58 for dry papaya leaves, the tenderness was 2.40 kg for fresh papaya leaves, 2.31 kg for dry papaya leaves, whereas the cooking loss was 22.01% for fresh papaya leaves, 24.63% for dry papaya leaves, and the water-holding capacity was 33.49% for fresh papaya leaves, 36.57% for dry papaya leaves. The sensory test on bitterness showed the significant difference (P<0.01) on liver for fresh and dry papaya leaves treatment, and significant difference (P<0.05) on meat for fresh and dry papaya leaves. There were pathological and histo-pathological changes in liver and kidney organs and histo-pathological changes in meat. It was concluded that papaya leaves supplement could be added to native chicken ration at the level of 5% to eliminate bitter taste of meat and destroyed liver and kidney.

Kata Kunci : Pakan Ternak,Daun Pepaya,Daging Ayam Kampung,Mikrostruktur, Native chicken, Papaya leaves, Microstructure of meat, Visceral organs, and Sensory characteristics.