Komposisi kimia, kualitas fisik, sensorik dan residu Alkaloid daging kambing Bligon yang diberi daun pepaya dengan level dan lama penghentian yang berbeda

HARIS, Muh. Ichsan, Prof.Dr.Ir. Soeparno

2005 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengetahui komposisi kimia dan perubahan kualitas fisik, sifat sensorik dan residu alkaloid daging kambing Bligon yang diberi daun pepaya dengan level pemberian dan lama penghentian yang berbeda. 27 ekor kambing Bligon bobot badan 13-14 kg dibagi dalam tiga kelompok, tiap kelompok 9 ekor dengan perlakuan pakan yang berbeda, yaitu Kelompok A: 100% pakan konvensional (rumput+daun nangka+daun waru) sebagai kontrol. Kelompok B: 75% rumput + 25% daun pepaya dan Kelompok C: 50% rumput + 50% daun pepaya. Penyembelihan pertama (pemotongan minggu ke-0), 3 ekor dari tiap kelompok (total 9 ekor), penyembelihan kedua (pemotongan minggu ke-1) 3 ekor dari tiap kelompok (total 9 ekor) dan penyembelihan ketiga (pemotongan minggu ke-2) 3 ekor dari tiap kelompok (total 9 ekor). Variabel pengamatan adalah komposisi kimia (kadar air, protein, lemak dan abu), residu alkaloid, kualitas fisik (pH, cooking loss, daya ikat air dan keempukan), dan uji sensorik (warna, tekstur, rasa dan keempukan). Data dianalisis dengan rancangan acak lengkap pola faktorial 3x3 (3 macam level pakan dan 3 lama penghentian), tiap perlakuan 3 kali ulangan. Rerata varian dilanjutkan dengan uji jarak ganda Duncan’s. Data sensorik dianalisis dengan metode statistik non parametrik, rerata sensorik diuji beda nyata terkecil. Hasil penelitian menunjukkan bahwa perlakuan pakan dan lama penghentian berpengaruh nyata (P<0,05) terhadap kadar air, kandungan protein, kadar lemak dan abu, nilai pH, dan keempukan namun tidak berpengaruh nyata terhadap susut masak dan daya ikat air meskipun terdapat interaksi antara keduanya (P<0,05). Hasil uji sensorik menunjukkan bahwa perlakuan pakan dan lama penghentian berbeda nyata (P<0,05) terhadap cita rasa pahit, tekstur dan keempukan namun tidak berbeda nyata pada warna. Kesimpulan dari penelitian ini adalah perlakuan pakan dan lama penghentian dapat mengubah komposisi kimia (protein, lemak dan kadar abu meningkat, kadar air menurun), meningkatkan kualitas fisik, menimbulkan kesan cita rasa pahit pada daging, hati dan paru-paru, memperbaiki tekstur daging, dan meningkatkan keempukan. Pengaruh level pakan daun pepaya berangsur-angsur berkurang setelah pemberian daun pepaya dihentikan yang seiring dengan lama penghentian pemberian daun pepaya.

This research was conducted to determine chemical composition, physical quality, sensorical and alkaloid residue of Bligon goat meat fed papaya leaves with different levels and duration of withdrawal. Twenty seven (27) Bligon goats with bodyweight of about 13-14 kg were divided into three groups, each group consisted of 9 Bligon goats. Group A was fed 100% conventional diet (natural grass+jackfruit leaves+waru (Hibiscus tiliaceus) leaves) as the control. Group B was 75% natural grass + 25% papaya leaves, and Group C was 50% natural grass + 50% papaya leaves. The first slaughter as week 0 slaughter, 3 heads from each group, total of 9 heads. The second slaughter as week 1st slaughter, 3 heads from each group, total of 9 heads. The third slaughter as week 2nd slaughter, 3 heads from each group, total of 9 heads. The variables measured were chemical composition (water, protein, fat and ash content), residue of alkaloid, physical quality (pH, cooking loss, water holding capacity and tenderness), and sensorical test (color, texture, taste, and tenderness). The mean data were analyzed from Completely Randomized Design analysis of variance of factorial pattern (three level of papaya leaves and three withdrawal duration), with three replication for each treatment. The mean differences were tested by Duncan’s New Multiple Range Test. The data of sensorical properties were analyzed by Non Parametrical Statistic, followed by testing the significant means by DMRT. The result showed that the feeding treatments and withdrawal duration significant differences (P<0,05) on water, protein, fat and ash content, pH and tenderness. The WHC and cooking loss did not differ significantly but there was an interaction between both (P<0,05). The result of sensorical test indicated that the feeding treatments and withdrawal duration had higly significant differences (P<0,05) on bitter taste, texture and tenderness but color did not differ significantly. In conclusion, the feeding treatments and withdrawal duration chaged chemical composition (protein, fat and ash content increased but water decreased), physical quality of meat had increased, bitter taste appeared on meat, liver organ and lungs, texture and tenderness had increased. The effect of papaya leaves levels appeared bitter tastes on meat, liver organ and lungs and disappeared gradually after papaya leaves had been stopped in accordance of the withdrawal duration.

Kata Kunci : Pakan Ternak, Daun Pepaya, Kambing Bligon ,Komposisi Kimia, Bligon goat, Papaya leaves, Withdrawal duration, Chemical composition, Physical quality, Alkaloid residue