STUDI TENTANG KARAKTERISTIK KIMIA-FISIK DAN MIKROSTRUKTUR DAGING DARI KAMBING YANG DIBERI PAKAN DAUN PEPAYA
MUH. ICHSAN HARIS, S.PT.,MP., Prof. Ir. Soeparno, Ph.D. ; Prof. Dr. Ir. Umar Santoso, M.Sc. ; Ir. Rusman, M.P., Ph.D.
2015 | Disertasi | S3 Ilmu PeternakanPenelitian ini bertujuan untuk melihat pengaruh pemberian pakan daun pepaya terhadap karakteristik kimia-fisik dan mikrostruktur daging kambing. Kambing Bligon betina sejumlah 12 ekor dengan bobot badan rata-rata 16 kg dibagi ke dalam tiga kelompok, tiap kelompok terdiri dari 4 ekor kambing Bligon. Kelompok A perlakuan pakan (sebagai kontrol) berupa 0% daun pepaya+60% rumput gajah+40% konsentrat, kelompok B dengan pakan 15% daun pepaya+45% rumput gajah+40% konsentrat, dan kelompok C perlakuan pakan berupa 30% daun pepaya+30% rumput gajah+40% konsentrat. Pemeliharaan kambing berlangsung selama 2 bulan dan dilakukan penyembelihan untuk memperoleh sampel daging dari otot Longissimus dorsi (LD) dan Biceps femoris (BF). Data dianalisis dengan rancangan acak lengkap pola faktorial 3 x 2 (3 macam level pakan daun pepaya dan 2 jenis daging sampel) dengan tiap perlakuan 3 kali ulangan. Perbedaan utama dilanjutkan dengan uji Duncan’s multiple range. Data dari mikrostruktur daging akan diamati melalui analisis deskriptif. Hasil penelitian menunjukkan bahwa tidak terdapat perbedaan nyata (P>0,05) terhadap komposisi kimia (kadar air, protein, lemak, kolagen dan kandungan kolesterol) yang dipengaruhi oleh level pemberian daun pepaya. Level pemberian daun pepaya berbeda nyata (P<0,05) terhadap warna dan daya ikat air serta selanjutnya tidak terdapat perbedaan nyata terhadap pH, susut masak dan keempukan. Terjadi perubahan secara patologis maupun histopatologis pada mikrostruktur daging kambing diantara LD dan BF.Level suhu perendaman berbeda nyata terhadap komposisi kimia steak kambing.
This research was conducted to study the effect of papaya leaves feeding on the physico-chemical characteristics and microstructure of goat meat. Twelve (12) female Bligon goats with body weight of about 16 kg were divided into three groups, each group consist of 4 Bligon goat. Group A were fed (as the control) 0% papaya leaves+60% elephant grass+40% concentrate, group B were fed 15% papaya leaves+45% elephant grass+40% concentrate, and group C were fed 30% papaya leaves+30% elephant grass+40% concentrate. The goat growth period was conducted at two months and the goat was slaughtered to take sample from Longissimus dorsi (LD) and Biceps femoris (BF) muscles. The data from Completely Randomized Design were analyzed by analysis of variance of factorial pattern 3 x 2 (three levels of papaya leaves feeding and two kinds of meat samples) with three replications for each treatment. The mean differences were further tested by Duncan’s New Multiple Range Test. The data of meat microstructure were evaluated by descriptive analysis. The result showed that there were not significant differences (P<0,05) on the chemical composition (moisture, protein, fat, collagen, and cholesterol content) as affected by levels of papaya leaves. The levels of papaya leaves resulted in significant differences (P<0,05) on color and water-holding capacity, and there was no further difference for pH, cooking loss, and tenderness. There were phatological and histo-pathological changes in microstructure of goat meat between LD and BF. The levels of temperature soaking resulted in significant differences on chemical composition of goat steak.
Kata Kunci : Karakteristik fisik, komposisi kimia, mikrostruktur daging, daging kambing, daun pepaya, Phyisical characteristic, chemical composition, meat microstrucure, goat meat, papaya leaves
