PENGARUH PERBEDAAN BANGSA KAMBING TERHADAP

KUALITAS FISIK DAGING PADA OTOT Longisimus Dorsi

DAN Biceps Femoris YANG DIBERI PAKAN TEPUNG
MENIR KEDELAI TERPROTEKSI

J. Riyanto, S. D. Widyawati, Sudibya dan P. I. Nusayunita

Jurusan Peternakan Fakultas Pertanian Universitas Sebelas Maret
Jl. Ir. Sutami 36 A, Surakarta 57126
Email: nusa.yunita@gmail.com

ABSTRAK

Penelitian ini bertujuan untuk mengetahui perbedaan karakteristik kualitas

fisik daging pada bangsa kambing dan jenis otot yang berbeda yang diberi ransum
mengandung campuran tepung menir kedelai terproteksi. Penelitian dilaksanakan
pada bulan Agustus – Desember 2018 bertempat di kandang kambing milik Bapak
Masykur yang berlokasi di Dusun Kruken, Desa Bener, Kecamatan Wonosari,
Kabupaten Klaten. Preparasi dan analisis sampel dilakukan di Laboratorium
Industri dan Pengolahan Hasil Ternak Program Studi Peternakan, Fakultas
Pertanian Universitas Sebelas Maret, Surakarta dan Laboratorium Teknologi
Daging Fakultas Peternakan Universitas Gadjah Mada, Yogyakarta. Materi yang
digunakan adalah daging kambing pada otot Longissimus dorsi (LD) dan otot
Biceps femoris (BF) yang berasal dari 9 ekor kambing. Desain penelitian ini
menggunakan rancangan acak lengkap (RAL) pola tersarang (nested design)
dengan 3 perlakuan bangsa kambing yaitu kambing Bligon, kambing Kacang dan
kambing Sapera serta 2 perlakuan jenis otot yaitu otot LD dan BF. Data dianalisis
menggunakan Analysis Of Variance (ANOVA). Hasil analisis variansi
menunjukkan bahwa bangsa kambing memberikan pengaruh tidak nyata (P>0,05)
terhadap warna, pH, daya ikat air, susut masak dan keempukan. Jenis otot
memberikan pengaruh tidak nyata (P>0,05) terhadap karakteristik kualitas fisik
daging. Berdasarkan hasil penelitian dapat disimpulkan bahwa perbedaan bangsa
kambing yang diberi ransum mengandung menir kedelai terproteksi memberikan
hasil yang sama terhadap kualitas fisik daging ditinjau dari warna, pH, daya ikat
air, susut masak dan keempukan pada otot LD dan BF.

Kata kunci: Bangsa kambing, kualitas fisik daging, menir kedelai terproteksi.
 THE EFFECT OF GOAT BREAD DIFFERENCES HAD GIVEN
PROTECTED SOYBEAN GROAT ON LAMB PHYSICAL
QUALITY AT Longisimus Dorsi AND
Biceps Femoris MUSCLE

ABSTRACT

The aim of this study was to determine the effect of goat bread differences
had given protected soybean groat on lamb physical quality at Longisimus dorsi
(LD) and Biceps femoris (BF) muscle. The study has been held on August to
December 2018 in the Mr. Masykur’s farm at Kruken, Bener, Klaten. Preparation
sample and analysis has been held on Animal Production Industry and Processing
Laboratory in department Animal Husbandry, Agriculture Faculty, Sebelas Maret
University, Surakarta and Meat Technology Laboratory, Animal Husbandry
Faculty, Gajah Mada University, Yogyakarta. The materials were 9 lambs from
LD and BF muscles from different goat. The research design used nested design
of completely randomized design (CRD) with 3 treatments breed of goat that was
Bligon, Kacang, and Saanen Ettawa Crossbred and 2 treatments type of muscles
that was LD and BF. Data were analyzed using analysis of variance (ANOVA).
The result showed that breed of goats had no significantly influenced (P>0,05) to
color, pH, water holding capacity, cooking shringkage and tenderness. The type of
muscles had significantly influenced (P>0,05) to lamb physical quality. The a
conclusion this study was the differences of goat breed had given protected
soybean groat had no different in physical quality of lamb covered color, pH,
water holding capacity, cooking shringkage and tenderness in LD and BF muscle.

Key words: Breed of goat, lamb physical quality, protected soybean groat.