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PENGARUH PAKAN DAUN PEPAYA (Carica papaya L) TERHADAP KUALITAS FISIK DAGING KAMBING BLIGON

Dr. Ir. I Nyoman Tirta Ariana, MS., I Nyoman Tirta Ariana (2014) PENGARUH PAKAN DAUN PEPAYA (Carica papaya L) TERHADAP KUALITAS FISIK DAGING KAMBING BLIGON. Majalah Ilmiah Peternakan, 17. ISSN 0853-8999

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Abstract

PENGARUH PAKAN DAUN PEPAYA (Coiticapopayol-) TERHADAP KUALITAS FISIK DAGING KAMBING BLIGON SRIYANI NLP, TIRTA ARIANA N., PUGER, A.W. DAN SITI, N.W Fakultas Peternakan Universitas Udayana Email : sriyaninlp@yaho.unud.ac.id ABSTRAK penelitian ini bertujuan untuk melihat pengaruh pemberian pakan daun pepaya terhadap kualitas fisik 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. Ternak dibagi secara acak dalam tiga perlakuan, _yaitu perlakuan Ro (Kontrol) puku., tanpa daun p"puyu (ro% daun waru+r5% daun nangka+75% rumput ), Rr ( z5%o datnpepaya+75% rumput j nz iSoZ" daun pepaya+go%o rumput). Setelah dipelihara selama rz minggu dilakukan penyembelihan terhadap materi penelitian. Variabel yang diamati adalah pH daging, warna daging, keempukan daging, daya ikat air daging. oata kualitas fisik daging dianalisis d.engan analisis varians yaitu Rancangan Acak Lengkap (RAL) pola searah. Hasil penelitian ini menunJukkan perlakuan daun pepaya berpengaruh nyata menurunkan pH daging dan daya ikat air, sementara nilai susut *urrk tiduk berpengaruh. Perlakuan dengan 5o% daun pepaya meningkatkan keempukan daging sementara level z5%o tidak berpengaruh. Kata kunci : kombing, daun pepay a, kualitas fisik daging INFLUENCE OF FEEDING PAPAYA LEAVE (Coirico-poipo:Aal-) ON PT{YSICAL QUALITY OF BLIGON GOAT MEAT ABSTRACT The experiment was done to investigate the influence of feeding papaya leave (Carica papaAs L) to physical quality of nligon goat meat. Twenty one female Bligon goat of six months old (rg.gSto.Z8 kg) were used in this op"ri-"rrt. The goat were randomly grouped into three treatments: Ro (control) of non papaya leave feed (lo% Flrbiscus trliacius+r5%o Artocarpus heterophyllus+75% Natiue grass), Rr (25"/o Carica papaAa L+ 75% Natiue grcss), Rz (So% CaricapapayaL+5o%o Notiue grass). The goat were fed with dietary treatmens for rz weeks and than slaughtered at the end of the trial. The colleted data were acidity of meat (pH), meat tenderness, water holding capacity and cooking lose. Data of meat quality were analyzed statistically using variant analysis. The results of this study indicated that the papaya leave treatment decreased acidity meat (pH) and water holding capacity, but not the cooking lose. Treatment of So%opapayaleave significantly influenced the meat tenderness.

Item Type: Article
Uncontrolled Keywords: -
Subjects: L Education > L Education (General)
Divisions: Faculty of Law, Arts and Social Sciences > School of Education
Depositing User: Mr. Repository Admin
Date Deposited: 07 Jun 2016 21:58
Last Modified: 21 Jun 2016 05:58
URI: http://erepo.unud.ac.id/id/eprint/3567

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