Pemanfaatan Tepung Ampas Kelapa Difermentasi Aspergillus Niger Dan Ragi Tape Terhadap Kualitas Daging Kelinci Rex Jantan Lepas Sapih

Abstract

Penelitian ini bertujuan untuk menguji pemberian tepung ampas kelapa dalam ransum pelet terhadap kualitas daging kelinci rex jantan lepas sapih. Penelitian ini dilaksanakan di Rukun Farm, JL. Udara Gg. Rukun, Berastagi dan Laboratorium Ilmu Teknologi Pangan fakultas Pertanian Universitas Sumatera Utara pada bulan Juli-Oktober 2016. Rancangan yang digunakan adalah rancangan acak lengkap (RAL) dengan 6 perlakuan dan 4 ulangan. Perlakuan dengan berbagai level tepung ampas kelapa terdiri dari P0A (ampas tanpa fermentasi 10%); P0B (ampas tanpa fermentasi 20%); P1 (ampas fermentasi a.niger 10%); P2 (ampas fermentasi a.niger 20%); P3 (ampas fermentasi ragi tape 10%) dan P4 (ampas fermentasi ragi tape 20%). Parameter yang diteliti adalah pH daging, susut masak daging, tekstur mentah daging, tekstur masak daging, kadar air daging, kadar lemak air dan kadar protein daging. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh tidak berbeda nyata (P<0,05) terhadap pH daging dan tekstur mentah daging, namun berpengaruh berbeda nyata (P>0,05) terhadap tekstur masak daging dan kadar lemak daging dan berpengaruh berbeda sangat nyata t(P>0,01) terhadap susut masak daging, kadar air daging dan kadar protein daging. Kesimpulan dari penelitian ini adalah pemanfaatan tepung ampas kelapa difermentasi Aspergillus niger dan Ragi Tape memberikan pengaruh yang nyata terhadap kualitas daging kelinci rex jantan lepas sapih.

This study aims to examine the provision of coconut seed flour in the ration of pellets on meat quality in weaning males rex rabbit. The research was conducted at Rukun Farm, Udara Street, Gg. Rukun, Berastagi and Laboratory of Food Science Technology Faculty of Agriculture, University of North Sumatra in July-October 2016. The design used was a completely randomized design (CRD) with 6 treatments and 4 replications. Treatment with various levels of coconut seed flour consists of P0A = without fermentation 10%; P0B = without fermentation 20); P1 = fermentated by Aspergillus niger 10% ; P2 = fermentated by Aspergillus niger 20%; P3 = fermentated by Tape yeast 10% and P4 = fermentated by Tape yeast 20%. The parameters studied were pH meat, shrinkage cooked meat, raw texture of meat, the texture cooked of meat, the water content of the meat, the fat content of meat and protein content of meat. The results showed that the treatment effect was not significantly different (P>0.05) pH of meat and raw meat texture, but the effect was significantly different (P<0.05) on the texture of cooked meat and fat content of meat and highly significant effectt ( P<0.01) to cook meat shrinkage, moisture content of meat and meat protein content. The conclusion of this study is the use of coconut seed flour fermented Aspergillus niger effect on repair the quality of the weaning male rex rabbit meat.