Kualitas Dendeng Kambing Peranakan Etawa Dan Persilangan Kambing Boer Dengan Lokal

Widyastuti, Nur (2007) Kualitas Dendeng Kambing Peranakan Etawa Dan Persilangan Kambing Boer Dengan Lokal. Sarjana thesis, Universitas Brawijaya.

Abstract

Pengambilan data penelitian dilaksanakan pada tanggal 9 Juli sampai 9 Agustus 2006 di Laboratorium Milk Pilot Plant Project Program Studi Teknologi Hasil Temak, Fakultas Petemakan dan Laboratorium Sentral Ilmu dan Teknologi Pangan Universitas Brawijaya Malang. Tujuan penelitian ini adalah untuk mengetahui kualitas dendeng daging kambing Peranakan Etawa dan kualitas dendeng daging kambing hasil persilangan kambing Boer dengan Lokal serta bagaimana perbandingan kualitas dendeng daging kambing Peranakan Etawa dengan dendeng daging kambing hasil persilangan kambing Boer dengan Lokal. Materi yang digunakan dalam penelitian ini adalah dendeng daging kambing Peranakan Etawa dan kambing hasil Persilangan Boer dengan Lokal yang dibuat dari daging bagian Loin Kambing Jantan yang berumur ± 1 tahun. Gula kelapa, garam, bawang putih, asam, ketumbar dan laos didapatkan dari Pasar Dinoyo Malang. Metode penelitian yang digunakan adalah percobaan dengan uji t untuk membandingkan ada atau tidaknya perbedaan antara kualitas dendeng daging kambing Peranakan Etawa dan kambing hasil persilangan kambing Boer dengan lokal. Parameter yang diukur pada penelitian ini adalah kadar protein, kadar air, Aw dan mutu organoleptik. Hasil penelitian ini menunjukkan bahwa terdapat perbedaan yang nyata terhadap kadar protein dan kadar air dendeng, dan tidak terdapat perbedaan yang nyata terhadap aktivitas air dendeng daging kambing Peranakan Eawa dan dendeng daging kambing hasil persilangan kambing Boer dengan Lokal. Dendeng daging kambing Peranakan Etawa memiliki rata-rata nilai kadar protein 13,5020 persen, kadar air 18,5416 persen, dan aktivitas air 0,6608. Dendeng daging kambing hasil persilangan kambing Boer dengan lokal memiliki nilai rata-rata Kadar Protein 14,5480 persen, Kadar Air 17,9425 persen, dan Aktivitas air 0,6462. Berdasarkan pada hasil penelitian dapat disimpulkan bahwa daging kambing hasil persilangan kambing Boer dengan lokal mempunyai kemampuan menghasilkan dendeng yang berkualitas lebih baik daripada daging kambing Peranakan Etawa karena mengandung kadar protein yang lebih tinggi dan kadar air serta nilai Aw yang lebih rendah, secara organoleptik untuk rasa dan aroma lebih disukai konsumen. Disarankan untuk membuat dendeng dengan daging kambing hasil persilangan kambing Boer dengan lokal karena memiliki kadar protein yang tinggi serta secara organoleptik untuk rasa dan aroma lebih disukai konsumen.

English Abstract

The objectives of the research were to know the quality of jerked meat derived from Etawa croosbred goat and crossbreed of Boer with local goat and to compare the quality of jarked meat derived from Etawa croosbred goat and crosbreed of Boer with local goat. Methodology used in the research was use t test to compare the difference of the quality of jerked meat derived from Etawa croosbred goat and crosbreed of Boer with local goat. Parameters measured in the research were protein content, moisture content, water activity value (Aw), and organoleptical quality. The results of the research have indicated that there are significant differences on protein content and moisture content of the jerked meat, and there are not significant differences on water activity of jerked meat derived from Etawa croosbred goat and crossbreed of Boer with local goat. Jerked meat derived from Etawa croosbred goat has protein conten about 13,5020%, moisture content 18,5416%, and water activity 0,6608. Jerked meat derived from crosbreed of Boer with local goat has protein content about 14,5480%, moisture content 17,9425%, and water activity 0,6462. Based on the results of the research, it can be concluded that jerked meat derived from crossbreed of Boer with local goat produced better jerked meat quality than Etawa croosbred goat because it is has higher protein and water content and also has lower Aw, and organoleptically, the taste and aroma were more favored by consumer. Genetic differences and goat spesies are not providing significant difference on Aw of the jerked meat. There were, however, significantly affecting protein and water content of jerked meat. Differences in goat species provided significant diffirence on organoleptical quality, mainly in texture and taste of the jerked meat. It was suggested to produce jerked meat derived from crossbreed of Boer with local goat due to its high protein content and organoleptically, the taste and aroma were more favored by consumer.

Item Type:	Thesis (Sarjana)
Identification Number:	050701062
Divisions:	Fakultas Peternakan > Peternakan
Depositing User:	soegeng sugeng
Date Deposited:	06 Nov 2024 01:13
Last Modified:	06 Nov 2024 01:13
URI:	http://repository.ub.ac.id/id/eprint/232098

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