PENGARUH PENAMBAHAN TEPUNG DAUN PEPAYA (Carica papaya L.) PADA RANSUM TERHADAP KARAKTERISTIK FISIK DAGING ITIK MANILA

Fani Dwi Evadewi(1), Yanita Mutiaraning Viastika(2), Tri Sukmaningsih(3),


(1) 
(2) 
(3) 
Corresponding Author

Abstract


Penelitian dengan judul “Pengaruh Penambahan Tepung Daun Pepaya (Carica papaya L.)pada ransum terhadap Karakteristik Fisik Daging Itik Manila” telah dilaksanakan pada tanggal 10 Januari 2022 sampai dengan tanggal 26 Maret 2022 di Kandang Percobaan dan Laboratorium Fakultas Peternakan Universitas Wijayakusuma Purwokerto. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung daun pepaya pada ransum terhadap sifat fisik daging itik manila dan untuk mengetahui berapa level pemberian tepung daun pepaya yang efektif untuk diberikan ke ternak dan mendapatkan hasil yang baik. Pakan merupakan salah satu kendala dalam usaha peternakan itik dikarenakan harganya yang mahal. Disamping itu, daya tarik masyarakat terhadap daging itik masih rendah karena daging itik cenderung alot. Pada kondisi demikian, dibutuhkan altenatif bahan pakan yang mampu meningkatkan produktifitas ternak itik dan kualitas daging itik. Bahan pakan yang dapat dimanfaatkan yaitu daun pepaya yang memiliki ketersediaan melimpah dan berpotensi meningkatkan produktifitas ternak. Penelitian ini dilakukan dengan menggunakan metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) pola searah. Perlakuan dilakukan sebanyak 4 dengan pengulangan sebanyak 5 kali sehingga terdapat 20 unit percobaan. Perlakuan yang dilakukan yaitu pemberian tepung daun pepaya pada pakan dengan persentasi pemberian yang berbeda, yaitu P0: Pemberian pakan 100%, P1: Pemberian pakan 95% + Fermentasi Tepung daun pepaya 5%, P2: Pemberian pakan 90% + Fermentasi Tepung daun pepaya 10% dan P3: Pemberian pakan 85% + Fermentasi Tepung daun pepaya 15%. Hasil penelitian menunjukan bahwa pemberian tepung daun pepaya pada ransum itik manila (0%, 5%, 10%, dan 15%) berpengaruh nyata (P<0,05) terhadap daya ikat air, namun tidak berpengaruh nyata (P>0,05) terhadap nilai pH dan susut masak daging itik manila. Pemberian tepung daun pepaya pada presentase 10% merupakan dosis terbaik untuk meningkatkan daya ikat air.
Kata Kunci : Itik Manila, Tepung Daun Pepaya, Sifat Fisik Daging





Abstract
The research entitled "The Effect of Addition of Papaya Leaf Flour (Carica papaya L.) in the ration on the Physical Characteristics of Manila Duck Meat" was carried out from January 10, 2022 to March 26, 2022 in Experimental Cages and Laboratory of the Faculty of Animal Husbandry, Wijayakusuma University, Purwokerto. This study aims to determine the effect of adding papaya leaf powder to the ration on the physical properties of manila duck meat and to find out what level of administration of papaya leaf flour is effective for giving to livestock and getting good results. Feed is one of the obstacles in the duck farming business because it is expensive. In addition, the public's attractiveness to duck meat is still low because duck meat tends to be tough. In such conditions, alternative feed ingredients are needed that can increase the productivity of ducks and the quality of duck meat. The feed ingredients that can be used are papaya leaves which have abundant availability and have the potential to increase livestock productivity. This research was conducted using an experimental method using a completely randomized design (CRD) with a unidirectional pattern. The treatment was carried out 4 times with 5 repetitions so that there were 20 experimental units. The treatments were giving papaya leaf flour to the feed with different percentages of feeding, namely P0: 100% feeding, P1: 95% feeding + Fermentation of papaya leaf flour 5%, P2: 90% feeding + Fermentation of papaya leaf flour 10 % and P3: Feeding 85% + Fermentation Papaya leaf flour 15%. The results showed that the administration of papaya leaf flour on the manila duck ration (0%, 5%, 10%, and 15%) had a significant effect (P<0.05) on the water holding capacity, but had no significant effect (P>0.05). ) on the pH value and cooking loss of manila duck meat. Giving papaya leaf flour at a percentage of 10% is the best dose to increase water holding capacity.
Keywords : Manila Duck, Papaya Leaf Flour, Physical Properties of Meat

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