KARAKTERISTIK KARKAS KAMBING KACANG, KAMBING PERANAKAN ETTAWA, DAN KAMBING KEJOBONG JANTAN PADA UMUR SATU TAHUN

Tubagus Adi Prasojo Sumardianto, Endang Purbowati, Masykuri Masykuri

Abstract


ABSTRACT

Bangsa ternak merupakan salah satu faktor yang mempengaruhi karakteristik karkas sebelum pemotongan. Tujuan penelitian ini adalah mengetahui karateristik karkas meliputi bobot potong, bobot dan persentase karkas, komponen karkas (daging, tulang, dan lemak), serta meat bone ratio tiga bangsa kambing di Jawa Tengah. Materi penelitian ini adalah 11 ekor kambing jantan dengan umur 1 tahun (poel 1) yang terdiri atas 4 ekor kambing Kacang, 4 ekor kambing Peranakan Ettawa (PE), dan 3 ekor kambing Kejobong. Penelitian mengunakan metode Independent Sample Comparison. Data hasil penelitian dianalisis dengan uji F dan apabila terdapat perbedaan dilanjutkan dengan uji Wilayah-Berganda Duncan. Hasil penelitian menunjukkan, bahwa bobot potong dan karkas kambing Kacang (15 dan 5,63 kg) sangat nyata (P<0,01) lebih rendah dari pada Kambing PE (24,49 dan 9,89 kg) dan Kejobong (23,45 dan 10,35 kg), tetapi persentase karkasnya tidak berbeda nyata (P>0,05). Bobot daging, lemak, tulang, dan jaringan ikat pada kambing Kacang (3,34 kg, 546,22 g, 1,56 kg, dan 146,98 g) lebih rendah (P<0,01) dari pada kambing PE (6,09 kg, 837,10 g, 2,65 kg, dan 301,30 g) dan Kejobong (6,40 kg, 977,45 g, 2,67 kg, dan 293,64 g), tetapi persentase komponen karkas tidak berbeda nyata. Meat bone ratio tidak berbeda nyata diantara ke-3 bangsa kambing, dengan rata-rata 2,61. Disimpulkan bahwa bobot potong, bobot karkas, dan bobot komponen karkas kambing Kacang lebih rendah daripada kambing Peranakan Etawa, dan Kejobong jantan pada umur 1 (satu) tahun, tetapi persentase karkas dan komponen karkasnya relatif sama.

Kata kunci : karkas, komponen karkas, kambing Kacang, kambing Peranakan Ettawa, kambing Kejobong

ABSTRACT

Breed livestock was one of the factors that affected carcass characteristics before slaughter. The purpose of this study was to determine carcass characteristics includes the slaughter weight, , weight and percentage of carcass, carcass components (meat, bone, and fat) and meat bone ratio of three different breeds of goats in Central Java. The material used in this study were 11 male goats by age 1 year which consists of the Kacang goat (four heads), Ettawa Crossbred goat (four heads), and Kejobong goat (three heads). The research method used the Independent Sample Comparison. The data obtained were analyzed by analysis of variance, and if there was any significant difference it was followed by Duncan Multiple Range test. The results showed that the slaughter and carcass weight of Kacang goat (15 and 5.63 kg) was significantly (P <0.01) lower than Ettawa Crossbred goat (24.49 and 9.89 kg) and Kejobong goat (23.45 and 10.35 kg), but the carcass percentage were not significantly different (P> 0.05). Weight of meat, fat, bone, and connective tissue in Kacang goat (3.34 kg, 546.22 g, 1.56 kg and 146.98 g) was lower (P <0.01) than Ettawa Crossbred goat (6 .09 kg, 837.10 g, 2.65 kg and 301.30 g) and Kejobong goat (6.40 kg, 977.45 g, 2.67 kg and 293.64 g), but the percentage of carcass components were not significantly different. Meat bone ratio was not significantly different among the three breeds of goats, with an average of 2.61. It was concluded that the slaughter weight, carcass weight, and the weight of carcass components of male Kacang goat were lower than male Ettawa Crossbred goats, and male Kejobong at one year old, but the percentage of carcasses and carcass components relatively similar.

Keywords: carcass, carcass components, Kacang goat , Ettawa Crossbreed goat, Kejobong goat


Keywords


karkas, komponen karkas, kambing Kacang; kambing Peranakan Ettawa; kambing Kejobong;carcass, carcass components; Kacang goat; Ettawa Crossbreed goat; Kejobong goat

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