Produksi, sifat fisik, dan sifat kimia daging domba yang diberi ransum mengandung limbah udang
PRODUKSI, SIFAT FISIK, DAN SIFAT KIMIA DAGING
DOMBA YANG DIBERI RANSUM MENGANDUNG
LIMBAH UDANG
MUHAMMAD SAYUTI MAS’UD
SEKOLAH PASCASARJANA
INSTITUT PERTANIAN BOGOR
BOGOR
2012
PERNYATAAN MENGENAI DISERTASI DAN
SUMBER INFORMASI
Dengan ini saya menyatakan bahwa disertasi Produksi, Sifat Fisik, dan Sifat
Kimia Daging Domba yang Diberi Ransum Mengandung Limbah Udang adalah
karya saya dengan arahan dari komisi pembimbing dan belum diajukan dalam
bentuk apa pun kepada perguruan tinggi mana pun. Sumber informasi yang
berasal atau dikutip dari karya yang diterbitkan maupun tidak diterbitkan dari
penulis lain telah disebutkan dalam teks dan dicantumkan dalam Daftar Pustaka di
bagian akhir disertasi ini.
Bogor,
Februari 2012
Muhammad Sayuti Mas’ud
NIM. D061020131
ABSTRACT
MUHAMMAD SAYUTI MAS’UD. Meat Production and Characteristics from
Local Sheep Fattened on Pelleted Ration Containing Shrimp Waste. Under
direction of AMINUDDIN PARAKKASI, R. EDDIE GURNADI, and RUDY
PRIYANTO.
An experiment had been done with 16 growing male local sheep. The
experiment divides in to three different steps ie: 1) To find out the optimum length
of autoclaving time needed (121ºC, 1 atm) in processing shrimp waste, in a in
vitro study using sheep rumen fluid. The observation using a randomized block
design. Four time autoclaving were compared (0, 3, 6, and 9 hours) their effect on
digestibility dry matter, organic matter, protein, chitin, VFA production, and
ammonia concentration; 2) The objective of the 2 observation is to find out the
effect of level of processed shrimp waste (0, 10, 20, and 30%) on feed intake,
digestibilities, body weight changes, and feed efficiency. The observation using 4
local sheep (aproximately 8 mo old, with average body weight 15,9 kg) each
level, for 12 weeks; 3) Continuation of observation no. 2, after all animals were
slaughtered. The effect of level of processed shrimp waste on carcass
composition, meat distribution, physical and chemical characteristic, from
commercial cuts. The results of studies ie: 1) Autoclaving of shrimp waste
(121ºC, 1 atm) were significantly (P0.05). In scoring system and efficiency point of view, it
was found that best time of autoclaving was 6 hours; 2) The effect of shrimp
waste concentration level were not affecting feed intake (P>0.05), however on the
digestibilities of nutrients, was (P0.05),
however significantly (P0.05) percent of carcass weight, loin eye area, distribution of commercial meat
cuts, except for breast, and physical characteristic of meat (pH, tenderness,
cooking loss, and water holding capacity. However, it was significantly (P0.05) terhadap
konsumsi nutrien ransum, tetapi berpengaruh sangat nyata (P0.05) terhadap pH rumen, alantoin urin, dan retensi nitrogen, tetapi
berpengaruh sangat nyata (P0.05) terhadap
persentase karkas; luas urat daging mata rusuk; distribusi daging potongan
komersial karkas kecuali potongan leg; distribusi tulang dan lemak potongan
komersial karkas kecuali breast; dan sifat fisik daging (pH, keempukan, susut
masak, dan daya mengikat air oleh protein daging). Namun, berpengaruh sangat
nyata (P
DOMBA YANG DIBERI RANSUM MENGANDUNG
LIMBAH UDANG
MUHAMMAD SAYUTI MAS’UD
SEKOLAH PASCASARJANA
INSTITUT PERTANIAN BOGOR
BOGOR
2012
PERNYATAAN MENGENAI DISERTASI DAN
SUMBER INFORMASI
Dengan ini saya menyatakan bahwa disertasi Produksi, Sifat Fisik, dan Sifat
Kimia Daging Domba yang Diberi Ransum Mengandung Limbah Udang adalah
karya saya dengan arahan dari komisi pembimbing dan belum diajukan dalam
bentuk apa pun kepada perguruan tinggi mana pun. Sumber informasi yang
berasal atau dikutip dari karya yang diterbitkan maupun tidak diterbitkan dari
penulis lain telah disebutkan dalam teks dan dicantumkan dalam Daftar Pustaka di
bagian akhir disertasi ini.
Bogor,
Februari 2012
Muhammad Sayuti Mas’ud
NIM. D061020131
ABSTRACT
MUHAMMAD SAYUTI MAS’UD. Meat Production and Characteristics from
Local Sheep Fattened on Pelleted Ration Containing Shrimp Waste. Under
direction of AMINUDDIN PARAKKASI, R. EDDIE GURNADI, and RUDY
PRIYANTO.
An experiment had been done with 16 growing male local sheep. The
experiment divides in to three different steps ie: 1) To find out the optimum length
of autoclaving time needed (121ºC, 1 atm) in processing shrimp waste, in a in
vitro study using sheep rumen fluid. The observation using a randomized block
design. Four time autoclaving were compared (0, 3, 6, and 9 hours) their effect on
digestibility dry matter, organic matter, protein, chitin, VFA production, and
ammonia concentration; 2) The objective of the 2 observation is to find out the
effect of level of processed shrimp waste (0, 10, 20, and 30%) on feed intake,
digestibilities, body weight changes, and feed efficiency. The observation using 4
local sheep (aproximately 8 mo old, with average body weight 15,9 kg) each
level, for 12 weeks; 3) Continuation of observation no. 2, after all animals were
slaughtered. The effect of level of processed shrimp waste on carcass
composition, meat distribution, physical and chemical characteristic, from
commercial cuts. The results of studies ie: 1) Autoclaving of shrimp waste
(121ºC, 1 atm) were significantly (P0.05). In scoring system and efficiency point of view, it
was found that best time of autoclaving was 6 hours; 2) The effect of shrimp
waste concentration level were not affecting feed intake (P>0.05), however on the
digestibilities of nutrients, was (P0.05),
however significantly (P0.05) percent of carcass weight, loin eye area, distribution of commercial meat
cuts, except for breast, and physical characteristic of meat (pH, tenderness,
cooking loss, and water holding capacity. However, it was significantly (P0.05) terhadap
konsumsi nutrien ransum, tetapi berpengaruh sangat nyata (P0.05) terhadap pH rumen, alantoin urin, dan retensi nitrogen, tetapi
berpengaruh sangat nyata (P0.05) terhadap
persentase karkas; luas urat daging mata rusuk; distribusi daging potongan
komersial karkas kecuali potongan leg; distribusi tulang dan lemak potongan
komersial karkas kecuali breast; dan sifat fisik daging (pH, keempukan, susut
masak, dan daya mengikat air oleh protein daging). Namun, berpengaruh sangat
nyata (P