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

ABSTRAK

IVAN GUSMANA SINAGA, 2017. “Pemanfaatan Tepung Ampas Kelapa
Fermentasi Terhadap Kualitas Daging kelinci Rex Jantan Lepas Sapih”.
Dibimbing oleh ISKANDAR SEMBIRING dan TRI HESTI WAHYUNI.
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 (P0,05) 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.

Kata kunci: Ampas Kelapa, Aspergillus niger, Ragi tape, Kualitas Daging,
Kelinci Rex Jantan.

Universitas Sumatera Utara

ABSTRACT

IVAN GUSMANA SINAGA, 2017. “The Utilization of Coconut Seed flour
Fermentated By Aspergillus niger and Tape Yeast on Meat Quality of Weaning
Males Rex Rabbit”. Supervised by ISKANDAR SEMBIRING AND
TRI HESTI WAHYUNI.
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