Perbedaan Rumpun Domba Terhadap Profil Kandungan Flavour dan Odor Daging Domba Indonesia

Abstract

Profil kandungan flavour dan odor dalam daging domba dipengaruhi berbagai faktor genetik, salah satunya rumpun domba. Penelitian ini bertujuan menganalisis perbedaan profil flavour dan odor daging domba dan kaitannya dengan rumpun domba di Indonesia. Penelitian ini menggunakan 50 ekor domba jantan dari tiga rumpun domba yaitu Domba Ekor Gemuk, Domba Ekor Tipis, dan Domba Jonggol. Data penelitian dianalisis dengan Analysis of Variance (ANOVA) dengan Rancangan Acak Lengkap (RAL) dan analisis uji lanjut Tukey/HSD (honestly Significant difference). Hasil penelitian menunjukkan bahwa rumpun domba berpengaruh secara signifikan (P<0,05) terhadap komponen flavour dan odor meliputi, MOA (4-Methyloctanoic acid), EOA (4-Ethyloctanoic acid), MNA (4- Methylnonanoic acid), MP (3-Methylphenol), dan MI (3-Methylindole). Kesimpulan dari penelitian ini yaitu domba ekor gemuk dan domba ekor tipis memiliki kandungan flavour dan odor yang rendah.

The flavor and odor content profile in sheep meat is influenced by various genetic factors, one of which is the breed of sheep. The study aims of this research is to analyze the differences in flavour and odor content profile an the relation with Indonesian sheep breeds. This study used 50 rams from three sheep breeds, namely Fat Tail Sheep, Thin Tail Sheep, and Jonggol Sheep. The research data were analyzed by analysis of variance (ANOVA) with Completely Randomized Design (CRD) and and further analysis is the Tukey test/ HSD (honestly Significant difference). The research results show that the sheep breed had a significant effect (P<0,05) on the components of flavor and odor including, MOA (4-Methyloctanoic acid), EOA (4-Ethyloctanoic acid), MNA (4-Methylnonanoic acid), MP (3-Methylphenol), and MI (3-Methylindole). This study concluded that fat tail sheep and short tailed sheep have a low content of flavour and odor profile.