Suplementasi Enzim Papain dan Bromelin dalam Pakan terhadap Kualitas Kimia dan Fisik Daging Domba

Abstract

Kualitas kimia dan fisik daging merupakan salah satu faktor penentu yang dapat mempengaruhi kualitas daging domba. Suplementasi enzim papain dan bromelin dalam pakan selama 10 hari dengan dosis 108 mg BB-1 hari-1 dirasa dapat meningkatkan kualitas daging domba. Penelitian ini bertujuan menganalisis kualitas daging domba secara kimia maupun fisik yang diberikan suplemen enzim papain dan bromelin dalam pakan. Penelitian ini menggunakan domba lokal betina sebanyak 9 ekor dengan rata-rata bobot badan 13,69±2,61 kg. Penelitian menggunakan rancangan acak kelompok (RAK) dengan 3 perlakuan dan 3 ulangan. Perlakuan terdiri dari P0 : Rumput 30% + konsentrat 70%, P1 : Rumput 30% + konsentrat 70% + enzim papain 108 mg BB-1 hari-1, P2 : Rumput 30% + konsentrat 70% + enzim bromelin 108 mg BB-1 hari-1. Peubah yang diukur meliputi konsumsi nutrient, kualitas kimia (kadar air, protein, lemak,) dan kualitas fisik (pH, daya mengikat air, susut masak, keempukan, warna). Data dianalisis menggunakan Analysis of Variance (ANOVA) dan apabila perlakuan berbeda nyata dilakukan uji lanjut dengan uji Duncan. Hasil penelitian menunjukkan suplementasi enzim papain dan bromelin dalam pakan selama 10 hari dengan dosis 108 mg BB-1 hari-1 tidak berpengaruh nyata (P>0,05) terhadap kualitas kimia dan kualitas fisik daging domba, sehingga pemberian enzim papain dan bromelin belum efektif dalam meningkatkan kualitas daging domba.

The chemical and physical quality of meat is one of the determining factors that can influence the quality of lamb meat. Supplementation of papain and bromelain enzymes in feed for 10 days with a dose of 108 mg BW-1 day-1 is felt to improve the quality of lamb meat. This research aims to analyze the supplementation of papain and bromelain in the ration of chemical and physicochemical quality of lamb meat. This study used nine local female sheep with an average body weight 13,69±2,61 kg. This study used a completely randomized block design with 3 treatments and 3 replications. Treatments are P0 : 30% of grass + 70% of concentrate, P1 : 30% of grass + 70% of concentrate + papain enzyme 108 mg kgBW-1 day-1 P2 : 30% of grass + 70% of concentrate + bromelain enzyme 108 mg kgBW-1 day-1. Variables measured included, nutrient intake chemical quality (content of water, protein, fat) and quality of physicochemical (pH, color, water holding capacity, cooking loss, tenderness, color). The data was analyzed using Analysis of Variance (ANOVA) and any significant differences were analyzed by the Duncan test. The results showed the papain and bromelain enzyme supplementation for 10 days with a dose of 108 mg kgBW-1 day-1 had no effect (P>0,05) on the chemical quality and physicochemical of lamb meat, so the enzymes given by papain and bromelain have not been effective in improving the quality of lamb meat.