Produktivitas Karkas dan Kualitas Fisik Daging Kelinci Bambu Apus serta Persyaratan Pemotongan Halal Kelinci

Abstract

Pemerintah DKI Jakarta melalui Pusat Pelayanan Kesehatan Hewan dan Peternakan (Pusyankeswannak) saat ini mengembangkan kelinci bambu apus sebagai kelinci pedaging yang adaptif dengan lingkungan di DKI Jakarta. Tujuan pengembangan kelinci bambu apus untuk tercapainya Target Besar Desain Pertanian Perkotaan 2030 mendatang. Penelitian produktivitas karkas dan kualitas daging dengan persyaratan pemotongan halal pada kelinci diperlukan untuk mendukung program tersebut. Penelitian ini dilaksanakan bulan September–Desember 2022. Pengambilan data dilakukan di Taman Kelinci Bambu Apus, Pusyankeswannak, Dinas KPKP DKI Jakarta, Laboratorium Ruminansia Besar Teknologi Produksi Ternak Fakultas Peternakan IPB, Laboratorium Lapang Blok B Fakultas Peternakan IPB dan di Peternakan Kelinci Kagoda Rabbit, Kabupaten Bogor. Data sekunder yang digunakan dalam penelitian ini diperoleh dari Balai Penelitian Ternak , Ciawi, Bogor. Bahan yang digunakan adalah 10 ekor kelinci bambu apus, 16 kelinci lokal dan data sekunder pembandingnya yaitu 10 ekor kelinci new zealand white dan 17 ekor kelinci rexsi agrinak. Peubah yang diamati meliputi bobot potong, bobot karkas, persentase karkas, total bobot daging, total bobot tulang, rasio daging dengan tulang, bobot foreleg bobot rib, bobot loin, bobot hindleg, persentase foreleg, persentase rib, persentase loin, persentase hindleg, nilai (pH), keempukan daging, susut masak, daya mengikat air, waktu henti denyut nadi, waktu henti respon kelopak mata, waktu henti darah, bobot darah, persentase darah, suhu tubuh, suhu udara dan kelembaban udara. Rancangan percobaan menggunakan Rancangan Acak Faktorial 3 x 2 dan dianalisis menggunakan Generalized Linear Models (GLM). Analisis deskriptif kuantitatif digunakan untuk proses pemotongan. Hasil penelitian performa kelinci bambu apus menunjukkan hasil sebaik kelinci new zealand white dan kelinci rexsi agrinak. Hasil ini menunjukkan bahwa kelinci bambu apus memiliki potensi dikembangkan sebagai kelinci pedaging pada sektor pertanian perkotaan yang mendorong program urban farming Pemerintah DKI Jakarta. Potongan komersial (loin dan hindleg) kelinci bambu apus tidak menunjukkan perbedaan nyata dengan kelinci new zealand white dan kelinci rexsi agrinak. Peletakan daging terdistribusi secara optimal pada bagian potongan komersial yang memiliki nilai ekonomi yang tinggi. Kualitas daging (pH dan keempukan) tidak menunjukkan adanya perbedaan sedangkan susut masak dan daya mengikat air kelinci bambu apus lebih baik (P<0,05) dibandingkan kelinci new zealand white dan kelinci rexsi agrinak. Persyaratan pemotongan halal kelinci direkomendasikan lokasi penyayatan dilakukan dengan jarak satu jari sekitar 1–2 cm dari sudut rahang bawah. Waktu kematian kelinci berlangsung 1–2 menit, sehingga sebaiknya proses pemisahan kepala dengan tubuh dilakukan 2 menit pasca pemotongan untuk memastikan bahwa kelinci sudah mati secara sempurna.

The Government of Jakarta Province, through the Center for Animal Health and Livestock Services (Pusyankeswannak) is currently developing the bambu apus rabbit as a broiler rabbit that is adaptive to the environment in Jakarta. The aim of developing the bambu apus rabbit is to achieve the Urban Agricultural Design on 2030. Research on carcass productivity and meat quality with halal slaughter requirements for rabbits is needed to support this program. This research was conducted from September to December 2022. The data was collected from the Bambu Apus Rabbit Park, Pusyankeswannak, Large Ruminant Laboratory of Animal Production Technology, Faculty of Animal Science, IPB, Field Laboratory Block B, Faculty of Animal Science, IPB and at the Kagoda Rabbit Farm, District Bogor. The secondary data used in this studies were obtained from the Research Institute for Animal Production, Ciawi, Bogor. The materials used were 10 head of bambu apus rabbits, 16 head of local rabbits, and the secondary datas for comparison were 10 head of new zealand white rabbits and 17 head of rexsi agrinak rabbits. Observed variables were included such as slaughter weight, carcass weight, carcass percentage, total meat weight, total bone weight, meat to bone ratio, foreleg weight, rib weight, loin weight, hindleg weight, foreleg percentage, rib percentage, loin percentage, hindleg percentage, value (pH), meat tenderness, cooking loss, water holding capacity, heartbeat, the absence of eyelid reflex, bleeding time, blood weight, blood percentage, body temperature, air temperature and air humidity. The experimental design used a 3 x 2 Factorial Randomized Design and was analyzed using Generalized Linear Models (GLM), and a quantitative descriptive analysis for the cutting process. The Performance of the bambu apus rabbits were showed as the same as the new zealand white rabbits and rexsi agrinak rabbits. These results indicate that the bambu apus rabbit has the potential to be developed as a broiler rabbit in the urban agriculture sector. The loin and hindleg cuts of the bambu apus rabbit showed no significant difference from the new zealand white and rexsi agrinak rabbits. The meat optimally distributed at the commercial cut with high economic value. Meat quality (pH and tenderness) showed no difference, while the cooking loss and water binding capacity of bambu apus rabbits (P<0.05) was better than new zealand white rabbits and rexsi agrinak rabbits. The recommendation for requirement of halal slaughter were incision position is one finger from the lower jaw (1-2 cm); the death time of rabbit is 1-2 minute; and further process of carcass is 2 minute after slaughter.