Kadar Asam Lemak Kaproat dan Komposisi Susu Kambing Peranakan Etawah (PE) yang Diberi Pakan Tambahan Serbuk Akar Som Jawa (Talinum paniculatum Gaertn)

Abstract

Goat milk has a higher nutrient content than cow's milk. Goat milk consumption in Indonesia is still low because milk production is still small and distinctive aroma or "goaty" high goat that makes consumers less like it. The addition of Java Som root powder as much as 5% in dairy products can reduce the typical goat smell, but when powdered root of Java Som used as additional feed goats. This study aims determine levels of fatty acids kaproat and milk composition of Peranakan Etawah goats fed with additional powdered root of Java Som (Talinum paniculatum Gaertn). Peranakan Etawah goats were given an additional root powder with different levels of Java Som. Goats are used as much as 12 tails and have the same lactation period is in March. Grouped into 3 groups according to level of milk production. Experimental design used was Randomized group design with 4 treatment level is 0% = concentrate + 0 grams of powder Som Java roots; 2% = concentrate + 14 grams of powder Som Java roots; 4% = concentrate + 28 grams of powder Som Java roots; and 6% = concentrate + 42 grams of powder Som Java roots. Observed variables include consumption of concentrate feed, forage feed intake, digestibility of feed, the production of goat milk, goat's milk specific gravity, dry matter goat milk, goat's milk fat content and fatty acid kaproat. Based on the results obtained by the addition of powdered roots of Java Som concentrate on feed intake affect the level of concentrate feed and forage feed intake, the higher the level of Java Som root powder in the concentrate feed rate of concentrate feed consumption and Peranakan Etawah goats forage consumption decreases. The addition of Java Som root powder in concentrate feed had no effect on feed digestibility and milk production level. The addition of Java Som root powder did not affect the levels of fat and dry matter but the addition of goat milk powder on the roots of Java Som concentrate feed affects the specific gravity of milk. The addition of Java Som root powder in concentrate feed kaproat effect on fatty acids, but at the level of additional 4% fatty acid levels kaproatnya smaller than the level of 2% and 6%, so the addition of powdered roots of Java Som Level 4% in the concentrate feed can reduce the odor prengus or goaty on goat's milk.

Susu kambing memiliki kandungan gizi lebih tinggi dari susu sapi. Konsumsi susu kambing di Indonesia masih rendah karena produksi susu masih sedikit dan aroma khas atau "goaty" kambing tinggi yang membuat konsumen kurang menyukainya. Penambahan serbuk akar Som Jawa sebanyak 5% pada susu olahan dapat mengurangi aroma khas kambing. Penelitian ini bertujuan mengetahui kadar asam lemak kaproat dan komposisi susu kambing Peranakan Etawah yang diberi pakan tambahan serbuk akar Som Jawa (Talinum paniculatum Gaertn). Kambing Peranakan Etawah diberi tambahan serbuk akar Som Jawa dengan level berbeda. Kambing yang digunakan sebanyak 12 ekor dan mempunyai masa laktasi sama yaitu pada bulan Maret. Dikelompokan menjadi 3 kelompok berdasarkan tingkat produksi susu kelompok A = 0,5 – 1 liter; kelompok B = 1 – 1,5 liter; kelompok C = 1,5 – 2 liter. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan 4 taraf perlakuan yaitu 0% = konsentrat + 0 gram serbuk akar Som Jawa; 2% = konsentrat + 14 gram serbuk akar Som Jawa; 4% = konsentrat + 28 gram serbuk akar Som Jawa; dan 6% = konsentrat + 14 gram serbuk akar Som Jawa. Peubah yang diamati meliputi konsumsi pakan konsentrat, konsumsi pakan hijauan, kecernaan pakan, produksi susu kambing, berat jenis susu kambing, bahan kering susu kambing, kadar lemak susu kambing, dan asam lemak kaproat. Berdasarkan hasil yang diperoleh penambahan serbuk akar Som Jawa pada pakan konsentrat berpengaruh terhadap tingkat konsumsi pakan konsentrat dan konsumsi pakan hijauan, semakin tinggi level pemberian serbuk akar Som Jawa pada pakan konsentrat maka tingkat konsumsi pakan konsentrat dan konsumsi hijauan kambing Peranakan Etawah semakin menurun. Penambahan serbuk akar Som Jawa pada pakan konsentrat tidak berpengaruh terhadap kecernaan pakan dan tingkat produksi susu. Penambahan serbuk akar Som Jawa tidak mempengaruhi kadar lemak dan bahan kering susu kambing namun penambahan serbuk akar Som Jawa pada pakan konsentrat berpengaruh terhadap berat jenis susu. Penambahan serbuk akar Som Jawa pada pakan konsentrat berpengaruh terhadap asam lemak kaproat, namun pada level penambahan 4% kadar asam lemak kaproatnya lebih kecil dibandingkan level 2% dan 6%, sehingga penambahan serbuk akar Som Jawa level 4% pada pakan konsentrat dapat mengurangi bau prengus atau goaty pada susu kambing.