| NIM | D1A017211 |
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| Namamhs | FAKHRI TAUFIQURRAHMAN |
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| Judul Artikel | SUPLEMENTASI ASAM AMINO METIONIN DAN LISIN PADA DOMBA YANG MENDAPAT PAKAN DASAR JERAMI PADI AMONIASI TERHADAP KUALITAS FISIK DAGING |
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| Abstrak (Bhs. Indonesia) | Penelitian telah dilakukan untuk mengetahui pengaruh pemberian asam amino metionin dan lisin dalam pakan terhadap kualitas fisik daging domba. Materi penelitian yang digunakan adalah ternak domba lokal jantan yang berjumlah 18 ekor umur 7-8 bulan. Materi pakan yang digunakan adalah pakan dasar jerami padi amoniasi dan konsentrat dengan imbangan 40:60 berdasarkan bahan kering pakan. Perlakuan yang diuji adalah tiga formula pakan dengan suplementasi asam amino metionin dan lisin. Metode penelitian dilakukan menggunakan Rancangan Acak Kelompok (RAK) dengan 3 perlakuan dan 6 ulangan. Perlakuan yang diberikan adalah R1 = Jerami padi amoniasi + Konsentrat (dedak padi + bungkil kelapa) ; R2= R1 + metionin + lisin ; R3 = Jerami padi amoniasi + Konsentrat ( tepung jagung + bungkil kedelai). Variabel yang diukur adalah daya ikat air, susut masak, pH, dan keempukan daging bicep femoris. Hasil penelitian menunjukkan bahwa pemberian asam amino metionin dan lisin dalam pakan tidak berpengaruh nyata terhadap sifat fisik (daya ikat air, susut masak, pH, dan keempukan). Penelitian dapat disumpulkan bahwa pemberian asam amino metionin dan lisin dalam pakan belum mampu meningkatkan sifat fisik daging domba meliputi pH, keempukan, daya ikat air, dan susut masak. |
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| Abtrak (Bhs. Inggris) | A study was conducted to determine the effect of the amino acids methionine and lysine in the feed on the physical quality of lamb meat. The research material used was 18 male sheep aged 7-8 months. The feed material used was the basic feed of ammoniated rice straw and concentrate with a ratio of 40:60 based on the dry matter of the feed. The treatments tested were three feed formulas supplemented with the amino acids methionine and lysine. The research method was carried out using 3 treatments and 6 replications. The treatments were R1 = ammoniated rice straw + concentrate (rice bran + coconut meal); R2= R1 + methionine + lysine ; R3 = ammoniated rice straw + concentrate (corn flour + soybean meal). The variables measured were water holding capacity, cooking loss, pH, and tenderness. The results showed that the administration of the amino acids methionine and lysine in the feed had no significant effect (P>0.05) on the physical properties (water holding capacity, cooking loss, pH, and tenderness). It can be concluded that the administration of the amino acids methionine and lysine in the feed has not been able to improve the physical properties of lamb meat including pH, tenderness, water holding capacity, and cooking loss. |
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| Kata kunci | domba lokal, metionin, lisin, daya ikat air, susut masak, pH, keempukan |
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| Pembimbing 1 | Wardhana Suryapratama |
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| Pembimbing 2 | Agustinus Hantoro Djoko Rahardjo |
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| Pembimbing 3 | |
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| Tahun | 2022 |
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| Jumlah Halaman | 4 |
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| Tgl. Entri | 2022-11-07 19:49:16.955806 |
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