| NIM | D1A020089 |
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| Namamhs | LENI RAHMASARI |
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| Judul Artikel | PENGARUH SUPLEMENTASI VITAMIN A DAN MAGNESIUM TERHADAP KUALITAS FISIK DAGING DOMBA YANG DIBERI PAKAN KONSENTRAT TINGGI |
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| Abstrak (Bhs. Indonesia) | Penelitian telah dilakukan untuk mengetahui pengaruh suplementasi vitamin A dan magnesium dalam pakan domba terhadap kualitas fisik daging domba. Materi yang digunakan dalam penelitian yaitu 18 ekor domba jantan lokal berumur 7-8 bulan dengan bobot badan awal rata-rata 20,24 ± 2,54 kg. Pakan yang digunakan yaitu terdiri dari jerami padi amoniasi dan konsentrat dengan rasio 25:75 serta tiga formula pakan dengan suplementasi vitamin A dan magnesium. Metode penelitian dilakukan menggunakan Rancangan Acak Kelompok (RAK) dengan 3 perlakuan dan 6 ulangan. Perlakuan yang diberikan yaitu P1= jerami padi amoniasi+konsentrat, P2= jerami padi amoniasi + konsentrat + vitamin A, dan P3= jerami padi amoniasi + konsentrat +vitamin A +magnesium. Variabel yang diukur adalah pH, susut masak, keempukan dan daya ikat air bagian musculus biceps femoris. Hasil uji anava menunjukkan perlakuan berpengaruh nyata terhadap pH, susut masak dan daya ikat air, namun tidak berpengaruh nyata terhadap keempukan daging. Suplementasi vitamin A dan magnesium mampu meningkatkan pH, susut masak dan daya ikat air. |
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| Abtrak (Bhs. Inggris) | Research has been conducted to determine the effect of vitamin A and magnesium supplementation in sheep feed on the physical quality of sheep meat. The material used in the research was 18 local rams aged 7-8 months with an average initial body weight of 20.24 ± 2.54 kg. The feed used consists of ammoniated rice straw and concentrate with a ratio of 25:75 as well as three feed formulas with vitamin A and magnesium supplementation. The research method was carried out using a Randomized Block Design (RAK) with 3 treatments and 6 replications. The treatments given were P1 = ammoniated rice straw + concentrate, P2 = ammoniated rice straw + concentrate + vitamin A, and P3 = ammoniated rice straw + concentrate + vitamin A + magnesium. The variables measured were pH, cooking loss, tenderness and water holding capacity of the biceps femoris muscle. The results of the ANOVA test showed that the treatment had a significant effect on pH, cooking loss and water holding capacity, but had no significant effect on meat tenderness. Vitamin A and magnesium supplementation can increase pH, cooking loss and water holding capacity. |
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| Kata kunci | Domba, vitamin A, magnesium, pH daging, susut masak, keempukan, daya ikat air |
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| Pembimbing 1 | Prof. Dr. Ir. Wardhana Suryapratama, MS |
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| Pembimbing 2 | Dr. Ir. Agustinus Hantoro Djoko Rahardjo, M.P |
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| Pembimbing 3 | |
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| Tahun | 2024 |
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| Jumlah Halaman | 10 |
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| Tgl. Entri | 2024-03-28 12:25:38.295978 |
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