xviii PENGARUH KADAR PROTEIN DAN ENERGI

PENGARUH KADAR PROTEIN DAN ENERGI METABOLIS PAKAN YANG
DISUPLEMENTASI VITAMIN E DAN C TERHADAP KINERJA PRODUKSI,
KUALITAS, WARNA DAN AROMA DAGING ITIK MANILA
INTISARI
Elly Tugiyanti
11/324283/SPT/00142
Daging Itik Manila berkualitas harus memenuhi syarat secara kualitas fisik,
kimia dan organoleptik. Tujuan penelitian tahap 1: mengkaji kadar protein dan
energi metabolis pakan yang mampu menghasilkan kinerja produksi (bobot
badan, konversi pakan, persentase karkas dan lemak abdomen), kualitas
daging (pH, daya ikat air, keempukan dan susut masak), diameter serabut otot,
kadar protein, lemak dan asam lemak daging itik Manila umur 9 minggu.
Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan
perlakuan kadar protein dengan energi pakan (R) sebagai berikut R1 = protein
13%, EM 2300 kcal/kg; R2 = protein 15%, EM 2500 kcal/kg; R3 = protein 17%,
EM 2700 kcal/kg; R4 = protein 19%, EM 2900 kcal/kg dan R5 = protein 21%;
EM3 100 kcal/kg. Hasil analisis sidik ragam menunjukkan bahwa perlakuan
berpengaruh sangat nyata (P<0,01) terhadap bobot badan, konversi pakan,
persentase lemak abdomen, lemak daging tanpa kulit, pH daging, DIA, susut
masak daging, keempukan dan diameter serabut otot. Perlakuan berpengaruh
nyata (P<0,05) terhadap persentase karkas, kadar lemak daging dengan kulit.
Asam oleat (C18:1) paling banyak terkandung dalam daging. Tujuan penelitian
tahap 2: mengkaji kadar vitamin E dan C yang disuplementasikan ke dalam
pakan terhadap kinerja (bobot badan, konversi pakan, persentase karkas dan
abdomen), kualitas fisik daging (pH, DIA, keempukan dan susut masak),
warna (kadar mioglobin, Fe dan nilai warna), aroma daging (nilai peroksida,
kadar TBARS dan TMA), asam lemak, senyawa volatil dan uji organoleptik
daging itik Manila. Perlakuan terdiri EoC0 : pakan basal tanpa diberi vitamin E
dan vitaminC ,E400 : pakan basal + vitamin E 400 IU, E600: pakan basal + vitamin
E 600 IU;C400 : pakan basal + vitamin C 400 mg/kg pakan; C600: pakan basal
+vitamin C 600 mg/kg pakan; (E200C200): pakan basal + vitamin E 200 IU+
vitamin C 200 mg /kg pakan ; dan (E300C300): pakan basal + vitamin E 300 IU +
vitamin C 300 mg/kg pakan. Hasil analisis sidik ragam menunjukkan bahwa
perlakuan berpengaruh sangat nyata (P<0,01) terhadap pH daging, daya ikat
air, susut masak, keempukan, kadar mioglobin, Fe daging, nilai L*, nilai
peroksida, TBARS,TMA dan akseptabilitas konsumen. Asam stearat (C18:0)
paling banyak terkandung dalam daging. Terdapat 17 senyawa volatil golongan
alkana, piran, benzen, aldehid, karboksilat dan asam akrilat penyebab aroma
dan off odor daging. Kesimpulan kadar protein 21% dan energi metabolis 3100
kcal/kg pakan menghasilkan kinerja produksi, kualitas fisik daging baik,
perlemakan serta diameter serabut otot yang meningkat. Suplementasi vitamin
E dan C serta kombinasinya mempertahankan kinerja produksi itik Manila.
Suplementasi vitamin E 300 IU dan C 300 mg memperbaiki kualitas fisik,
warna, aroma secara kimia dan organoleptik, meningkatkan akseptabilitas
konsumen serta menurunkan kadar alkana dan piran daging itik Manila.
Kata kunci : Itik Manila, Vitamin, Off-odor, Mioglobin, Organoleptik
xviii
EFFECT OF PROTEIN LEVEL AND METABOLIC ENERGY OF FEED
SUPPLEMENTED WITH VITAMIN E AND C ON QUALITY, COLOR
AND AROMA OF MUSCOVY DUCK MEAT
ABSTRACT
Elly Tugiyanti
11/324283/SPT/00142
The meat of Muscovy ducks are required to meet characteristics of physical
quality, chemicals content and sensory test. Stage 1 was aimed to study
protein level and metabolic energy to produce the performance (final body
weight, carcass weight, feed conversion, percentage of carcass and abdominal
fat), meat quality (pH, WHC, tenderness and cooking loss), diameter of muscle
fiber and fat and fatty acid of 9-week-old native Muscovy ducks. Research stage
1 was subject to Completely Randomized Design with protein level and
metabolic energy treatments (R) consisting of R1 = protein 13%, ME 2300
Kcal/kg; R2 = protein 15%, ME 2500 kcal/kg; R3 = protein 17%, ME 2700
kcal/kg; R4 = protein 19%, ME 2900 kcal/kg dan R5 = protein 21%; ME 3100
kcal/kg. Analysis of variance showed that the treatment significantly affected
(P<0.01) carcass weight, feed conversion, percentage of abdominal fat, fat
content of skinless, pH, WHC, cooking loss, tenderness and diameter of meat
muscle fiber. Treatment shows significant effect (P<0.05) on carcass
percentage, fat content of meat with skin. Oleic acid (C18:1) was the prevalent
fatty acid in meat. Stage 2 was aimed to study the level of vitamin E and C
supplemented in feed on performance (body weight, feed conversion,
percentage of carcass and abdominal fat), meat quality (pH, WHC, tenderness
and cooking loss), color (level of myoglobin, Fe and color value), meat aroma
(peroxide value, TBARS and TMA), fatty acid level, volatile organic compounds
and organoleptic of meat. Treatments comprised supplementation of vitamin E,
vitamin C and their combined into basal feed consisted of EoC0 : basal feed
without vitamin E dan vitamin C, E400 : basal feed + 400 IUvitamin E; E600: basal
feed + 600 IUvitamin E; C400 : basal feed + 400 mg/kg feed vitamin C; C600:
basal feed + 600 mg/kg feed vitamin C; E200C200 : basal feed + 200 IU vitamin E
+ 200 mg /kg feed vitamin C; and E300C300: basal feed + 300 IU vitamin E +
300 mg /kg feed vitamin C. Analysis of variance stage 2 demonstrated that
treatment highly significant effect (P<0.01) on meat pH, WHC, cooking loss,
tenderness, level of myoglobin, Fe, L* value, peroxide value, TBARS, TMA level
and consumers’ preference. stearic acid (C18:0) was the prevalent fatty acid in
meat. There were 17 volatile compounds that categorized into alkane, pyran,
benzene, aldehyde, carboxylate and acrylate acids responsible for aroma and
off-odor of Muscovy duck meat. It concluded that feed containing 21% protein
and 3100 kcal/kg metabolic energy could support performance, meat physical
quality, fattening and muscle fiber size. Vitamin E and C supplementation
supporting on Manila duck performance. Vitamin E 300 IU and vitamin C 300
mg was proven to improve meat quality, color and aroma of Muscovy duck meat
either through chemical or organoleptic test, improve consumers’ preference
and reduce alkana and pyran level of muscovy duck meat.
Key words: Manila duck, Vitamin, Off-odor, Myoglobin, Organoleptic
xix