KADAR PROTEIN, LAKTOSA, DAN BAHAN KERING TANPA LEMAK SUSU KAMBING PERANAKAN ETTAWA YANG DIBERI KONSENTRAT TERFERMENTASI (Protein Levels, lactose, and Solid Non Fat of PE Goat Milk Which are Given Fermented Concentrate)

Abstrak

Abstrak

Kambing Peranakan Ettawa (PE) merupakan kambing persilangan antara kambing ettawa dan kambing kacang yang berpotensi dalam menghasilkan susu. Keragaman produksi susu yang dihasilkan akan berpengaruh terhadap komponen-komponen nutriennya. Penelitian dilakukan di Perusahaan Makanan Ternak (Top Feed), Bayongbong, Garut dan Peternakan kambing (Kelompok Tani Mekar Harapan), Cilengkrang, Bandung. Penelitian ini bertujuan untuk mengetahui kualitas komponen susu kambing peranakan ettawa yang diberi konsentrat terfermentasi. Materi yang digunakan dalam penelitian ini adalah kambing Peranakan Ettawa sebanyak 18 ekor periode laktasi 2 dan 3. Penelitian menggunakan metode eksperimental dengan Rancangan Acak Kelompok (RAK) penarikan anak contoh (subsampling). Perlakuan penelitian adalah R1 = Rumput Lapang + 100% Konsentrat biasa, R2 = Rumput Lapang + 50% Konsentrat Biasa + 50% Konsentrat Terfermentasi, R3 = Rumput Lapang + 100% Konsentrat Terfermentasi. Peubah yang diamati diantarnya kadar protein, laktosa, dan bahan kering tanpa lemak susu. Hasil penelitian menunjukkan pemberian konsentrat terfermentasi berpengaruh nyata (P<0,05) terhadap peningkatan kadar protein, laktosa dan bahan kering tanpa lemak susu kambing peranakan ettawa. Diperoleh rataan kadar protein R1=2,75, R2=3,28, dan R3=3,70. Rataan laktosa R1=3,52, R2=3,95, dan R3=4,52. Sedangkan rataan bahan kering tanpa lemak R1=8,03, R2=8,41, R3=8,95. Dari hasil penelitian dapat disimpulkan bahwa pemberian konsentrat terfermentasi 100% menghasilkan kadar protein, laktosa, dan bahan kering tanpa lemak (BKTL) tertinggi pada susu Kambing Peranakan Ettawa (PE).

Kata kunci : Kadar Protein, Laktosa, BKTL, Konsentrat Terfermentasi, Kambing Peranakan Ettawa


Abstract

Peranakan Ettawa (PE) Goat is a crossbreeding goat between ettawa goat and kacang goat that has the potential to produce milk. The diversity of milk production produced will affect the nutrient components. The research was conducted at Feed Company (Top Feed), Bayongbong, Garut and Goat Farm (Mekar Harapan Farmer Group), Cilengkrang, Bandung. This study aims to determine the quality of peranakan ettawa (PE) goat milk component given a fermented concentrate. The material used in this research is peranakan ettawa (PE) goat as much as 18 lactation period 2 and 3. The research used experimental method with Randomized Block Design (RAK) (subsampling). The research treatments were R1 = Field Grass + 100% Concentrate, R2 = Field Grass + 50% Concentrate + 50% Fermented Concentrate, R3 = Grass Field + 100% Fermented Concentrate. The variables observed protein levels, lactose, and solid non fat milk. The results showed that fermented concentrate significantly (P<0,05) to the increase of protein levels, lactose and solid non fat ingredients of ettawa goat milk. The average protein levels of R1 = 2.75, R2 = 3.28, and R3 = 3.70 were obtained. The average lactose R1 = 3.52, R2 = 3.95, and R3 = 4.52. While the average solid non-fat R1 = 8.03, R2 = 8.41, R3 = 8.95. From the result of the research, it can be concluded that giving 100% fermented concentrate produces the highest levels of protein, lactose, and solid non fat (BKTL) ingredients in Peranakan Ettawa (PE) Goat milk.

Keywords: Protein Levels, Lactose, Solid Non Fat, Fermented Concentrate, Peranakan Ettawa (PE) goat