KAJIAN KADAR LEMAK DAN PROTEIN KAMBING SAANEN PADA LAKTASI KE SATU DAN DUA DI BBPTU-HPT BATURRADEN (Study of Saanen Goat Fat and Protein Levels at Lactations One and Two at Baturraden BBPTU-HPT)

Abstrak

Abstrak

Kualitas susu kambing diperkirakan dipengaruhi oleh beberapa faktor, diantaranya adalah perbedaan periode laktasi. Tujuan penelitian ini adalah untuk mengetahui dan mempelajari kadar protein dan susu kambing Saanen pada Laktasi ke 1 dan 2. Penelitian dilakukan di Balai Besar Pembibitan Ternak Unggul–Hijauan Pakan Ternak (BBPTU-HPT) Baturraden-Purwokerto Jawa Tengah selama dua minggu dari 4-18 Januari tahun 2018. Metode penelitian adalah studi kasus dengan objek penelitian kambing Saanen. Data yang digunakan adalah data kadar lemak dan protein susu kambing Saanen yang berasal dari 11 ekor kambing Saanen pada laktasi ke 1 dan 2. Uji t digunakan untuk mengetahui perbedaan rataan nilai kadar lemak dan protein susu kambing Saanen pada laktasi ke 1 dan 2. Hasil penelitian menunjukan kadar lemak kambing Saanen pada laktasi ke 1 lebih baik dari laktasi ke 2 (3,20% vs 2,75%). Kadar protein kambing Saanen pada laktasi ke 1 lebih baik dari laktasi ke 2 (3,01% vs 2,73%).

Kata Kunci : Kambing, Saanen, Lemak, Susu, Protein

Abstract

The quality of goat milk is estimated to be influenced by several factors, including the difference in the lactation period. The purpose of this study was to determine and study the protein and milk content of Saanen goats at Lactations 1 and 2. The study was conducted at the Center for Animal Husbandry for Superior-Forage Animal Feed (BBPTU-HPT) Baturraden-Purwokerto Central Java for two weeks from 4-18 January 2018. The research method is a case study with Saanen goat research object. The data used are data on fat and protein content of Saanen goat milk derived from 11 Saanen goats at lactations 1 and 2. T test was used to determine differences in the average value of fat and protein content of Saanen goat milk in lactations 1 and 2. The results of the study showed that Saanen goat fat content at lactation 1 was better than lactation 2 (3.20% vs 2.75%). Saanen goat protein content at lactation 1 was better than lactation 2 (3.01% vs 2.73%).

Keywords: Goat, Saanen, Fat, Milk, Protein