Pengaruh Pakan Daun Pepaya (carica papaya L) terhadap Kualitas Fisik Daging Kambing Bligon

ABSTRACT The experiment was done to investigate the influence of feeding papaya leave (Carica papaya L) on production, physical quality and organoleptic of Bligon goat meat. Twenty one female of six months old (13.95 ? 0.78 kg) were used in this experiment. The goat were randomly grouped into three treatments : R0 (control) of non papaya leave feed (10% Hibiscus tiliacius + 15% Artocarpus heterophyllus + 75% Native grass), R1 (25% Carica papaya L + 75% Native grass), R2 (50% Carica papaya L + 50% Native grass). The goat were fed with dietary treatmens for 12 weeks and than slaughtered at the end of the trial. The colleted data were feed consumption, average daily gain, feed convertion, carcass percentage, meat bone ratio, acidity of meat (pH), meat tenderness, water holding capacity and meat taste. Data of production performance and meat quality were analyzed statistically using variant analysis. Data of meat organoleptic were analyzed with nonparametric statistic H- test. The results of this study indicated that the papaya leave feeding could increase feed intake, but it did not influence the average daily gain, feed convertion ratio and carcass percentage. Papaya leave increased the non carcass internal percentage, kidney, digestivus track, heart and liver, but it had no effect on non carcass external percentage. Treatment of 50% papaya leave significantly influenced the meat tenderness. It also decreased acidity meat (pH) and water holding capacity, but not the cooking lose. The organoleptic test of the meat indicated that papaya leave feeding significantly influenced the meat taste. Feeding papaya leave significantly product bitter meat, however there were no different bitter taste between 25% and 50% papaya leave level.