EFFECTS OF Citrus hystryx AS FAT PROTECTOR ON UNSATURATED FATTY ACIDS, CHOLESTEROL AND CHEMICAL COMPOSITION OF LAMB MEAT

Abstract

ABSTRAKPenelitian ini dilakukan untuk mengetahui efek jeruk purut (Citrus hystrix) sebagai protektor terhadap asam lemak tidak jenuh, kolesterol dan komposisi kimia daging. Rancangan penelitian yang digunakan adalah rancangan acak lengkap dengan 3 perlakuan dan 5 kali ulangan. Sebanyak 15 ekor domba lokal jantan berumur 9-12 bulan dengan bobot badan 14-17 kg, dibagi menjadi 3 kelompok perlakuan ransum (P0 : domba yang hanya diberi ransum basal; P1 : domba yang diberi ransum basal dan 3% minyak goreng; P2 : domba yang diberi ransum basal dan 3% minyak yang diproteksi dengan 3% bubuk jeruk purut. Data dianalisis statistik menggunakan analisis sidik ragam, perbedaan antar perlakuan diuji lanjut dengan Duncan's New Multiple Range Test. Hasil penelitian menunjukkan bahwa daging dari domba yang mengkonsumsi ransum P2 mempunyai total kadar asam lemak dan kandungan asam lemak poli tak jenuh yang lebih tinggi (P<0,01) dengan kadar kolesterol yang lebih rendah (P<0,01) dibanding P0, serta mempunyai kadar protein dan kadar lemak yang lebih tinggi (P<0,01), dengan kadar air yang lebih rendah (P<0,01) dibanding P0. Disimpulkan bahwa penggunaan jeruk purut sebagai protektor lemak dapat meningkatkan kadar asam lemak poli tak jenuh, kadar protein dan kadar lemak, tetapi menurunkan kadar kolesterol. Kata kunci : jeruk purut, protektor lemak, asam lemak tidak jenuh, cholesterol, komposisi kimia, daging ABSTRACTThis study was conducted to determine the effect of Citrus hystrix as fat protector on unsaturated fatty acids, cholesterol and chemical composition of lamb meat. The research design applied was completely randomized design with 3 treatments and 5 replications. Fifteen local male lambs aged 9-12 months weighing 14-17 kg, were divided into 3 groups of different diet treatments (P0 : sheeps were only given a basal diet; P1 : sheeps are given basal diet and 3% cooking oil; P2 : sheeps are given basal diet, 3% cooking oil and protected by 3% Citrus hystrix powder). The data were analyzed by analysis of variance, the differences among treatments were tested by Duncan's New Multiple Range Test. The results showed meat from sheeps that consume P2 diet has a total fatty acid and polyunsaturated fatty acids content were higher (P<0.01), with lower cholesterol content (P<0.01) than of P0, and has a protein and fat content were higher (P <0.01), but a lower water content (P<0.01) than that of PO. It can be concluded that the use of Citrus hystrix powder as fat protector can increase content of polyunsaturated fatty acids, protein and fat, but decrease cholesterol content.