Sifat Fisik dan Kimia Daging Landak Jawa (Hystrix javanica F. Cuvier, 1823) yang diberi Tambahan Pakan Konsentrat

This study is aimed to determine the effect of additional concentrate feed on the physical and chemical characteristics of sunda porcupine meat. The material used is eight sunda porcupines (two males and six females) divided into two groups of ration treatment, namely T0 (control ration) and T1 (T0 + koi fish pellets). Four porcupines (one male and three females) were given control ration (T0) and four porcupines were given rations T1. The experimental design was a completely randomized design. The meat physical characteristics measured were pH, tenderness, cooking loss, water holding capacity (WHC), meat color, and fat color. While meat chemical characteristics analyzed were water content, ash, protein, fat, gross energy, calcium (Ca), phosphorus (P), iron (Fe), the content of fatty acids (EPA, DHA, Omega-3, Omega-6, Omega-9, and cholesterol), as well as the composition of amino acids. Data were analyzed by analysis of variance. The results showed no significant differences (P> 0.05) between male and female porcupine with both ration treatments (T0 and T1) on pH, tenderness, cooking loss, WHC, meat color, and fat color. The addition of koi fish pellets in the ration T1 decreased pH value (65.76) and cooking losses (37.88%), and increased WHC porcupine meat (23.59%). Porcupine meat is quite tender with tenderness values of 3.63 kg / cm2 (T0) and 3.26 kg / cm2 (T1). The averages of water content, ash, protein, fat, energy, Ca, P, Fe of porcupine meat were not significantly different (P>0.05) in both treatments T0 and T1. The averages of fatty acids contents of porcupine meat with T1 was not significantly different (P>0.01) from that of T0, but there was an increase in the concentration of EPA, DHA, omega-3, omega-6, omega-9, and cholesterol in treatment of T1. Cholesterol content of porcupine meat was lower than that of beef, pork, lamb, sambar deer, and java deer. No significant effect (P> 0.05) on content of amino acids in meat porcupine with T1 compared to that of T0 Jurnal Biologi Indonesia, Vol. 9, No. 2. Hal. 311-325