A Study on Carcass Production and Its Components from Various Slaughter Weights of Bali Cattle in Slaughter House: Studi Produksi Karkas dan Komponennnya dari Berbagai Bobot  Potong Sapi Bali yang Dipotong di Rumah Potong Hewan (RPH)

Ikhwan  Firhamsah; Zaid Al Gifari; M Ashari; Rina  Andriati

doi:10.22487/jiagrisains.v27i1.2026.1-10

Authors

Ikhwan Firhamsah Program Studi Peternakan, Fakultas Peternakan, Universitas Mataram, Jalan Majapahit No. 62, Gomong, Kecamatan Selaparang, Mataram, 83115
Zaid Al Gifari Program Studi Peternakan, Fakultas Peternakan, Universitas Mataram, Jalan Majapahit No. 62, Gomong, Kecamatan Selaparang, Mataram, 83115
M Ashari Program Studi Peternakan, Fakultas Peternakan, Universitas Mataram, Jalan Majapahit No. 62, Gomong, Kecamatan Selaparang, Mataram, 83115
Rina Andriati Program Studi Peternakan, Fakultas Peternakan, Universitas Mataram, Jalan Majapahit No. 62, Gomong, Kecamatan Selaparang, Mataram, 83115

DOI: https://doi.org/10.22487/jiagrisains.v27i1.2026.1-10

Keywords:

Karkas, Sapi Bali, Sapi Potong, RPH, Bobot Potong

Abstract

Peningkatan kualitas hidup masyarakat Indonesia yang tercermin melalui Indeks Pembangunan Manusia (IPM) sangat bergantung pada ketersediaan pangan bergizi, khususnya protein hewani. Sektor peternakan memiliki peran strategis dalam mendukung ketahanan pangan melalui penyediaan daging sapi sebagai sumber protein utama. Penelitian ini bertujuan untuk mengetahui pengaruh bobot potong terhadap produksi dan komposisi karkas sapi Bali jantan. Penelitian dilakukan secara observasional di Rumah Potong Hewan (RPH) Majeluk, Kota Mataram, menggunakan 15 ekor sapi Bali jantan yang dikelompokkan ke dalam tiga kategori bobot potong: 225-250 kg, 250-275 kg, dan 275-300 kg. Data bobot karkas dan komponen penyusunnya dianalisis menggunakan Rancangan Acak Lengkap (RAL) dengan uji sidik ragam (ANOVA) dan dilanjutkan dengan Uji Jarak Berganda Duncan (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa peningkatan bobot potong berpengaruh sangat nyata (P<0,01) terhadap persentase karkas, tulang, dan lemak, namun tidak berpengaruh nyata terhadap persentase daging. Persentase karkas meningkat dari 46,36% menjadi 50,78%, sedangkan persentase tulang menurun dari 15,90% menjadi 13,56%, dan lemak meningkat dari 1,25% menjadi 2,15%. Disimpulkan bahwa semakin tinggi bobot potong sapi Bali jantan menghasilkan karkas dengan proporsi daging dan lemak yang lebih besar, serta persentase tulang yang lebih rendah.

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