EFFECT OF NUTMEG (MYRISTICA FRANGRANS HOUTT) LEAVES AND CLOVE (SYZYGIUM AROMATICUM L.) LEAVES TREATMENT TO PHYSICAL AND CHEMICAL CHARACTERISTICS OF KACANG GOAT (CAPRA HIRCUS)

• Main Authors: Sapsuha Y., Salim M.A., Ryadin A.R.
• Format: Article
• Language: English
• Published: Russian Journal of Agricultural and Socio-Economic Sciences 2017-10-01
• Series: Russian Journal of Agricultural and Socio-Economic Sciences
• Subjects: Nutmeg leaves; clove leaves; goat; physical quality; chemical quality
• Online Access: https://rjoas.com/issue-2017-10/article_32.pdf

Nutmeg (Myristica frangrans Houtt) and clove (Syzygium aromaticum L) is an herb plants that contain essential oils. The research objective was to determine the physical quality (pH, shrinkage cooking, and water holding capacity) and chemical quality (moisture content, protein content and fat content) of Kacang goat (Capra hircus) by rationing of nutmeg and clove leaves treatment. There are four treatments that consisted of the percentage of R0 = ration basal (without the addition of nutmeg and clove leaves), R1 = basal diet + 5% of nutmeg leaves, R2 = basal diet + 5% of clove leaves, R3 = basal diet + 5% of nutmeg leaves +5 % of clove leaves, while each treatment was replicated four times. The results showed that the use of nutmeg and cloves leaves in a ration of 5% does not affect the physical and chemical quality of the Kacang goat in terms of pH, cooking shrinkage, water holding capacity, moisture content, protein content and fat content.