<![CDATA[Bali pigs are prolific germplasm, meaning they are able to produce many litters in one birth. However, the disadvantage of Balinese pigs is that they grow slower than imported pig breeds. One of the factors causing the slow production of Balinese pigs is due to the maintenance that is still done traditionally without cages and low feeding both in terms of quantity and quality. This study aims to determine the effect of protein level in the ration on the physical quality of Balinese pig meat, for 12 weeks of rearing. The research design used was a completely randomized design (CRD) consisting of four treatments and four replications, so there were 16 experimental units. Each experimental unit consisted of a single Bali pig. The four treatments were: P1 (ration with 14% protein level), P2 (ration with 16% protein level), P3 (ration with 18% protein level) and P4 (ration with 20% protein level). The variables observed were pH, meat colour, raw shrinkage, cooking shrinkage, and water binding capacity. The results showed that the provision of protein levels from 14% to 16%, 18% and 20% did not give significant results (P>0,05) on pH, meat colour, raw shrinkage, cooking shrinkage, and water binding capacity. It can be concluded that the application of protein levels of rations with protein levels of 14%; 16% 18%; and 20% have no effect on the pH value, meat colour, weep loss, cooking loss and water binding capacity of Bali pigs. ABSTRAK Babi bali merupakan plasma nutfah “prolifik” yang artinya mampu menghasilkan anak banyak dalam satu kali kelahiran. Namun kekurangan babi bali adalah pertumbuhannya lebih lambat dibandingkan dengan babi ras impor. Salah satu faktor penyebab lambatnya produksi babi bali adalah karena pemeliharaan yang masih dilakukan secara tradisional tanpa kandang dan pemberian pakan yang rendah baik dari segi kuantitas maupun kualitas. Penelitian ini bertujuan untuk mengetahui pengaruh level protein dalam ransum terhadap kualitas fisik daging babi bali, selama 12 minggu pemeliharaan. Rancangan penelitian yang digunakan ialah rancangan acak lengkap (RAL) yang terdiri atas empat perlakuan dan empat kali ulangan, sehingga terdapat 16 unit percobaan. Setiap unit percobaan berisi satu ekor babi. Keempat perlakuan tersebut, yaitu: P1 (ransum dengan level protein 14%), P2 (ransum dengan level protein 16%), P3 (ransum dengan level protein 18%) dan P4 (ransum dengan level protein 20%). Variabel yang diamati yaitu nilai pH, warna daging, susut mentah, susut masak, dan daya ikat air. Hasil penelitian menunjukan bahwa pemberian level protein dari 14% menjadi 16%, 18% dan 20% tidak memberikan hasil yang berbeda nyata (P>0,05) terhadap nilai pH, warna daging, susut mentah, susut masak, dan daya ikat air. Dapat disimpulkan bahwa pemberian ransum dengan level protein 14%; 16% 18%; dan 20% tidak berpengaruh terhadap kualitas daging babi bali pada variabel nilai pH, warna daging, susut mentah, susut masak dan daya ikat air babi bali.]]>
