Indonesia
Rabbit meat has a smooth reddish white flesh fiber, so it is good to use as raw material for processed products. Such as meatballs, nuggets, sausages, burger meat, corned, shredded, beef jerky, and so on. However, in general, processed products are low in dietary fiber, whereas fiber helps control weight, prevent colon cancer, and lower cholesterol levels.
So to make healthy processed products, it is necessary to add fiber sources in the production process. Among them are carrot vegetable flour, pumpkin, and seaweed, which are rich in antioxidants. The opinion was conveyed by Dr. Aris Sri Widati when giving training on rabbit meat processing to the Batu City Rabbit Breeders Association.
He and a lecturer interested in livestock product technology at the Faculty of Animal Husbandry Universitas Brawijaya (Fapet UB) do community service wrapped in training on the introduction of meatball, nuggets, and sausage products from rabbit meat. The team consists of Dr. Aris as chairman and Dr. Eny Sri Widyastuti, Dr. Mustakim, Dr. Imam Thohari, Dr. Purwadi, Prof. Lilik Eka Radiati, and Dr. Abdul Manab. It also involved four undergraduate (S1) students, namely Siti Nursalimah, Hendarto, Dewi Septi Ayuningtyas, and Mochamad Wildan Habibi.
Aris said the activity was motivated by the potential for broiler rabbits in Batu City which has increased since 2015. Based on data from the Livestock Service Office of Batu City, the largest population is in Bumiaji sub-district, which is around 17,050 head. This is due to the shift in the interest of breeders from ornamental rabbits to meat rabbits of the New Zealand White type.
“Increased production of rabbit meat must be balanced with good knowledge and insight in handling, so that damage does not occur. So that the quality of rabbit meat can be maintained, and produce quality processed products.” explained Aris
“Rabbit meat contains high protein but low in calories, fat, and cholesterol.” she continued (dta)
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