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Daging kambing atau daging domba, pilih mana yang kamu suka?

Intip perbedaan dan persamaan dari keduanya!

Perayaan Hari Raya Idul Adha merupakan salah satu momentum yang selalu dinanti umat islam di seluruh dunia. Pasalnya, Hari Raya Idul Adha memiliki hikmah menarik di dalamnya. Kesabaran dan ketaqwaan nabi Ibrahim kepada Allah SWT akan selalu dikenang. Ujian yang Allah berikan kepadanya dan putranya Nabi Ismail patut dijadikan sebagai suri tauladan.

Perbedaan daging kambing dan domba

Hari Raya Idul Adha identik dengan tradisi penyembelihan kurban ternak. Di Indonesia kambing dan domba lazim dipilih sebagai hewan kurban. Sayangnya, masyarakat Indonesia masih banyak yang belum bisa membedakan keduanya. Daging tersebut masih saja disebut daging kambing, meskipun daging domba yang digunakan (Adiyastiti & Hendraningsih, 2017).

Oleh karena itu, yuk cari tahu perbedaan daging kambing dan domba. Sehingga kamu tidak salah dalam penyebutan hingga pengolahannya.

1. Nilai Gizi Keduanya Berbeda!

Serupa tapi tak sama. Itulah sekiranya kata yang cocok untuk menggambarkan daging domba dan kambing. Berdasarkan Direktorat Gizi Departemen Kesehatan RI, berikut kandungan nilai gizi dalam 100 g daging kambing dan domba:

Zat Gizi Domba Kambing
Kalori (kal) 206 154
Protein (g) 17,1 16,6
Lemak (g) 14,8 9,2
Kalsium (mg) 10 11
Fosfor (mg) 191 124
Besi (mg)   2,6 1,0

Kambing dan domba merupakan hewan ruminansia (pemamah biak) yang memiliki kandungan gizi beraneka ragam. Mengkonsumsi dagingnya dapat digunakan sebagai langkah penganekaragaman pangan untuk memenuhi kebutuhan gizi. Kandungan gizi daging domba cenderung lebih tinggi bila dibandingkan daging kambing.

Namun daging kambing memiliki kandungan lemak yang jauh lebih rendah dibandingkan daging domba. Faktor yang menyebabkan kandungan lemak daging kambing lebih rendah adalah fase pertumbuhan dan jenis pakan. Kambing muda memiliki lemak yang lebih rendah dibandingkan kambing dewasa. Sedangkan kambing yang diberi pakan hijauan dan konsentrat cenderung memiliki kandungan lemak lebih tingga bila di bandingkan dengan diberi pakan hijauan saja (Setiawan, 2011),

2. Tekstur Dan Aroma Yang Khas

Daging domba memiliki tekstur yang lebih halus bila dibandingkan daging kambing (Ivanovic, et al., 2016). Pada domba, lemak tersebar di seluruh bagian tubuh. Aktivitas kambing juga lebih tinggi sehingga otot ternak memiliki serabut yang lebih tebal. Hal ini lah yang membuat tekstur daging kambing lebih terasa alot dari daging domba (Setiawan, 2011)

Dari aromanya daging kambing memiliki aroma yang khas “prengus”. Bau unik ini umum terdapat pada daging kambing jantan. Mengapa hal ini bisa terjadi? Hal ini dikarenakan bau prengus tersebut akan menarik perhatian kambing betina. Bau “prengus” itu juga dijadikan media untuk merangsang kambing betina untuk melakukan ovulasi (Murata, et al., 2014)

Perendaman daging dengan jeruk nipis pun bisa dijadikan solusi. 600 g daging kambing yang direndam dengan air jeruk nipis konsentrasi 10-20 mampu meningkatkan mutu organoleptik. Hal ini dilat dari segi aroma, keempukan hingga warna dan rasa daging kambing tersebut (Konuti, et al., 2018).

3. Warna Dagingnya pun tak sama

Melihat warna daging adalah langkah mudah untuk membedakan keduanya. Daging kambing memiliki warna yang lebih merah dari daging domba. Hal ini disebabkan kandungan mioglobin yang dipengaruhi aktivitas fisik ternak.  Aktivitas tinggi membuat ternak membuat ternak membutuhkan oksigen yang banyak untuk menghasilkan energi. Oksigen kemudia mengikat haemoglobin untuk menghasilkan mioglobin (Setiawan, 2011).

Nah sudah tahu kan perbedaan daging kambing dan domba?. Jangan sampai salah sebut lagi ya. Karena keduanya memiliki kandungan gizi yang berbeda. Konsumsi daging kurban dengan porsi yang sesuai dan tidak berlebihan. Seperti kata Sayyidina Ali bin Abi Thalib, Khalifah keempat sekaligus salah satu sahabat terdekat Rasulullah, “ Jangan biarkan perutmu menjadi pusara bagi hewan”(Armanios & Ergene, 2018) (Mutia Yuliza)

Daftar Pustaka :

Adiyastiti, B. E. T. & Hendraningsih, L., 2017. Penentuan Kualitas Kimia Sate Daging Domba Dengan Jenis Bahan Bakar Dan Lama Pembakaran Yang Berbeda. Malang, Seminar Nasional dan Gelar Produk.

Armanios, F. & Ergene, B., 2018. Halal Food : A History. America: Oxford University Press.

Direktorat Gizi Departemen Kesehatan RI., 2018. Tabel Komposisi Pangan Indonesia. 2018. Departemen Kesehatan RI. Jakarta

Ivanovic, S., Pavlovic & Pisinov, B., 2016. The Quality Of Goat Meat And It Is Impact On Human Health. Biotechnology in Animal Husbandry, 32(2), pp. 111-122.

Konuti, R., Ratulangi, F. S., Rompis, J. E. & Rumondor, D. B., 2018. Pengaru Penggunaan Perasan Jeruk Nipis Terhadap Mutu Organoleptik Sate Daging KambingZ. Zootek, 38(1), pp. 114-122.

Murata, K. et al., 2014. Identification of an Olfactory Signal Molecule that Activates the Central Regulator of Reproduction in Goats. Current Biology, 24(6), pp. 681-686.

Setiawan, B. S., 2011. Beternak Domba dan Kambing. Jakarta Selatan: PT AgroMedia Pustaka.

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