Savira, Nurul
JURNAL ILMIAH MAHASISWA VETERINER

Published : 1 Documents
Articles

Found 1 Documents
Search

Efek Pemberian Pakan Fermentasi Dedak Jagung, Cangkang Udang dan Kepitng Terhadap Kadar Kolesterol pada Daging Dada Puyuh (Coturnix coturnix japonica) jantan Savira, Nurul; yaman, m aman; jalaluddin, m
JURNAL ILMIAH MAHASISWA VETERINER Vol 2, No 2 (2018): FEBRUARI - APRIL
Publisher : JURNAL ILMIAH MAHASISWA VETERINER

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (229.343 KB) | DOI: 10.21157/jim vet..v2i2.6832

Abstract

EFEK PEMBERIAN PAKAN FERMENTASI DEDAK JAGUNG, CANGKANG UDANG DAN KEPITING TERHADAP KADAR KOLESTEROL PADA DAGING DADA PUYUH (Coturnix coturnix japonica) JANTAN   ABSTRAK          Penelitian ini bertujuan untuk melihat pengaruh pakan fermentasi dedak jagung, cangkang udang dan kepiting terhadap kadar kolesterol daging dada puyuh jantan. Sampel yang digunakan pada penelitian ini adalah daging dada puyuh jantan yang berumur 90 hari sebanyak 16 ekor. Rancangan yang digunakan adalah rancangan acak lengkap (RAL) terbagi dalam 4 kelompok perlakuan dengan 4 kali pengulangan setiap kelompok. Setiap kelompok terdiri atas 2 ekor puyuh. Pada penelitian ini uji kadar kolesterol menggunakan metode Lieberman Burchard dan dilanjutkan pengukuran menggunakan spektrofotometer dengan panjang gelombang λ 420 nm. Hasil rataan kadar kolesterol pada daging dada puyuh jantan ialah P0 = 129.25 mg/100 gram, P1 = 225.00 mg/100 gram, P2 = 258.25 mg/100 gram dan P3 = 518,50 mg/100 gram. Dari hasil analisis statistik menunjukkan bahwa perlakuan pakan fermentasi sangat berpengaruh nyata (P<0.05) terhadap peningkatan kadar kolesterol pada daging dada puyuh jantan. Kadar kolesterol terendah terdapat pada perlakuan P0 sebagai kontrol. Kadar kolesterol tertinggi terdapat pada perlakuan P3. Disimpulkan bahwa pemberian pakan fermantasi dedak jagung, tepung cangkang udang dan kepiting meningkatkan kadar kolesterol.            The Effect Of Fermented Food Of Corn Bran, Shrimp Shells  And Crab Shells On Cholesterol Countent Of Male Quail Breast (Coturnix coturnic japonica)   ABSTRACTThis study aims to observe the effect of fermented food of corn bran, shrimp shells and  crab shells on cholesterol countent on male quail breast. The sample used in this study is 16 chunks of 90-day male quail breast. The design in this study was a complete randomized design (RAL) which was divided into 4 treatment groups with 4 repetitions per group. Each group consists of 2 male quail. In this study, the cholesterol countent was tested by using Lieberman Burchard method and subsequently measured by using a spectrophotometer with an optical density of λ 420 nm. The average of cholesterol content of the male quail breast was P0 = 129.25 mg / 100 gram, P1 = 225.00 mg / 10 gram, P2 = 258.25 mg / 100 gram and P3 = 518.50 mg / 100 gram. The results of the statistical analysis showed that the treatment of fermented food has a significant effect (P <0.05) on the increase of cholesterol countent of male quail breast. The lowest cholesterol countent is in P0 treatment as control, while the highest cholesterol countent is found in P3 treatment. It was concluded that fermented feeding of corn bran, shrimp shells and crab shell flour increased cholesterol countent.