Efeketivitas pemberian tepung kulit Nanas (Ananas comosus L. merr) dalam ransum ayam jantan Broiler (Gallus domestica sp.) terhadap kadar LDl dan HDL

Endi, Yoseph Marinovyan (2019) Efeketivitas pemberian tepung kulit Nanas (Ananas comosus L. merr) dalam ransum ayam jantan Broiler (Gallus domestica sp.) terhadap kadar LDl dan HDL. Bachelor (S1) thesis, Wijaya Kusuma Surabaya University.

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Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui efektivitas pemberian tepung kulit nanas (Ananas comosus (L.) Merr) dalam ransum terhadap kadar LDL dan HDL ayam jantan broiler (Gallus domestica sp.). Penelitian ini menggunakan Rancangan Acak Lengkap. Dari 100 ekor DOC berumur tiga hari dipilih secara acak 24 ekor ayam yang berjenis kelamin jantan, kemudian dibagi dalam empat kelompok perlakuan P0, P1, P2 dan P3, setelah itu diadaptasi selama dua minggu sebelum diberi perlakuan. Kadar tepung kulit nanas (P0= kontrol; P1= 10% tepung kulit nanas; P2= 20% tepung kulit nanas; P3= 30% tepung kulit nanas). Pakan diberikan pagi dan sore hari serta minum diberikan secara ad libitum selama 31 hari. Pada hari ke-45 dilakukan pengambilan darah pada vena brachialis sebanyak 3 ml/ekor atau sesuai kebutuhan. Setelah dilakukan Analysis of Variant (ANOVA) diperoleh hasil p>0,05 yang menunjukkan tidak ada perbedaan nyata. Hasil perlakuan penambahan tepung kulit nanas ke dalam pakan ayam jantan broiler pada berbagai kelompok perlakuan terhadap kadar LDL adalah sebagai berikut; P0 (78.600±10.8503), P1 (78.550±10.8609), P2 (78.767±7.5179), P3 (67.200±9.5121), dan pada HDL; P0 (45.83±7.305), P1 (49.00±5.254), P2 (49.503±3.332), P3 (50.67±5.888). Pemberian tepung kulit nanas pada tabel tidak menunjukkan penurunan kadar LDL yang berarti, akan tetapi mempengaruhi peningkatan kadar HDL, namun peningkatannya tidak bermakna. Zat aktif dalam kulit nanas diduga tidak cukup berpengaruh menurunkan kadar LDL, hal ini mungkin dikarenakan tingkat konsumsi serta faktor palatabilitas atau kesukaan terhadap pakan. Kata kunci: Broiler, palatabilitas, kadar LDL dan HDL, tepung kulit nanas ABSTRACT The aims of this study was to find out the effects of pineapple skin flour (Ananas comosus (L.) Merr) in rations of male broiler (Gallus domestica sp.) on LDL and HDL levels. This study used a completely randomized design. Twenty four male broiler chicks were randomly selected from 100 three-day-old DOC and were divided into four treatment groups P0, P1, P2 and P3 with 2 weeks of adaptation time before being treated. The pineapple flour content for each group are P0 = control; P1 = 10% ; P2 = 20% ; P3 = 30%. Feeds were given in the morning and evening and water was given ad libitum for 31 days. On the 45th day, blood was collected from the brachial vein as much as 3 ml / head or as needed. The result of Analysis of Variants (ANOVA) showed that there were no significant differences (P> 0.05). The result of giving treatment ration containing pineapple skin flour on broiler LDL levels for each treatment groups are; P0 (78,600 ± 10.8503), P1 (78,550 ± 10.8609), P2 (78,767 ± 7,5179), P3 (67,200 ± 9.5121), and for HDL levels are; P0 (45.83 ± 7,305), P1 (49.00 ± 5,254), P2 (49,503 ± 3,332), P3 (50.67 ± 5,888). Giving treatment ration containing pineapple skin flour did not show a significant decrease in LDL levels, but it affected on the increase of HDL levels but the increase was not significant. This result suggest that the active substances in pineapple skin flour was expected did not have enough effect on reducing LDL levels and this might be due to the level of consumption and palatability factors or preference for feed. Keywords: Broiler, palatibility, LDL and HDL levels, pineapple skin flour

Item Type:	Thesis (Bachelor (S1))
Uncontrolled Keywords:	Broiler, palatabilitas, kadar LDL dan HDL, tepung kulit nanas Broiler, palatibility, LDL and HDL levels, pineapple skin flour
Subjects:	R Medicine > RA Public aspects of medicine
Divisions:	Faculty of Vetenary Medicine > Vetenary Education Study Program
Depositing User:	Yoseph Marivoyan Endi
Date Deposited:	09 Apr 2019 06:11
Last Modified:	09 Apr 2019 06:11
URI:	http://erepository.uwks.ac.id/id/eprint/3769

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