Penambahan Tepung Kulit Nanas (Ananas comosus (L.) Merr) Fermentasi Dalam Pakan Terhadap Kadar Ldl Dan Hdl Ayam Kampung Super (Joper) Jantan

Rizal, Ibnu (2020) Penambahan Tepung Kulit Nanas (Ananas comosus (L.) Merr) Fermentasi Dalam Pakan Terhadap Kadar Ldl Dan Hdl Ayam Kampung Super (Joper) Jantan. Bachelor (S1) thesis, Wijaya Kusuma Surabaya University.

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Abstract

This study aims to analyze the effect of the addition of pineapple skin flour (Ananas comosus (L.) merr) fermented using EM-4 Probiotics as additional feed on LDL and HDL levels. The design used was a completely randomized design with 4 treatments and 6 replications. The four treatments are P0 100% commercial feed, P1 10% fermented pineapple skin flour, P2 20% fermented pineapple skin flour, P3 30% pineapple skin fermentas flour. The data obtained were analyzed using the ANOVA Test. The provision of fermented pineapple skin flour succeeded in reducing LDL levels in joper chicken blood significantly. In the results of this study LDL levels are (PO. 52.53 ± 8.80a), (P1. 42.33 ± 11.84 ab), (P2. 37.53 ± 11.38 bc), (P3. 30, 23 ± 3.64 c). Based on the results of satatistic analysis showed a decrease in LDL levels was very significant (P <0.001). While HDL levels are (P0. 67.66 ± 5.92), (P1. 68.16 ± 4.87), (P2. 68.50 ± 8.73), (P3. 73.16 ± 4.16 ). Based on the results of satatistic analysis showed an increase in levels of HDL that were not real (P˃0.005). Conclusion the addition of fermented pineapple skin flour greatly influenced lowering LDL levels and less effect on HDL levels in super native chicken (joper) male. Keywords: male super chicken (joper), pineapple skin flour, EM-4 probiotics.

Item Type:	Thesis (Bachelor (S1))
Uncontrolled Keywords:	Keywords: male super chicken (joper), pineapple skin flour, EM-4 probiotics.
Subjects:	R Medicine > R Medicine (General)
Divisions:	Faculty of Vetenary Medicine > Animal Health and Veteriner Public Health Study Program
Depositing User:	Ibnu Rizal
Date Deposited:	14 Feb 2020 02:16
Last Modified:	14 Feb 2020 02:16
URI:	http://erepository.uwks.ac.id/id/eprint/5766

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