Pengaruh pemberian kombinasi tepung keong Mas (Pomacea canaliculata) dan tepung Paku Air (Azolla pinnata) terfermentasi terhadap kadar kolesterol dan warna kuning telur pada ayam petelur Strain Isa Brown periode layer

Hidayat, Nur (2011) Pengaruh pemberian kombinasi tepung keong Mas (Pomacea canaliculata) dan tepung Paku Air (Azolla pinnata) terfermentasi terhadap kadar kolesterol dan warna kuning telur pada ayam petelur Strain Isa Brown periode layer. Undergraduate thesis, Universitas Islan Negeri Maulana Malik Ibrahim.

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Abstract

INDONESIA:

Telur merupakan salah satu pangan yang mempunyai nilai gizi yang sangat lengkap dan memenuhi standar untuk di konsumsi setiap hari. Ayam Isa Brown yang dipelihara secara intensif umumnya menghasilkan telur dengan warna kuning telur yang pucat selain itu, telur unggas juga mengandung lemak jenuh dan kolesterol yang tinggi. Kolesterol merupakan komponen dalam bahan pangan hewani yang dapat menimbulkan berbagai penyakit. Oleh sebab itu perlu dilakukan manipulasi pakan dengan kadar protein yang tinggi, rendah lemak dan memiliki kadar pigmen karotenoid yang tinggi, sehingga dapat menurunkan kadar kolesterol dan meningkatkan warna kuning telur. Bahan pakan ini banyak terkandung pada keong mas (Pomaceae canaliculata) dan paku air (Azolla pinnata) yang merupakan bahan pakan yang murah dan mudah didapat.

Penelitian ini merupakan penelitian eksperimental yang menggunakan 20 ekor ayam Isa Brown betina berumur 19 bulan. Analisis menggunakan rancangan acak lengkap (RAL) terdiri dari 5 perlakuan dan 4 ulangan, dengan kombinasi tepung Pomacea canaliculata + tepung Azolla pinnata terfermentasi berturut- turut: P0 (kontrol), P1 (2.5% + 10%), P2 (5% + 7.5%), P3 (7.5% + 5%), dan P4 (10% + 2.5%).

Penelitian ini bertujuan menurunkan kadar kolesterol dan meningkatkan warna kuning telur. Hasil penelitian dianalisis menggunakan ANAVA tunggal. Variabel yang diamati adalah kadar kolesterol dan warna kuning telur, diamati pada akhir penelitian. Apabila hasil perhitungan berbeda nyata, maka dilakukan uji lanjut dengan BNT 0,05.

Hasil penelitian menunjukkan bahwa terdapat pengaruh pemberian kombinasi tepung keong mas (Pomacea canaliculata) dan tepung paku air (Azolla pinnata) terfermentasi terhadap penurunan kadar kolesterol dan meningkatkan skor warna kuning telur. Perlakuan yang memiliki potensi terbaik dalam menurunkan kadar kolesterol dan meningkatkan warna kuning telur yaitu pada perlakuan P4 dengan kadar kolesterol 462.700 mg/100g dan warna kuning telur dengan rata-rata 11 (berdasarkan yolk colour fan) warna kuning keorenan.

ENGLISH:

Egg is one of foods that has complete nutrient value and meet the standards to be consumed everyday. Recently, it is recognized that the Isa Brown which reased intensifly, generally will spawn eggs with pale yolk colour. On the other hand, fowl eggs also containing saturated fat and high cholestrol. The cholestrol is a component inside of food comes from animal comestibles because will cause some deseases. So that, it needs to be manipulated by high protein rate, low fat and high careteniod pigment rate until the cholestrol rate is lower and the yolk colour is sharpened. However this food has many contained in mas snail (Pomaceae canaliculata) and water spike (Azolla pinnata) that are cheep food materials and easy to find.

This research is an experiment that uses 20 hen of Isa Brown aged 19 months. The Analysis uses complete randome experiment (RAL) with 5 treatments and 4 replicates. With a combination 0f Pomacea canaliculata flour and Azolla pinnata flour fermented in a row. P0: (control), P1 (2,5 % + 10%), P2 (5 % + 7,5%), P3 (7,5 % + 5%), P4 10 % + 2,5%).

This research is intended to make the cholestrol rate lower and the yolk colour higher. The result is analyzed by using oneway ANOVA. The variables observed are the cholesterol rate and the yolk, they are observed in the end of the research. If the result of the calculation is different, it will used regresion with BNT 0,05.

The result showed that there is and effect of combination treatment of of mas snail (Pomacea Canaliculata) flour and fermented water spike (Azolla Pinnata) flour to the reduction of cholestrol rate and increase of yolk of Isa Brown. Treatment which has good potential to reduce of cholestrol rate and increase yolk colour is on P4 treatment with cholestrol rate 462.700 mg/100g and yolk colour by rate 11 (to based on yolk colour fan) the colour is orangish yellow.

Item Type: Thesis (Undergraduate)
Supervisor: Susilowati, Retno and Andriani, Amalia Fitri
Keywords: Ayam Isa Brown; Pomaceae canaliculata; Azolla pinnata; kuning telur; Isa Brown Chicken; Pomaceae canaliculata; Azolla pinnata; Yolk
Subjects: 06 BIOLOGICAL SCIENCES > 0608 Zoology > 060803 Animal Developmental and Reproductive Biology
Departement: Fakultas Sains dan Teknologi > Jurusan Biologi
Depositing User: Annas Al-haq
Date Deposited: 05 Aug 2015 07:15
Last Modified: 05 Aug 2015 07:15
URI: http://etheses.uin-malang.ac.id/id/eprint/909

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