Pengaruh pemberian tepung kaki ayam broiler sebagai subtitusi tepung ikan di dalam ransum terhadar kadar kolesterol dan asam lemak pada kuning telur ayam arab (Gallus turcicus)

Nurillah, Saila (2011) Pengaruh pemberian tepung kaki ayam broiler sebagai subtitusi tepung ikan di dalam ransum terhadar kadar kolesterol dan asam lemak pada kuning telur ayam arab (Gallus turcicus). Other thesis, Universitas Islam Negeri Maulana Malik Ibrahim Malang.

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Abstract

INDONESIA:

Ayam arab (Gallus turcicus) merupakan jenis ayam buras yang berpotensi memproduksi telur cukup tinggi mencapai 60 % yaitu 225 telur/ tahun. Kuning telur merupakan bagian telur yang banyak digemari. melalui pemberian pakan merupakan solusi untuk meminimalisasi kandungan kolesterol dan asam lemak pada kuning telur ayam. Kaki ayam broiler merupakan salah satu bahan non karkas pada ayam yang potensinya melimpah, ditinjau dari segi kimianya kaki ayam broiler mengandung kandungan asam lemak linoleat 189,167 mg/liter. Seperti yang diketahui asam linoleat mempunyai efek anti aterogenik yang dapat menurunkan kadar kolesterol dan asam lemak jenuh dan dapat meningkatkan asam lemak tidak jenuh. Tujuan penelitian ini dilakukan adalah untuk mengetahui Pengaruh pemberian tepung kaki ayam broiler sebagai subtitusi tepung ikan di dalam ransum terhadap kadar kolesterol dan asam lemak pada kuning telur ayam arab.

Penelitian ini merupakan penelitian eksperimental yang menggunakan 20 ekor ayam arab betina berumur 1tahun dengan bobot badan 1 ± 1,5 kg. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan yaitu dengan penambahan tepung kaki ayam broiler 0%, 4%, 6%, 8%, 10% dengan 4 kali ulangan. Kadar kolesterol dan asam lemak yang telah dihitung dianalisis menggunakan ANOVA tunggal Apabila hasil perhitungan berbeda nyata, maka dilakukan uji lanjut dengan BNT 0,01.

Hasil penelitian menunjukkan bahwa pemberian tepung kaki ayam broiler sebagai subtitusi tepung ikan, mempengaruhi kadar kolesterol dan asam lemak pada kuning telur ayam arab (Gallus turcicus).

ENGLISH:

Arabic chicken (Gallus turcicus) is a type of free‐range chicken eggs that have the potential to produce high enough eggs to reach 60% that is 225 eggs / year. The Egg yolk is a much‐loved part. through feeding is a solution to minimize the content of cholesterol and fatty acids in chicken egg yolks. Broiler chicken feet is one of the non‐ carcasses material of chiken wich potentially be abundant, in terms of their chemical viewis broiler chicken feet contains linoleic fatty acid of 189,167 mg/liter. linoleic acid is known to have anti‐ atherogenic effects that can lower cholesterol and saturated fatty acids and can increase the unsaturated fatty acids. The purpose of this research was conducted is to determine the influence of broiler chicken feet meal as substitution of fish meal in the ration toward cholesterol and fatty acids rates in Arabian chicken egg yolk Arabic.

This research is an experimental research which uses 20 arabian hens 1 year old female weighing 1 ± 1.5 kg. This study used a completely randomized design (RAL) with 5 treatments that is by addition of flour of broilers feet 0%, 4%, 6%, 8%, 10% with 4 repetitons. Cholesterol and fatty acids rates that have been calculated were analyzed using one‐way ANOVA If the calculation results significantly different, then further tests with BNT 0.01 is conducted.

The research showed that the feeding of broiler chicken feet meal as fish meal substitution, affecting the levels of cholesterol and fatty acids rates of Arabian chiken egg yolk (Gallus turcicus).

Item Type: Thesis (Other)
Supervisor: Kiptiyah, Kiptiyah and Andriani, Amalia Fitri
Keywords: Ayam Arab; Kuning Telur Ayam Arab; Tepung Kaki Ayam Broiler; Kolesterol; Asam Lemak; Arabian Chiken; Arabian Chicken Egg Yolks; Broiler Chicken Feet Flour; Cholesterol; Fatty Acids
Subjects: 06 BIOLOGICAL SCIENCES > 0608 Zoology > 060803 Animal Developmental and Reproductive Biology
Departement: Fakultas Sains dan Teknologi > Jurusan Biologi
Depositing User: Chusnul Faida Ulfa
Date Deposited: 05 Aug 2015 07:30
Last Modified: 05 Aug 2015 07:30
URI: http://etheses.uin-malang.ac.id/id/eprint/913

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