Pebtriani, Muslikah (2017) Analisis Kadar Sulfur Pada Pakan Modifikasi AIN-93M Dibandingkan Dengan Pakan Standar AIN-93M_Dyets Inc. Sarjana thesis, Universitas Brawijaya.
Abstract
Pakan standar AIN-93M_Dyets Inc. masih jarang digunakan di Indonesia karena masih sulit untuk didapatkan dan memiliki harga yang relatif mahal. Untuk itu, dilakukan modifikasi pada pakan standar AIN-93M dengan penambahan putih telur serta penggantian sumber serat dengan agar – agar. Perubahan bahan tersebut dapat menyebabkan perubahan zat gizi pada pakan, salah satunya adalah sulfur. Sulfur memiliki fungsi untuk mempertahankan kehidupan hemoglobin, hormon, enzim dan antibodi. Penelitian ini bertujuan untuk mengetahui ada tidaknya perbedaan kadar sulfur pada pakan modifikasi AIN-93M dengan pakan standar AIN-93M_Dyets Inc. Jenis penelitian yang digunakan adalah true eksperimental dengan 12 sampel dan 4 perlakuan. Sampel penelitian dibedakan berdasarkan komposisi casein dan putih telur, yaitu perlakuan 0 (casein 100%; putih telur 0%), perlakuan 1 (casein 50%; putih telur 50%), perlakuan 2 (casein 25%; putih telur 75%), perlakuan 3 (casein 75%; putih telur 25%). Uji kadar sulfur menggunakan metode gravimetri. Hasil rata – rata yang diperoleh secara berurutan dari P0, P1, P2, dan P3 adalah 53.852 mg/kg pakan, 56.646 mg/kg pakan, 56.262 mg/kg pakan, serta 56.069 mg/kg pakan. Hasil uji beda dengan One Way ANOVA menunjukkan signifikansi 0,603. Kesimpulan dari penelitian ini adalah tidak terdapat perbedaan yang signifikan kadar sulfur antara pakan standar AIN-93M_Dyets Inc. dengan pakan modifikasi AIN-93M. Kadar sulfur yang mendekati hasil uji pakan standar AIN-93M_Dyets Inc. adalah pakan modifikasi AIN-93M perlakuan 3 yaitu sebesar 56.069 mg/kg pakan.
English Abstract
AIN-93M_Dyets Inc. standard diet is rarely used in Indonesia because difficult to be obtained and relatively expensive. Therefore, the modification in AIN-93M standard diet is necessary, with addition of egg white and substitution of fiber source with agar-agar. The changing of the ingredients may causes the change of nutrition content, such as sulphur. Sulphur has role on maintain the haemoglobin, hormones, enzymes, and antibodies life. The purpose of this study was to determine whether there is any difference in sulphur content in AIN-93M modified diet and AIN-93M_Dyets Inc. standard diet. This study used true experimental method with total of 12 samples and 4 treatment. Each samples were divided by the composition of the casein and egg white, with treatment 0 (casein 100%; egg white 0%), treatment 1 (casein 50%; egg white 50%), treatment 2 (casein 25%; egg white 75%), treatment 3 (casein 75%; egg white 25%). Sulphur contest analysis was using gravimetric method, with the result of P0, P1, P2, and P3 were 53.852 mg/kg, 56.646 mg/kg, 56.262 mg/kg, and 56.069 mg/kg. The statistical analysis applied in this study was One Way ANOVA to determine the difference among treatments. The result shown that p Value = 0,603. Form this study, it can be concluded that there is no difference between each treatments. Sulphur content that has closest amount with AIN-93M_Dyets Inc. standard diet was treatment 3, which is 56.069 mg/kg.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2017/140/051704353 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Kustati |
| Date Deposited: | 12 Jun 2017 13:27 |
| Last Modified: | 19 Oct 2021 06:56 |
| URI: | http://repository.ub.ac.id/id/eprint/126635 |
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