Penggunaan Campuran Acidifier Alami dan Fitobiotik melalui Enkapsulasi dengan Microwave Oven sebagai Aditif Pakan Ayam Pedaging

Natsir, MuhammadHalim (2013) Penggunaan Campuran Acidifier Alami dan Fitobiotik melalui Enkapsulasi dengan Microwave Oven sebagai Aditif Pakan Ayam Pedaging. Doctor thesis, Universitas Brawijaya.

Abstract

Pada umumnya peternakan unggas cenderung menggunakan antibiotik dalam jumlah tinggi untuk mengatasi masalah morbiditas dan mortalitas. Penggunaan jangka panjang antibiotik dapat menyebabkan resistensi dan meninggalkan residu dalam produk daging yang memungkinkan membahayakan bagi konsumen. Asam sitrat dan asam laktat dapat digunakan sebagai aditif pakan dengan cara menurunkan pH, bertindak sebagai acidifier , mengurangi atau menekan pertumbuhan bakteri patogen seperti Salmonella sp. dan Escherichia coli dan meningkatkan populasi bakteri non patogen seperti Lactobacillus sp. dan Bacillus sp. Kondisi tersebut akan meningkatkan kesehatan unggas dan menurunkan angka kematian, mengurangi atau mengganti penggunaan antibiotik dan meningkatkan efisiensi pakan. Di sisi lain, penggunaan fitobiotik seperti bawang putih dan meniran ( Phyllanthus niruri L.) telah dilaporkan beberapa peneliti juga memiliki kemampuan untuk meningkatkan penampilan produksi, menjaga kesehatan, mengurangi biaya pakan dan meningkatkan efisiensi pakan. Efisiensi penggunaan acidifier dan fitobiotik dapat mengalami penurunan karena pengolahan. Oleh karena itu, penelitian ini bertujuan untuk menguji penggunaan campuran acidifier alami dan fitobiotik melalui enkapsulasi dengan microwave oven dan aplikasinya sebagai aditif pakan ayam pedaging. Tujuan dari penelitian ini adalah: 1) mendapatkan jenis dan jumlah enkapsulan yang optimal dalam enkapsulasi campuran acidifier alami dan fitobiotik dengan menggunakan microwave oven terhadap karakteristik produk enkapsulasi, 2) mendapatkan jenis enkapsulan terbaik dalam proses enkapsulasi campuran acidifier alami dan fitobiotik dengan menggunakan microwave oven terhadap kualitas produk enkapsulasi, energi metabolis, kecernaan protein, disolusi bahan terenkapsulasi secara in vitro , dan stuktur mikroskopis, 3) mempelajari pengaruh penggunaan acidifier alami, fitobiotik dan campuran acidifier alami dan fitobiotik dalam bentuk tanpa enkapsulasi dan terenkapsulasi terhadap uji aktivitas penghambatan pertumbuhan bakteri, 4) mempelajari pengaruh penggunaan acidifier alami, fitobiotik dan campuran acidifier alami dan fitobiotik bentuk non enkapsulasi dan terenkapsulasi sebagai aditif pakan terhadap energi metabolis (TME dan TMEn) dan kecernaan protein ileum, 5) mempelajari pengaruh jenis aditif pakan ( acidifier alami, fitobiotik dan campuran

English Abstract

In general, poultry farms tend to use high level of antibiotics to partially cope the problems of morbidity and mortality. Long term use of antibiotics may cause resistance and leaving the residue in the meat product that may harmful to consumer. Citric acid and lactic acid can be used as feed additive by lowering its pH, act as acidifier, reducing or causing the death of pathogenic bacteria like Salmonella and Escherichia coli and increasing population of beneficial bacteria like Lactobacillus sp and Bacillus sp . Such condition will enhance poultry health and decrease the number of mortality, reduce or replace the use of antibiotics and improve feed efficiency. On the other hand, the use of herbs such as garlic and Phyllanthus niruri L. have been elaborated with limited success to reduce feed cost by improving feed efficiency. The efficacy use of acidifier and phytobiotics contents of herbs might decrease due to processing. Therefore, current research was intended to examine the use of mixture between natural acidifier and phytobiotics by using microwave Oven microencapsulation and its Application as Broiler Feed Additive. The aims of this study were : 1) to find the type and optimum amount encapsulant in encapsulating mixture between natural acidifier and phytobiotics on the characteristics of the products, 2) to find the best encapsulant on the basis of the product quality, metabolizable energy, protein digestibility, in vitro encapsulated material dissolution and microscopic structure, 3) to study effect of mixture between natural acidifier and phytobiotics of either in non-encapsulated or encapsulated form on test of growth inhibition activity of bacteria, 4) to study effect of either non-encapsulated or encapsulated form of mixture between natural acidifier and phytobiotics on ileal protein digestibility and True Metabolizable Energy (TME and TMEn), 5) to study the effect of types (natural acidifier, phytobiotics and a mixture of natural acidifier and phytobiotics), forms of additive (non encapsulation and encapsulated) and levels of utilization in broiler feed. In order to fulfill the objectives above, 2 steps of experiments were set. The first step consisted of 4 experiments, namely a) optimalization of type and amount of encapsulant to encapsulate natural acidifier and phytobiotics, b) test of type of encapsulant on the basis of quality of encapsulation process, c) test of protein digestibility and metabolizable energyof feed containing a mixture of natural acidifier and phytobiotics when a different encapsulant was used, d) test of the best two encapsulant from the previous trials for in vitro dissolution (contents of citric acid and total flavonoid) and microscopic structure, respectively. The second step consisted of 3 separated experiments, namely: a) growth inhibition test of beneficial (lactic acid bacteria and Lactobaccillus sp) and harmful ( Escherichia coli, and Salmonella sp.) bacteria, b) test of digestibility value and metabolizable energy of natural acidifier, phytobiotics and a mixture between natural acidifier and phytobiotics in either encapsulated or nonencapsulated form, c) in vivo comparative test of utilization of natural acidifier, phytobiotics and a mixture between natural acidifier and phytobiotics in either encapsulated or non-encapsulated form on production performances, intestinal characteristics and microflora, blood constituents and internal organ weights. The materials used were acidifiers (citric and lactic acids), phytobiotic (garlic and Phyllanthus niruri ) and natural acidifier and phytobiotic mixture, microwave oven, broilers and feeds. The methods used for step 1 study were

Item Type:	Thesis (Doctor)
Identification Number:	DES/636.5/NAT/p/061309306
Subjects:	600 Technology (Applied sciences) > 636 Animal husbandry > 636.5 Chickens and other kinds of domestic birds
Divisions:	S2/S3 > Magister Ilmu Ternak, Fakultas Peternakan
Depositing User:	Endro Setyobudi
Date Deposited:	13 May 2014 11:08
Last Modified:	07 Feb 2023 06:54
URI:	http://repository.ub.ac.id/id/eprint/161084

Text Muhammad Halim Natsir.pdf Download (14MB)

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