Prasetyo, Agung Kukuh and Dr. Ir. Edhy Sudjarwo, MS. and Dr. Adelina Ari Hamiyanti, S.Pt., MP., (2024) Efek Penambahan Tepung Bit Merah (Beta Vulgaris L. Var. Rubra L) Sebagai Feed Additive Dalam Pakan Terhadap Penampilan Produksi, Kolesterol Kuning Telur Dan Profil Darah Ayam Petelur. Magister thesis, Universitas Brawijaya.
Abstract
Tujuan penelitian ini adalah untuk mengevaluasi pengaruh penambahan tepung bit merah (Beta vularis L. Var. Rubra L) sebagai feed additive dalam pakan terhadap penampilan produksi, kolesterol kuning telur dan profil darah ayam petelur. Penelitian tahap pertama meliputi uji daya hambat bakteri Escherichia coli, Salmonella sp, dan Bakteri Asam Laktat (BAL). Materi yang digunakan dalam uji daya hambat bakteri adalah tepung daging umbi bit merah, tepung kulit bit merah dan tepung daging umbi beserta kulit bit merah. Metode yang digunakan adalah penelitian in vitro dan data dianalisis secara deskriptif. Penelitian tahap kedua yaitu aplikasi lapang hasil penelitian tahap pertama secara in vivo. Materi yang digunakan adalah ayam petelur sebanyak 120 ekor strain Isa Brown umur 30 minggu. Metode yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 6 ulangan setiap ulangan menggunakan 5 ekor ayam. Data dianalisis secara statistik dengan uji Anova, jika terdapat perbedaan antara setiap perlakuan maka dilanjutkan dengan Uji Jarak Berganda Duncan’s. Variabel yang diamati pada penelitian tahap kedua meliputi penampilan produksi, kolesterol kuning telur dan profil darah ayam petelur. Hasil penelitian tahap pertama menunjukkan bahwa tepung daging umbi beserta kulit bit merah memiliki daya antibakteri terbaik sehingga diaplikasikan pada penelitian tahap kedua. Hasil penelitian tahap kedua menunjukkan bahwa penambahan tepung daging umbi beserta kulit bit merah memberikan pengaruh yang nyata (P<0,05) terhadap konsumsi pakan, memberikan pengaruh yang sangat nyata (P<0,01) terhadap berat HDP, egg mass, konversi pakan, IOFC, hemoglobin, eritrosit dan hematokrit, serta tidak berpengaruh nyata (P>0,05) terhadap kolesterol kuning telur. Penambahan tepung daging umbi beserta kulit bit merah pada level 0,5 % memiliki potensi dalam meningkatkan penampilan produksi, menurunkan kolesterol kuning telur dan memperbaiki profil darah pada ayam petelur.
English Abstract
The purpose of this study was to evaluate the effect of adding red beet flour ( Beta vularis L. Var. Rubra L ) as a feed additive in feed on production performance, egg yolk cholesterol and blood profile of laying hens. The first stage of the study included the inhibition test of Escherichia coli , Salmonella sp, and Lactic Acid Bacteria (LAB). The materials used in the bacterial inhibition test were red beet tuber meat flour, red beet skin flour and tuber meat flour with red beet skin. The method used was in vitro research and the data were analyzed descriptively. The second stage of the study was the field application of the results of the first stage of research in vivo . The materials used were 120 laying hens, Isa Brown strain , 30 weeks old. The method used was an experimental method using a Completely Randomized Design (CRD) with 4 treatments and 6 replications, each replication using 5 chickens. The data were analyzed statistically by the anova test, if there was a difference between each treatment, it was continued with Duncan's Multiple Range Test. The variables observed in the second stage of the study included production performance, egg yolk cholesterol and blood profile of laying hens. The results of the first stage of research showed that tuber meat flour and red beet skin had the best antibacterial power so that it was applied in the second stage of research. The results of the second stage of research showed that the addition of tuber meat flour and red beet skin had a significant effect (P <0.05) on feed consumption, had a very significant effect (P <0.01) on HDP weight, egg mass , feed conversion, IOFC, hemoglobin, erythrocytes and hematocrit, and had no significant effect (P>0.05) on egg yolk cholesterol. The addition of tuber meat flour and red beet skin at a level of 0.5% has the potential to improve production performance, reduce egg yolk cholesterol and improve blood profiles in laying hens.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | 0424050025 |
| Uncontrolled Keywords: | Tepung bit merah, penampilan produksi, kolesterol kuning telur, profil darah, ayam petelur |
| Divisions: | S2/S3 > Magister Ilmu Ternak, Fakultas Peternakan |
| Depositing User: | Unnamed user with username nova |
| Date Deposited: | 13 Feb 2025 04:23 |
| Last Modified: | 13 Feb 2025 04:23 |
| URI: | http://repository.ub.ac.id/id/eprint/233260 |
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