KADAR LEMAK DAN PROFIL ASAM LEMAK JENUH, ASAM LEMAK TAK JENUH DAGING AYAM BROILER DENGAN PEMBERIAN PAKAN MENGANDUNG TEPUNG DAUN KAYAMBANG (Salvinia molesta)

Abstract

<p>This study was aimed to determined fat content and saturated fatty acid profile (SFA), unsaturated fatty<br />acid profil (PUFA and MUFA) broiler chicken meat feeding with kayambang leaf flour (Salvinia molesta). This<br />research used 100 broiler chickens at 15 days old unsex with average weight 500 ± 6,99 g. This research used<br />Completely Randomized Design. Ration treatments arranged for starter and finisher periods. Ration treatments<br />were T0 (ration without Salvinia molesta leaf meal); T1 (ration with Salvinia molesta leaf meal 6%); T2 (ration<br />with Salvinia molesta leaf meal 12%); and T3 (ration with Salvinia molesta leaf meal 18%). The fat content<br />data obtained were analyzed using Analysis of Variance at significance level of 5%. The fatty acid profile data<br />were analyzed using descriptive quantitative analysis. The results showed that Salvinia molesta leaf meal<br />treatment in broiler diet didn’t affect significantly (P <0.05) of fat content of the meat. Fatty acid profile showed<br />amount of saturated fatty acids decreased from T0 to T3 of the amount of saturated fatty acids 53.21% to<br />24.57% and the amount of unsaturated fatty acids increased from 39.94% to 68.79% from T0 to T3. Based on<br />the results of the present study it was concluded that Salvinia molesta leaf meal can to reduce the content of<br />saturated fatty acid and increasing the content of unsaturated fatty acid.<br />Keywords: broiler chicken, Salvinia molesta, saturated fatty acid, unsaturated fatty acid</p>

Alternative Feed with Fermented Kayambang to Reduce Cholesterol Levels and Increase the Antioxidant Content of Duck Eggs and Meat in Batee Puteh Village, Langsa, Aceh

“…Salvinia molesta fermentasi atau kayambang fermentasi yang diberikan hingga kadar 20% dapat membuat kualitas kuning telur meningkat menjadi lebih bagus walaupun tidak mempengaruhi bobot nya (Ratya et al, 2015). Penelitian lain juga menunjukkan bahwa tepung kayambang yang dicampur dalam komposisi pakan dapat membuat kandungan asam lemak jenuh menurun serta meningkatnya kandungan asam lemak tak jenuh pada daging ayam broiler (Setiawati et al, 2016). Kayambang yang kaya akan karoten berpengaruh baik pada kualitas kulit dan kuning telur unggas (Anwar, 2016).…”

Pengaruh Gelombang Ultrasonik pada Pembuatan Sabun Transparan dari Minyak Kelapa (Cocos nucifera) dan Minyak Ayam (Gallus domesticus)

“…Lemak ayam digunakan sebagai sumber minyak karena memiliki kadar minyak yang cukup tinggi sekitar 33,5%. Empat asam lemak terbesar penyusun lemak ayam berturut turut adalah asam oleat (38,35%), asam palmitat (27,24%), asam linoleat (16,36%) dan asam palmitooleat (7,01%) [13], sedangkan asam oleat dan linoleat berfungsi melembabkan kulit, sehingga lemak ayam dapat dikonversi menjadi produk yang lebih bermanfaat [14,15]. Sabun transparan selama ini disintesis dengan menggunakan metode pemanasan konvensional yang cenderung kurang efektif [16].…”