A. LAPORAN HASIL PENELITIAN
VI. KESIMPULAN DAN SARAN
Kesimpulan
Berdasarkan penampilan yang ditunjukkan hewan percobaan dan aktivitas enzim antioksidan, dendeng hasil modifikasi (formulasi dan teknik preparasi) merupakan sumber protein hewani yang aman, meskipun untuk dendeng yang di- curing dengan nitrit masih memiliki resiko terhadap kerusakan sel hati dan ginjal jika dikonsumsi secara terus menerus dan dalam jangka waktu yang lama.
Saran
Beberapa saran yang dapat disampaikan berdasarkan hasil penelitian ini adalah:
1. dendeng hasil modifikasi, terutama yang diproses tanpa curing dapat digunakan sebagai sumber protein hewani yang aman, sehat, utuh dan halal;
2. dendeng yang diproses dengan curing sebaiknya tidak dikonsumsi secara terus menerus dan dalam waktu yang lama;
3. aplikasi paket teknologi yang dihasilkan pada penelitian ini perlu dilengkapi dengan pengujian umur simpan terlebih dahulu.
DAFTAR PUSTAKA
Ahmad, R., S. Ahmed, N. Uddin Khan, & A. Hasnain. 2009 Operculina turpethum attenuates N-nitrosodimethylamine induced toxic liver injury and clastogenicity in rats. Chemico-Biological Interactions 181: 145–153.
Aksu, M.I. and M. Kaya. 2005. Effect of storage temperatures and time on shelf-life of sliced and modified atmosphere packaged pastirma, a dried meat product, produced from beef. J. Sci. Food Agric. 85:1305–1312.
Aktas, N., M.I. Aksu, and M. Kaya. 2005. Changes in myofibrillar proteins during processing of pastirma (Turkish dry meat product) produced with commercial starter cultures. Food Chem. 90:649–654.
Andrade. A., F.G.R. Reyes, and S. Rath. 2005. A method for the determination of volatile N-nitrosamines in food by HS-SPME-GC-TEA. Food Chem. 91:173- 179.
[AOAC] Association of Official Analytical Chemists. Official Methods of Analysis of the Association of Official Analytical Chemists. 2005. Agricultural Chemistry, Washington D.C.
Azman. 2004. Pembuatan dendeng bermutu dari jenis daging dan cara pengeringan yang berbeda. Jurnal Stigma 12(4):486-490.
Azman. 2006. Peningkatan mutu dendeng dengan menggunakan tenda pengering. Prosiding Peternakan 2006. Hal: 171-176.
[BSN] Badan Standardisasi Nasional. 1992. SNI 01-2908-1992. Dendeng Sapi. Jakarta: Badan Standardisasi Nasional.
Benkeblia, N. & V. Lanzotti. 2007. Allium thiosulfinates: chemistry, biological properties and their potential utilization in food preservation. Food 1(2): 193-201.
Bintoro, P., J-I. Morita J-I, K. Mikawa, & T. Yasui. 1987. Chemical and microbiology analysis of an Indonesian dried beef (dendeng sapi). J. Fac. Agr. Hokkaido Univ. 63(3):287-292.
Burnham, G.M., D.J. Hanson, C.M. Koshic, and S.C. Ingham. 2008. Death of Salmonella Serovars, Escherichia coli O157 : H7, Staphylococcus aureus and Listeria monocytogenes during the drying of meat: A case study using biltong and droëwors. J. Food Safety 28:198–209.
Choi, S.Y., M.J. Chung, S.J. Lee, J.H. Shin, & N.J. Sung. 2007. N-nitrosamine inhibition by strawberry, garlic, kale, and the effects of nitrite-scavenging and N- nitrosamine formation by functional compounds in strawberry and garlic. Food Control 18:485–491.
Christiansen, L.N., R. W. Johnston, D.A. Kaurter, J.W. Howard, & W.J. Aunan. 1973. Effect of nitrite and nitrate on toxin production by Clostridium botulinum and on nitrosamine formation in perishable canned comminuted cured meat. Appl. Microbiol. 25(3):357-362.
Darmadji, P., M. Izumimoto, T. Miyamoto, and K. Katoaka. 1990. Lactic fermentation effects on preservative qualities of dendeng giling. J. Food Sci. 55 (Issue 6): 1523 – 1527.
[Depdikbud] Departemen Pendidikan dan Kebudayaan, Pusat Pembinaan dan Pengembangan Bahasa. 2002. Kamus Besar Bahasa Indonesia. Ed ke-3. Jakarta, Balai Pustaka.
Elmali, M., H. Yaman, Z. Ulukanli, and K. Tekinsen. 2007. Microbiological and some chemical features of the pastrami sold in Turkey. Medycyna Wet 63 (8) 931:934.
Essien, A.D. and J.O. Akpan. 2007. Altered morphology of liver and pancreas tissues of offsprings of albino rats by charred meat. Nigerian J. Physiol. Sci. 22(1-2): 49-53.
Esterbauer, H. 1993. Cytotoxicity and genotoxicity of lipid-oxidation product. Am. J. Cln. Nutr. 57 (suppl.):779S-786S.
Fernandez-Salguero, J., R. Gomez, & M.A. Carmona. 1994. Water activity of Spanish intermediate-moisture meat product. Meat Sci. 38:341-346.
Fong, P.I., S.B. Campbell, P.A. Baumgartne, R.C. Mulley. 1996. A Manufacturer’s Guide to Venison Forequarter. RIRDC (Rural Industries Research and Development Corporation) Research Paper No. 96/8. DPIE copyshop, Canberra.
Garcia, F.A., I.Y. Mizubuti, M.Y. Kanashiroa, and M. Shimokomaki. 2001. Intermediate moisture meat product: biological evaluation of charqui meat protein quality. Food Chem. 75:405–409.
George S., Chaturvedi P and B. Moseki. 2011. A comparative study of therestorative effects of Ocimum gratissimum and Ocimum canum on alcohol induced hepatotoxicity in albino rats. AJVAND 11(7): 5614-5628.
Gorinstein, S., H. Leontowicz, M. Leontowicz, J. Namiesnik, K. Najman, J. Drzewiecki, M. Cvikrova, O. Martincova, E. Katrich, & S. Trakhtenberg. 2008. Comparison of the main bioactive compounds and antioxidant activities in garlic and white and red onions after treatment protocols. J. Agric. Food Chem. 56:4418–4426. Handoyo, M.P. 2010. Oksidasi dendeng giling kering oven selama penyimpanan.
Skripsi. Fapet IPB, Bogor.
Honikel, K.O. 2008. The use and control of nitrate and nitrite for the processing of meat products. Meat Sci. 78: 68–76.
Huang T.C. & W.K. Nip. 2001. Intermediate-moisture meat and dehydrated meat. Di dalam: Y. H. Hui, W.K. Nip, R. W. Rogers, & O. A. Young, Editor. Meat Science and Applications. Marcel-Dekker, Inc., New York.
Iwai, M., H.W. Liu, R. Chen, A. Ide, S. Okamoto, R. Hata, M. Sakanaka, T.Shiuchi, and M. Horiuchi. 2004. Possible inhibition of focal cerebral ischemia by angiotensin II type 2 receptor stimulation. Circulation 110: 843-848.
Jiang, R., C.A. Camargo Jr., R. Varraso, D.C. Paik, W.C. Willett, & R.G. Barr. 2008. Consumption of cured meats and prospective risk of chronic obstructive pulmonary disease in women. Am. J. Clin. Nutr. 87(4): 1002–1008.
Joosen, A.M.C.P., G.G.C. Kuhnle, S.M. Aspinall, T.M. Barrow, E. Lecommandeur, A. Azqueta, A.R. Collins, S.A. Bingham. 2009. Effect of processed and red meat on endogenous nitrosation and DNA damage. Carcinogenesis 30(8):1402– 1407.
Jourd'heuil, D, D. Kang, & M.B. Grisham. 1997. Interactions between superoxide and nitric oxide: implications in DNA damage and mutagenesis. Front in Biosci. 2:d189-196.
Katan, M.B. 2009. Nitrate in foods: harmful or healthy? Editorial. Am. J. Clin. Nutr. 90:11-12.
Kaur, C & H.C. Kapoor. 2002. Anti-oxidant activity and total phenolic content of some Asian vegetables. Intern. J. of Food Sci. and Tech. 37:153-161.
Keene, W.E., E. Sazie, J. Kok, D.H. Rice, D.D.Hancock, V.K. Balan, T. Zhao, & M.P. Doyle. 1997. An outbreak of Escherichia coli 0157:H7 infections traced to jerky made from deer meat. JAMA 277(15):1229-1231.
Kiernan, J.A. 1990. Histological and Histochemical Methods. Edisi ke-2. Pergamon Press, England.
Kubo, I., N. Masuoka, P. Xiao, & H. Haraguchi. 2001. Antioxidant activity of dodecyl gallate. J. Agric. Food Chem. 50: 3533-3539.
Kujawska, M.,E. Ignatowicz, M. Murias, M. Ewertowska, K. Mikołajczyk, and J. Jodynis-Liebert. 2009. Protective effect of red beetroot against carbon tetrachloride- and N-nitrosodiethylamine-induced oxidative stress in rats. J. Agric. Food Chem. 57: 2570–2575.
Kujawska, M., E. Ignatowicz, M. Ewertowska, J. Markowski, & J. Jodynis-Liebert. 2010. Cloudy apple juice protects against chemical-induced oxidative stress in rat. Eur. J Nutr. On line May 2010.
Legowo, A.M., Soepardi, R. Miranda, I.S.N. Anisa, dan Y. Rohidayah. 2002. Pengaruh perendaman daging pra kyuring dalam jus daun sirih terhadap ketengikan dan sifat organoleptik dendeng daging sapi selama penyimpanan. J Teknol. dan Industri Pangan 13(1):64-69.
Leelarungrayub, N., V.Rattanapanone, N. Chanarat, & J.M. Gebicki. 2006. Quantitative evaluation of the antioxidant properties of garlic and shallot preparations. Nutr 22: 266–274.
Li, Z., S.M. Henning, Y. Zhang, A. Zerlin, L. Li, K. Gao, R.P. Lee, H. Karp, G. Thames, S. Bowerman, D. Heber. 2010. Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations. Am. J. Clin. Nutr. 91:1180–1184.
Lioe. H. N., M. Astawan, S. Usmiati, & T. Suryati. 2011. Penggunaan Bumbu dan Teknik Preparasi pada Dendeng Sapi untuk Mempertahankan Mutu dan
Mereduksi Senyawa Berbahaya Nitrosamin. Laporan Hasil Penelitian KKP3T. IPB-Deptan.
Liu, C.Y., Y.H. Hsu, M.T. Wu, P.C. Pan, C.K. Ho, L. Su, X. Xu , Y.Li, & D.C. Christiani (The Kaohsiung Leukemia Research Group). 2009. Cured meat, vegetables, and bean-curd foods in relation to childhood acute leukemia risk: A population based case-control study. BMC Cancer 9:15.
Mahae, N. & S. Chaiseri. 2009. Antioxidant activities and antioxidative components in extracts of Alpinia galanga (L.) Sw. Kasetsart J. (Nat. Sci.) 43 : 358 – 369. Maideen, N.M.P., R. Velayutham, & G. Manavalan. 2011. role of prosopis cineraria
against N-nitrosodiethylamine-induced liver tumor in rats with reference to marker enzymes and nucleic acid contents. Bangladesh J. Pharmacol. 6:128- 132.
Margono, T., D. Suryati, & S. Hartinah. 1993. Buku Panduan Teknologi Pangan. Pusat Informasi Wanita dalam Pembangunan. PDII-LIPI bekerjasama dengan Swiss Development Cooperation, PDII-LIPI, Jakarta. Dalam: Esti & Haryanto. Kantor Deputi Menergristek Bidang Pendayagunaan dan Pemasyarakatan Ilmu Pengetahuan dan Teknologi. http//www.ristek.go.id. [23 Oktober 2009].
Martin, M. 2001. Meat curing technology. Di dalam: Y. H. Hui, W.K. Nip, R. W. Rogers, & O. A. Young, Editor. Meat Science and Applications. Marcel-Dekker, Inc., New York.
Martínez, L., I. Cilla, J.A. Beltrán, & P. Roncalés. 2006. Effect of Capsicum annuum (red sweet and cayenne) and Piper nigrum (black and white) pepper powders on the shelf life of fresh pork sausages packaged in modified atmosphere. J. of Food Sci .71(1):S48-S53.
Midura, T.F., G.S. Nygaard, R.M. Wood, & H.L. Bodily. 1972. Clostridium botulinum type f: isolation from venison jerky. Appl Microbiol 24(2):165-167.
Morrissey, P.A. & J.Z. Techivangana. 1985. The antioxidant activities of nitrite and nitrosylmyoglobin in cooked meats. Meat Sci.14:175–190.
Morsy, A.F.M., H.S. Ibrahim, & M. A. Shalaby. 2010. Protective effect of broccoli and red cabbage against hepatocellular carcinoma induced by N-nitrosodiethyl- amine in rats. Journal of American Science 6(12):1136-1144.
Muliandi. 1994. Aplikasi kinetika Arrhenius untuk pendugaan umur simpan dendeng sapi giling. Skripsi. Fateta IPB, Bogor.
Muchtadi D. 1987. Studies "dendeng", an Indonesia traditional preserved meat product. II. nutritional value and mutagenic effect by bioassay. Forum Pascasarjana 10(2):1-10.
Nummer, B.A., J.A. Harrison, M.A. Harrison, P. Kendall, J.N. Sofos, & E.L. Andress. 2004. Effects of Preparation Methods on the Microbiological Safety of Home- Dried Meat Jerky. Review. J. Food Prot. 67(10):2337–2341.
Okafor, P.N., O. Nwosu, J. Chukwu, J. Agbayi, & E.N. Maduagwu. 2007. Occurrence of malondialdehyde and N- nitrosamines and their precursors in some Nigerian ice creams, yogurts, meat and fish species. Afr. Biochem. Res. 1 (1):001-005.
Okolie, N.P., M.O. Akioyamen, N. Okpoba and C. Okonkwo. 2009. Malondialdehyde levels of frozen fish, chicken and turkey on sale in Benin City markets. Afr. J. Biotechnol. 8(23):6638-6640.
Omaye, S. T. 2004. Food and Nutritional Toxicology. CRC Press, Boca Raton.
Parnaud, G., B. Pignatelli, G. Peiffer, S. Tache, & D.E. Corpet. 2000. Endogenous N- nitroso compound, and their precursors, present in bacon, do not initiate or promote aberrant crypt foci in the colon of rat. Nutr. Cancer 38(1):74-80.
Purnomo, H. 1987. Aspects of the stability of intermediate moisture meat. Dissertation. University of New South Wales, New South Wales.
Rana, P., S. Vadhera and G. Soni. 2004. In vivo antioxidant potential of rice bran oil (RBO) in albino rats. Indian J Physiol Pharmacol 48(4):428-436.
Reinik, M. 2007. Nitrate, nitrite, n-nitrosamines and policyclic aromatic hydrocarbons in food: analytical methods, occurrence, and dietary intake. Dissertation. Tartu University, Estonia.
Rostkowska, K., K. Zwierz, A. Rozanski, J. Moniuszko-Jakoniuk, and A. Roszczenko. 1998. Formation and metabolism of N-nitrosamines. Polish J. of Environ. Studies 7(6): 321-325.
Rywotycki, R. 2002. The effect of selected functional additives and heat treatment on nitrosamine content in pasteurized pork ham. Meat Sci. 60:335–339.
Santarelli, R. L., F. Pierre, and D.E. Corpet. 2008. Processed meat and colorectal cancer: a review of epidemiologic and experimental evidence. Nutr. Cancer 60(2): 131–144.
Sebranek, J.G. & J.N. Bacus. 2007. Cured meat products without direct addition of nitrate or nitrite: what are the issue? Meat Sci 77:136-147.
Setiawaty, E. 1985. Mempelajari beberapa sifat protein dendeng sapi. Skripsi. Fateta IPB, Bogor.
Shahidi, F. & U.N. Wanasundara. 2002. Methods for Measuring Oxidatives Rancidity in Fats and Oils. In: Akoh CC, Min DB, editors. Food Lipids. Chemistry, Nutrition, and Biotechnology. 2nd ed. Marcel Dekker, New York. pp.465-483.
Shamberger, R.J., B.A. Shamberger and C.E. Willis. 1977. Malonaldehyde content of Food. J. Nutr. 107: 1404-1409.
Singh, R.P., K. N. Chidambara Murthy, & G. K. Jayaprakasha. 2002. Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. J. Agric. Food Chem 50: 81-86.
Soemardji AA. 2007. Tamarindus Indica L. Or “Asam Jawa” : The sour but sweet and useful. Visiting Professor of The Institute of Natural Medicine. University of Toyama – Japan. (July – September 2007).
Soputan, J.E.M. 2000. Perubahan mutu dendeng sapi selama penyimpanan pada suhu kamar. Tesis. UNSRAT, Manado.
Sriwahyuni, B. 1986. Mempelajari pengaruh penambahan natrium bisulfit dan sendawa terhadap mutu dendeng sapi selama penyimpanan. Skripsi. Fateta IPB, Bogor. Sundaresan, S. and P. Subramanian. 2003. S-allylcysteine inhibits circulatory lipid
peroxidation and promotes antioxidants in n-nitrosodiethylamine-induced carcinogenesis. Pol. J. Pharmacol. 55:37–42.
Suryati, T., Komariah, Jakaria, S. Darwati, & H. Nuraini. 2005. Perubahan-perubahan protein yang diakibatkan oleh proses pengolahan pada daging sapi, domba, dan ayam. Laporan Penelitian Program Hibah Kompetisi A2 Jurusan Ilmu Produksi Ternak, Fakultas Peternakan IPB. Bogor: IPT Fapet IPB.
Suryati, T, M.Astawan, H. N. Lioe, & T.Wresdiyati, 2012. Curing Ingredient, Characteristic, Total Phenolic, and Antioxidant Activity of Commercial Dendeng. Med. Pet. 35(2):111-116.
Tangkanakul, P., P. Auttaviboonkul, B. Niyomwit, N. Lowvitoon, P. Charoenthamawat, & G. Trakoontivakorn. 2009. Antioxidant capacity, total phenolic content and nutritional composition of Asian foods after thermal processing. Intern Food Res J 16: 571-580.
The Jerky FAQ. 2007. Jerky Making Methods. The Jerky FAQ. http://www.jerkyfaq. com. [5 Pebruari 2010].
Toldra, F., M.C. Aristoy, & M. Flores. 2009. Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development. Grasas Y Aceites, 60 (3): 291- 296 (Special Issue).
[USDA-FSIS] U.S. Department of Agriculture–Food Safety and Inspection Service. 2007. Quick Guide on Processing Jerky and Compliance Guideline for Meat and Poultry Jerky Produce by Small and Very Small Plants. USDA-FSIS, Washington, D.C. http://www.fsis.usda.gov/pdf/compliance_guideline_jerky. htm. [4 Pebruari 2010].
Vann, D.G. & C.A.M. DeWitt. 2007. Evaluation of solubilized proteins as an alternative to phosphates for meat enhancement. J. Food Sci. 72(1):C72-C77.
Walubo, A., C. Coetsee and A.M. Badenhorst. 2004. Effect of the South African traditional meat, biltong, on cancer-associated enzymes CYP2E1 and CYP1A2. SAMJ 94(11): 903-905.
Wijeratne, S.S.K., S.L. Cuppett, and V. Schlegel. 2005. Hydrogen peroxide induced oxidative stress damage and antioxidant enzyme response in Caco-2 human colon cells. J. Agric. Food Chem. 53: 8768-8774.
Wong, S.P., L.P. Leong, & J.H.W. Koh. 2005. Antioxidant activities of aqueous extracts of selected plants. doi:10.1016/j.foodchem.2005.07.058.
Yurencho, S. and U. Molder. 2007. The occurrence of volatile N-nitrosamines in Estonian meat products. Food Chem. 100:1713–1721.
Lampiran 1. Foto Proses Pembuatan Dendeng
Proses Curing dengan Larutan
Garam Nitrit
Proses Pembumbuan
Proses Pengeringan
Dendeng Setelah Proses
Pembalikan
LL
Lampiran 2. Foto Proses Pembuatan Ransum Percobaan
Proses Perendaman Dendeng
Sebelum Penggorengan
Proses Penggorengan Dendeng
Dendeng Setelah Penggorengan
Dendeng Setelah Penepungan
dengan Freeze Drying
Ransum Percobaan dengan
Dendeng Sebagai Sumber Protein
Lampiran 3. Foto Kegiatan Pemeliharaan Hewan Percobaan
a. Pemantauan Suhu dan
Kelembaban Kandang dengan Menggunakan Termometer Bola Basah-Bola Kering
b. Suasana Kandang Percobaan
Lampiran 4. Foto Proses Sampling Darah dan Organ Hewan Percobaan
a. Pemberian Anastesi e. Pencucian Organ dalam NaCl Fisiologis
b. Pengambilan Darah dari Jantung
f. Proses Trimming Organ Hati dan Ginjal
c. Penampungan Darah ke dalam Tabung Berheparin
g. Penimbangan Organ Hati dan Ginjal
d. Pembedahan dan Pengeluaran Darah dari Jantung
h. Proses Fiksasi Jaringan Organ dengan Larutan Bouin
Lampiran 5. Foto Kegiatan Analisis Laboratorium
a. Pembuatan Homogenat Hati dan Ginjal untuk Analisis MDA, Katalase dan SOD
d. Penyiapan Supernatan untk Analisis MDA
b. Penyiapan Supernatan untuk Analisis SOD
e. Pemanasan sampel dalam Waterbath pada Analisis MDA
c. Reaksi Warna Biru Formazan pada Analisis SOD
f. Reaksi Warna Merah Muda pada Analisis MDA
g. Spektrofotometer yang Digunakan pada Analisis MDA, Katalase dan SOD
Lampiran 6. ANOVA Hasil Analisis MDA, Enzim Katalase dan Superoksida Dismutase
1. ANOVA untuk MDA Plasma
Source DF SS MS F P Perlakuan 4 7.0247 1.75618 4.70 0.0046 Error 30 11.2212 0.37404
Total 34 18.2459
Grand Mean 4.9651 CV 12.32
2. ANOVA untuk MDA Hati (Transformasi)
Source DF SS MS F P Perlakuan 4 75.881 18.9703 5.02 0.0032 Error 30 113.303 3.7768
Total 34 189.184
Grand Mean 21.345 CV 9.10
3. ANOVA untuk MDA Ginjal (Transformasi)
Source DF SS MS F P Perlakuan 4 2514.27 628.567 2.61 0.0551 Error 30 7218.05 240.602
Total 34 9732.32
Grand Mean 45.590 CV 34.02
4. ANOVA untuk Aktivitas Katalase Ginjal (Transformasi) Source DF SS MS F P
Perlakuan 4 32.497 8.12432 1.13 0.3623 Error 30 216.208 7.20693
Total 34 248.705
Grand Mean 51.916 CV 5.17
5. ANOVA untuk Aktivitas Katalase Hati (Transformasi) Source DF SS MS F P Perlakuan 4 72.030 18.0074 2.47 0.0661 Error 30 218.852 7.2951 Total 34 290.882 Grand Mean 36.884 CV 7.32
6.
ANOVA untuk Aktivitas SOD Hati (Transformasi) Source DF SS MS F P Perlakuan 4 83.030 20.7575 22.9 0.0000 Error 28 25.326 0.9045 Total 32 108.356 Grand Mean 13.532 CV 7.037. ANOVA untuk Aktivitas SOD Ginjal (Transformasi) Source DF SS MS F P Perlakuan 4 73.914 18.4786 6.86 0.0005 Error 30 80.861 2.6954
Total 34 154.775
Lampiran 7. Uji Tukey Data Hasil Analisis MDA, Enzim Katalase dan Superoksida Dismutase
1. Tukey HSD All-Pairwise Comparisons Test of MDA HATI Perlakuan Mean Homogeneous Groups
3 10.333 A 1 9.8714 A 2 9.7371 A 4 8.8171 AB 5 7.6357 B
2. Tukey HSD All-Pairwise Comparisons Test of MDA Plasma Perlakuan Mean Homogeneous Groups
5 5.7471 A 4 5.1200 AB 1 4.8557 AB 3 4.6343 B 2 4.4686 B
3. Tukey HSD All-Pairwise Comparisons Test of MDA Ginjal Perlakuan Mean Homogeneous Groups
3 21.566 A 2 19.830 AB 5 19.723 AB 4 19.317 AB 1 17.203 B
4. Tukey HSD All-Pairwise Comparisons Test of Katalase Ginjal Perlakuan Mean Homogeneous Groups
5 97.969 A 2 89.724 A 4 86.556 A 3 85.299 A 1 77.216 A
5. Tukey HSD All-Pairwise Comparisons Test of Katalase Hati Perlakuan Mean Homogeneous Groups
4 89.939 A 2 87.830 A 3 78.691 A 5 67.333 AB 1 54.556 B
6. Tukey HSD All-Pairwise Comparisons Test of SOD Hati Perlakuan Mean Homogeneous Groups
4 45.301 A 2 39.867 A 3 37.197 A 5 32.930 A 1 15.228 B
7. Tukey HSD All-Pairwise Comparisons Test of SOD Ginjal Perlakuan Mean Homogeneous Groups
4 23.369 A 5 22.477 A 1 18.064 AB 3 17.220 AB 2 12.706 B
Lampiran 8. ANOVA Data Performans Hewan Percobaan 1. ANOVA untuk PBBH (Transformasi)
Source DF SS MS F P Perlakuan 4 2748.73 687.183 3.95 0.0109 Error 30 5225.20 174.173
Total 34 7973.93
Grand Mean 19.226 CV 68.64
2. ANOVA untuk Konsumsi (Transformasi)
Source DF SS MS F P Perlakuan 4 39135.6 9783.89 5.47 0.0020 Error 30 53632.2 1787.74
Total 34 92767.8
Grand Mean 50.419 CV 83.86
3. ANOVA untuk Konversi Ransum
Source DF SS MS F P Perlakuan 4 2.47829 0.61957 3.92 0.0113 Error 30 4.74571 0.15819
Total 34 7.22400
Grand Mean 3.3400 CV 11.91
4. ANOVA untuk Persentase Berat Ginjal
Source DF SS MS F P Perlakuan 4 0.01280 0.00320 0.54 0.7052 Error 30 0.17671 0.00589 Total 34 0.18951 Grand Mean 0.7471 CV 10.27 5. ANOVA untuk Persentase Berat Hati
Source DF SS MS F P Perlakuan 4 0.87611 0.21903 0.89 0.4841 Error 30 7.41434 0.24714
Total 34 8.29046
Lampiran 9. Uji Tukey Data Performans Hewan Percobaan 1. Tukey HSD All-Pairwise Comparisons Test of PBBH Perlakuan Mean Homogeneous Groups
1 5.8286 A 2 5.0714 AB 5 4.8000 AB 3 4.5143 B 4 4.1714 B
2. Tukey HSD All-Pairwise Comparisons Test of Konsumsi Perlakuan Mean Homogeneous Groups
1 18.457 A 5 16.357 AB 3 15.600 B 4 15.157 B 2 14.943 B
3. Tukey HSD All-Pairwise Comparisons Test of Konversi Ransum Perlakuan Mean Homogeneous Groups
4 3.6857 A 3 3.4857 AB 5 3.4429 AB 1 3.1571 AB 2 2.9286 B
4. Tukey HSD All-Pairwise Comparisons Test of Persentase Berat Ginjal
Perlakuan Mean Homogeneous Groups 3 0.7743 A
4 0.7629 A 5 0.7429 A 2 0.7343 A 1 0.7214 A
5. Tukey HSD All-Pairwise Comparisons Test of Persentase Berat Hati
Perlakuan Mean Homogeneous Groups 5 4.5386 A
4 4.2700 A 2 4.2557 A 3 4.1271 A 1 4.0871 A
Lampiran 10. Personalia Tim Penelitian Nama
Lengkap dan Gelar
Posisi Gol/pangkat dan NIP Jabatan Struktural/ fungsional Bidang Keahlian Alokasi Waktu (jam /minggu) Tuti Suryati, S.Pt., M.Si. Peneliti Utama III-C/Penata 197205161997022001 -/ Lektor Teknologi Hasil Ternak 10 Zakiah Wulandari, S.Tp., M.Si. Peneliti III-C/Penata 197502071998022001 -/ Lektor Teknologi Hasil Ternak 6 Devi Murtini, S.Pt. Teknisi Teknologi Hasil Ternak 8