Saran yang dapat diberikan berdasarkan hasil penelitian ini adalah :
1. Kacang komak yang digunakan sebagai bahan pembuatan kecambah sebaiknya kacang yang baru dipanen atau belum mengalami masa penyimpanan yang lama agar persentase kecambah yang tumbuh tinggi. Jika kacang harus mengalami penyimpanan, kacang yang telah rusak (berlubang
akibat serangan serangga) perlu dipisahkan dari kacang yang masih utuh agar tidak terjadi kontaminasi silang pada biji kacang komak.
2. Perlu dilakukan uji in vitro efek 30 jam perkecambahan terhadap kadar antinutrisi kacang komak (hemaglutinin, antitripsin, fitat dan tanin) untuk menguatkan dugaan masih tingginya keberadaan antinutrisi pada kecambah kacang komak.
3. Penggunaan kecambah kacang komak sebagai sampel uji atau pangan manusia perlu dikombinasi dengan proses-proses pengolahan lainnya seperti perebusan atau pemanasan basah dengan suhu dan tekanan tinggi (autoklaf) sehingga kecambah yang digunakan tidak dalam bentuk mentah. Proses pengolahan tersebut juga dapat membantu menghilangkan aktivitas antinutrisi pada kecambah. Namun kondisi optimal kombinasi proses yang menghilangkan efek antinutrisi yang maksimal belum diketahui sehingga diperlukan penelitian lanjut di masa depan.
4. Perlu dilakukan analisis MDA serum pada penelitian yang serupa. Kadar MDA serum merupakan indikator kerusakan oksidatif dalam darah sehingga dapat dilihat lihat efek perlakuan terhadap resiko atherosklerosis. Pada penelitian ini tidak dilakukan analisis MDA serum karena jumlah serum tikus grup kecambah kacang komak yang didapatkan tidak cukup memenuhi kebutuhan untuk analisis. Jumlah serum yang sedikit ini disebabkan berat badan akhir tikus grup kecambah kacang komak sangat rendah sehingga darah yang terambil hanya sedikit. Untuk mengantisipasi hal ini, sebaiknya tikus yang digunakan memiliki berat badan awal yang lebih besar.
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Lampiran 1. Formulasi Ransum AIN-93M Bahan Jumlah (%) Corn starch 46.5 Dextrinized cornstarch 15.5 Casein 14 Sucrose 10 Soybean oil 4 Fiber 5 Mineral mix 3.5 Vitamin mix 1 L-cystein 0.18 Choline bitartrat 0.25 Tert-butilhydroquinon 0.0008
Lampiran 2. Komposisi Mineral Mixture
Mineral Jumlah (g/500g) Jumlah (%)
NaCl 69.99 14.00 KH2PO4 194.53 38.91 MgSO4 28.65 5.73 CaCO3 190.73 38.15 FeSO4.7H2O 13.5 2.70 MnSO4.H2O 2.01 0.40 KI 0.4 0.08 ZnSO4.7H2O 0.27 0.05 CuSO4.5H2O 0.24 0.05 CuCl2.6H2 0.01 0.002
Lampiran 3. Komposisi Vitamin Mixture Fitkom
Vitamin Jumlah Satuan
Vitamin A 1000 I.U Vitamin B1 1.4 mg Vitamin B2 1.6 mg Vitamin B6 2 mg Vitamin B12 3 mog Vitamin C 60 mg Vitamin D3 100 I.U Vitamin E 5 mg Nicotinamide 9 mg Calcium panthothenate 5 mg
Lampiran 4. Kurva Standar Analisis MDA
y = 0.008x + 0.030 R² = 0.956 0.000 0.050 0.100 0.150 0.200 0.250 0 5 10 15 20 25 30 A b sor b an si
Lampiran 5. Perhitungan Komposisi Ransum.
Berdasarkan fromulasi AIN-93M, ransum mengandung 14% kasein. Dengan asumsi kasein yang digunakan pada penelitian mengandung 100% protein, maka untuk memenuhi jumlah 14% protein dalam 100 g ransum grup kecambah kacang komak diperlukan tepung kecambah (TK) (kadar protein 24.52% basis basah) sebanyak :
14 g = 24.52 g x TK 100 g
TK = 14/ 0.2452 TK = 57.1 g
Komposisi minyak kedelai dan pati dihitung berdasarkan pengurangan jumlah yang direkomendasikan AIN93-M dengan jumlah komponen yang sejenis yang terkandung dalam tepung kecambah komak. Jumlah minyak kedelai yang direkomendasikan adalah sebanyak 4%. Dengan diketahui bahwa tepung kecambah mengandung minyak sebanyak 1.08% (basis basah), maka jumlah minyak kedelai (MK) yang ditambahkan dalam 100g ransum sebanyak :
MK = 4g – (0.0108 x 57.1 g) MK = 4g – 0.6167g
MK = 3. 38 g
Jumlah sukrosa, mineral dan vitamin dalam tepung kecambah diabaikan, sehingga ketiganya ditambahkan dalam jumlah yang sesuai dengan rekomendasi, yaitu berturut-turut 10%, 3.5% dan 1%. Sedangkan CMC tidak ditambahkan pada ransum karena kandungan serat pangan total tepung kecambah (14.07%) melebihi jumlah serat yang direkomendasikan (5%).
Jumlah pati yang ditambahkan adalah hasil pengurangan jumlah ransum total 100g dengan jumlah komponen lain (tepung kecambah 57.1g, minyak kedelai 3.4g, gula halus 10g, mineral mixture 3.5g, vitamin mixture 1g, kolesterol murni 1g, dan PTU 0.1g).
Maka jumlah pati jagung (PJ) yang ditambahkan adalah sebanyak : PJ = 100g –(57.1 + 3.4g + 3.5 +10g + 1g + 0.1 g)
Lampiran 6. Hasil Analisis Ragam dan Uji Lanjut Duncan Konsumsi Ransum
Lampiran 7. Hasil Analisis Ragam dan Uji Lanjut Duncan Konsumsi Ransum/100g Berat ANOVA konsumsi_ransum 143.628 2 71.814 92.425 .000 9.324 12 .777 152.952 14 Between Groups Within Groups Total Sum of
Squares df Mean Square F Sig.
konsumsi_ransum Duncana 5 2.9440 5 7.9720 5 10.3700 1.000 1.000 1.000 sampel kecambah kontrol_positif kontrol_negatif Sig. N 1 2 3
Subset for alpha = .1
Means for groups in homogeneous subsets are displayed. Uses Harmonic Mean Sample Size = 5.000.
a. ANOVA konsumsi_per_100g_berat 34.148 2 17.074 190.288 .000 1.077 12 .090 35.225 14 Between Groups Within Groups Total Sum of
Squares df Mean Square F Sig.
konsumsi_per_100g_berat Duncana 5 3.6740 5 6.0740 5 7.3080 1.000 1.000 1.000 sampel kecambah kontrol_positif kontrol_negatif Sig. N 1 2 3
Subset for alpha = .1
Means for groups in homogeneous subsets are displayed. Uses Harmonic Mean Sample Size = 5.000.
Lampiran 8. Berat Organ Tikus Percobaan
No. Tikus Berat Badan Organ
Hati Ginjal Limpa
KG (kontrol negatif) 1 145 3.90 0.78 0.36 2 155 4.70 1.11 0.72 3 188 5.17 1.09 0.63 4 171 4.59 1.01 0.46 5 132 3.51 0.80 0.28 Rata-rata 158.20 4.37 0.96 0.49 KP (kontrol positif) 1 138 3.89 0.73 0.38 2 115 4.30 0.89 0.39 3 123 3.78 0.56 0.26 4 152 4.13 0.76 0.35 5 145 4.64 0.75 0.43 Rata-rata 134.60 4.15 0.74 0.36 KC (kecambah) 1 62 2.12 0.54 0.16 2 57 1.59 0.49 0.10 3 57 1.80 0.49 0.10 4 62 1.33 0.51 0.08 5 58 2.00 0.48 0.15 Rata-rata 59.20 1.77 0.50 0.12
Lampiran 9. Hasil Analisis Ragam Berat Hati Relatif
ANOVA hati_relatif .000 2 .000 1.500 .262 .000 12 .000 .000 14 Between Groups Within Groups Total Sum of