Pemanfaatan Tepung Terong Ungu (Solanum melongena L.) Untuk Menurunkan Kadar Lemak, LDL Dan Kadar Kolesterol Ayam Broiler Strain Lohmann
The Use of Purple Egg Plant Flour (Solanum melongena, L)
To Reduce The Fat, LDL and Cholesterol Content of Broiler Strain Lohmann
Oleh : Suhandoyo, Astuti, Ratnawati
LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT UNIVERSITAS NEGERI YOGYAKARTA
TAHUN 2013
Abstrak
Penelitian ini bertujuan untuk mengetahui (1) pengaruh pemberian tepung terong ungu terhadap Kadar Lemak, LDL dan kadar kolesterol ayam broiler. (2) pemberian tepung terong yang optimum untuk menurunkan kadar kolesterol ayam broiler.
Penelitian direncanakan berlangsung selama 5 bulan, meliputi dua tahap penelitian yaitu penelitian pendahuluan selama 1 bulan dan penelitian sesungguhnya (uji kritik) selama 4 bulan. Secara keseluruhan membutuhkan sebanyak 100 ekor DOC ayam broiller. Perlakuan berupa variasi dosis pemberian tepung terong yaitu kontrol, 10, 20, 30 dan 40 gram/kgbb/minggu, sedangkan data yang akan diukur selama penelitian adalah pertumbuhan, kolesterol total dan LDL ayam broiler Strain Lohmann. Analisis data menggunakan analisis ragam untuk mengetahui pengaruh perlakuan terhadap respon yang dilanjutkan dengan uji beda rata-rata (DMRT).
Hasil penelitian menunjukkan adanya pengaruh terong ungu terhadap kadar kolesterol dan LDL pada ayam broiller (P<0,05), dan tidak berpengaruh terhadap pertambahan berat (P>0,05).
Kata Kunci: Tepung terong, kolesterol, LDL, Broiler,
ABSTRACT
The research aims to investigate 1. the effect of purple egg plant flour addition on the fat, LDL, and cholesterol total content of broiler chicken, and 2. the optimum addition of the flour reducing the cholesterol content of the chicken.
The study consisted of two steps, the first one was the preliminary study lasting for one month, and the second one was conducted for 4 months. The total number chicken studied was 100 DOC (a day old chicken). The treatment applied was the dosage variations of egg plant flour addition, that was the control, 10, 20,30 and 40 gr/kg body weight/week. The data measured were the growth, LDL and cholesterol content of chicken. The data were then analyzed using Analysis of Variance in order to investigate the treatments effect on the response, and followed by a test for the average difference (DMRT).
Results show that the addition of purple egg plant flour effects on the LDL and cholesterol content of the chicken (P < 0.05), it however shows no effect on the chicken growth (P > 0.05).
