PENGGUNAAN BERBAGAI JENIS PROBIOTIK DALAM RANSUM TERHADAP KADAR LEMAK DAN KOLESTEROL KUNING TELUR AYAM ARAB (THE USE OF VARIOUS TYPE OF PROBIOTICS IN RATIONS AGAINST FAT AND CHOLESTEROL LEVELS ARABIAN CHICKEN EGG YOLK)
| Main Authors: | Ahsani, Milati; Fakultas Peternakan Universitas Jenderal Soedirman, Iriyanti, Ning; Fakultas Peternakan Universitas Jenderal Soedirman, Mugiyono, Sigit; Fakultas Peternakan Universitas Jenderal Soedirman |
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| Format: | Article application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Jurnal Ilmiah Peternakan
, 2013
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| Online Access: |
http://jos.unsoed.ac.id/index.php/jip/article/view/584 |
Daftar Isi:
- ABSTRAK Penelitian bertujuan untuk mengetahui pengaruh penggunaan berbagai jenis probiotik terhadap kadar lemak dan kolesterol kuning telur. Materi yang digunakan dalam penelitian ini adalah ayam Arab betina umur 87 minggu, probiotik Bakteri asam laktat, probiotik Lactobacillus sp., probiotik Bacillus sp. Metode penelitian adalah eksperimental in vivo menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan yaitu R0 : pakan tanpa probiotik, R1: penggunaan probiotik Bakteri asam laktat R2 : penggunaan probiotik Lactobacillus sp., R3 : penggunaan probiotik Bacillus sp. Data dianalisis menggunakan analisis variansi dan diuji lanjut dengan uji kontras ortogonal. Hasil penelitian menunjukan bahwa perlakuan berpengaruh sangat nyata (P<0.01) terhadap lemak kuning telur ayam Arab dan berpengaruh tidak nyata (P>0.05) terhadap kolesterol kuning telur ayam Arab. Kesimpulan dari penelitian adalah penggunaan berbagai jenis probiotik 7,5% mampu menurunkan kadar lemak kuning telur. Kemampuan Bakteri Bacillus sp. memiliki kemampuan yang lebih baik untuk menurunkan kadar lemak dibandingkan dengan bakteri Lactobacillus sp. Pemberian berbagai jenis probiotik 7,5% belum mampu menurunkan kadar kolesterol kuning telur. Kata Kunci : Probiotik, Bakteri asam laktat, Lactobacillus sp., Bacillus sp., lemak kuning telur, kolesterol kuning telur ABSTRACT The research objective was to determine the effect of different types of probiotics on levels of fat and cholesterol egg yolk. The material which was used in this study is the female Arabian chicken age 87 weeks, the probiotic lactic acid bacteria, Lactobacillus sp., Bacillus sp. The research method is experimental in vivo using a completely randomized design (CRD) with 4 treatments and 5 replications are R0: feed without probiotic, R1: the use of probiotic lactic acid bacteria R2: the use of probiotic Lactobacillus sp., R3: the use of probiotic Bacillus sp. The data were analyzed using analysis of variance and were tested further by orthogonal contrast test. The results showed that the treatment was highly significant (P <0.01) on Arabian chicken egg yolk fat and did not affect significantly (P> 0.05) on Arabian egg yolk cholesterol. The conclusion of the study is the use of different types of probiotics 7.5% could reduce levels of egg yolk fat. Bacterium Bacillus sp. has a better ability to reduce levels of fat is compared with the bacteria Lactobacillus sp. Providing different types of probiotics 7.5% are not yet able to decrease the egg yolk cholesterol. Keywords : Probiotics, Lactic Acid Bacteria, LatoBacillus sp, Bacillus sp, Egg yolk’s lipid, Egg yolk’s cholesterol.