Pengaruh penambahan ikan teri pada pakan ayam petelur terhadap perubahan konsentrasi omega-3 dan omega-6 pada daging = Effect of anchovy addition to layer chicken feed on changes in concentration of omega-3 dan omega-6 in meat

Kodrat, Erlangga (2020) Pengaruh penambahan ikan teri pada pakan ayam petelur terhadap perubahan konsentrasi omega-3 dan omega-6 pada daging = Effect of anchovy addition to layer chicken feed on changes in concentration of omega-3 dan omega-6 in meat. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Polyunsaturated fatty acids (PUFA) adalah asam lemak esensial untuk tubuh manusia dengan memberikan berbagai macam manfaat untuk kesehatan. PUFA terdiri dari omega-3 yang terbagi menjadi eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), dan alpha-linolenic acid (ALA), dan omega-6 terbagi menjadi linoleic acid (LA) dan arachidonic acid (ARA). Percobaan ini dilakukan untuk mempelajari perubahan omega-3 dan omega-6, terutama EPA, DHA, dan ARA pada daging ayam petelur setelah penambahan ikan teri pada pakan ayam, dengan harapan dapat memberikan alternatif sumber omega-3 dan omega-6 yang terjangkau. Ayam petelur diberikan 10% ikan teri pada pakan ayam selama lima bulan. Ayam diberi makan dengan selang waktu tiga, empat, dan lima bulan, kemudian daging ayam dibagi lagi menjadi dada, paha atas, dan paha bawah. Pada akhirnya minyak dari daging ayam diekstraksi dengan metode Bligh & Dyer (1959). Untuk pembuatan metilasi minyak dari daging ayam, dilakukan dengan reagen BF3-MeOH 20%. Hasil metilasi kemudian dianalisis dengan alat Gas Chromatography-Mass Spectrometry (GC-MS). Kandungan omega-3 dan omega-6 pada bagian dada daging ayam merupakan 0,32-1,49 mg EPA, 4,48-30,6 mg DHA, dan 24,71-161,09 mg ARA per 100 g daging ayam. Pada bagian paha atas daging ayam terdapat 0,18-4,76 mg EPA, 1,49-78,54 mg DHA, dan 8,93-295,44 mg ARA per 100 g daging ayam. Pada bagian paha bawah daging ayam terdapat 0,14-5,44 mg EPA, 1,02-93,12 mg DHA, dan 8,53-738,66 mg ARA per 100 g daging ayam. Sedangkan pada ikan teri terdapat 2,12 mg EPA, 120,5 mg DHA, dan 12,31 mg ARA per 100 g ikan teri. Ketika hasil dibandingkan satu dengan yang lain, daging ayam kontrol tetap memiliki jumlah minyak terbanyak. Dengan demikian dapat disimpulkan bahwa terdapat penurunan kandungan omega-3 dan omega-6 pada daging ayam saat diberi pakan ikan teri. Namun ratio antara omega-3 dan omega-6 menjadi lebih baik dengan pemberian pakan ikan teri selama lima bulan. / Polyunsaturated fatty acids (PUFA) are essential fatty acids for the human body by providing various health benefits. PUFA consists of omega-3 acids which are divided into eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and alpha-linolenic acid (ALA), and omega-6 divided into linoleic acid (LA) and arachidonic acid (ARA). This experiment was carried out to study changes in in omega-3 and omega-6, especially EPA, DHA, and ARA in layer hens after the addition of anchovies to the chicken feed, for the hope of providing an affordable alternative source of omega-3 and omega-6. Layer hens were given 10% anchovy in their chicken feed for five months. The chickens were fed at an interval of three, four, and five months, then the chicken meat was further divided into breasts, upper thighs, and lower thighs. At the end of it, oils were extracted from the chicken meat by the Bligh & Dyer method (1959). For the oil methylation from the chicken meat, it was carried out with 20% BF3-MeOH reagent. The results of the methylation were then analyzed by means of Gas Chromatography-Mass Spectrometry (GC-MS). The content of omega-3 and omega-6 in chicken breast is 0,32-1,49 mg EPA, 4,48-30,6 mg DHA, and 24,71-161,09 mg ARA per 100 g chicken meat. On the upper thigh of chicken meat there are 0,18-4,76 mg of EPA, 1,49-78,54 mg of DHA, and 8,93-295,44 mg of ARA per 100 g of chicken meat. On the lower thigh of chicken there are 0,14-5,44 mg of EPA, 1,02-93,12 mg of DHA, and 8,53-738,66 mg of ARA per 100 g of chicken meat. Whereas in anchovies there are 2,12 mg of EPA, 120,5 mg of DHA, and 12,31 mg of ARA per 100 grams of anchovy. When compared to one another, control chickens still have the highest amount of oil. Thus it was concluded that there was a reduction of omega-3 and omega-6 content in chicken meat when they were fed anchovies. However, the ratio between omega-3 and omega-6 got better in the five months the chickens that were given the anchovy feed.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Kodrat, ErlanggaNIM00000020831angga10@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorTan, Tjie JanNIDN0318104902tjie.tan@gmail.com
Thesis advisorSugata, MarceliaNIDN0321118902marcelia.sugata@uph.edu
Additional Information: SK 113-16 KOD p
Uncontrolled Keywords: omega-3; omega-6; daging ayam; ikan teri; pakan ayam; gc-ms
Subjects: Q Science > QH Natural history > QH301 Biology
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Biology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Biology
Depositing User: Users 3748 not found.
Date Deposited: 24 Sep 2020 05:49
Last Modified: 20 Sep 2021 06:43
URI: http://repository.uph.edu/id/eprint/11102

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