Pengaruh pemberian ikan teri pada pakan ayam selama lima bulan terhadap perubahan kandungan omega-3 dan omega-6 telur ayam

Wahyudi, Callista (2020) Pengaruh pemberian ikan teri pada pakan ayam selama lima bulan terhadap perubahan kandungan omega-3 dan omega-6 telur ayam. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Omega-3 merupakan asam lemak esensial yang memiliki banyak manfaat untuk kesehatan tubuh manusia. Sumber omega-3 yang umumnya dikenal adalah ikan laut. Telur juga merupakan sumber altenatif omega-3, biarpun kandungannya tidak banyak sekali. Tujuan percobaan ini adalah meningkat kandungan omega 3 di telur dengan cara pemberian ikan teri yang mengandung omega 3 pada pakan ayam, yang dilakukan percobaan selama lima bulan. Pada percobaan ini, pakan ayam petelur diberikan penambahan ikan teri (Stolephorus insularis) sebanyak 10%. Kandungan omega-3 (EPA, DHA) dan omega-6 (ARA) pada ikan teri dan kuning telur akan diukur menggunakan alat GCMS. Kandungan minyak yang didapatkan dari hasil proses ekstraksi adalah 6 g per 100 g ikan teri dan 5,02 g per butir telur. Kandungan omega-3/omega-6 pada ikan teri adalah sebanyak 3,64 mg EPA, 20,1 mg DHA, dan 2,05 mg ARA per 100 g ikan teri. Kandungan omega-3 dan omega-6 pada kuning pada perlakuan bulan pertama adalah 9,07 mg dan 11,04 mg per butir telur, dan kandungan omega-3 dan omega-6 pada kuning telur setelah lima bulan penambahan ikan teri adalah 82,75 mg dan 49,28 mg per butir telur. Sehingga terdapat peningkatan kandungan total omega-3 dan omega-6 pada kuning telur, yaitu sebesar 9,1 kali dan 4,5 kali dibandingkan dengan bulan pertama/Omega-3 is an essential fatty acid that have many health benefits for the human body. A commonly known source of omega-3s is marine fish. Eggs are also an alternative source of omega-3, although they don't contain a lot of omega-3. The aim of this experiment was to increase the content of omega 3 in eggs by adding anchovies containing omega 3 to chicken feed, which was carried out for five months. In this experiment, laying hens were given 10% addition of anchovy (Stolephorus insularis). The omega-3 (EPA, DHA) and omega-6 (ARA) content in anchovies and egg yolk will be measured using a GCMS tool. The oil content obtained from the extraction process is 6 g per 100 g anchovy and 5,02 g per egg. The content of omega-3 / omega-6 in anchovy is as much as 3.64 mg of EPA, 20.1 mg of DHA, and 2.05 mg of ARA per 100 g of anchovy. The content of omega-3 and omega-6 in the first month egg yolk is 9,07 mg and 11,04 mg per egg and the content of omega-3 and omega-6 in egg yolk after five months of adding anchovies is 82,75 mg and 49,28 mg per egg. So that there is an increase in the total content of omega-3 and omega-6 in egg yolk, which is 9.1 times and 4.5 times compared to the first month.

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