PENGARUH EKSTRAK BAWANG PUTIH DAN KUNYIT DALAM PAKAN TERHADAP BOBOT KARKAS DAN PERLEMAKAN AYAM BROILER

FARIHATUL UMMAH, Prof. Dr. Ir. Zuprizal, DEA.

2013 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak bawang putih, ekstrak kunyit, dan kombinasi keduanya yang merupakan sumber fitobiotik diberikan sebagai feed additive terhadap perlemakan ayam broiler. Materi yang digunakan adalah ayam broiler unsexed strain Cobb umur satu hari sebanyak 100 ekor, ransum, serta kandang. Ayam umur 7 hari dikelompokkan menjadi 5 perlakuan dengan 4 ulangan, yakni 5 ekor per unit coba. Perlakuan ransum adalah R0 = Ransum basal (kontrol), R1 = Ransum basal + zincbacitracin 0,0015%, R2 = ransum basal + ekstrak air kunyit 2,5%, R3 = ransum basal + ekstrak air bawang putih 2%, R4 = ransum basal + ekstrak air kunyit dan ekstrak air bawang putih 2,5% (1:3). Pemeliharaan dilakukan selama 6 minggu. Ransum dan air minum diberikan secara ad libitum. Data yang diambil yaitu lemak abdominal, lemak subkutan, dan lemak daging, diambil 1 ekor untuk sampel. Data dianalisis menggunakan analisis variansi rancangan acak lengkap atau Compeletely Randomized Design (CRD) dengan pola searah (oneway) dan dilanjutkan dengan uji beda mean kontras ortogonal. Hasil penelitian menunjukkan kadar lemak abdominal ayam broiler (P<0,05) R0 = 2,37±0,88, R1 = 2,69±1,19, R2 = 2,06±0,58, R3 = 1,02±0,26, R4 =1,04±0,51, lemak subkutan ayam broiler (P<0,05) R0 = 51,63±1,49, R1 = 47,07±4,57, R2 = 40,02±8,16, R3 = 43,78±1,06, R4 = 40,45±4,20, dan lemak daging paha ayam broiler (P<0,05) R0 = 7,8±1,83, R1 = 7,8±0,80, R2 = 5,2±0,96, R3 = 6,0±0,96 R4 =5,9±0,83. Kesimpulan penelitian bahwa pemberian fitobiotik ekstrak air bawang putih, ekstrak air kunyit, dan kombinasi keduanya mampu menurunkan kandungan lemak abdominal, lemak subkutan, dan lemak daging paha.

The objective of this research was to determine the effect of extract of garlic, turmeric and combination of both as phytobiotic sources which was given as a feed additive to broiler chicken. One hundred broiler chickens were divided into five treatments and four replications each that consist of 5 chickens per unit, samples were taken each 1 chicken. The treatments were R0 = The basal diet (control), R1 = The basal diet + zincbacitracin, 0.0015%, R2 = The basal diet + extract of garlic as much 2.5% of basal diet (DM basis), R3 = The basal diet + extract of turmeric 2%, R4 = The basal diet + extract of turmeric and extract of garlic 2.5% (1:3). Maintenance was carried out for 6 weeks. Diet and water was given ad libitum. Data were analyzed by a Completely Randomized Design (CRD), the differences between mean analysed by contrast test. The results showed that there were significant differences (P0.05) on the abdominal fat contain (P<0.05) R0 = 2.37±0.88, R1 = 2.69±1.19, R2 = 2.06±0.58, R3 = 1.02±0.26, R4 =1.04±0.51, subcutaneous fat (P<0.05) R0 = 51.63±1.49, R1 = 47.07±4.57, R2 = 40.02±8.16, R3 = 43.78±1.06, R4 =40.45±4.20, and meat fat thigh (P<0.05) R0 = 7.8±1.83, R1 = 7.8±0.80, R2 = 5.2±0.96, R3 = 6.0±0.96 R4 = 5.9±0.83. The addition of phytobiotic extract garlic, turmeric and combination of both decrease abdominal fat, subcutaneous fat, and meat thighs fat.

Kata Kunci : Broiler, Perlemakan, Ekstrak, Bawang putih, Kunyit.