PENGARUH PERBEDAAN METODE THAWING TERHADAP KUALITAS SPERMA BEKU BEBERAPA BANGSA SAPI DI BALAI INSEMINASI BUATAN LEMBANG, BANDUNG, JAWA BARAT

Dwirumpaka, Prayitno Anggit , Dr. Ir. Kustono, M.Sc

2010 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh metode thawing pada kualitas sperma beku beberapa bangsa sapi di Balai Inseminasi Buatan Lembang. Penelitian dilaksanakan pada tanggal 12 Juli sampai 10 Agustus 2010. Materi penelitian menggunakan sperma beku dalam bentuk straw dari 6 bangsa sapi yaitu: Brahman, Ongole, Simmental, Limousin, Friesian Holstein dan Angus. Sebanyak tiga straw dari masing-masing bangsa sapi dilakukan thawing dengan suhu 5°C selama 5 menit dan 37°C selama 15 detik (jumlah=36). Variabel yang diamati meliputi: pH sperma, motilitas spermatozoa, persentase spermatozoa hidup dan abnormalitas spermatozoa. Data dilakukan analysis of variance dengan Rancangan Acak Pola Faktorial 6 x 2 menggunakan bantuan program SPSS (Statistical Product and Service Solutions) 18. Hasil penelitian menunjukkan bahwa bangsa sapi menyebabkan perbedaan tidak nyata pada pH sperma beku, motilitas spermatozoa, persentase spermatozoa hidup. Suhu thawing menyebabkan perbedaan tidak nyata pada motilitas, persentase hidup, abnormalitas spermatozoa, namun pH sperma berbeda nyata (P?0,05) pada thawing suhu 5°C selama 5 menit (6,51 ± 0,23) dan suhu 37°C selama 15 detik (6,29 ± 0,24). Tidak terdapat intraksi antara bangsa sapi dan suhu thawing. Dalam penelitian ini disimpulkan bahwa secara umum perbedaan metode thawing tidak berpengaruh terhadap kualitas spermatozoa dari berbagai bangsa sapi yang berbeda. (Kata kunci : Metode thawing, Sperma beku, Bangsa sapi)

This study aims to determine the effects of different thawing methods towards the quality of frozen semen of different breeds of bull raised in the center for artificial insemination, Lembang, Bandung, West Java. The experiment was conducted on July 12 until August 10, 2010. 6 straws of sperm from 6 different breeds, namely Brahman, Ongole, Limousin, Simmental, Friesian Holstein, and Angus, were used. Three first straws from each breeds were thawed out at 5°C for 5 minutes, furthermore the last three straws were thawed out at 37°C for 15 seconds. The variables observed were: the pH of sperm, the sperm motility, the percentage of viable sperm, and the abnormalities of the sperm. The data were analyzed by randomized factorial design pattern of 6 x 2 using the SPSS (Statistical Product and Service Solutions) 18 program. The results showed that the different bull breeds have no significant effects towards pH of frozen sperm, sperm motility, percentage viable sperm, and abnormalities of sperm. Different thawing methods caused no significant effects in the sperm motility, the percentage viable sperm, abnormalities of sperm, but the pH of sperm was significantly affected (P ? 0.05) on thawing temperature of 5°C for 5 minutes (6.51 ± 0.23) and 37 ° C for 15 seconds (6.29 ± 0.24). There is no relationship between bull breeds and thawing method. Based on the research it can be generally concluded that different thawing methods do not affect the quality of spermatozoa of different bull breeds. (Keywords: Thawing methods, Frozen semen, Breeds of bull)

Kata Kunci : Metode thawing, Sperma beku, Bangsa sapi