PENGARUH PENGGUNAAN EKSTRAK TEH HIJAU (Camelia sinensis) DALAM PAKAN TERHADAP KADAR KOLESTEROL DARAH DAN DAGING AYAM BROILER

Amanah Tri Wahyuni, Prof. Dr. Ir. Zuprizal, DEA.; Dr., Ir., Supadmo, MS.

2011 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan ekstrak teh hijau terhadap kadar kolesterol darah dan kadar kolesterol daging ayam broiler. Dalam penelitian ini digunakan 80 ekor ayam yang terbagi menjadi empat perlakuan yaitu penambahan ekstrak teh hijau 0,0, 0,1, 0,2 dan 0,3%. Setiap perlakuan terdiri dari empat ulangan dan setiap ulangan terdiri dari 5 ekor ayam. Pengambilan data konsumsi pakan, pertambahan bobot badan, dan konversi pakan dilakukan setiap minggu selama 7 minggu, pengambilan darah dilakukan pada hari ke 43 untuk uji kadar kolesterol darah dan pada akhir pemeliharaan dilakukan pemotongan untuk dilakukan uji kadar kolesterol daging. Data yang diperoleh dianalisis menggunakan analisis variansi pola searah dan jika ada perbedaan rerata perlakuan diuji dengan Duncan’s New Multiple Range test (DMRT). Hasil penelitian menunjukkan kadar kolesterol darah adalah 141,18; 140,74; 129,63; dan 122,22 mg/100ml dan kadar kolesterol daging 103,57; 74,72; 75,28; dan 61,82 mg/10g berturut-turut untuk ayam yang mendapatkan ekstrak teh hijau dengan level 0, 0,1, 0,2 dan 0,3%. Penambahan ekstrak teh hijau hingga level 0,3% belum mampu menurunkan kolesterol darah (P>0,05). Penambahan ekstrak teh dengan level 0,1% dapat menurunkan kolesterol daging secara nyata (P<0,05). Penggunaan ekstrak teh hijau hingga level 0,3% tidak mempengaruhi konsumsi pakan, pertambahan bobot badan dan konversi pakan (P>0,05). Dari hasil penelitian disimpulkan bahwa penambahan ekstrak teh hijau pada level 0,1% dapat menurunkan kolesterol daging tanpa menurunkan performan. Kata kunci : Ekstrak teh hijau, Ayam broiler, Kolesterol darah, Kolesterol daging

THE EFFECT OF GREEN TEA EXTRACT (Camelia sinensis) UTILIZATION IN FEED RATION ON BLOOD AND MEAT CHOLESTEROL OF BROILER CHICKEN Amanah Tri Wahyuni 07/25943/PT/05402 ABSTRACT The aim of this research was studied the effect of green tea extract on blood and meat cholesterol of broiler chicken. The research used eighty broiler chickens and was divided into four groups of treatments, those were 0.0, 0.1, 0.2 and 0.3% green tea extract on feed ration. Each treatment were consists of four replications and each replication were consists of five broiler chickens. The data of feed intake, average daily gain, feeds conversion was taken every week for 7 weeks, blood was taken on 43th days to be tested blood cholesterol and the end of period each treatment was slaughtered to be tested meat cholesterol. The collected data were analyzed using Completely Randomized Design (CRD) and continued by tested using Duncan’s New Multiple Range test (DMRT). The result of blood cholesterol were 141.18 mg/100ml; 140.74 mg/100ml; 129.63 mg/100ml; and 122.22 mg/100ml and meat cholesterol were 103.57 mg/100g; 74.72 mg/100g; 75.28 mg/100g; and 61.82 mg/100g on broiler chicken that were gave R0, R1, R2 and R3 feeding. The using of green tea extract until 0.3% level was not significant can decrease blood cholesterol (P>0.05). The using of green tea extract in 0.1% level was significant can decrease meat cholesterol (P<0.05). The using of green tea extract until 0.3% level was not significant to feed intake, average daily gain and feed conversion (P>0.05). The result can be concluded that utilization of green tea extract in 0.1% level can decrease meat cholesterol without decrease performance. Keywords: Green tea extract, Broiler chicken, Blood cholesterol, Meat cholesterol

Kata Kunci : Ekstrak teh hijau, Ayam broiler, Kolesterol darah, Kolesterol daging