EFEK PEMBERIAN EKSTRAK LIMBAH TEH HITAM SEBAGAI SUMBER ANTIOKSIDAN DAN LEVEL ENERGI – PROTEIN PAKAN YANG BERBEDA TERHADAP STABILITAS OKSIDATIF DAN KUALITAS DAGING AYAM BROILER

DILLA MAREISTIA FASSAH, Dr. Ir. Supadmo, MS

2012 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ekstrak limbah teh hitam sebagai sumber antioksidan, level energi - protein ransum serta interaksi antara keduanya terhadap stabilitas oksidasi dan kualitas daging ayam broiler. Percobaan ini menggunakan analisis variansi pola faktorial 3 x 3 (3 faktor level pemberian aditif pakan dan 3 tipe ransum) dan jika terdapat perbedaan yang signifikan dilanjutkan uji Duncan Multiple Range Test (DMRT). Tipe ransum yaitu Tipe 1 : energi - protein rendah (PK 18,03% dan ME 2769,41 kcal/kg), Tipe 2 : energi - protein sedang (PK 20,03% dan ME 3013,54 kcal/kg), Tipe 3 : energi - protein tinggi (PK 22,09% dan ME 3351,62 kcal/kg). Tiap perlakuan ransum diberi 4 level pemberian aditif : ekstrak limbah teh hitam 0 mg/kg pakan, 500 mg/kg pakan dan 1000 mg/kg pakan. Percobaan dilakukan selama 42 hari menggunakan 45 ekor ayam, tiap perlakuan terdiri atas 5 ekor ayam sebagai replikasi. Variabel yang diukur meliputi performans, parameter karkas, komposisi kimia daging, kualitas fisik daging, kadar malondialdehyde (MDA), kadar kolesterol dan komposisi asam lemak daging. Hasil penelitian ini memperlihatkan bahwa level pemberian ekstrak limbah teh hitam dan level energi – protein pakan saling berinteraksi dalam mempengaruhi pertambahan bobot badan, nilai pH, susut masak dan kadar MDA, total asam lemak jenuh (SFA), total asam lemak mono tidak jenuh (MUFA) serta total asam lemak poli tidak jenuh (PUFA) daging. Pemberian ekstrak limbah teh hitam berpengaruh tidak nyata terhadap performans, produksi karkas dan kualitas kimia daging, tetapi berpengaruh nyata menurunkan pH daging, kadar MDA dan SFA daging (P<0,05), meningkatkan total MUFA dan PUFA secara nyata (P<0,05). Level energi - protein pakan tidak menyebabkan perbedaan kualitas kimia daging, tetapi meningkatkan performans, produksi karkas, daya ikat air daging, kadar MDA dan kolesterol daging, total MUFA dan PUFA daging (P<0,05), menurunkan total SFA (P<0,05). Hasil yang didapat menunjukkan bahwa penambahan ekstrak limbah teh hitam sebagai aditif pakan memiliki efek yang baik terhadap stabilitas oksidasi yang tercermin dalam penurunan kadar MDA dan total SFA daging serta meningkatkan total PUFA dalam daging, tanpa menyebabkan perbedaan kualitas daging. Kombinasi perlakuan level ekstrak limbah teh hitam 500 mg/kg pakan dan level energi – protein pakan sedang menunjukkan performan, kualitas daging dan stabilitas oksidatif terbaik.

This study was purposed to determine the black tea waste extract effect as a source of antioxidants, the level of energy - protein rations as well as the interaction between them to oxidation stability and meat quality of broilers. The experiment used an analysis of variance factorial pattern 3 x 3 (3-level factors providing feed additives and 3 types of rations) and if there were significant differences, continued with Duncan Multiple Range Test (DMRT). Ration types namely Type 1: low energy – protein (CP 18,03% and ME 2769,41 kcal/kg), Type 2: medium energy – protein (CP 20,03% and ME 3013,54 kcal/kg), Type 3: high energy – protein (CP 22,09% and ME 3351,62 kcal/kg). Each ration treatment was given four levels of additives providing: black tea waste extract 0 mg/kg of feed, 500 mg/kg of feed and 1000 mg/kg of feed. The experiments were conducted for 42 days using 45 chickens, each treatment consisted of 5 chickens as a replication. The variables measured include performance, carcass parameter, chemical composition of meat, physical quality of meat, the levels of malondialdehyde (MDA), cholesterol and fatty acid composition of meat. The experiment results showed that supplying black tea waste extract and energy – protein level significantly affected average daily gain, pH, cooking loss, MDA levels, saturated fatty acid (SFA), mono unsaturated fatty acid (MUFA) and poly unsaturated fatty acid (PUFA) of the meat (P<0,05). Supplying the black tea waste extract did not significantly affect performances, carcass production and chemical quality of the meat. It decreased meat pH significantly (P<0.05), levels of MDA and total of meat SFA (P<0,05). Black tea waste extract supply increased the total of MUFA and PUFA (P<0,05). Energy - protein level of ration did not make differences of chemical quality of meat, increased performances, carcass production, the water-holding capacity of meat, meat MDA levels, meat cholesterol, the total of MUFA and PUFA (P<0,05), however decreased meat SFA total (P<0,05). The results showed that the addition of black tea waste extracts as a feed additive has a good effect on the oxidation stability that is reflected in decreased levels of MDA and SFA total of meat and increased PUFA total in meat, without causing differences in meat quality. Level 500 mg/kg feed of tea waste extract combine with medium energy – protein feed level indicates the best result in performance, meat quality and oxidative stability.

Kata Kunci : Ekstrak limbah teh hitam, Antioksidan, Polifenol, Stabilitas oksidasi, Kualitas daging