PENGGUNAAN SEKAM PADI DALAM RANSUM BERBASIS LIMBAH PANGAN HOTEL KERING UNTUK MENURUNKAN KADAR LEMAK DAN KOLESTEROL DAGING BABI

I Made Purnamartha, Panjono, S.Pt., MP., Ph.D.

2013 | Tesis | S2 Ilmu Peternakan

Penelitian bertujuan untuk mengetahui pengaruh penggunaan sekam padi sebagai sumber serat dalam ransum berbasis limbah pangan hotel kering terhadap penurunan kadar lemak dan kolesterol daging babi. Dua puluh empat ekor babi persilangan Landrace x Yorkshire jantan kastrasi, dengan umur 2 bulan dan berat badan 26,15±0,73 kg dibagi dalam empat kelompok perlakuan ransum, yaitu tanpa sekam padi (R0), 10% sekam padi (R1), 20% sekam padi (R2), dan 30% sekam padi (R3), masing-masing terdiri atas enam ekor ternak babi. Penelitian menggunakan kandang individu dengan lantai beton, berukuran panjang 1,9 m dan lebar 0,5 m. Ransum diberikan secara ad libitum. Pengamatan dilakukan selama 10 minggu. Data yang diperoleh dianalisis dengan Rancangan Acak Lengkap (RAL) pola searah. Apabila terdapat perbedaan, analisis dilanjutkan dengan menggunakan Duncan’s new Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa konsumsi pakan dan kadar HDL daging kelompok R1 berturut-turut adalah 2,85±0,12 kg BK/ekor/hari dan 77,05±5,45 mg/100 g, lebih tinggi (P<0,05) daripada kelompok R0, R2 dan R3 yang berturut-turut hanya 2,66±0,86; 2,64±0,04; 2,63±0,03 kg BK/ekor/hari dan 48,76±2,94; 44,00±4,64; 56,52±15,66 mg/100 g. Kadar lemak feses, asam lemak volatil cairan sekum dan konversi pakan kelompok R3 berturut-turut adalah 4,66±0,79%; 294,58±20,08 mM dan 3,18±0,20, lebih tinggi (P<0,05) daripada R0 yang berturut-turut adalah 2,75±0,76%; 215,09±22,78 mM dan 2,89±0,20. Berat badan akhir, pertambahan berat badan harian, berat karkas, dan loin eye area kelompok R3 berturut-turut adalah 84,33±4,67 kg; 0,83±0,06 kg/ekor/hari; 53,50±1,80 kg dan 29,00±2,65 cm2, lebih rendah (P<0,05) daripada R1 yang berturut-turut adalah 95,00±4,37 kg; 0,98±0,06 kg/ekor/hari; 67,83±0,58 kg dan 35,67±2,52 cm2. Kadar air, protein, abu, warna dan susut masak daging kelompok R2 berturut-turut adalah 67,74±0,06%; 19,97±0,31%; 1,03±0,04%; 3,33±0,29 dan 34,98±0,22%, lebih tinggi (P<0,05) daripada R0 yang berturut-turut 65,85±0,34%; 18,33±0,32%; 0,92±0,03%; 2,50±0,50 dan 34,64±0,06%. Berat badan awal, pH daging serta kadar trigliserida dan HDL lemak subkutan di antara keempat kelompok berbeda tidak nyata. Tebal lemak punggung dan kadar lemak daging kelompok R3 berturut-turut adalah 2,48±0,19 cm dan 11,95±0,56%, lebih rendah (P<0,05) daripada R0 yang berturut-turut 3,55±0,16 cm dan 14,09±0,31%. Kadar kolesterol dan LDL daging maupun lemak subkutan kelompok R0 berturut-turut adalah 256,47±30,23 dan 169,03±22,54; serta 263,10±12,13 dan 163,43±0,59 mg/100 g, lebih tinggi (P<0,05) daripada R3 yang berturut-turut adalah 199,21±25,94 dan 117,93±8,69; serta 209,60±18,34 dan 128,67±9,34 mg/100 g. Kadar trigliserida daging kelompok R2 dan R3 berturut-turut adalah 137,40±10,74 dan 123,79±10,60 mg/100 g, lebih rendah (P<0,05) daripada R0 yaitu 193,39±30,71 mg/100 g. Disimpulkan bahwa penggunaan sekam padi hingga konsentrasi 30% dalam ransum berbasis limbah pangan hotel kering dapat menurunkan kadar lemak dan kolesterol daging babi.

The study was constructed to observe the effect of rice hull as a fiber source in the dried hotel food waste based-diet on the fat and cholesterol levels of pork. Twenty four heads of 2 month old and 26.15±0.73 kg initial body weight Landrace x Yorkshire cross barrow were randomly divided into four treatment groups, i.e. without rice hull (R0), 10% rice hull (R1), 20% rice hull (R2), and 30% rice hull (R3), each group consisted of six individual pigs. The study was used individual concrete pen with 1.9 m in length and 0.5 m in width. Feed was given as ad libitum. Observation carried out for 10 weeks. The obtained data were analyze using one-way ANOVA based on Completely Randomized Design (CRD), and continued using Duncan's new Multiple Range Test (DMRT) for significant differences. The results showed that feed intake and HDL of pork were higher (P<0.05) in R1, which were 2.85±0.12 kg DM.head-1.day-1 and 77.05±5.45 mg/100 g, respectively, than in the other of three groups, which were 2.66±0.86; 2.64±0.04; 2.63±0.03 kg DM.head-1.day-1 and 48.76±2.94; 44.00±4.64; 56.52±15.66 mg/100 g, respectively. Faecal fat, caecum fluid volatile fatty acid and feed conversion were higher (P<0.05) in R3, which were 4.66±0.79%; 294.58±20.08 mM and 3.18±0.20, respectively, than in R0, which were 2.75±0.76%; 215.09±22.78 mM and 2.89±0.20, respectively. Final weight, daily weight gain, slaughter weight, carcass weight and loin eye area were lower (P<0.05) in R3, which were 84.33±4.67 kg; 0.83±0.06 kg.head-1.day-1; 53.50±1.80 kg and 29.00±2.65 cm2, respectively, than in R1, which were 95.00±4.37 kg; 0.98±0.06 kg.head-1.day-1; 67.83±0.58 kg and 35.67±2.52 cm2, respectively. Moisture, protein, ash, meat color, and cooking loss of pork were higher (P<0.05) in R2, which were 67.74±0.06%; 19.97±0.31%; 1.03±0.04%; 3.33±0.29 and 34.98±0.22%, respectively, than in R0, which were 65.85±0.34%; 18.33±0.32%; 0.92±0.03%; 2.50±0.50 and 34,64±0.06%, respectively. Initial body weight, pH value, triglyceride and HDL levels of subcutaneous fat among the four different groups were not significant differences. Backfat thickness and fat content of pork were lower (P<0.05) in R3, which were 2.48±0.19 cm and 11.95±0.56%, respectively, than in R0, which were 3.55±0.16 cm and 14.09±0.31%, respectively. Cholesterol and LDL of both pork and subcutaneous fat were higher (P<0.05) in R0, which were 256.47±30.23; 169.03±22.54 and 263.10±12.13; 163.43±0.59 mg/100 g, respectively, than in R3, which were 199.21±25.94; 117.93±8.69 and 209.60±18.34; 128.67±9.34 mg/100 g, respectively. Triglyceride level of pork was lower (P<0.05) in R2 and R3, which were 137.40±10.74 and 123.79±10.60 mg/100 g, respectively, than in R0, which was 193.39±30.71 mg/100 g. It is concluded that the use of rice hull up to 30% in the dried hotel food waste based-diet can decreases fat and cholesterol levels of pork.

Kata Kunci : Sekam padi, Limbah pangan hotel, Lemak, Kolesterol, Daging babi