DAMPAK PENGGUNAAN BELUNTAS DALAM UPAYA MENURUNKAN KADAR LEMAK DAGING TERHADAP PRODUKSI DAN KADAR LEMAK TELUR ITIK LOKAL
Journal: Jurnal ilmu pertanian Indonesia (Vol.14, No. 2)Publication Date: 2009-08-14
Authors : Rukmiasih; A. S. Tjakradidjaja; Sumiati Sumiati; H. Huminto;
Page : 73-82
Keywords : Duck egg; sensory; off-flavor; beluntas; lipid;
- DAMPAK PENGGUNAAN BELUNTAS DALAM UPAYA MENURUNKAN KADAR LEMAK DAGING TERHADAP PRODUKSI DAN KADAR LEMAK TELUR ITIK LOKAL
- PENGGUNAAN BELUNTAS, VITAMIN C DAN E SEBAGAI ANTIOKSIDAN UNTUK MENURUNKAN OFF-ODOR (25%) DAGING ITIK ALABIO DAN CITAHEUP
- Bioaktifitas Bunga Sepatu (Hibiscus rosa-sinensis L.) Terhadap Kadar Kolesterol Darah Mencit (Mus musculus) Yang Mengalami Hiperkolesterolemia Dengan Diet Tinggi Lemak
- PENINGKATAN KADAR GLISEROL HASIL SAMPING PEMBUATAN BIODIESEL DENGAN METODE ADSORPSI ASAM LEMAK BEBAS (ALB) MENGGUNAKAN FLY ASH
- PENGURANGAN KADAR ASAM LEMAK BEBAS (FREE FATTY ACID) DAN WARNA DARI MINYAK GORENG BEKAS DENGAN PROSES ADSORPSI MENGGUNAKAN CAMPURAN SERABUT KELAPA DAN SEKAM PADI
Abstract
The beluntas (Piuchea indica L) leaf powder is one of the herbs species which contains antioxidants (flavonoid, vitamin C and beta-carotene), phytochemical and antinutrients. This study was designed to know the ability of the beluntas on the sensory of meat and duck egg without gave the negative effect on duck
performances. The results showed that off-flavor's skinned meat duck were not affected, while off-flavor's duck and salted duck eggs are significantly reduced by 0.5% and 1% of beluntas leaf meal in the feed ration. Fatty acids of yolk eggs and duck meat were higher by giving beluntas leaf meal on the ration than without giving one. This showed that antioxidant on beluntas leaf meal could prevent lipid oxidation. TBA value of duck meat was the lowest by giving 0.5% of beluntas on the ration. The productivity such as egg production and feed conversion were the best by giving 1 °/o of beluntas leaf meal on the ration. Egg weight, quality of eggs; fat and cholesterol of yolk were not affected. A higher nutrient digestibilities (protein, energy, Ca and P) was obtained in duck eating 1.0% beluntas leaves (P<0.05) than that consuming 0.5% beluntas leaves. The use of beluntas leaves in diets for ducks at production period produced not caused negative effects on liver, renal, pancreas and small intestines. The numbers of ducks experiencing liver damage were the lowest in ducks consuming 1.0°/o beluntas leaves than those eating 0.5°/o beluntas
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