PENGARUH PENGGUNAAN BEBERAPA JENIS ENKAPSULAN PADA ASAM LAKTAT TERENKAPSULASI SEBAGAI ACIDIFIER TERHADAP DAYA CERNA PROTEIN DAN ENERGI METABOLIS AYAM PEDAGING

Authors

  • Muhammad Halim Natsir Fakultas Peternakan, Universitas Brawijaya

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan asam
laktat terenkapsulasi sebagai acidifier dengan beberapa macam bahan enkapsulan
terhadap daya cerna protein dan energi metabolis ayam pedaging. Materi yang
digunakan dalam penelitian ini adalah ayam pedaging berumur 21 hari sebanyak 20
ekor dan asam laktat Bahan enkapsulan yang digunakan yaitu maltodekstrin,
laktoglobulin, dan zeolit. Metode yang digunakan adalah percobaan secara in vivo
menggunakan rancangan acak lengkap terdiri dari lima perlakuan Pakan Basal sebagai
kontrol (P0), Asam Laktat Cair (P1), Asam laktat terenkapsulasi : Zeolit (P2),
Lactoglobulin (P3) dan Maltodextrin (P4) dengan empat kali ulangan. Hasil yang
diperoleh dari penelitian ini adalah perlakuan dengan penambahan asam laktat
menunujukan adanya perberbedaan yang nyata (P<0,05) terhadap daya cerna protein
dan memberikan pengaruh yang sangat nyata terhadap AME dan AMEn.
Berdasarkan hasil penelitian dapat disimpulkan bahwa penggunaan asam
laktat terenkapsulasi maltodextrin dan laktoglobulin dapat meningkatkan
daya cerna protein, AME dan AMEn.
Kata kunci : Asam Laktat, Enkapsulasi, Daya Cerna Protein, Energi Metabolis, Ayam
Pedaging.
ABSTRACT
The aim of this research was to examine the influence of using several
encapsulant of lactic acid as acidifier on protein digestibility and metabolizable energy
in broilers. The materials used in this research were 20 broilers of 21 days of age, liquid
lactic acid and encapsulated lactic acid. The encapsulant used were maltodextrin,
lactoglobulin and zeolite. Broilers were randomly allotted to five dietary treatments
with four replication each. The variables observed were protein digestibility and
metabolizable energy. Data were analyzed by using Completely Randomized Design.
The difference among the treatments was assayed by Duncan Multiple Range Test. The
result of this research showed that lactic acid encapsulated was significant (P<0.05)
influenced protein digestibility and significant (P<0.01) influenced with AME and AMEn. It
can be concluded that lactoglobulin and maltodextrin on encapsulated lactic acid could beincrease AME, AMEn and protein digestibility.

Keyword : Lactic Acid, Encapsulation, Protein Digestibility, Metabolizable Energy, Broiler

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How to Cite

Natsir, M. H. (2012). PENGARUH PENGGUNAAN BEBERAPA JENIS ENKAPSULAN PADA ASAM LAKTAT TERENKAPSULASI SEBAGAI ACIDIFIER TERHADAP DAYA CERNA PROTEIN DAN ENERGI METABOLIS AYAM PEDAGING. TERNAK TROPIKA Journal of Tropical Animal Production, 6(2), 13–17. Retrieved from https://ternaktropika.ub.ac.id/index.php/tropika/article/view/139

Issue

Vol. 6 No. 2 (2007): Ternak Tropika

Section

Articles

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