Efektivitas Tepung Kulit Pisang Goroho (Musa acuminafe, sp) Pada Performa dan Kadar Kolesterol Telur

Abstract

The objective of this study was to determine the performance and the cholesterol level of laying hens after supplementing with fermented goroho banana peel flour.  Completely Randomised Design (CRD) consisting of 4 treatments and 4 replicates, P0 ( feed without treatment), P1 (5% goroho banana peel fermentation), P2 (10% goroho banana peel fermentation), P3 (15% goroho banana peel fermentation). Analysed using ANOVA and if the results are influential then continued with multiple range test (Duncan). The results showed that there is no significant difference (P>0.05) on feed consumption and feed efficiency. But, yolk cholesterol was significant (P<0.05). The highest feed consumption was found in the 10% banana peel goroho fermentation treatment with the average value of 55.93%. The best (lowest) feed efficiency was found in the treatment of 10% fermented banana peel goroho with an average value of 0.50%. The best yolk cholesterol levels in the treatment of 15% banana peel goroho fermentation with an average value of 1446.41 mg. Added banana goroho peel fermented flour did not significantly affect feed consumption and feed efficiency but had a significant effect on yolk cholesterol levels.

Tujuan penelitian ini untuk mengetahui performa dan kandungan kolesterol ayam petelur setelah ditambahkan dengan fermentasi tepung kulit pisang goroho, Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 ulangan yaitu P0 (pakan tanpa perlakuan), P1 (5% fermentasi kulit pisang goroho), P2 (10% fermentasi kulit pisang goroho), P3 (15% fermentasi kulit pisang goroho). Dianalisis dengan menggunakan ANOVA dan jika hasilnya berpengaruh maka dilanjutkan dengan uji jarak berganda (Duncan). Hasil penelitian menunjukkan bahwa tidak berbeda nyata (P>0,05) terhadap konsumsi pakan dan efisiensi pakan. Namun pada kadar kolesterol kuning telur berpengaruh nyata (P<0,05). Konsumsi pakan tertinggi terdapat pada perlakuan 10% fermentasi kulit pisang goroho dengan nilai rata-rata 55,93%. Efisiensi pakan terbaik (terendah) terdapat pada perlakuan 10% fermentasi kulit pisang goroho dengan nilai rata-rata 0,50 %. Kadar kolesterol kuning telur terbaik pada perlakuan 15% fermentasi kulit pisang goroho dengan nilai rata-rata 1446.41 mg. Penambahan tepung fermentasi kulit pisang goroho tidak berbeda nyata terhadap konsumsi pakan dan efisiensi pakan namun berpengaruh nyata terhadap kadar kolesterol kuning telur.