Efek Suplementasi Tepung Tulang Ikan Bandeng (Chanos chanos) dengan Metode Freeze Dry terhadap Performa Otot Ayam Bangkok (Gallus gallus domesticus)

Pudji Astuti; Rizki Fitrawan Yuneldi; Adelia Lintang Divani; Nafisa Az Zahra; Jayanti Astridya Rochmah; Claude Mona Airin; Sarmin Sarmin

doi:10.22146/jsv.85681

Efek Suplementasi Tepung Tulang Ikan Bandeng (Chanos chanos) dengan Metode Freeze Dry terhadap Performa Otot Ayam Bangkok (Gallus gallus domesticus)

https://doi.org/10.22146/jsv.85681

Pudji Astuti^(1*), Rizki Fitrawan Yuneldi⁽²⁾, Adelia Lintang Divani⁽³⁾, Nafisa Az Zahra⁽⁴⁾, Jayanti Astridya Rochmah⁽⁵⁾, Claude Mona Airin⁽⁶⁾, Sarmin Sarmin⁽⁷⁾

(1) Departemen Fisiologi, Fakultas Kedokteran Hewan, Universitas Gadjah Mada, Yogyakarta
(2) Program Post-Doctoral, Fakultas Kedokteran Hewan, Universitas Gadjah Mada, Yogyakarta
(3) Program Studi Kedokteran Hewan, Fakultas Kedokteran Hewan Universitas Gadjah Mada
(4) Program Studi Kedokteran Hewan, Fakultas Kedokteran Hewan Universitas Gadjah Mada
(5) Program Studi Kedokteran Hewan, Fakultas Kedokteran Hewan Universitas Gadjah Mada
(6) Departemen Fisiologi, Fakultas Kedokteran Hewan, Universitas Gadjah Mada, Yogyakarta
(7) Departemen Fisiologi, Fakultas Kedokteran Hewan, Universitas Gadjah Mada, Yogyakarta
(*) Corresponding Author

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian tepung tulang ikan bandeng (Chanos chanos) yang dikeringbekukan menggunakan freeze-dry terhadap kadar testosteron pada otot pectoralis, bobot otot pectoralis, dan lingkar dada pada ayam bangkok (Gallus gallus domesticus). Penelitian ini menggunakan 10 ekor ayam bangkok jantan dengan umur 3-4 bulan yang terbagi menjadi dua kelompok perlakuan yaitu P0 (kontrol) dan P1 (tepung tulang ikan bandeng sebanyak 3,3 g/ekor/hari). Sebelum dilakukan penelitian dilakukan aklimatisasi selama 7 hari dan tepung tulang bandeng yang sudah dicampurkan dengan pakan diberikan setiap hari secara oral selama 35 hari. Pengukuran lingkar dada ayam bangkok dilakukan pada hari ke 7, 14, 21, 28, dan 35. Pada akhir penelitian ayam dinekropsi, kemudian dilakukan penimbangan otot pectoralis dan sampel homogenat otot pectoralis disentrifugasi dingin. Selanjutnya supernatan dikoleksi dan dianalisis menggunakan metode Enzyme-Linked Immunosorbent Assay (ELISA) untuk mengetahui kadar testosteron pada otot pectoralis. Data yang diperoleh kemudian dianalisis menggunakan independent sample T-Test dengan bantuan SPPS versi 26. Hasil penelitian menunjukkan bahwa terdapat perbedaan yang signifikan (Sig. (2-tailed) < 0,05) pada kadar hormon testosteron otot pectoralis, bobot otot pectoralis dan lingkar dada ayam bangkok. Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian tepung tulang ikan bandeng dengan metode freeze-dry dengan dosis 3,3 g/ekor/hari secara oral selama 35 hari dapat meningkatkan kadar testosteron pada otot pectoralis, bobot otot pectoralis dan lingkar dada pada ayam bangkok.

Keywords

ayam bangkok; freeze-dry; otot pectoralis; tepung tulang ikan bandeng; testosteron

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References

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DOI: https://doi.org/10.22146/jsv.85681