PENGARUH PENAMBAHAN TEPUNG KIAMBANG (Salvinia molesta) FERMENTASI DALAM RANSUM TERHADAP KADAR KOLESTEROL, TRIGLISERIDA DAN HDL DAGING BROILER

Abstrak

Kiambang (Salvinia molesta) is an aquatic plant weed that can be found in swamps, lakes and rice fields which can be used as an alternative feed ingredient for broilers. High crude fiber in kiambang needs to be fermented to improve its quality. Fermented kiambang flour (FKF) contains nutrients such as 9.05% crude protein; crude fat 0.22%; crude fiber 21.07%; calcium 0.80%; phosphorus 0.26% and metabolic energy 3097.40 kcal/kg. This study aims to determine the effect of fermented kiambang flour (Salvini molesta) in the ration on total cholesterol (TCHO), triglycerides (TG), and High Density Lipoprotein (HDL). This research was conducted from May to July 2022 at UIN Agricultur Research and Development Station (UARDS), Animal Production Laboratory, Faculty of Agriculture and
Animal Husbandry, Sultan Syarif Kasim State Islamic University, Riau and Fitria Pratama Clinical Laboratory, Padang. The method used in this study is an experimental method with a completely randomized design (CRD) with 5 (five) treatments and 4 (four) replications. The treatment consisted of 5 levels of fermented kiambang flour (0%, 3%, 6%, 9% and 12%). Parameters measured were total cholesterol, triglycerides, and HDL in broiler meat. The results showed that the addition of fermented kiambang flour to a level of 12% in the ration had no significant effect (P>0.05) on cholesterol, triglycerides and HDL of broiler meat, namely the average cholesterol level ranged from 0.13-0.24 mg/g, triglycerides 69.18-94.82 mg/dl and HDL 12.98-17.58 mg/dl. The conclusion of this study is that the addition of fermented Kiamang (Salvini molesta) flour in the basal ration to a level of 12% can’t lower cholesterol, triglyceride levels and cannot increase HDL broiler meat.