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Sri Suhermiyati
Fakultas Peternakan, Universitas Jenderal Soedirman

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Efek Penggunaan Sinbiotik Terhadap Kondisi Miklofora dan Histologi Usus Ayam Sentul Jantan Eko Fauzi Hartono; Ning Iriyanti; Sri Suhermiyati
Jurnal Agripet Vol 16, No 2 (2016): Volume 16, No. 2, Oktober 2016
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v16i2.5179

Abstract

ABSTRAK. Sinbiotik merupakan gabungan dari probiotik dan prebiotik yang dapat memperbaiki mikroflora di saluran pencernaan. Penelitian ini bertujuan mengevaluasi penggunaan sinbiotik sebagai feed aditif terhadap jumlah Bakteri Asam Laktat (BAL), Escherichia colli, histologi tinggi dan lebar vili usus. Perlakuan R0 = Pakan kontrol, R1 Sinbiotik alami (2%), R2 = Sinbiotik Alami (4%), R3 = Sinbiotik Alami (6%), R4 = Sinbiotik Komersil (2%), R5 = Sinbiotik Komersil (4%), R6 = Sinbiotik Komersil (6%). Analisis statistik yang digunakan adalah ANOVA (Analisis Varian) dan uji lanjut menggunakan Orthogonal kontras. Hasil penelitian menunjukkan pemberian sinbiotik alami berpengaruh nyata (P0,05) terhadap kondisi mikroflora usus, meningkatkan jumlah bakteri asam laktat, dan menurunkan jumlah Escherichia colli) sedangkan pemberian perlakuan sinbiotik alami berpengaruh nyata (P0,05) terhadap histologi tinggi dan lebar vili usus. Simpulan dari penelitian adalah penggunaan Sinbiotik Alami 2% dapat meningkatkan, jumlah bakteri asam laktat di duodenum, jejenum dan ileum, menurunkan bakteri Escherichia colli di ileum. Penggunaan sinbiotik komersil 4% meningkatkan, tinggi vili usus duodenum, jejenum dan ileum, dan lebar vili di ileum.(Effect synbiotic usage toward microbiological and hystological states of sentul rooster intestine)ABSTRACT. Symbiotic is a combination of probiotic and prebiotic used to improve microflora in digestive system. This study aims to evaluate the symbiotic usage as a feed additive toward the number of lactic acid bacteria, Escherichia coli, the height and the width of villi. Treatment R0 = Diet control, R1 Natural Symbiotic (2%), R2 = Natural Symbiotic (4%), R3 = Natural Symbiotic (6%), R4 = Commercial Symbiotic (2%), R5 = Commercial Symbiotic (4%), R6 = Commercial Symbiotic (6%). Statistical analysis uses ANOVA (Analysis of Variant), while further test uses orthogonal contrast. The result showed that the given symbiotic was significantly (P0,05) effect toward the condition of intestinal microflora, it increases the number of lactic acid bacteria and decreases Escherichia coli, as well as the treatment (P0,05) toward histology of the height and the width of intestinal villi. As the conclusion, the use of 2% of natural symbiotic increases the amount of lactic acid bacteria in duodenum, jejunum, and ileum, but reduces Escherichia coli in ileum, the height of intestinal villi in duodenum and the width of intestinal villi in ileum, and administered 4% of commercial symbiotic increases the height of intestinal villi in duodenum, jejunum, ileum and the width of intestinal villi in ileum.
Kolesterol dan Omega 9 Kuning Telur Ayam Petelur yang Mendapat Udang Mantis (Squilla empusa) Fermentasi dalam Pakan Sri Suhermiyati
Jurnal Agripet Vol 11, No 2 (2011): Volume 11, No. 2, Oktober 2011
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v11i2.373

Abstract

Cholesterol and omega-9 fatty acid eggs yolks affected by mantis crustacean (squilla empusa) fermentation as a fish meal substitution in the diet of layer.ABSTRACT. The experiment was conducted to determine the effect of Squilla empusa fermentation as fish meal substitute in diet layer on cholesterol and omega-9 fatty acid yolk eggs. This research was conducted by completely randomized design (CRD) with 4 treatment and 5 replications. The treatments are P0 = 0% fermented Squilla empusa + 15% fish meal; P1 = 5% fermented Squilla empusa + 10% fish meal; P2 = 10% fermented Squilla empusa + 15% fish meal; and P3 = 15% fermented Squilla empusa + 0% fish meal. Cholesterol, Omega-9 fatty acid yolk eggs responding variables measured. The results of this study shows that the yolk cholesterol and omega - 9 was non significant (P0.05). Average of yolk cholesterol (ppm) and omega - 9 (gram) for P0; P1; P2; and P3 were 7.622; 9.200; 9.198; and 9.442; and omega 9 fatty acid yolk (%) were 18.404; 17.520; 19.230 and 19.456 respectively. Conclusion of this study (i) there are possibility using fermented Squilla empusa until 15% as fish meal substitute in diet of layers, (ii) there are good effect on eggs quality in term of cholesterol and Omega 9 fatty yolk.