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Pengaruh Konsentrasi Penambahan Eugenol Daun Cengkeh Terhadap Kecernaan Nutrien Ransum Pada Ayam Pedaging Muhammad Tahir; Hafsah Hafsah; Andi Pertiwi Damayanti; Rizal Y. Tantu
Jurnal Ilmiah Fillia Cendekia Vol 7 No 1 (2022): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32503/fillia.v7i1.2340

Kandungan eugenol yang cukup besar dalam minyak atsiri daun cengkeh dapat berperan sebagai antimikroba, antioksidan sehingga dapat digunakan sebagai zat bioaktif pengganti antibiotik sintetik. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh kadar eugenol dalam pakan terhadap nilai kecernaan nutrien ransum pada ayam pedaging. Eugenol yang digunakan diekstraksi dari bahan daun cengkeh yang diperoleh dari kebun petani di Sulawesi Tengah. Pengujian kecernaan nutrisi pakan dilakukan di Kandang percobaan Fakultas Peternakan dan Perikanan Universitas Tadulako. Analisa kandungan bahan kering, protein kasar dan gross energi ransum dan ekskreta dilaksanakan di Laboratorium Kimia Makanan Ternak Universitas Hasanuddin Makassar. Percobaan studi kecernaan nutrisi pakan dilakukan dengan menggunakan 25 ekor ayam pedaging (broiler) umur 6 minggu dengan bobot badan berkisar 1,97 ± 0,092 kg. Pada percobaan ini ditambahkan eugenol pada ransum basal dengan 5 perlakuan yaitu: E0 = ransum basal + 0% eugenol; E1 = ransum basal + 0,5% eugenol; E2 = ransum basal + 1% eugenol; E3 = ransum basal + 1,5% eugenol; E4 = ransum basal + 2% eugenol. Variabel yang diamati adalah nilai kecernaan protein, bahan kering dan energi metabolis. Hasil penelitian menunjukkan bahwa nilai kecernaan yang lebih tinggi adalah penambahan eugenol minyak atsiri daun cengkeh 1,5% pada ransum (E3) dengan kecernaan protein, bahan kering dan energi metabolis masing-masing sebesar 80,3%, 61,5%, dan 68,9%.

Evaluation of the Addition of Eugenol of Clove Leave Essential Oil in the Ration on Phenol and Antioxidant Levels of Male Laying Hens Meat Muhammad Tahir; Hafsah Hafsah; Andi P. Damayanti; Rizal Y. Tantu
Jurnal Akademika Kimia Vol. 11 No. 3 (2022)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2022.v11.i3.pp159-164

Eugenol is a component of phenol, biologically it can function as an anti-bacterial, anti-fungal, insecticide, and antioxidant. The content of eugenol which is quite large in clove leaf essential oil is used as a bioactive substance to increase antioxidant levels in meat. Experimental by using 100 male laying hens were then placed into 20 cage units, each cage unit filled with 5 experimental chickens. Meat sample collection for analysis of phenol and IC50 levels was carried out by slaughtering experimental chickens at 8 weeks of age. Samples of chicken meat were taken from the breast of each experimental animal as much as 100 grams. Determination of the total phenol content of chicken meat using Folin-Ciocalteu with gallic acid as a comparison, while the antioxidant activity testing using the DPPH free radical absorption method. In this experiment, eugenol was added to the basal ration with 5 treatments, namely: E0 = without eugenol; E1 = 0.5% eugenol; E2 = 1% eugenol; E3 = 1.5% eugenol; E4 = 2% eugenol. The variables observed were phenol levels and IC50 values which can describe the antioxidant power in male laying hens. The results showed that the addition of clove leaf eugenol as an additive in the ratio had a very significant effect (p < 0.01) on phenol levels and IC50 values. male laying hens. Each increase in the use of 0.5% eugenol in the ration can increase the phenol content and decrease the IC50 value significantly in the meat produced. The level of eugenol in the ration was positively correlated with the levels of phenol and antioxidants in the meat of laying hens, while the levels of eugenol in the ration and the levels of phenol in the meat had a negative correlation with the IC50 value of the meat of laying hens.

Performa Produksi dan Kualitas Telur Burung Puyuh yang Diberi Tepung Wortel (Daucus carrota L.) sebagai Sumber β-Karotein Alami dalam Ransum Muhammad Tahir; Andi Pertiwi Damayanti; Muhammad Asril Adjis; Sri Sarjuni
Jurnal Ilmiah Fillia Cendekia Vol 8 No 1 (2023): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32503/fillia.v8i1.3444

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung wortel terhadap produksi dan kualitas fisik telur burung puyuh. Penelitian didesain menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan dan 5 ulangan, dimana setiap unit percobaan ditempatkan 3 ekor burung puyuh umur 10 minggu, sehingga jumlah ternak bercobaan yang digunakan sebanyak 75 ekor burung puyuh umur 10 minggu dengan bobot badan 130-140 g/ekor. Perlakuan yang diamati adalah R0 (Ransum Kontrol tanpa penggunaan tepung wortel), R1 (99% ransum kontrol + 1% Tepung Wortel), R2 (98% ransum kontrol + 2% tepung Wortel, R3 (97% ransum kontrol0 + 3% tepung wortel dan R4 (96 rnsum control + 4% tepung Worte)l. Variabel yang diamati untuk mengetahui performa produksi adalah konsumsi ransum, total produksi telu, konversi ransum dan persenatse produksi harian (HDP), sedangkan variable yang diamati untuk mengetahui kualitas fisik terur adalah bobot telur, persentase kerabang telur, persentase putih telur (albumin), persentase kuning telur (yolk) dan Skor warna kuning telur. Hasil penelitian menunjukan bahwa penggunaan tepung wortel 1-4% memberikan pengaruh sangat nyata (P<0,01) terhadap konsumsi ransum, produksi telur harian (HDP), total produksi telur, konversi ransum, berat telur dan skor warna kuning telur, namun berpengaruh tuidak nyata (P>0,05) terhadap persentase albumin, kuning telur dan kerabang telur. Penambahan tepung wortel hingga 4% sebagai sumber β-karotein alami dalam ransum dapat meningkatkan produksi telur, berat telur, efisiensi ransum dan skor warna kuning telur, namun tidak mempengaruhi persentase masing-masing komponen telur Kata kunci: Burung Puyuh, Produksi telur, Kualitas Telur dan Tepung Wortel (Daucus carrota L.),

Kecernaan Protein dan Lemak dari Penggunaan Minyak Atsiri Daun Cengkeh sebagai Sumber Fitobiotik dalam Pakan Ayam Ras Jantan Alan Sanjaya; Hafsah Hafsah; Mulyati Mulyati; Moh. Tahir; Padang Padang; Moh. Basri
Jurnal Ilmiah AgriSains Vol. 24 No. 1 (2023): Jurnal Ilmiah AgriSains
Publisher : Fakultas Peternakan dan Perikanan, Universitas Tadulako, Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/jiagrisains.v24i1.2023.9-15

Peningkatan kecernaan pakan dapat dilakukan dengan penggunaan feed additive dalam pakan ataupun air minum. Feed additive merupakan pakan tambahan yang mengandung komponen bioaktif, dapat berasal dari tanaman yang disebut fitobiotik. Minyak atsiri merupakan salah satu sumber fitobiotik yang dapat diekstrak dari tanaman cengkeh. Tujuan penelitian untuk menentukan daya cerna protein dan lemak dari penggunaan minyak atsiri daun cengkeh dalam pakan ayam ras jantan. Penelitian menggunakan 15 ekor ayam ras jantan umur 12 minggu yang dipelihara selama 7 hari. Perlakuan didesain dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Perlakuan yaitu P1 ( Pakan basal), P2 (Pakan basal + antibiotik 0,005%/kg pakan), P3 (Pakan basal + minyak atsiri daun cengkeh 0,63%/kg pakan), P4 (Pakan basal + minyak atsiri daun cengkeh 1,26%/kg pakan), P5 (Pakan basal + minyak atsiri daun cengkeh 1,89%/kg pakan). Variabel yaitu daya cerna protein dan lemak pakan. Data dianalisis dengan program SPSS versi 19 sesuai desain yang digunakan. Hasil penelitian menunjukkan bahwa perlakuan memberikan pengaruh sangat nyata (p<0,01) terhadap daya cerna protein dan lemak. Hasil terbaik diperoleh pada perlakuan P3 dengan penggunaan 0,63% minyak atsiri daun cengkeh dalam pakan. Disimpulkan bahwa penggunaan minyak atsiri daun cengkeh 0,64% dalam pakan ayam ras petelur jantan dapat meningkatkan kecernaan protein 1,19% (dari 96,00% (antibiotik komersial) menjadi 97,14% (minyak atsiri daun cengkeh) dan lemak 6,77% (dari 84,52% (antibiotik komersial) menjadi 90,24% (minyak atsiri daun cengkeh). Penggunaan minyak atsiri dapat menggantikan penggunaan antibiotik dalam pakan ayam ras jantan.

EVALUASI PENAMBAHAN EUGENOL DAUN CENGKEH SEBAGAI ADITIF DALAM PAKAN TERHADAP EFISIENSI PENGGUNAAN PAKAN AYAM PEDAGING Muhammad Tahir; Hafsah Hafsah; Rizal Y. Tantu; Andi Pertiwi Damayanti
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 25, No 2 (2023): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.25.2.127-135.2023

Minyak atsiri daun cengkeh mengandung 79,72% eugenol yang merupakan antimikroba, antibiotik dan antioksidan. Penambahan eugenol dalam pakan broiler diharapkan dapat memperbaiki efisiensi penggunaan pakan. Penelitian ini mengevaluasi penggunaan eugenol daun cengkeh dalam pakan yang terdiri atas 5 perlakuan dengan 4 ulangan. Setiap unit percobaan tersebut digunakan 10 ekor ayam pedaging umur 1 minggu dengan berat badan awal 142,25 ± 7,75 g/ekor selama 5 minggu (umur ayam 42 hari), sehingga total ayam yang digunakan dalam penelitian ini adalah 200 ekor. Eugenol yang digunakan berbentuk cair yang diisolasi dari minyak atsiri daun cengkeh. Perlakuan yang digunakan adalah E0 (Pakan Basal tanpa penambahan eugenol daun cengkeh), E1 (Pakan basal + eugenol daun cengkeh 0,5%), E2 (Pakan basal + eugenol daun cengkeh 1,0%) dan E3 (Pakan basal + eugenol daun cengkeh 1,5%). Parameter yang diukur adalah konsumsi protein, konsumsi energi metabolis, efisiensi penggunaan pakan dan rasio efisiensi protein. Hasil penelitian menunjukkan bahwa penambahan eugenol daun cengkeh 0,5 – 1,5% dalam pakan dapat meningkatkan secara sangat nyata (P<0.01) konsumsi protein dan energi metabolis pakan, efisiensi penggunaan pakan dan rasio efisiensi protein pada ayam pedaging. Efisiensi pakan dan rasio efisiensi protein pakan terbaik pada penggunaan eugenol daun cengkeh 1% dalam pakan ayam pedaging masing-masing 0,62±0,02 dan 3,00±0,12 sehingga disarankan penggunaan eugenol daun cengkeh pada ayam pedaging 1% dalam pakan.

CHEMICAL COMPOUNDS AND ANTIOXIDANT CONTENTS OF CLOVES LEAVES ESSENTIAL OIL Muhammad Tahir; Siti Chuzaemi; Eko Widodo; Hafsah Hafsah
AGROLAND The Agricultural Sciences Journal (e-Journal) Vol 7 No 1 (2020): June
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agroland.v7i1.459

Essential oils from the distillation of clove leaves could act as anti-bacterial and anti-fungal agentsforeither food or feed. The purpose of this study was to identify chemical compounds and antioxidant content of clove leaves essential oils. The material used was clove leaves essential oil obtained by soxlet extraction. Clove leaves were taken from trees of over 10 years old in Palu, Central Sulawesi. Chemical compounds of the sample were analyzed by GC-MS method. Each peak that appeared on the chromatogram was identified by comparing to the standard. While the antioxidant analysis was carried out by using the DPPH (IC50) of spectrophotometry method. The results showed that the total essential oils content of clove leaves was 3,957% and there were 6 chemical compounds identified, i.e. caryophyllen (0,96%); phenol, 2-methoxy (guaiacol) (4,16%); phenol,2-methoxy-4-methyl (9.79%); phenol, 4-ethyl-2-methoxy (1.5%); phenol 2-methoxy-4-propyl (3.87%); phenol, 2-methoxy-4-(2-prophenyl) andEugenol (79.72%). While the results of antioxidant identification based on DPPH and IC50 values before purification were 0.597 and 74.358, and the respective values after purification were 0.597 and 42.255. In conclusion, the antioxidant content of clove leaves essential oils after purification is higher than before purification and it contains 3.957% essential oil.

IMMUNE ORGANS AND GROWTH PERFORMANCE OF MALE LAYING HENS WITH USE OF EUGENOL CLOVE LEAF OIL AS A SUBSTITUTE OF ANTIBIOTIC IN FEED Hafsah Hafsah; A P Damayanti; Syahrir Syahrir; Tahir Tahir; Feni Rahmasari; M R Alsahab
AGROLAND The Agricultural Sciences Journal (e-Journal) Vol 9 No 1 (2022): June
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agroland.v9i1.1311

The use of antibiotics as growth promoters (AGP) in poultry feed aims to stimulate growth and prevent disease. However, the use of antibiotics in animal feed has been banned spread of resistant bacteria which can be harmful to human health. The use of natural compounds, especially essential oils, as a natural alternative for antibiotics. The aim of the study was to evaluate the inclusion of eugenol clove leaf oil as a feed additive to replace antibiotics in feed on immune organs and growth performance of male laying hens. Experiment was designed in Completely Randomized Design with 5 treatments and 4 replicates. The study Animal used 120 DOC (Day Old Chick) of male laying hens. Treatments consist of: P1 = Basal feed; P2 = Basal feed + 0.005% tetracycline ; P3 = Basal diets + 0.5% eugenol; P4 = Basal diets + 1.0% eugenol; P5 = Basal diets + 1.5% eugenol. Variables observed i.e.: immune organs (thymus, bursa fabricus, spleen, liver) and growth performance (weigh gain, feed intake, protein intake, energy intake, feed efficiency). The statistical analyses were carried out using Anova and LSD test. Results were shown high significant (P<0. 01) effects on thymus (immune organ) and growth performance (weight gain, feed intake, protein intake, energy intake, feed efficiency) of male laying hens. However, no significant (P>0.05) effects on bursa fabricus, spleen, and liver (immune organs). Our finding suggest that the use of eugenol clove leaf oil as a substitute for antibiotics in feed, with a level of 0.5%-1.0% of male laying hens resulted similar response to the use of tetracycline 0.005%.

Evaluation of the Addition of Eugenol of Clove Leave Essential Oil in the Ration on Phenol and Antioxidant Levels of Male Laying Hens Meat Muhammad Tahir; Hafsah Hafsah; Andi P. Damayanti; Rizal Y. Tantu
Jurnal Akademika Kimia Vol. 11 No. 3 (2022)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2022.v11.i3.pp159-164

Eugenol is a component of phenol, biologically it can function as an anti-bacterial, anti-fungal, insecticide, and antioxidant. The content of eugenol which is quite large in clove leaf essential oil is used as a bioactive substance to increase antioxidant levels in meat. Experimental by using 100 male laying hens were then placed into 20 cage units, each cage unit filled with 5 experimental chickens. Meat sample collection for analysis of phenol and IC50 levels was carried out by slaughtering experimental chickens at 8 weeks of age. Samples of chicken meat were taken from the breast of each experimental animal as much as 100 grams. Determination of the total phenol content of chicken meat using Folin-Ciocalteu with gallic acid as a comparison, while the antioxidant activity testing using the DPPH free radical absorption method. In this experiment, eugenol was added to the basal ration with 5 treatments, namely: E0 = without eugenol; E1 = 0.5% eugenol; E2 = 1% eugenol; E3 = 1.5% eugenol; E4 = 2% eugenol. The variables observed were phenol levels and IC50 values which can describe the antioxidant power in male laying hens. The results showed that the addition of clove leaf eugenol as an additive in the ratio had a very significant effect (p < 0.01) on phenol levels and IC50 values. male laying hens. Each increase in the use of 0.5% eugenol in the ration can increase the phenol content and decrease the IC50 value significantly in the meat produced. The level of eugenol in the ration was positively correlated with the levels of phenol and antioxidants in the meat of laying hens, while the levels of eugenol in the ration and the levels of phenol in the meat had a negative correlation with the IC50 value of the meat of laying hens.

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