TY - JOUR
T1 - Pengaruh Pakan Tambahan Fermentasi Tepung Daun Kelor (Moringa oleifera) Terhadap Kadar Kolesterol Itik Mojosari
AU - Lestari, Ratna Dwi
AU - Lokapirnasari, Widya Paramita
AU - Arif, Muhammad Anam Al
AU - Hidanah, Sri
AU - Soeharsono, null
AU - Lamid, Mirni
N1 - Funding Information:
Peneliti menyampaikan ucapan terima kasih kepada Rektor Universitas Airlangga dan Dekan Fakultas Kedokteran Hewan Universitas Airlangga, Kepala Program Studi Magister Agribisnis Veteriner, Dosen Pembimbing maupun Dosen Penguji yang telah sangat membantu dan memberikan dukungan pada penelitian dan penulisan karya ilmiah ini.
Publisher Copyright:
© 2021, Airlangga University. All rights reserved.
PY - 2021/10
Y1 - 2021/10
N2 - The purpose of this research was to determine the effect of supplementary feeding with fermented Moringa leaf flour on cholesterol levels of Mojosari duck eggs and to calculate the cost of production. This study used 60 mojosari ducks, layer phase aged 27 weeks. Moringa flour was fermented using probiotics and given in four treatments, namely P0 (100% commercial feed), P1 (0.5% moringa leaf flour fermentation + 100% commercial feed), P2 (1% moringa leaf flour fermentation + 100% commercial feed), P3 (1.5% fermented Moringa leaf meal + 100% commercial feed). The variable observed in this study was cholesterol levels in Mojosari duck eggs. The results showed that giving Moringa leaf flour fermentation can give significantly different values (p <0.05) in each treatment both P0, P1, P2 and P3.In the fermentation of moringa leaf flour as much as 1.5% (P3) had the lowest cholesterol levels (113.13 ± 12.55) Meanwhile, 1% (P2) of moringa leaf flour fermentation has the highest cholesterol level (170.42 ± 13.19).
AB - The purpose of this research was to determine the effect of supplementary feeding with fermented Moringa leaf flour on cholesterol levels of Mojosari duck eggs and to calculate the cost of production. This study used 60 mojosari ducks, layer phase aged 27 weeks. Moringa flour was fermented using probiotics and given in four treatments, namely P0 (100% commercial feed), P1 (0.5% moringa leaf flour fermentation + 100% commercial feed), P2 (1% moringa leaf flour fermentation + 100% commercial feed), P3 (1.5% fermented Moringa leaf meal + 100% commercial feed). The variable observed in this study was cholesterol levels in Mojosari duck eggs. The results showed that giving Moringa leaf flour fermentation can give significantly different values (p <0.05) in each treatment both P0, P1, P2 and P3.In the fermentation of moringa leaf flour as much as 1.5% (P3) had the lowest cholesterol levels (113.13 ± 12.55) Meanwhile, 1% (P2) of moringa leaf flour fermentation has the highest cholesterol level (170.42 ± 13.19).
KW - cholesterol
KW - duck eggs
KW - fermentation of moringa leaf flour
UR - http://www.scopus.com/inward/record.url?scp=85170555504&partnerID=8YFLogxK
U2 - 10.20473/jmv.vol4.iss2.2021.221-225
DO - 10.20473/jmv.vol4.iss2.2021.221-225
M3 - Article
AN - SCOPUS:85170555504
SN - 2615-7497
VL - 4
SP - 221
EP - 225
JO - Jurnal Medik Veteriner
JF - Jurnal Medik Veteriner
IS - 2
ER -