Pengaruh Pakan Tambahan Fermentasi Tepung Daun Kelor (Moringa oleifera) Terhadap Kadar Kolesterol Itik Mojosari

Translated title of the contribution: The Effect of Additional Feed Fermentation of Moringa Oleifera Leaves on The Cholesterol Level of Mojosari Laying Ducks

Ratna Dwi Lestari, Widya Paramita Lokapirnasari, Muhammad Anam Al Arif, Sri Hidanah, Soeharsono, Mirni Lamid

Research output: Contribution to journalArticlepeer-review

Abstract

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).

Translated title of the contributionThe Effect of Additional Feed Fermentation of Moringa Oleifera Leaves on The Cholesterol Level of Mojosari Laying Ducks
Original languageIndonesian
Pages (from-to)221-225
Number of pages5
JournalJurnal Medik Veteriner
Volume4
Issue number2
DOIs
Publication statusPublished - Oct 2021

Keywords

  • cholesterol
  • duck eggs
  • fermentation of moringa leaf flour

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