AKTIVITAS ANTIOKSIDAN PADA BAYAM, BIT, DAN DEDAK GANDUM SEBAGAI SUMBER SENYAWA BETAIN PADA PAKAN UNGGAS

Nadhira Yahdiyani; Abun Abun; Indrawati Yudha Asmara

doi:10.24198/ijpst.v12i1.56606

AKTIVITAS ANTIOKSIDAN PADA BAYAM, BIT, DAN DEDAK GANDUM SEBAGAI SUMBER SENYAWA BETAIN PADA PAKAN UNGGAS

Nadhira Yahdiyani, Abun Abun, Indrawati Yudha Asmara

Abstrak

Betaine yang dikenal juga sebagai trimetilglisin, tersebar luas di tanaman, hewan, mikroba, dan sumber nutrisi yang melimpah seperti makanan laut, bayam, bit, dan dedak gandum. Dalam bidang nutrisi hewan, termasuk untuk unggas, betain sering digunakan sebagai tambahan pakan untuk mengurangi stress oksidatif. Penelitian ini bertujuan untuk mengidentifikasi analisis proksimat, rendemen ekstrak, aktivitas antioksidan dan kadar betain pada tiga jenis sumber nabati yaitu bayam, bit dan dedak gandum yang mengandung betain pada pakan unggas. Penelitian menggunakan penelitian eksperimental dengan Rancangan Acak Lengkap yang terdiri dari 3 perlakuan dan 6 ulangan. Proses ekstrasi ketiga bahan nabati menggunakan metode refluks. Parameter yang diamati diantaranya analisis proksimat yaitu kadar air, kadar abu, protein, dan lemak serta nilai rendemen, aktivitas antioksidan dan kadar betain. Hasil penelitian menunjukkan bahan nabati dedak gandum memiliki kandungan kadar air 8.45%, abu 5.01%, lemak 0.39%, nilai rendemen 19.60% dan aktivitas antioksidan 1,365.79 ppm yang lebih baik dibanding kedua bahan nabati lainnya. Sedangkan bayam menunjukkan kadar protein 26.17% dan bit menunjukkan hasil kadar betain 1138 mg/100g lebih tinggi dibanding kedua bahan nabati lainnya. Sehingga pada penelitian ini penggunaan dedak gandum direkomendasikan karena memiliki kadar air, abu dan lemak yang rendah, nilai rendemen serta aktivitas antioksidan yang lebih baik dibanding kedua bahan lainnya.

Kata Kunci

antioksidan, bayam, betain, bit, dedak gandum

Teks Lengkap:

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Referensi

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DOI: https://doi.org/10.24198/ijpst.v12i1.56606