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DOI: https://doi.org/10.17728/jatp.5262

Pengaruh Lama Pemanasan terhadap Kualitas Kimia Wheat Pollard yang Berpotensi sebagai Prebiotik

*Cahya Setya Utama scopus  -  Laboratorium Teknologi Pakan, Departemen Peternakan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
Zuprizal Zuprizal Zuprizal  -  Departemen Peternakan, Fakultas Peternakan, Universitas Gadjah Mada, Yogyakarta, Indonesia
Chusnul Hanim  -  Departemen Peternakan, Fakultas Peternakan, Universitas Gadjah Mada, Yogyakarta, Indonesia
Wihandoyo Wihandoyo  -  Departemen Peternakan, Fakultas Peternakan, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

Penelitian bertujuan mengkaji pengaruh lama pemanasan wheat pollard dengan autoclave untuk mendapatkan monomer-monomer yang berpotensi sebagai prebiotik. Penelitian menggunakan rancangan acak lengkap pola searah dengan 4 perlakuan dan 4 ulangan. Parameter yang diamati adalah komponen proksimat (kadar air, abu, lemak kasar, protein kasar, serat kasar dan bahan ekstrak tanpa nitrogen atau BETN), komponen fiber (acid detergent fibre atau ADF, neutral detergent fibre atau NDF, selulosa, hemiselulosa, lignin), gross energi, mannosa, arabinosa, glukosa, sukrosa, rafinosa, amilosa, amilum, amilopektin, resistant starch dan profil wheat pollard melalui scanning electron microscope (SEM). Hasil penelitian menunjukkan bahwa terdapat pengaruh perlakuan yang nyata (p<0,05) terhadap kadar air, abu, protein kasar, serat kasar, BETN, NDF, hemiselulosa, lignin, selulosa, gross energi, rafinosa, glukosa, arabinosa, sukrosa, amilosa, amilum, amilopektin, resistant starch namun tidak ada pengaruh yang nyata (p>0,05) pada lemak kasar, ADF dan manosa. Indikator wheat pollard sebagai prebiotik terlihat dari peningkatan kadar rafinosa, arabinosa dan resistant starch berturut-turut sebesar 0,72 menjadi 3,95%; 0,51 menjadi 1,04%; 0,51 menjadi 1,04% dan 5,28 menjadi 14,15%. Kesimpulan penelitian ini adalah wheat pollard yang dipanaskan selama 15 menit dapat memberikan komposisi terbaik sebagai prebiotik.

Effect of Heating Time on the Chemical Quality of Wheat Pollard as a Prebiotic Potential Agent

Abstract

This study was done to examine the heating time of wheat pollard to obtain potentially prebiotic monomers. The study used a completely randomized design with 4 treatments and 4 replications. The observations were water content, ash, crude fat, crude protein, crude fiber, extract without nitrogen, acid detergent fiber or ADF, neutral detergent fiber or NDF, cellulose, hemicellulose, lignin, gross energy, mannose, arabinose, glucose, sucrose, raffinose, amylose, starch, amylopectin, resistant starch and wheat pollard profile through scanning electron microscope (SEM). The results showed that there was a significant treatment effect (p<0.05) on moisture, ash, crude protein, crude fiber, extract without nitrogen, NDF, hemicellulose, lignin, cellulose, gross energy, raffinose, glucose, arabinose, sucrose, amylose, starch, amylopectin, resistance starch but not significant effect (p>0.05) of treatments in crude fat, ADF and mannose. The indicator of wheat pollard as a prebiotic was able to be seen from an increase in raffinose, arabinose and resistance starch levels from 0.72 to 3.95%; 0.51 to 1.04%; 0.51 to 1.04%, and 5.28 to 14.15%, respectively. As conclusion, heating time for 15 minutes might provide a function to turn wheat pollard into prebiotic agent.

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Keywords: wheat pollard; prebiotic; heating; saccharides; resistant starch; prebiotik; pemanasan; sakarida

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