Pengaruh Pakan Aditif Edamame Soy Protein Concentrate dan Minyak Ikan Lemuru Terhadap Kandungan Kolesterol Telur Itik

Sandi, Ari (2026) Pengaruh Pakan Aditif Edamame Soy Protein Concentrate dan Minyak Ikan Lemuru Terhadap Kandungan Kolesterol Telur Itik. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

This study aimed to determine the effect of supplementing Edamame Soy Protein Concentrate (ESPC) and Lemuru fish oil on the cholesterol content and fatty acid profile of duck eggs, as well as to identify the optimal treatment. The research was conducted at the Diversified Livestock Unit of the State Polytechnic of Jember from August to December 2024, using 75 female Mojosari ducks aged 21 weeks. A Completely Randomized Design (CRD) was employed with five treatments: P0 (control); P1 (1% Lemuru fish oil and 0.5% ESPC); P2 (1.5% Lemuru fish oil and 0.5% ESPC); P3 (1% Lemuru fish oil and 1% ESPC); and P4 (1.5% Lemuru fish oil and 1% ESPC), with four replicates per treatment. Parameters observed included cholesterol, omega-3, omega-6, omega-9, saturated fatty acids, unsaturated fatty acids, total fatty acids, and the omega-3 to omega-6 ratio. Parameter analysis was performed using HPLC (High Performance Liquid Chromatography), while data were analyzed using ANOVA followed by DMRT at the 5% significance level. The results indicated that the supplementation of ESPC and Lemuru fish oil influenced the cholesterol content and fatty acid profile of the duck eggs. Treatment P4 yielded the lowest cholesterol level (283.955 ± 2.66) and saturated fatty acid content (3.5425 ± 0.095). Meanwhile, the highest omega-3 content was observed in treatment P2 (453.800 ± 23.21). Treatment P4 was the most effective for reducing cholesterol and saturated fatty acids, whereas P2 produced the highest omega-3 content and omega-3 ratio. The combination of ESPC and Lemuru fish oil shows potential as a feed additive for producing duck eggs with an improved lipid profile.

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