SUPLEMENTASI L-KARNITIN DAN KAYU MANIS PADA PAKAN TERHADAP PENURUNAN LEMAK DAN TEKSTUR FILET IKAN PATIN Pangasianodon hypophthalmus PADA FASE PEMBESARAN
Abstract
upaya untuk mengurangi kadar lemak tersebut. Tujuan penelitian ini adalah mengevaluasi suplementasi L-karnitin dan tepung kayu manis terhadap kadar lemak dan tekstur daging ikan patin pada fase pembesaran. Ikan patin berukuran 125,4 ± 7,85 g dan panjang 24,71±0,68 cm dipelihara selama 60 hari dalam wadah hapa berukuran 2 x 1 x 1 m3. Ikan diberi pakan tiga kali sehari ad satiation dengan perlakuan, sebagai berikut: kontrol (K), penambahan L-karnitin 1 g kg-1 (LK 1), L-karnitin 2 g kg-1 (LK 2), kayu manis 5 g kg-1 (KM 5), dan kayu manis 10 g kg-1 (KM 10). Sampel diambil pada awal, pertengahan, dan akhir pemeliharaan untuk pengukuran kadar lemak daging. Parameter yang diamati yaitu lemak daging dan tekstur daging. Hasil menunjukkan bahwa pemberian KM 10 menghasilkan kadar lemak yang lebih rendah dari perlakuan lainnya setelah 30 hari dan penurunan yang lebih besar yaitu berkisar 51,06% dan 42,55% pada perlakuan LK 2 dan KM 10 pada hari ke-60. Nilai indeks hepatosomatik juga menurun yang diikuti oleh penurunan kadar lemak hati. Nilai kekerasan daging menunjukkan peningkatan kualitas yang terlihat dari nilai yang semakin rendah. Pemberian tepung kayu manis 10 g kg-1 pada fase pembesaran menunjukkan hasil terbaik pada pemberian selama 60 hari dalam menurunkan lemak daging ikan patin hingga memenuhi standar filet, karena adanya proses lipolisis serta pemanfaatan lemak menjadi energi. Kayu manis ini menjadi sangat potensial untuk dikembangkan sebagai feed additive dalam upaya memperbaiki kualitas daging ikan patin fase pembesaran.
Striped catfish meat has a high-fat content which is undesirable to markets and customers alike and needs to be reduced. This study aims to evaluate the effect of dietary L-carnitine and cinnamon powder on reducing the fat content of striped catfish meat in the grow-out stage. Striped catfish measuring 125.4 ± 7.85 g and 24.71 ± 0.68 cm body length were kept for 60 days in a hapa with size 2 x 1 x 1 m3. Thefish were fed three times a day at satiation with the following treatments: control (K), the addition of L-carnitine 1 g kg-1 (LK 1), L-carnitine 2 g kg-1 (LK 2), cinnamon 5 g kg-1 (KM 5) and cinnamon 10 g kg-1 (KM 10). Sampling was conducted on the initial, middle and final day for meat fat content analysis. The parameters observed were meat fat and meat texture. The results showed that dietary KM 10 significantly reduced meat fat content compared to controls on the 30th and it showed a more significant reduction, namely 51.06% and 42.55%, in the treatment LK 2 and KM 10 after 60 days treatment. The hepatosomatic index value also decreased, followed by decreased liver fat levels. The lower values of meat hardness imply an increase in meat quality. It can be concluded that the application of dietary cinnamon powder at 10 g kg-1 (KM 10) is the best level to reduce the fat content of striped catfish meat in meeting the fillet standards. This cinnamon has excellent potential to be developed as a feed additive to improve the quality of striped catfish meat in the rearing phase.
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DOI: http://dx.doi.org/10.15578/jra.18.1.2023.1-14
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