Lipid Deterioration of Layer Diet That Contains Lemuru Fish Oil (Sardinella longiceps) and Turmeric (Curcuma domestica) as Antioxidant During Storage Period

Abstract

A research aimed to to evaluate lipid deterioration of layer diet which contains lemuru fish oil (Sardinella longiceps) and turmeric (Curcuma domestica) as antioxidants during storage period. The experimental design used was completely randomized design with 5 x 4 factorial and 2 repetitions. The factors were diet (P) ; P0 : 3% LFO (Sardinella longiceps) in diet, P1 : 3% LFO (Sardinella longiceps) + 0,3% turmeric (Curcuma domestica) in diet, P2 : 3% LFO(Sardinella longiceps) + 0,6% turmeric (Curcuma domestica) in diet, P3 : 3% LFO(Sardinella longiceps) + 0,9% turmeric (Curcuma domestica) in diet, P4 : Used of ration 3% LFO (Sardinella longiceps) + 0,02% BHT. Another factor is storage period (Q) ; Q0 : 0 weeks, Q1 : 2 weeks, Q2 : 4 weeks, Q3 : 6 weeks. The measured were moisture content, extract ether content, free fatty acid and peroxide numbers. The use of antioxidant had significant effect (P<0,01) to decrease free fatty acid, peroxide number and extract ether content. Moreover, storage period had significant effects (P<0,01) in increasing moisture content, free fatty acid, formation peroxide numbers; in contrast, it decreased extract ether content. It is worth noting that the diet at the fourth week of storage could still be used. Similarly, the use of different levels of antioxidant and different storage period had significant effects (P<0,01) on moisture content, free fatty acid and formation of peroxide number. In conclusion that the use of use of 0,9% ; P3 : (3% LFO(Sardinella longiceps)+0,9% turmeric (Curcuma domestica) in diet, turmeric and BHT were able to decrease free fatty acid, and peroxide number formation.