Kajian Fitokimia Ekstrak Daun Pepaya (Carica papaya L.) dengan Pelarut Berbeda dan Palatabilitasnya pada Ternak Domba

Abstract

Daun pepaya diketahui mengandung senyawa metabolit aktif yang berpotensi bermanfaat untuk bidang peternakan. Penelitian ini bertujuan menganalisis kadar air, rendemen, senyawa fitokimia, dan kadar tanin daun pepaya (Carica papaya L.) yang diekstraksi menggunakan pelarut berbeda yaitu etanol 96% dan metanol 96%, serta menguji palatabilitas pakan creep feed dengan penambahan tepung daun pepaya. Daun pepaya diekstrak menggunakan dua pelarut etanol dan metanol dengan perbandingan 1:5 dengan enam ulangan, dan uji palatabilitas dilakukan menggunakan 10 ekor anak domba lepas sapih dengan rataan bobot 12,13±3,61 kg dengan dua perlakuan, yaitu P0 = Ransum kontrol (creep feed), P1 = Ransum creep feed + tepung daun pepaya 10%. Penelitian menggunakan menggunakan Rancangan Acak Kelompok (RAK). Data dianalisis menggunakan analisis deskriptif terkait hasil kadar air dan fitokimia dan independent t-test untuk rendemen, kadar tanin dan palatabilitas. Hasil penelitian menunjukkan daun pepaya mengandung kadar air sebanyak 76,07%. Penggunaan metanol signifikan meningkatkan rendemen (P<0,05) dengan nilai rataan sebesar 8,83%. Pengujian fitokimia menunjukkan bahwa daun pepaya mengandung alkaloid, flavonoid, saponin, dan tanin dengan intensitas tanin tertinggi berdasarkan perubahan warna atau terbentuknya buih sesuai reaksi spesifik masing-masing senyawa. Ekstrak menggunakan metanol mengandung kadar tanin sebesar 1,26%, serta tidak terdapat perbedaan nyata (P>0,05) antara kedua perlakuan pada parameter palatabilitas.

Papaya leaves are known to contain active metabolite compounds that have potential benefits for animal husbandry. This study aims to analyze the moisture content, yield, phytochemical compounds, and tannin content of papaya leaves (Carica papaya L.) extracted using different solvents, namely 96% ethanol and 96% methanol, as well as to test the palatability of creep feed with the addition of papaya leaf meal. Papaya leaves were extracted using two solvents, ethanol and methanol, at a ratio of 1:5 with six replicates, and palatability was tested using 10 weaned lambs with an average weight of 12.13±3.61 kg with two treatments, namely P0 = Control ration (creep feed), P1 = Creep feed ration + 10% papaya leaf meal using a Randomized Block Design (RBD). Data were analyzed using descriptive analysis for moisture and phytochemical content and an Independent t-test for yield, tannin content, and palatability. The results showed that papaya leaves contained 76.07% moisture. The use of methanol significantly increased yield (P<0.05) with an average value of 8.83%. Phytochemical testing showed that papaya leaves contain alkaloids, flavonoids, saponins, and tannins with the highest intensity of tannins based on color changes or the formation of foam according to the specific reactions of each compound. The methanol extract produced a tannin content of 1.26%, and there was no significant difference (P>0.05) between the two treatments in terms of palatability.