Evaluasi Pemberian Spirulina platensis dan Vitamin E terhadap Kualitas Kimia Telur Ayam pada Suhu dan Waktu Penyimpanan yang Berbeda

Abstract

Penelitian ini bertujuan mengevaluasi pengaruh penambahan tepung Spirulina platensis berbasis vitamin E dalam ransum terhadap kualitas kimia telur ayam menggunakan RAL dengan 4 perlakuan 5 ulangan. Perlakuan: P0 = Ransum kontrol (tanpa tepung spirulina dan vitamin E) P1 = Ransum mengandung 0,5% tepung Spirulina platensis dan 100 IU kg-1 vitamin E P2 = Ransum mengandung 1% tepung Spirulina platensis dan 100 IU kg-1 vitamin E P3 = Ransum mengandung 2% tepung Spirulina platensis dan 100 IU kg-1 vitamin E. Data asam lemak dianalisis deskriptif, kadar MDA dianalisis ANOVA dengan uji Duncan, dan nilai indeks lipid dihitung menggunakan rumus indeks lipid. Hasil menunjukkan perlakuan P2 (1% spirulina + 100 IU kg?¹ vitamin E) meningkatkan dan mempertahankan kandungan asam lemak, berpengaruh signifikan (P<0,01) terhadap kadar MDA, serta suhu refrigerasi menghasilkan nilai indeks lipid yang stabil. Simpulan dari penelitian ini adalah pemberian Spirulina platensis 1% + 100 IU kg?¹ vitamin E dalam ransum merupakan perlakuan terbaik dalam mempertahankan kualitas kimia telur yang ditunjukkan oleh peningkatan kandungan asam lemak, penurunan kadar malondialdehid (MDA), serta perbaikan profil lipid terutama selama penyimpanan pada suhu refrigerasi.

This study aimed to evaluate the effect of dietary supplementation with Spirulina platensis powder combined with vitamin E on the chemical quality of laying hen eggs using a Completely Randomized Design (CRD) consisting of four treatments with five replicates. The treatments were: P0 = Control diet (without Spirulina platensis powder or vitamin E), P1 = Diet supplemented with 0.5% Spirulina platensis powder and 100 IU kg?¹ vitamin E, P2 = Diet supplemented with 1% Spirulina platensis powder and 100 IU kg?¹ vitamin E, P3 = Diet supplemented with 2% Spirulina platensis powder and 100 IU kg?¹ vitamin E. Fatty acid data were analyzed descriptively, malondialdehyde (MDA) levels were analyzed using analysis of variance (ANOVA) followed by Duncan’s multiple range test, and lipid indices were calculated using standard lipid index equations. The results showed that treatment P2 (1% Spirulina platensis + 100 IU kg?¹ vitamin E) improved and maintained the fatty acid profile, significantly affected (P < 0.01) yolk MDA concentration, and, under refrigerated storage, produced more stable lipid index values. The conclusion of this study is supplementation of 1% Spirulina platensis combined with 100 IU kg?¹ vitamin E in the diet was the most effective treatment for maintaining the chemical quality of eggs, as indicated by an improved fatty acid profile, reduced malondialdehyde (MDA) concentration, and improved lipid profile, particularly during refrigerated storage.