Profil Asam Amino Lumbricus rubellus Hasil Pengolahan Termal dan Non-Termal sebagai Substitusi Tepung Ikan dalam Pakan Unggas

Abstract

Keterbatasan pasokan dan ketergantungan impor tepung ikan mendorong eksplorasi protein alternatif dari cacing tanah Lumbricus rubellus. Penelitian ini mengevaluasi karakteristik proksimat dan profil 15 asam amino tepung Lumbricus rubellus pengolahan termal (perebusan, oven, dan microwave) serta non-termal (freeze drying) menggunakan metode HPLC-OPA, serta menilai kesesuaiannya terhadap SNI 2715:2013. Freeze drying menghasilkan rendemen tertinggi 21,45%, kadar air terendah 9,10%, protein kasar tertinggi 49,68% yang memenuhi SNI Mutu C, dan total asam amino tertinggi 48,53%, termasuk lisina 3,81%, leusin 4,39%, dan metionina 0,88% yang melampaui perlakuan lainnya. Perebusan menghasilkan kualitas terendah akibat pelindian protein, sedangkan oven dan microwave mengalami degradasi termal. Pengolahan non-termal lebih efektif mempertahankan integritas protein dan asam amino esensial, sehingga tepung Lumbricus rubellus hasil freeze drying berpotensi sebagai substitusi tepung ikan dalam pakan unggas. Kata kunci: asam amino, freeze drying, HPLC, Lumbricus rubellus, tepung ikan.

Limited supply and import dependency of fish meal have driven the exploration of alternative protein from the earthworm Lumbricus rubellus. This study evaluated the proximate characteristics and 15 amino acid profiles of Lumbricus rubellus flour processed by thermal methods (boiling, oven-drying, and microwave) and non-thermal method (freeze drying) using the HPLC-OPA method, as well as assessed its compliance with SNI 2715:2013. Freeze drying produced the highest yield (21.45%), the lowest moisture content (9.10%), the highest crude protein (49.68%) meeting SNI Quality Grade C, and the highest total amino acids (48.53%), including lysine (3.81%), leucine (4.39%), and methionine (0.88%), surpassing the other treatments. Boiling produced the lowest quality due to protein leaching, while oven and microwave treatments underwent thermal degradation. Non-thermal processing was more effective in preserving protein integrity and essential amino acids, suggesting that freeze-dried Lumbricus rubellus flour has potential as a fish meal substitute in poultry feed. Keywords: amino acid, fish meal, freeze drying, HPLC, Lumbricus rubellus.