Evaluasi Suplementasi Berbagai Bahan Dasar Kayu Manis pada Pakan terhadap Kinerja Pertumbuhan dan Kualitas Daging Ikan Patin (Pangasianodon hypophthalmus)

Abstract

Filet daging ikan patin dari hasil budidaya di Indonesia memiliki kualitas yang bervariasi, berdasarkan tekstur, kadar lemak, dan warna daging. Perbaikan kualitas daging ikan patin dapat dilakukan melalui suplementasi bahan aditif pada pakan, berupa kayu manis. Penelitian ini bertujuan untuk mengevaluasi suplementasi berbagai bahan dasar dari kayu manis, berupa tepung kayu manis (KM), ekstrak kayu manis (EM), dan sinamaldehid (SM) pada pakan terhadap kinerja pertumbuhan dan kualitas daging ikan patin. Penelitian ini menggunakan rancangan acak lengkap dengan empat perlakuan pakan formulasi dan diulang sebanyak empat kali. Empat perlakuan pakan formulasi tersebut masing-masing disuplementasikan dengan 1% tepung kayu manis, 0,1% ekstrak etanol kayu manis, 0,1% sinamaldehid, dan 0% bahan suplementasi (kontrol). Benih ikan patin dengan rerata ukuran 11,97±0,55 g, ditebar sebanyak 25 ekor ke dalam hapa ukuran 2 x 1 x 1,5 m 3 dan diberi pakan perlakuan selama 72 hari secara at satiation dengan frekuensi pemberian dua kali sehari. Kondisi kualitas air selama pemeliharaan antara lain suhu 25,5-30,3°C, pH 6,8-7,4, oksigen terlarut 5,27-6,56 mg/L, dan amonia 0,04 mg/L. Parameter uji yang diamati meliputi kinerja pertumbuhan (jumlah konsumsi pakan, bobot akhir, laju pertumbuhan spesifik, rasio konversi pakan, retensi protein, dan retensi lemak), kualitas fisikokimia daging (tekstur, warna, kadar air, lemak, protein, malondialdehid, dan enzim superoksida dismutase), kinerja hati (kondisi jaringan, hepatosomatic index, lemak, glikogen, malondialdehid, dan enzim superoksida dismutase), dan kimia darah (trigliserida, high density lipoprotein/HDL, dan low density lipoprotein/LDL). Hasil penelitian menunjukkan adanya peningkatan signifikan performa pertumbuhan ikan patin setelah diberi pakan KM, EM, dan SM dibandingkan dengan kontrol terhadap nilai bobot akhir, laju pertumbuhan spesifik, retensi protein, dan retensi lemak. Ketiga pakan perlakuan tersebut juga secara signifikan meningkatkan kualitas fisikokimia daging melalui peningkatan kekerasan dan warna cerah daging. Penurunan lemak dan malondialdehid daging, serta peningkatan enzim superoksida dismutase juga terjadi, setelah ikan patin diberi ketiga pakan perlakuan dibandingkan pemberian pakan kontrol tanpa diber suplementasi. Hasil parameter ini juga ditunjang dengan kinerja hati yang optimal, setelah diberi ketiga pakan tersebut yang meliputi penurunan hepatosomatic index, kadar lemak hati, dan malondialdehid hati, serta peningkatan glikogen dan aktivitas superoksida dismutase hati. Hal ini menghasilkan kondisi jaringan hati yang lebih baik dibandingkan kontrol. Transportasi nutrien yang baik pada ikan patin yang diberi ketiga pakan formulasi juga tampak pada kondisi kimia darah ikan patin dengan adanya peningkatan HDL plasma darah, diikuti dengan penurunan trigliserida dan LDL plasma darah. Penelitian ini menyimpulkan bahwa suplementasi berbagai bahan dasar kayu manis, berupa tepung kayu manis, ekstrak kayu manis, dan sinamaldehid mampu meningkatkan performa pertumbuhan dan kualitas daging ikan patin.

Striped catfish meat fillet obtained from the harvested culture in Indonesia has various qualities, based on texture, lipid content, and meat color. Striped catfish meat quality can be fixed by applying a supplementation of dietary additives, namely cinnamon. This study was aimed to evaluate the dietary supplementation of various cinnamon ingredients, such as cinnamon powder (CM), cinnamon extract (CE), and cinnamaldehyde (CN) on growth performance and meat quality of striped catfish. This study used a completely randomized design with four formulated diet treatments and was replicated four times. These four formulated diets were supplemented with 1% cinnamon powder, 0.1% cinnamon ethanolic extract, 0.1% cinnamaldehyde, and 0% supplemented material (control). Striped catfish fingerlings with the average size of 11.97±0.55 g were stocked 25 fingerlings at 2 x 1 x 1.5m3 net cage and satiatively fed twice a day for 72 days. The water quality conditions during maintenance were 25.5-30.3°C, pH 6.8-7.4, 5.27-6.56 mg/L dissolved oxygen, and 0.04 mg/L ammonia. Parameters investigated were growth performance (feed intake, final weight, specific growth rate, feed conversion ratio, protein retention, and lipid retention), meat pysicochemical quality (texture, color, moisture, protein, lipid, malondialdehyde, and superoxide dismutase), liver performance (histological condition, hepatosomatic index, lipids, glycogen, malondialdehyde, and superoxide dismutase), and blood chemistry (triglycerides, high density lipoprotein/HDL, and low density lipoprotein/LDL). The results indicated a significant improvement of striped catfish growth performance, after given CM, CE, and CN diet compared to control against final weight, specific growth rate, protein retention, and lipid retention. These three diets also significantly improved the meat pysico-chemical quality based on the increased hardness and lightness level. Reduced meat lipid and MDA content, as well as induced superoxide dismutase enzyme also occurred, after fish were given three diets compared to control diet without any supplementation. These two parameters were supported with an optimal liver performance, after given three diets, including decreased liver hepato somatic index, lipid content, and malondialdehyde, as well as increased liver glycogen and superoxide dismutase enzyme. This also showed a better liver histological condition than control. Optimal nutrient transport of the striped catfish given the three diet treatments was also occured based on the blood chemical condition as showing increased plasma HDL content followed with decreased plasma tryglicerides and LDL content. This study concludes that the dietary supplementation of various cinnamon ingredients, namely, cinnamon powder, cinnamon extract, and cinnamaldehyde can improve the growth peformance and meat quality of striped catfish.