Prosiding Seminar PPM

FRAKSINASI DAN UTILISASI PROTEIN SEJUMLAH KACANG-KACANGAN LOKAL MENGGUNAKAN METODE IN VITRO

(Fractionation and Protein Utilization of Some Local Beans Assessed Using In Vitro Method)

Sari Putri Dewi, Muhammad Ridla, Anuraga Jayanegara

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ABSTRAK

Kacang-kacangan lokal berpotensi sebagai bahan pakan alternatif pengganti kedelai sebagai sumber protein bagi ternak. Penelitian ini bertujuan untuk menentukan fraksi protein serta utilisasi dari sejumlah kacang-kacangan lokal secara in vitro. Kacang-kacangan yang digunakan pada penelitian ini adalah kacang merah, kacang tanah, kacang gude, kacang tunggak, kacang Bogor, kacang hijau, dan kacang kedelai. Peubah yang diamati meliputi analisis proksimat, fraksi protein yakni fraksi A, B1, B2, B3, dan C, analisis in vitro untuk mengukur nilai degradasi bahan kering (DBK), degradasi bahan organik (DBO), degradasi protein kasar (DPK), kecernaan bahan kering (KCBK), kecernaan bahan organik (KCBO), by-pass protein (BP), kecernaan protein kasar (KCPK), amonia (NH3), and profil volatile fatty acid (VFA). Hasil menunukkan bahwa kandungan fraksi A, B1, B2, B3, dan C terdapat pada kacang Bogor, kacang kedelai, kacang Bogor, kacang merah, dan kacang hijau. Kacang merah menghasilkan konsentrasi VFA total tertinggi. Dapat disimpulkan bahwa kacang merah memiliki keunggulan dibandingkan kacang-kacangan lainnya dalam hal proteinnya yang bersifat by-pass.

Kata kunci: fraksinasi protein, in vitro, kacang-kacangan lokal.


Local beans are potential to be used as alternatives to soybean to supply protein requirement of livestock. This experiment was aimed to determine protein fraction of some local beans and their utilization in vitro. Local beans used in this study were a red bean, peanut, pigeon pea, cowpea, Bogor bean, mung bean, and soybean. Parameters measured were proximate analysis, protein fraction that covers fraction A, B1, B2, B3, and C, in vitro analysis to measure the value of dry matter degradability (DMDe), organic matter degradability (OMDe), crude protein degradability (CPDe), dry matter digestibility (DMDi), organic matter digestibility i (OMD), by-pass protein (BP), crude protein digestibility (CPDi), ammonia (NH3), and volatile fatty acid (VFA) profile. Results revealed that the highest amounts of A fraction, B1 fraction, B2 fraction, B3 fraction, and C fraction were observed in Bogor bean, soybean, Bogor bean, red bean and mung bean, respectively. Red bean had the highest level of total VFA. It was concluded that red bean has an advantage over all beans tested for its protein by-pass property.

Keywords: in vitro, local bean, protein fractionation.


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