scholarly journals Performance of native chicken feed with different types of oil substitution

2021 ◽  
Vol 5 (3) ◽  
pp. 156-163
Author(s):  
I. K. Sukada ◽  
A. W. Puger ◽  
I. M. Nuriyasa
Keyword(s):  
Fish Oil ◽  
Palm Oil ◽  
Coconut Oil ◽  
Nutrient Digestibility ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Native Chicken ◽  
Different Types ◽  
Native Chickens ◽  
And Performance

This study aims to conduct a study on the use of various types of oil as a source of energy in native chickens. The treatments of this study were: native chickens were fed without using oil (A), using 3% coconut oil (B), using 3% used cooking oil (C), using 3% pork oil (D), using 3% fish oil (E). The variables observed in this study were: nutrient digestibility and performance of native chickens aged 10 weeks. The results showed that the substitution treatment for different types of oil in the native village ration had no significant effect on nutrient digestibility. Substitution of 3% used cooking oil in the feed of native chickens aged 10 weeks had no significant effect on performance, while substitution of 3% palm oil, 3% fish oil, 3% pork oil could improve the performance of native chickens aged 10 weeks. It can be concluded that substitution of used cooking oil is not recommended in native chicken feed, while palm oil, fish oil, and pork oil can be used as substitutes in native chicken feed.

scholarly journals Effect of Fish Oil, Virgin Coconut Oil, and Used-Cooking Oil Consumption on Hematological Profile in Mice

2020 ◽  
Vol 9 (2) ◽  
pp. 137
Author(s):  
Mas Rizky A.A. Syamsunarno ◽  
Dinar F. Agustin ◽  
Neni Anggraeni ◽  
Nia Kania
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Lymphocyte Count ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Hematological Profile ◽  
Group A ◽  
Group B

Humans require macronutrients and micronutrients to fulfill daily energy requirements, and triglyceride is a notable example, belonging to the fat family. This is particularly consumed frequently, and is composed of glycerol, and the fatty acid, specifically differentiated into unsaturated, saturated, trans, and cis forms. Furthermore, these constituents are known to play many roles in the body, including in the hematopoietic process. This involves oxidation and consequently stem cell differentiation into many blood cells in long-term, although the effect short-term is currently unknown. The study aimed, therefore, to investigate the effect of short-term intake of different fatty acid types on hematological profile in an animal model, conducted at the Animal Laboratory, Universitas Padjadjaran in October 2018. In addition, each group comprised 6 mice, orally administered distilled water as control (Group A), fish oil (Group B), virgin coconut oil (Group C), and used-cooking oil (Group D), at a dose of 5 μl/g body weight/day for 2 weeks. Subsequently, analysis was performed using blood measurement with hematology analyzer. The results showed lower white blood cell (WBC) count in Group B compared to D (p<0.05), alongside lymphocyte count (p<0.01). Moreover, the WBC in Group C was lower than D (p<0.01), also observed in lymphocyte count (p<0.001), % lymphocyte (p<0.01), while the % granulocyte count was higher than group D (p<0.01). Therefore, the highest total leukocyte and lymphocyte number among the other groups, as well as higher percentage of differential lymphocyte count was observed with mice provided with used-cooking oil compared to coconut oil, alongside a lower percentage of differential granulocyte count (p<0.05). However, fatty acid intake in group A, B, C, and D had no significant impact on RBC and platelet parameters. In conclusion, used-cooking oil induces a change in hematological profiles compared to fish oil and virgin coconut oil, featuring the increased total white blood cells and lymphocyte, as well as reduced % granulocyte.Keywords: Fatty acid, hematological profile, leucocyte Efek Pemberian Minyak Ikan, Minyak Kelapa Murni, dan Minyak Jelantah Terhadap Profil Hematologi MencitAbstrakManusia membutuhkan makronutrien dan mikronutrien untuk memenuhi kebutuhan energi harian. Salah satu sumber makronutrien adalah trigliserida yang merupakan salah satu jenis lemak yang paling sering dikonsumsi. Senyawa ini tersusun atas asam lemak dan gliserol. Terdapat banyak jenis asam lemak seperti asam lemak jenuh, asam lemak tidak jenuh, asam lemak trans, dan asam lemak cis. Rantai asam lemak memiliki banyak peran dalam tubuh, salah satunya adalah hematopoiesis sel stem. Pada konsumsi lemak jangka panjang, hematopoiesis ini terjadi melalui oksidasi asam lemak yang selanjutnya akan menstimulasi diferensiasi sel stem menjadi sel-sel darah di perifer, tetapi efeknya dalam jangka pendek belum diketahui. Oleh karena itu, penelitian ini bertujuan untuk menginvestigasi efek jangka pendek dari konsumsi berbagai jenis asam lemak terhadap profil hematologi mencit yang dilakukan di Laboratorium Hewan, Universitas Padjadjaran pada Oktober 2018. Mencit diberikan air suling sebagai kontrol (Grup A), minyak ikan (Grup B), minyak kelapa murni (Grup C), dan minyak jelantah (Grup D) dengan dosis 5μl/g berat badan/hari secara oral selama dua minggu. Profil hematologi diukur menggunakan hematology analyzer. Hasilnya, grup B memiliki jumlah leukosit lebih rendah dibandingkan grup D (p<0,05) dan limfosit yang lebih rendah dibandingkan grup D (p<0,01). Grup C memiliki jumlah leukosit lebih rendah dibandingkan grup D (p<0,01), jumlah limfosit yang lebih rendah dibandingkan grup D (p<0,001), % limfosit lebih rendah dibanding grup D (p<0,01), dan % granulosit lebih tinggi dibanding grup D (p<0,01). Selain itu, konsumsi asam lemak pada grup A, B, C, dan D tidak memengaruhi indeks RBC dan platelet secara signifikan. Sebagai simpulan, minyak jelantah memberikan efek terhadap perubahan profil hematologi mencit dibandingkan minyak ikan dan minyak kelapa murni, yaitu meningkatkan leukosit dan limfosit dan menurunkan % granulosit.Kata kunci: Asam lemak, leukosit, profil hematologi

scholarly journals PROSES PEMBUATAN BIODIESEL DARI CAMPURAN MINYAK KELAPA DAN MINYAK JELANTAH

Konversi ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 8
Author(s):  
Muthia Elma ◽  
Satria Anugerah Suhendra ◽  
Wahyuddin Wahyuddin
Keyword(s):  
Water Content ◽  
Palm Oil ◽  
Raw Materials ◽  
Coconut Oil ◽  
Waste Cooking Oil ◽  
Acid Number ◽  
Esterification Reaction ◽  
Cooking Oil ◽  
Ester Content ◽  
Total Glycerol

Abstrak-Indonesia memiliki hasil produksi buah kelapa yang hanya dimanfaatkan untuk memasak. Minyak jelantah merupakan hasil dari sisa penggorengan rumah tangga yang setelah penggunaanya menjadi limbah dan dapat mencemari lingkungan. Penelitian ini bertujuan untuk memproduksi biodiesel dengan memanfaatkan campuran antara minyak kelapa dan minyak jelantah terhadap efek penambahan metanol dan waktu reaksi optimum dari pembuatan biodiesel. Proses produksi biodiesel dari campuran kedua bahan baku menggunakan proses dimana minyak kelapa dan minyak jelantah dicampurkan berdasarkan %-v/v dari 200 mL dengan perbandingan minyak jelantah (MJ) dan minyak kelapa (MK) yaitu 100MJ:0MK; 75MJ:25MK; 50MJ:50MK; 25MJ:75MK; dan 0MJ:100MK dengan komposisi metanol serta esterifikasi 38%; 30%; 28%; 19% serta untuk trasesterifikasi 19%; 20%; 21%; 25%. Pada reaksi esterifikasi menggunakan komposisi katalis H2SO4 0,5%, dan transesterifikasi menggunakan katalis KOH 0,9%. Yield yang dihasilkan dari penelitian ini adalah: 100MJ:0MK 92,15%; 93,65%, 75MJ:25MK (96,65%), 50MJ:50MK (95,11%), 25MJ:25MK (96,65%) dan 100MK:0MJ (82,65%). Analisa gliserol total yang didapat pada penelitian ini adalah 100MJ:0M (0,19%), 75MJ:25MK (0,21%), 50MJ:50MK (0,23%) 25MJ:25MK (0,22%) dan 100MK:0MJ (0,26%). Dari hasil analisa gliserol total tersebut didapat sampel yang terbaik yakni 50MJ:50MK dengan nilai glirserol total 0,23% dengan waktu 60 menit untuk esterifikasi dan 70 menit untuk transesterifikasi, dengan analisa angka asam yang didapatkan sebesar 0,2117, angka penyabunan 198,41; ester content  yang didapat sebesar 98,163% water content untuk sebesar 0,56 ppm. Keseluruhan dari hasil analisa biodiesel tersebut memenuhi standar EN 14214.  Kata kunci: minyak kelapa, minyak jelantah, biodiesel, FFA, trigliserida, gliserol total.  Abstract-Coconut oil is normally produced as cooking oil in some areas in Indonesia. However, palm oil mostly produced by industries as vegetable/cooking oil.Waste cooking oil from palm oil becomes a big problem in the environment, and creates pollution. This research aims to use waste cooking oil to produce biodiesel by mixing waste cooking oil and coconut oil. Those mixed oils become raw materials for this proces. The composition of the mixtures are  100MJ: 0MK; 75MJ: 25MK; 50MJ: 50MK; 25MJ: 75MK; and 0MJ: 100MK (% v / v of waste cooking oil (MJ) and coconut oil (MK)).The total of 200 mL oil mixtures was used for the esterification process with methanol composition were 38%; 30%; 28%; and trans-esterification were 19%; 20%; 21%; 23%. Esterification reaction was using the 0,5% H2SO4 as a catalyst, while transesterification was using 0.9% KOH as catalyst. The yield of biodiesel this reaserch were: 100MJ: 0MK (92.15%), 75MJ: 25MK (96.65%), 50MJ: 50MK (95.11%), 25MJ: 25MK (96.65%) and 100MK: 0MJ (82.65%). Furthermore, the total glycerol values were 100MJ:0MK (0.19%), 75MJ: 25MK (0.21%), 50MJ:50MK (0.23%) 25MJ: 25MK (0.22%) and 100MK: 0MJ (0.26%). EN14214 standard shows that the best composition of mixtured oils was 50MJ:50MK. Then, the total glycerol was 0.23% (60-70 minutes for the esterification and transesterification reaction). Acid number value was 0.2117, saponification number was 198.41; ester content was 98.163% and water content was 0.56 ppm.  Keywords: coconut oil, waste cooking oil, biodiesel, FFA, triglyceride, total glycerol.

scholarly journals Profil Asam Lemak Jenuh pada Produk Makanan Turunan Minyak Kelapa Sawit di Indonesia

2018 ◽  
Vol 1 (1) ◽  
pp. 306-312
Author(s):  
Ahmad Gazali Sofwan Sinaga ◽  
Donald Siahaan
Keyword(s):  
Fatty Acid ◽  
Reference Values ◽  
Palm Oil ◽  
Palm Kernel ◽  
Saturated Fat ◽  
Coconut Oil ◽  
Cooking Oil ◽  
Kernel Oil ◽  
Nutrient Reference Values ◽  
Serving Size

Asam lemak jenuh dapat dikaitkan dengan peningkatan kadar kolesterol darah yang berakibat pada penyakit jantung koroner. Minyak nabati seperti kelapa sawit mengandung asam lemak jenuh dan asam lemak tidak jenuh tunggal yang tinggi. Minyak tersebut banyak digunakan dalam proses pembuatan makanan seperti biskuit, makanan ringan, dan cokelat yang beredar di pasar.Penelitian ini bertujuan untuk menentukan kandungan asam lemak jenuh pada beberapa produk makanan yang mengandung turunan minyak kelapa sawit. Sebanyak 56 produk makanan terdiri dari biskuit, makanan ringan, produk cokelat, minyak goreng, margarin dan shortening diperoleh dari pasar di Indonesia. Lemak atau minyak yang terdapat pada produk diekstrak dengan heksan menggunakan sokhlet dan dianalisis menggunakan gas kromatografi. Hasil menunjukkan seluruh sampel mengandung turunan minyak kelapa sawit, berdasarkan profil komposisi asam lemak. Seluruh sampel biskuit, makanan ringan, mi instan dan produk cokelat memiliki kandungan asam lemak jenuh rendah (0,468 - 9,715g/takaran saji), karena kemungkinan tidak menggunakan campuran fraksi minyak sawit stearin. Satu dari 12 minyak goreng mengandung campuran minyak kelapa, namun menunjukkan kandungan asam lemak jenuh yang rendah (2,137 - 6,488 g/takaran saji). Enam dari 8 sampel margarin mengandung asam lemak jenuh tinggi (5,763 - 17,166 g/takaran saji), kemungkinan dalam proses pembuatan menggunakan campuran minyak kelapa dan minyak inti sawit. Seluruh sampel shortening memiliki kandungan asam lemak jenuh tinggi (13,651 - 14,963 g/takaran saji), karena menggunakan campuran minyak sawit dan minyak inti sawit. Secara umum, seluruh sampel mengandung asam lemak jenuh rendah dibawah 20 g/takaran saji berdasarkan Nutrient Reference Values(NRVs). Saturated fat acid can be related with the increase of blood cholesterol which responsible for coronary heart disease. Vegetable oil such as palm oil contains high saturated fat acid and unsaturated fat acid. The oil commonly used in food production processes such as biscuits, snacks, and chocolate which commonly found in the market. This research aimed to determine the saturated fat acid in some food products which contain palm oil. 56 food products were obtained in Indonesian market such as biscuits, snacks, chocolate products, cooking oil, margarine, and shortening. Fat or oil in the products was extracted with hexane using soxhlet and analyzed using gaschromatography. The result indicated that all samples contained palm oil based on the fatty acid profile composition. All biscuit samples, snacks, instant noodle, and chocolate products contained low saturated fatty acid (0.468-9.715 g/serving size) it might be due to thestearin of palm oil fraction mixture was notused. One of 12 cooking oil contained coconut oil but it indicated low saturated fat acid (2.137-6.488 g/serving size) since it might use the mixture of coconut oil and palm kernel oil. All shortening samples had high fatty acid (13.651-14.963 g/serving size) since it mixed palm oil with palm kernel oil. Generally, all samples contained low saturated fat acid less than 20 g/serving size based on Nutrient Reference Values (NRVs).

scholarly journals ANALISIS KUALITAS MINYAK GORENG BERDASARKAN SUHU PEMANASAN DENGAN METODE KOEFISIEN VISKOSITAS FALLING BALL

2020 ◽  
Vol 3 (1) ◽  
pp. 15
Author(s):  
Khaeratin Shoaliha ◽  
Kurniawan Arizona ◽  
Bahtiar Bahtiar
Keyword(s):  
Palm Oil ◽  
Coconut Oil ◽  
Strong Relationship ◽  
Effect Of Temperature ◽  
Oil Viscosity ◽  
Cooking Oil ◽  
A Value ◽  
Analysis Technique ◽  
Value Changes ◽  
The Relationship

This study aims to determine the effect of temperature on oil viscosity or viscosity using the falling ball method. The approach in this study uses a quantitative approach to the type of laboratory experimental research. The population of this research is cooking oil, by taking three types of oil samples. The three types consisted of palm oil, coconut, and olive which were then observed for their effects on temperature using the fall ball method. Data were collected through laboratory experiments with measurements three times using the falling ball viscosity method. The data analysis technique used is regression analysis. Based on tests that have been done, it can be observed that palm oil before it is heated has a viscosity value of 0.885 Ns / m2, when palm oil is heated to temperatures of 40˚C, 60˚C, 80˚C, and 100˚C the viscosity value changes to 0.854 Ns / m2, 0.754 Ns / m2, 0.828 Ns / m2 and 0.616 Ns / m2. Coconut oil before heating has a viscosity value of 0.828 Ns / m2, when heated with the same temperature the viscosity value changes to 0.666 Ns / m2, 0.588 Ns / m2, 0.572 Ns / m2, and 0.524 Ns / m2. Olive oil before heating has a value of 0.919 Ns / m2, when it is heated the value decreases to 0.869 Ns / m2, 0.774 Ns / m2, 0.746 Ns / m2, and 0.680 Ns / m2. Correlation value obtained based on data calculations is -0.616 meaning that temperature and viscosity have a strong relationship, a negative sign indicates that the relationship is inversely proportional. It can be seen that there is an effect of viscosity value on cooking oil temperature. 

scholarly journals Kualitas Virgin Coconut Oil (VCO) yang dibuat pada Metode Pemanasan Bertahap sebagai Minyak Goreng dengan Penambahan Wortel (Daucus carrota L.)

2013 ◽  
Vol 13 (2) ◽  
pp. 102 ◽  
Author(s):  
Megawati Nodjeng ◽  
Feti Fatimah ◽  
Johnly A Rorong
Keyword(s):  
Fatty Acids ◽  
Palm Oil ◽  
Coconut Oil ◽  
Quality Parameters ◽  
Good Effect ◽  
Virgin Coconut Oil ◽  
Cooking Oil ◽  
Significant Difference ◽  
Before And After

Kualitas Virgin Coconut Oil (VCO) yang dibuat pada Metode Pemanasan Bertahap sebagai Minyak Goreng dengan Penambahan Wortel (Daucus carrota L.) ABSTRAK Telah dilakukan penelitian untuk mengetahui kualitas VCO yang diolah dengan metode pemanasan dengan adanya penambahan wortel (VCO-wortel) sebagai minyak goreng serta perbandingan kualitasnnya dengan VCO tanpa penambahan wortel (VCO),  minyak sawit komersial dan minyak kelapa komersial. Parameter kualitas yang akan di uji yaitu  kadar air, asam lemak bebas, bobot jenis dan bilangan peroksida. Hasil penelitian menunjukan VCO-wortel dan minyak kelapa komersial mempunyai  kualitas yang lebih baik pada sebelum serta setelah penggorengan pengujian dilakukan terhadap kentang beku sebanyak tiga kali. Hasil diuji statistik dengan Anova. dibandingkan dengan  VCO dan minyak sawit komersial. Walaupun nilai asam lemak (FFA) bebas dan bobot jenis minyak kelapa komersial lebih baik daripada VCO-wortel  namun tidak ada perbedaan yang signifikan sehingga pembuatan VCO  wortel dapat memberi pengaruh yang baik terhadap kualitas VCO sebagai minyak goreng. Kata Kunci : Asam lemak bebas, Bobot jenis dan bilangan peroksida, VCO-Wortel THE QUALITY OF VIRGIN COCONUT OIL ( VCO ) MADE IN GRADUAL HEATING METHODS AS THE COOKING OIL WITH ADDITION CARROT (Daucus Carrota L.) ABSTRACT Research has been conducted to determine the quality of the VCO is processed by heating method with the addition of carrots ( VCO - carrots ) as well as comparison kualitasnnya cooking oil with VCO without the addition of carrots ( VCO ) , a commercial palm oil and coconut oil commercial. Quality parameters will be tested the moisture content , free fatty acid , peroxide type and weight. The results showed VCO - commercial carrot and coconut oil has a better quality before and after frying tests conducted on frozen potatoes three times . Results were tested statistically by Anova. compared with VCO and commercial palm oil . Although the value of fatty acids ( FFA ) and free weights commercial coconut oils are better than VCO - carrots but no significant difference thus making carrot VCO can give a good effect on the quality of the VCO as a cooking oil . Keywords : Free fatty acids,  Weight and type of peroxide, VCO-Carrots

scholarly journals A Study on the Lightning Impulse Breakdown Voltages of Palm Oil and Coconut Oil by Different Methods

2015 ◽  
Vol 793 ◽  
pp. 9-13 ◽  
Author(s):  
Y.V. Thien ◽  
N. Azis ◽  
J. Jasni ◽  
Mohd Zainal Abidin Ab Kadir ◽  
Robiah Yunus ◽  
...  
Keyword(s):  
Electric Field ◽  
Breakdown Voltage ◽  
Palm Oil ◽  
Coconut Oil ◽  
Uniform Electric Field ◽  
Testing Methods ◽  
Different Types ◽  
Lightning Impulse ◽  
Potential Alternative ◽  
Voltage Performance

In recent years, there have been a number of interests on the Palm Oil (PO) and Coconut Oil (CO) as a potential alternative dielectric insulating fluid in transformers which stimulate different types of studies on these oils properties. Among the important studies is the lightning impulse properties. This paper presents the investigation on the lightning impulse breakdown voltage of PO and CO under non-uniform electric field. The PO used in this study is Refined, Bleached and Deodorized Palm Oil (RBDPO) Olein type. The influence of the testing methods, rising-voltage and up-and-down are investigated at 2 gap distances for both oils. It was found that the lightning breakdown voltage performance for some of the RBDPO and CO are comparable to MO.

Identification of volatile aroma compounds in processed cheese analogues based on different types of fat

2012 ◽  
Vol 66 (10) ◽  
Author(s):  
Eva Vítová ◽  
Blanka Loupancová ◽  
Kateřina Sklenářová ◽  
Radka Divišová ◽  
František Buňka
Keyword(s):  
Palm Oil ◽  
Solid Phase ◽  
Coconut Oil ◽  
Aroma Compounds ◽  
Butter Oil ◽  
Processed Cheese ◽  
Different Types ◽  
Volatile Aroma ◽  
Cheese Analogues ◽  
Volatile Aroma Compounds

AbstractThe simple and rapid solid-phase micro-extraction method using gas chromatography was used for the identification and quantification of volatile aroma compounds in various types of processed cheese analogues produced from different types of fat (butter, butter oil, coconut oil, palm oil, and sunflower oil). In total, 31 organic compounds belonging to five chemical groups were identified, with the alcohols and fatty acids quantitatively predominant. The contents of the aroma compounds (the so-called aroma profiles) of the analogues and corresponding fats used as raw materials were compared. Significant differences (p < 0.05) were found between samples. The highest total content of aroma compounds was found in coconut oil analogue ((547.30 ± 9.82) mg kg−1), the lowest in palm oil analogue ((372.01 ± 16.16) mg kg−1). The concentrations of aroma compounds in fats were substantially lower (p < 0.05) than in analogues. Hence, the largest number of aroma analogues came from Edam cheese used for production as a protein source.

scholarly journals PERBEDAAN PENGARUH DIET TINGGI MINYAK SAWIT SEGAR DENGAN MINYAK JELANTAH TERHADAP LEMAK DAN TNF- α DARAH TIKUS

2015 ◽  
Vol 34 (1) ◽  
pp. 70
Author(s):  
Susila Sastri
Keyword(s):  
Fatty Acids ◽  
Total Cholesterol ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Blood Lipid ◽  
Blood Cholesterol ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Tnf Α

AbstrakMasyarakat akhir-akhir ini cenderung memilih minyak sawit sebagai bahan penggoreng, hal ini mungkin karena harganya lebih murah dan mudah didapat dibandingkan minyak lain. Pemakain MS oleh masyarakat biasanya untuk bahan penggoreng bahan makanan. Minyak sawit mengandung asam lemak jenuh dan asam lemak tidak jenuh yang hampir seimbang, asam lemak jenuh meningkatkan lemak darah dan asam lemak tidak jenuh dikatakan dapat menurunkan lemak darah. Asam lemak tidak jenuh disisi lain mudah dioksidasi dengan pemanasan. Penelitian ini bertujuan melihat perbedaan pengaruh diet tinggi minyak sawit segar dan jelantah minyak sawit terhadap lemak darah dan TNF-α.Sudah dilakukan pemberian diet tinggi minyak sawit (50%) pada tikus Wistar selama 8 minggu secara adlibitum. Pengukuran kadar kolesterol total, HDL-kol dan trigliserida melalui serum darah dengan alat spectrophotometer dan pemeriksaan TNF-α darah dengan cara ELISA.Hasil penelitian menunjukkan terdapat peninggian kadar lemak (trigliserida dan kolesterol total) dan TNF-α darah bermakna (p<0,05) pada tikus diet tinggi minyak sawit segar ataupun minyak jelantah bila dibandingkan dengan kontrol namun peninggian lemak dan TNF-α oleh minyak jelantah lebih tinggi bermakna bila dibandingkan dengan minyak sawit segar. Kadar kolesterol darah tikus DMS lebih rendah dari kelompok kontrol positif.Kesimpulan; diet tinggi minyak sawit segar dan minyak jelantah pada tikus dapat meningkatkan kadar kolesterol total, trigliserida dan TNF-α secara bermakna dibandingkan kontrol, sedangkan peningkatan oleh minyak jelantah lebih tinggi bermakna dari minyak sawit segar.Kata kunci : diet tinggi minyak sawit, lemak darah, TNF-αAbstractSociety these days tend to prefer palm oil as raw roaster, this is probably because the price is cheap and easily available than other oils. MS usage by the community generally to material food fryer. Palm oil contains saturated fatty acids and unsaturated fatty acids are nearly balanced, saturated fatty acids increase blood fats and unsaturated fatty acid is said to lower blood fats. Unsaturated fatty acids on the other hand easily oxidized by heating. This study aims to look atARTIKEL PENELITIAN71differences in the influence of a diet high in fresh palm oil and palm oil used cooking oil on blood lipid and TNF-α. Already done giving a diet high in palm oil (50%) in Wistar rats for 8 weeks in adlibitum. Measurement of total cholesterol, HDL-Chol and triglycerides through the blood serum with a spectrophotometer and checking blood TNF-α by ELISA. The results showed there were elevated levels of fats (triglycerides and total cholesterol) and blood TNF-α significantly (p <0.05) in mice a diet high in fresh palm oil or used cooking oil when compared with controls but the elevation of fat and TNF-α by used cooking oil significantly higher when compared with fresh palm oil. DMS rat blood cholesterol levels lower than the positive control group. Conclusion: a diet high in fresh palm oil and used cooking oil in rats can increase total cholesterol, triglycerides and TNF-α significantly compared to controls, whereas the used cooking oil increased by significantly higher than fresh palm oil.Key words : high diet palm oil, blood lipid, TNF-α

scholarly journals PENGARUH PENGGANTIAN SEBAGIAN RANSUM BASAL DENGAN MINYAK KELAPA TERHADAP PERFORMA AYAM KAMPUNG SUPER FASE GROWER

ZOOTEC ◽  
2020 ◽  
Vol 40 (1) ◽  
pp. 316
Author(s):  
Alden S. Bawole ◽  
Florencia N. Sompie ◽  
Jein R. Leke ◽  
Youdhie H.S. Kowel
Keyword(s):  
Body Weight ◽  
Coconut Oil ◽  
Randomized Design ◽  
Native Chicken ◽  
Completely Randomized Design ◽  
Native Chickens ◽  
Average Body ◽  
Average Body Weight

THE EFFECT OF BASAL RATIONS REPLACEMENT WITH COCONUT OIL IN  RATION ON THE PERFORMANCE OF SUPER NATIVE CHICKEN GROWER PHASE. This study aims to find out the extent of replacement of some basal rations with coconut oil towards the performance of grower phase super native chickens. The material used was 100 super native chicken aged 8 weeks with an average body weight of ± 866.55g. The design used was a Completely Randomized Design (CRD) which consisted of five treatments and five replications. The structure of the treatment was as follows: R0 = 100% of basal rations (RB) + 0% of coconut oil, R1 = 99.5% of RB + 0.5% of coconut oil, R2 = 99% of RB + 1% of coconut oil, R3 = 98,5% of RB + 1.5% coconut oil, R4 = 98% of RB + 2% of coconut oil. The results of research showed that the treatment was very significantly different (P<0.01) to the consumption. Based on the results of the study, it can be concluded that the use of coconut oil up to the level of 2% gave good results on the performance of super native chickens. Keywords: Performance, Coconut Oil, Super native Chicken.

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