Evaluasi Ketersediaan Protein Pupa Ulat Sutera yang Dihidrolisis Menggunakan Enzim Papain sebagai Bahan Pakan Ayam Broiler (Evaluation of Silkworm Pupae Protein Avaibility Hydrolized with Papain Enzyme as Broiler Feedstuff)

Abstract

The present study was aimed to investigate the avaibility of protein silkworm pupae using papain as enzyme predigestion with different duration of incubation. The study was done in the Laboratories of Animal Feed Science and Nutritional Biochemistry of Diponegoro University in June until August, 2003. In vivo trial, by the method of force feeding, was done in the poultry house of Institute of Agricultural Extention Magelang in February, 2004. The materials of the study were silkworm pupae meal, papain enzyme, aquadest, chemicals and 5 weeks-old male broiler (24 birds) for in vivo trial. The instruments were a set of tool for hydrolizing silkworm pupae (shaker-waterbath, beacker-glass and thermometer) and the instruments for chemical analysis and battery cage for in vivo trial. The study was arranged as 4 x 3 factorial pattern in a completely randomized design (CRD) with 3 replications. First factor was the consentration of papain (0, 0.2, 0.4 and 0.6%) and the second factor was the duration of incubation (0 , 2 and 4 hours). Crude protein content, protein solubility, in vitro digestibility of protein and in vivo digestibility of protein were the parameters observed in the present sudy. Data was subjected to analysis of variance and continued to Duncan multiple range test (DMRT) when the different effect of treatment was found. The results showed that the utilization of papain enzyme and duration of incubation did not affect to the crude protein content of pupae meal (P> 0.05), but it was observed that the significant interaction between two factors on protein solubility and in vitro digestibility of protein (P<0.05). The combined treatment of 0.4% papain and 2 hours of incubation resulted the highest protein solubility and in vitro digestibility of protein (38.41 and 68.90% respectively). The values of two parameters described above was significantly different as compared to those of other treatment (Pc 0.05). The in vivo digestibility of protein due to utilization of 0.4% papain and 2 hours of incubation was higher (Pc0.05) than that of pupa meal without denaturation, but it was not significantly different (P>0.05) compared to that of treatment without papain and incubation. In conclusion, silkworm pupae meal hydrolized wih 0,4% papain enzyme and 2 hours of incubation indicated the best of protein solubility and digestibility. Penelitian dilakukan dengan tujuan untuk mengkaji tingkat ketersediaan protein tepung pupa ulat sutera menggunakan enzim papain sebagai pradigesti enzimatis dan diinkubasikan dalam lama waktu berbeda. Penelitian dilaksanakan di Laboratorium Ilmu Makanan Ternak dan Laboratorium Biokimia Nutrisi, Jurusan Nutrisi dan Makanan Temak, Fakultas Peternakan, Universitas Diponegoro dari bulan Juni sampai dengan Agustus 2003. Penelitian untuk uji in vivo secara "force feeding" dilakukan di kandang unggas Sekolah Tinggi Penyuluhan Pertanian Magelang pada bulan Februari 2004. Materi yang digunakan dalam penelitian ini adalah tepung pupa ulat sutera, enzim papain, aquades dan bahan kimia serta ayam broiler jantan umur 5 minggu sebanyak 24 ekor untuk uji in vivo. Peralatan yang digunakan meliputi alat untuk hidrolisis tepung pupa ("shaker-waterbath, "beaker-glass", pH meter dan termometer), peralatan untuk analisis kimia serta kandang baterai. Penelitian menggunakan rancangan acak lengkap (RAL) pola faktorial 4x3 dengan 3 ulangan. Faktor pertama (4 macam) yaitu konsentrasi papain 0; 0,2; 0,4; dan 0,6%. Faktor kedua (3 macam) adalah lama inkubasi 0, 2 dan 4 jam. Peubah yang diamati meliputi protein kasar, protein terlarut, kecemaan protein in vitro serta kecemaan protein in viva Data diolah secara statistik dengan analisis ragam dan bila terdapat perbedaan dilanjutkan dengan uji wilayah ganda Duncan. Basil penelitian menunjukkan bahwa pemberian enzim papain dan lama inkubasi tidak berpengaruh terhadap kadar protein kasar tepung pupa (P>0,05), tetapi terjadi interaksi secara nyata antara kedua faktor terhadap protein terlarut dan kecemaan protein in vitro (P<0,05). Kombinasi pemberian papain 0,4% dan lama inkubasi 2 jam menghasilkan nilai protein terlarut dan kecemaan protein in vitro tertinggi, masing-masing sebesar 38,41 dan 68,90%. Nilai kedua peubah tersebut diatas berbeda dengan kombinasi perlakuan lainnya (P<0,05). Kecernaan protein in vivo karena pemberian papain 0,4% dan lama inkubasi 2 jam lebih tinggi dibandingkan nilai kecemaan protein tepung pupa tanpa proses denaturasi (P<0,05), tetapi tidak berbeda dengan perlakuan tanpa pemberian papain dan tanpa diinkubasi. Kesimpuian penelitian bahwa proses hidrolisis tepung pupa menggunakan enzim papain dengan konsentrasi 0,4% dan inkubasi selama 2 jam menghasilkan protein terlarut dan kecemaan protein yang terbaik.