PENGARUH PEMBERIAN EKSTRAK LIMBAH WINE ANGGUR (Vitis vinifera.L) TERFERMENTASI MELALUI AIR MINUM TERHADAP LEMAK ABDOMINAL ITIK BALI JANTAN

Abstract

The utilization of fermented grape wine (Vitis vinifera L.) waste extract, which contains flavonoids that function as natural antimicrobials, plays a role in reducing abdominal fat in male Bali ducks. This study aimed to determine the effect of administering fermented grape wine (Vitis vinifera L.) waste extract through drinking water on the reduction of abdominal fat in male Bali ducks over 8 weeks. The research was conducted at a farm in Denpasar using a Completely Randomized Design (CRD) with four treatments. The four treatments consisted of
fermented grape wine waste extract levels of 0%, 2%, 4%, and 6% for treatments P0, P1, P2, and P3, respectively. Each experimental unit consisted of 3 male Bali ducks, with a total of 48 ducks used, each weighing approximately 46.96g ± 1.84. The observed variables were the
percentage of cushion fat, mesenteric fat, ventricular fat, and abdominal fat. The results showed that administering fermented grape wine waste extract at levels of 2%, 4%, and 6% through drinking water did not affect the variables of cushion fat, mesenteric fat, ventricular fat, and abdominal fat. Based on the results, it can be concluded that the administration of fermented grape wine waste extract through drinking water at levels of 2%, 4%, and 6% has no effect on reducing abdominal fat in male Bali ducks.

ABSTRAK 

Pemanfaatan ekstrak limbah wine anggur (Vitis vinifera.L) terfermentasi yang
mempunyai kandungan flavonoid yang berfungsi sebagai antimikroba alami dalam menurunkan
lemak abdominal itik bali jantan. Penelitian ini bertujuan untuk mengetahui pengaruh
pemberian ekstrak limbah wine anggur (Vitis vinifera L.) terfermentasi melalui air minum
terhadap penurunan lemak abdominal pada itik Bali jantan umur 8 minggu. Penelitaian ini
dilaksanakan selama 8 minggu di farm Sesetan Denpasar. Penelitian menggunakan Rancangan
Acak Lengkap (RAL) dengan empat perlakuan. Keempat perlakuan tersebut adalah level
pemberian limbah wine anggur terfermentasi 0%, 2%, 4% dan 6% masing-masing untuk
perlakuan P0, P1, P2 dan P3, setiap unit percobaan diisi 3 ekor itik bali jantan yang digunakan
sebanyak 48 ekor dengan berat badan 46,96g ± 1,84. Variabel yang diamati adalah persentase
lemak bantalan, lemak mesenterium, lemak ventrikulus, dan lemak abdominal. Hasil penelitian
menunjukkan bahwa pemberian ekstrak limbah wine anggur terfermentasi pada level 2%, 4%,
dan 6% melalui air minum tidak berpengaruh terhadap variabel lemak bantalan,
lemak mesentrium, lemak ventrikulus, dan lemak abdominal. Berdasarkan hasil penelitian
dapat disimpulkan bahwa pemberian ekstrak limbah wine anggur terfermentasi melalui air
minum pada level 2%, 4%, dan 6% tidak berpengaruh terhadap penurunan lemak abdominal itik
bali janatan.