Abstract
The purpose of this study was to evaluate the effect of supplementation of Garcinia xanthochymus extract in drinking water on the quail meat and eggs quality (fat content, protein content) and malondialdehyde (MDA) on egg yolk. This study used female quails (132 tails) aged 42 days, which were kept for 6 weeks, and then divided into four groups treatments of drinking water, and 3 replications each treatment. The method used was a Completely Randomized Design (RAL) with P0 (control), P1 (pH 4), P2 (pH 3), P3 (pH 2). The variables observed were moisture content, crude fat content and crude protein content in quail meat and eggs but MDA only on yolk eggs. The results showed a significantly decreased (p<0.05) effect of Garcinia xanthochymus extract supplementation in drinking water on MDA levels of yolk quail eggs. However it had no significant effect on moisture content, crude fat content, and crude protein content in yolk quail eggs . The treatments had significantly increased crude protein in meat. It was concluded that giving extract of Garcinia Xanthochymus extract (kandis acid) at pH 2 in drinking water decreased the MDA content of quail egg yolks.
 Key words: antioxidant, Garcinia Xanthochymus, chemical compound of meat and egg, egg yolk MDA
Highlights
Tujuan penelitian ini untuk mengevaluasi pengaruh suplementasi ekstrak asam kandis (Garcinia xanthochymus) dalam air minum terhadap kualitas daging dan telur puyuh dan kadar malondialdehida (MDA) hanya pada kuning telur
The purpose of this study was to evaluate the effect of supplementation of Garcinia xanthochymus extract in drinking water on the quail meat and eggs quality and malondialdehyde (MDA) on egg yolk
This study used female quails (132 tails) aged 42 days, which were kept for 6 weeks, and divided into four groups treatments of drinking water, and 3 replications each treatment
Summary
Hasil Analisis Pusat Penelitian Sumberdaya Hayati dan Bioteknologi, Fakultas Teknologi Pertanian, Institut Pertanian Bogor. Pemberian ekstrak asam kandis dilakukan 2 (dua) hari berturut-turut per minggu selama pemeliharaan. Pada akhir penelitian diambil sebanyak 12 ekor puyuh yang digunakan untuk sampel pengukuran kualitas daging dada dan 60 sampel kuning telur puyuh dianalisis kadar lemak, kadar protein, dan MDA dan masing masing ulangan 5 buah kuning telur. Cawan porselin yang sudah diberi kode sesuai sampel dipanaskan dalam oven dengan suhu 100105oC selama ± 1 jam, cawan porselin diambil, dimasukkan ke dalam desikator ± 15 menit kemudian cawan porselin ditimbang. Sampel daging dan telur ditimbang sebanyak 20 g dalam cawan porselin yang sudah diketahui beratnya. Kemudian sampel diambil dan dimasukkan di dalam desikator ± 15 menit, dilanjutkan dengan penimbangan. Proses tirasi menggunakan asam khorida (HCl) 0,1 N, sampai terjadi perubahan warna larutan dari hijau menjadi ungu.
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