FORMULASI DAN ANALISIS KADAR PROTEIN DRY SNACK KUCING (Felis catus) BERBASIS AMPAS DAGING IKAN GABUS (Channa striata) DAN DAGING AYAM BROILER (Gallus domesticus) DENGAN TAMBAHAN AMPAS EKSTRAK KUNYIT (Curcuma longa L.)

MELANI AGISTI AULIA PUTRI, - (2025) FORMULASI DAN ANALISIS KADAR PROTEIN DRY SNACK KUCING (Felis catus) BERBASIS AMPAS DAGING IKAN GABUS (Channa striata) DAN DAGING AYAM BROILER (Gallus domesticus) DENGAN TAMBAHAN AMPAS EKSTRAK KUNYIT (Curcuma longa L.). Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.

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Abstract

Kucing (Felis catus) merupakan hewan karnivora yang membutuhkan asupan protein tinggi. Beberapa Produk camilan kucing komersial mengandung bahan kimia yang berisiko bagi kesehatan kucing. Penelitian ini bertujuan untuk memformulasikan dan menganalisis kadar protein dry snack kucing berbasis bahan alami, yaitu ampas daging ikan gabus (Channa striata) dan daging ayam broiler, dengan tambahan ampas ekstrak kunyit (Curcuma longa L.) sebagai antioksidan. Formula 1 mengandung 40% daging ayam, 30% ampas daging ikan gabus, dan 2% ampas ekstrak kunyit. Formula 2 mengandung 35% daging ayam, 35% ampas daging ikan gabus, dan 2% ampas ekstrak kunyit. Formula 3 mengandung 30% daging ayam, 40% ampas daging ikan gabus, dan 2% ampas ekstrak kunyit. Kadar protein dianalisis menggunakan metode Biuret dan Spektrofotometri sinar tampak dengan kurva baku Bovine Serum Albumin (BSA). Hasil analisis menunjukkan Formula 1 memiliki kadar protein tertinggi (15,3%), serta menunjukkan konsistensi terbaik selama penyimpanan. Formula 3 menunjukkan penurunan kadar protein tertinggi setelah disimpan pada suhu 40°C selama 30 hari. Uji palatabilitas terhadap delapan kucing domestik menunjukkan bahwa tidak terdapat perbedaan signifikan pada Formula 1 dan Formula 3. Penelitian ini membuktikan bahwa dry snack kucing dapat diformulasikan menggunakan bahan alami dan mempertimbangkan kombinasi bahan yang tepat untuk menjaga stabilitas dan daya terima produk. ----- Cats (Felis catus) are carnivorous animals that require a high protein intake. Several commercial cat snack products contain chemical ingredients that may pose risks to feline health. This study aimed to formulate and analyze the protein content of dry cat snacks made from natural ingredients, namely snakehead fish (Channa striata) meat residue and broiler chicken meat, with the addition of turmeric extract residue (Curcuma longa L.) as an antioxidant. Formula 1 contained 40% chicken meat, 30% snakehead fish meat residue, and 2% turmeric extract residue. Formula 2 contained 35% chicken meat, 35% snakehead fish meat residue, and 2% turmeric extract residue. Formula 3 contained 30% chicken meat, 40% snakehead fish meat residue, and 2% turmeric extract residue. Protein content was analyzed using the Biuret method and visible spectrophotometry with a Bovine Serum Albumin (BSA) standard curve. The results showed that Formula 1 had the highest protein content at 15.3% and demonstrated the best consistency during storage. Formula 3 exhibited the highest protein reduction after storage at 40°C for 30 days. Palatability tests on eight domestic cats showed no significant difference between Formula 1 and Formula 3. This study demonstrates that dry cat snacks can be formulated using natural ingredients, with careful selection of ingredient combinations to maintain product stability and acceptability.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Dry snack kucing, Channa striata, kadar protein, uji palatabilitas, Biuret. ----- Dry cat snack, Channa striata, protein content, palatability, Biuret
Subjects:	Q Science > Q Science (General) R Medicine > RM Therapeutics. Pharmacology
Divisions:	Program Studi S1 Farmasi
Depositing User:	pustakawan - -
Date Deposited:	01 Sep 2025 04:04
Last Modified:	01 Sep 2025 04:04
URI:	http://repository.stfi.ac.id/id/eprint/2748

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