Potensi Ekstrak Bawang Putih (Allium Sativum L.) sebagai Anthelmintik Terhadap Cacing Ascaridia galli Pada Ayam Secara In Vitro
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UPPM Politekik Pembangunan Pertanian Yogyakarta Magelang (Polbangtan Yoma)
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ABSTRAKAscaridia galli merupakan nematoda parasitik yang sering ditemukan padaunggas termasuk ayam .Parasit tersebut menyebabkan kerugian berupa penurunanberat badan, hambatan pertumbuhan, penurunan produksi telur serta penurunankualitas telur. Hal tersebut karena cacing selain menyerap zat-zat makanan jugamenyebabkan kerusakan sel-sel epitel villi serta berkurangnya luas permukaan villiusus yang berperan dalam proses pencernaan dan penyerapan makanan. Terjadinyaresistensi obat cacing sintesis menyebabkan penelitian anthelmintik herbal menjadilangkah yang strategis. Penelitian ini bertujuan untuk mengetahui pengaruhpemberian ekstrak bawang putih (Allium Sativum L) terhadap mortalitas cacing A. gallisecara In Vitro. cacing Ascaridia galli didapatkan dari usus halus ayam di RumahPemotongan Ayam (RPA) “Pak Min” yang berada di Desa Suko, KecamatanDukun, Kabupaten Magelang. Pengujian cacing Ascaridia galli dilakukan pada 27sampel cacing terpilih yang dikelompokkan menjadi 3 perlakuan yaitu Perlakuan IKontrol negatif dengan aquades, Perlakuan II Kontrol positif dengan Piperazin Citrate-Phenothiazine dan Perlakuan III Pemberian ekstrak bawang putih (Allium sativum L.). Mortalitas A. galli dicatat setiap 15 menit sampai mortalitas cacing adalah 100%.Berdasarkan uji in vitro didapatkan hasil dengan ekstrak bawang putih (Alliumsativum L.) tingkat mortalitas cacing Ascaridia galli memiliki rata - rata waktukematian 23,89 menit/ekor. sedangkan aquades 47,77 menit/ekor, dan PiperazinCitrate-Phenothiazine 24,44 menit/ekor. Pemberian ekstrak bawang putihberpengaruh terhadap mortalitas cacing A. galli dan mempunyai potensi sebagaianthelmintik.ABSTRACTAscaridia galli is a parasitic nematode that is often found in poultry includingchickens. The parasite causes losses in the form of weight loss, growth inhibition,decreased egg production and decreased egg quality. This is because the worms inaddition to absorbing food substances also cause damage to the epithelial cells of thevilli and reduce the surface area of the intestinal villi which play a role in the processof digestion and absorption of food. The occurrence of synthetic anthelminticresistance has made herbal anthelmintic research a strategic step. This study aims todetermine the effect of garlic extract (Allium Sativum L) on mortality of A. galli wormsin vitro. Ascaridia galli worms were obtained from the small intestine of chickens at the“Pak Min” Chicken Slaughterhouse (RPA) located in Suko Village, Dukun District,Magelang Regency. Ascaridia galli worm testing was carried out on 27 samples ofselected worms which were grouped into 3 treatments, Treatment I Negative controlwith aquadestilata, Treatment II positive control with Piperazine Citrate-Phenothiazineand Treatment III with garlic extract (Allium sativum L.). A. galli mortality was recordedevery 15 minutes until worm mortality was 100%. Based on the in vitro test, the resultsobtained with garlic extract (Allium sativum L.) that the mortality rate of Ascaridia galliworms has an average time of death of 23.89 minutes/head. while aquadest 47.77minutes/head, and Piperazine Citrate-Phenothiazine 24.44 minutes/head. Givinggarlic extract affects the mortality of A. galli worms and has potential as ananthelmintic.Keywords: anthelmintic, Ascaridia galli, garlic extract, in vitro, mortality
Keywords
anthelmintik , Ascaridia galli , ekstrak bawang putih, , in vitro, mortalitas