Potensi Ekstrak Bawang Putih (Allium Sativum L.) sebagai Anthelmintik Terhadap Cacing Ascaridia galli Pada Ayam Secara In Vitro

Abstract

ABSTRAK
Ascaridia galli merupakan nematoda parasitik yang sering ditemukan pada
unggas termasuk ayam .Parasit tersebut menyebabkan kerugian berupa penurunan
berat badan, hambatan pertumbuhan, penurunan produksi telur serta penurunan
kualitas telur. Hal tersebut karena cacing selain menyerap zat-zat makanan juga
menyebabkan kerusakan sel-sel epitel villi serta berkurangnya luas permukaan villi
usus yang berperan dalam proses pencernaan dan penyerapan makanan. Terjadinya
resistensi obat cacing sintesis menyebabkan penelitian anthelmintik herbal menjadi
langkah yang strategis. Penelitian ini bertujuan untuk mengetahui pengaruh
pemberian ekstrak bawang putih (Allium Sativum L) terhadap mortalitas cacing A. galli
secara In Vitro. cacing Ascaridia galli didapatkan dari usus halus ayam di Rumah
Pemotongan Ayam (RPA) “Pak Min” yang berada di Desa Suko, Kecamatan
Dukun, Kabupaten Magelang. Pengujian cacing Ascaridia galli dilakukan pada 27
sampel cacing terpilih yang dikelompokkan menjadi 3 perlakuan yaitu Perlakuan I
Kontrol 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 (Allium
sativum L.) tingkat mortalitas cacing Ascaridia galli memiliki rata - rata waktu
kematian 23,89 menit/ekor. sedangkan aquades 47,77 menit/ekor, dan Piperazin
Citrate-Phenothiazine 24,44 menit/ekor. Pemberian ekstrak bawang putih
berpengaruh terhadap mortalitas cacing A. galli dan mempunyai potensi sebagai
anthelmintik.

ABSTRACT
Ascaridia galli is a parasitic nematode that is often found in poultry including
chickens. The parasite causes losses in the form of weight loss, growth inhibition,
decreased egg production and decreased egg quality. This is because the worms in
addition to absorbing food substances also cause damage to the epithelial cells of the
villi and reduce the surface area of the intestinal villi which play a role in the process
of digestion and absorption of food. The occurrence of synthetic anthelmintic
resistance has made herbal anthelmintic research a strategic step. This study aims to
determine the effect of garlic extract (Allium Sativum L) on mortality of A. galli worms
in 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 of
selected worms which were grouped into 3 treatments, Treatment I Negative control
with aquadestilata, Treatment II positive control with Piperazine Citrate-Phenothiazine
and Treatment III with garlic extract (Allium sativum L.). A. galli mortality was recorded
every 15 minutes until worm mortality was 100%. Based on the in vitro test, the results
obtained with garlic extract (Allium sativum L.) that the mortality rate of Ascaridia galli
worms has an average time of death of 23.89 minutes/head. while aquadest 47.77
minutes/head, and Piperazine Citrate-Phenothiazine 24.44 minutes/head. Giving
garlic extract affects the mortality of A. galli worms and has potential as an
anthelmintic.

Keywords: anthelmintic, Ascaridia galli, garlic extract, in vitro, mortality