Pengaruh penggunaan ampas kecap sebagai subtitusi bungkil kedelai dalam ransum terhadap nilai kecernaan ayam pedaging broiler periode Grower

Efendi, Baikuni (2011) Pengaruh penggunaan ampas kecap sebagai subtitusi bungkil kedelai dalam ransum terhadap nilai kecernaan ayam pedaging broiler periode Grower. Undergraduate thesis, Universitas Islam Negeri Maulana Malik Ibrahim.

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Abstract

INDONESIA:

Keberhasilan usaha ternak ayam broiler ditentukan oleh pemenuhan kebutuhan pakan, namun seringkali terkendala oleh ketersediaan dan mahalnya harga bahan baku. Ampas kecap yang masih memiliki nilai nutrisi tinggi diduga dapat digunakan sebagai pakan alternatif. Potensi ampas kecap dalam ransum dapat diketahui dengan mengukur nilai kecernaannya. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan ampas kecap dalam ransum terhadap nilai kecernaan ayam broiler.

Penelitian ini bersifat eksperimental kuantitatif menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan dibedakan menurut kadar penggunaan ampas kecap sebagai substitusi bungkil kedelai dalam ransum sebanyak 0% (P0); 10% (P1); 20% (P2); dan 30% (P3). Parameter yang diamati meliputi kecernaan BK, BO, PK, LK dan SK. Sebelum diberi perlakuan ayam dipuasakan selama 24 jam, selanjutnya pakan diberikan secara force feeding dan dipuasakan kembali selama 14 jam. Dilakukan penghitungan nutrisi tercerna dengan pengujian kadar nutrisi dalam ransum dan feses. Untuk mengetahui adanya pengaruh, data hasil penghitungan kecernaan dianalisis statistika menggunakan One Way Anova, apabila terdapat pengaruh nyata dilanjutkan dengan uji Beda Nyata Terkecil (BNT).

Hasil penelitian menunjukkan bahwa penggunaan ampas kecap berpengaruh nyata (P < 0,05) terhadap kecernaan bahan kering (BK), bahan organik (BO), protein kasar (PK), lemak kasar (LK) dan kecernaan serat kasar (SK). Uji BNT kecernaan han kering (BK) menunjukkan P1 dan P2 nyata meningkatkan kecernaan bahan kering (BK). Uji BNT kecernaan bahan organik (BO) dan protein kasar (PK) menunjukkan P1 dan P2 sangat nyata meningkatkan kecernaan bahan organik (BO) dan protein kasar (PK). Uji BNT kecernaan lemak kasar (LK) menunjukkan P3 dan P2 sangat nyata meningkatkan kecernaan lemak kasar (LK). Begitu juga hasil uji BNT kecernaan serat kasar (SK) memperlihatkan P3 sangat nyata meningkatkan kecernaan serat kasar (SK).

ENGLISH:

The success of broiler chickens farm is determined by the needs of feed, but it is often constrained by availability and high prices of raw materials. soy sauce grounds that has still a high nutritional value could be expectely used as an alternative feed. Potential of soy sauce grounds in the ration can be determined by measuring the it's digesion value. This study aims to determine the effect of using of soy sauce grounds in the ration on broiler chickens digestibility.

This study is experimental quantitative using Completely Randomized Design
(CRD) with 4 treatments and 5 replications. Treatment is distenguised according to levels of use of soy sauce grounds as a soy soybean meal substitute in the ration as much as 0% (P0), 10% (P1); 20% (P2), and 30% (P3). The parameters observed included digestibility dry matter (DM), organic matter (OM), crude protein (CP), crude fat (CF) and crude fiber (CF). Before having treatments, the chickens is fasted for 24 hours, then feed given with force feeding and fasted again for 14 hours. Calculation done by testing levels of nutrients in the ration and feces. To determine the influence prosses, the data of counted digestibility result were analyzed using One Way Anova statistics, if there are any real influence, it can be continue to the Smallest Real Difference test (SDT).

The results of study showed that the use of soy sauce grounds influences significantly (P <0.05) on digestibility of dry matter (DM), organic matter (OM), crude protein (CP), crude fat (CF) and crude fiber (CF). LSD digestibility DM (Dry Matter) P1 and P2 showed significantly increased digestibility of DM (Dry Matter). SDT digestibility CP (Crude Protein) and OM (organic matter) show P1 and P2 and it increased significantly the digestibility of OM (organic matter) and CP (Crude Protein). SDT digestibility CF (Crude Fat) proved P3 and P2 whice did increased significantly the digestibility CF (Crude Fat). Biside, the results of SDT digestibility CF (Crude Fiber) proved P3 which did increased the digestibility CF (Crude Fiber).

Item Type: Thesis (Undergraduate)
Supervisor: Susilowati, Retno and Andriani, Amalia Fitri
Keywords: broiler chicken; soy sauce grounds; digestibility of dry matter (DM), organic matter (OM); crude protein (CP); crude fat (CF); crude fiber (CF); Ayam pedaging, Ampas kecap, Kecernaan bahan kering (BK); bahan organik (BO); protein kasar (PK); lemak kasar (LK); serat kasar (LK);
Subjects: 06 BIOLOGICAL SCIENCES > 0608 Zoology > 060803 Animal Developmental and Reproductive Biology
Departement: Fakultas Sains dan Teknologi > Jurusan Biologi
Depositing User: Annas Al-haq
Date Deposited: 06 Aug 2015 00:48
Last Modified: 06 Aug 2015 00:48
URI: http://etheses.uin-malang.ac.id/id/eprint/982

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