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Pengaruh penggunaan onggok kering terfermentasi probiotik dalam ransum terhadap konsumsi pakan, pertambahan bobot badan dan konversi pakan ayam pedaging

Wibowo, Rudi (2013) Pengaruh penggunaan onggok kering terfermentasi probiotik dalam ransum terhadap konsumsi pakan, pertambahan bobot badan dan konversi pakan ayam pedaging. Undergraduate thesis, Universitas Islam Negeri Maulana Malik Ibrahim.

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Abstract

INDONESIA:

Ayam pedaging dikonsumsi untuk pemenuhan kebutuhan protein hewani masyarakat, akan tetapi usaha pemenuhan terkendala karena harga pakan semakin mahal. Salah satu alternatif bahan pakan adalah onggok kering. Onggok kering belum banyak dijumpai karena rendah kandungan protein (1,88%) dan tinggi kandungan serat kasar (15,62%). Upaya peningkatan protein onggok dilakukan dengan fermentasi menggunakan probiotik. Hasil fermentasi diharapkan meningkatkan kandungan protein dan mengurangi serat kasar. Tujuan penelitian untuk mengetahui pengaruh terhadap konsumsi pakan, pertambahan bobot dan konversi pakan.

Jenis penelitian yang dilakukan adalah eksperimental menggunakan rancangan acak lengkap (RAL) 4 perlakuan yaitu 0%, 10%, 15%, dan 20% dan 5 ulangan. Sampel yang digunakan adalah 20 ekor ayam yang dilihat konsumsi pakan setiap hari, pertambahan bobot badan setiap seminggu sekali dan konversi pakan di akhir penelitian. Data yang didapat diuji dengan One way Anova. Jika terdapat pengaruh dilanjutkan dengan uji beda nyata jujur (BNJ) 5%.

Hasil penelitian berpengaruh nyata (P<0,05) terhadap konsumsi pakan, pertambahan bobot badan dan konversi pakan. Rerata konsumsi pakan pada perlakuan P0, P1, P2 dan P3 adalah 2293,61, 2393,60, 2219,20 dan 2027,80 gr/minggu. Sedangkan pertambahan bobot badan perlakuan P0, P1, P2, dan P3 adalah 1331,00, 1253,40, 950,30 634,20 gr/minggu dan pada konversi pakan setiap perlakuan 1,73; 1,91; 2,33; 3.22. Berdasarkan data tersebut maka penggunaan onggok sebanyak 10% paling efektif dalam meningkatkan konsumsi pakan, pertambahan bobot badan dan dalam mencapai konversi yang rendah.

ENGLISH:

Broilers consumed animal protein to meet the needs of the community, but compliance efforts hampered because feed prices more expensive. One alternative feed material is dried cassava. Dried cassava has not been found because of the low protein content (1.88%) and high crude fiber content (15.62%). The efforts to increase the protein made by fermenting cassava using probiotics. Fermentation result expected to increase the protein content and reduced crude fiber. Research purposes to determine the effect on feed intake, weight gain and feed conversion.

Type of research is experimental using completely randomized design (CRD) 4 treatment thats are 0%, 10%, 15%, and 20% and 5 replications. The samples used were 20 chickens were seen daily feed intake, body weight gain once a week and feed conversion at the end of the study. The data were tested by One way ANOVA. If there are significant difference test followed by a real honest (HSD) 5%.

The results significantly (P <0,05) on feed intake, body weight gain and feed conversion. The Mean of feed consumption in treatment P0, P1, P2 and P3 are 2293.61, 2393.60, 2219.20 and 2027.80 g / week. While the treatment of body weight gain P0, P1, P2, and P3 are 1331.00, 1253.40, 950.30 634.20 g / week and the feed conversion of 1.73 per treatment; 1.91; 2.33; 3.22 . Based on these data, the use of cassava as much as 10% effective in improving feed intake, body weight gain and in achieving low conversion.

Item Type: Thesis (Undergraduate)
Keywords: Ayam Pedaging; Onggok Terfermentasi Probiotik; Konsumsi Pakan; Pertambahan Bobot Badan; Konversi Pakan; Broiler; Onggok Fermented Probiotic; Feed Consumption; Body Weight Gain; Feed Conversion
Subjects: 06 BIOLOGICAL SCIENCES > 0608 Zoology > 060803 Animal Developmental and Reproductive Biology
Departement: Fakultas Sains dan Teknologi > Jurusan Biologi
Depositing User: Indar Erdiana
Date Deposited: 28 Jul 2015 09:26
Last Modified: 28 Jul 2015 09:26
URI: http://etheses.uin-malang.ac.id/id/eprint/558

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