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Kembali| NIM (Student Number) | D1E009102 |
|---|---|
| Nama Mahasiswa | ANDRI KUSMAYADI |
| Judul Artikel | KECERNAAN BAHAN KERING DAN PROTEIN KONSENTRAT PAKAN MONOGASTRIK BERBASIS HIDROLISAT BULU AYAM SECARA IN VITRO (Digestibility of Dry Matter and Protein Concentrate of Monogastric Diets Based Of Chicken Feather Hydrolyzate By In Vitro) |
| Abstrak | Penelitian bertujuan mengkaji kualitas konsentrat pakan monogastrik berbasis hidrolisat bulu ayam berdasarkan kecernaan bahan kering dan protein secara in vitro. Materi yang digunakan adalah bulu ayam, jagung, onggok, tepung ikan, starter Bacillus sp. MTS, NaOH, dan β-merkaptoetanol. Penelitian secara eksperimental menggunakan metode In vitro menurut Boisen (1991). Analisis kadar bahan kering dan protein menggunakan metode AOAC (1999). Pada penelitian ini terdapat 6 perlakuan, yaitu konsentrat berbasis tepung ikan sebagai kontrol (R1), tepung bulu ayam komersial (R2), tepung bulu ayam tanpa perlakuan (R3), tepung bulu ayam yang dihidrolisis secara fisikokimia (R4), tepung bulu ayam yang dihidrolisis secara fisikokimia dengan penambahan β-merkaptoetanol (R5), dan tepung bulu ayam yang difermentasi oleh Bacillus sp. MTS (R6). Peubah yang diamati adalah kecernaan bahan kering dan protein konsentrat pakan. Data dianalisis menggunakan analisis variansi dan diuji lanjut menggunakan contrast orthogonal. Hasil analisis variansi menunjukkan perbedaan yang sangat nyata (P<0,01) antara kontrol (R1) dengan perlakuan lainnya. Kesimpulan dari penelitian ini adalah teknik hidrolisis bulu ayam secara fisikokimia dan biologis mampu meningkatkan kecernaan bahan kering dan protein konsentrat berbasis bulu ayam. Konsentrat berbasis hidrolisat bulu ayam yang difermentasi oleh Bacillus sp. MTS memiliki kecernaan bahan kering dan protein terbaik dibandingkan konsentrat berbasis bulu ayam yang dihidrolisis secara fisikokimia. |
| Abstrak (Inggris) | The purpose of this study was to examine the quality of concentrate diets based on hydrolyzed chicken feather in terms of dry matter and protein digestibility by in vitro. This research used experimental method by using in vitro method, Boisen (1991). The analysis of dry matter and protein content used AOAC method (1999). In this study, there were 6 treatments, namely concentrate contained fish meal (R1), commercial chicken feather meal (R2), chicken feather meal without treatment (R3), hydrolyzed chicken feather meal by physicochemical technique (R4), chicken feather meal hydrolysed by physicochemical technique with addition of β-merkaptoetanol (R5), and chicken feather meal based fermented by Bacillus sp. MTS (R6). The averages of dry matter digestibility for each samples were 84.9 + 1.2 (R1), 63.5 + 3.0 (R2), 57.9 + 1.4 (R3), 58.6 + 0.3 (R4), 59.2 + 4.4 (R5) and 65.7 + 16.0 (R6), and the averages of dry protein digestibility for each treatment were 39.6 + 0.7 (R1), 31.1 + 1.1 (R2), 28.4 + 1.4 (R3), 31.9 + 2.0 (R4), 31.4 + 1.1 (R5), and 36.8 + 2.2 (R6). The results showed a highly significant difference (P<0.01) between control and other treatments. The conclusion of this study is the feather hydrolysed technique by physicochemical and biological are able to increase the digestibility of dry matter and protein concentrate based chicken feather. The concentrate containing chicken feather meal based fermented by Bacillus sp. MTS has the best digestibility of dry matter and protein compared to physicochemical treatment. |
| Kata Kunci | bulu ayam, in vitro, kecernaan, Bacillus sp. MTS. |
| Nama Pembimbing 1 | Dr. Ir. Sri Rahayu, M.Si |
| Nama Pembimbing 2 | Ir. Winarto Hadi, SU |
| Tahun | 2013 |
| Jumlah Halaman | 7 |
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