View Artikel Ilmiah
Kembali| NIM (Student Number) | D1E009191 |
|---|---|
| Nama Mahasiswa | WULANDARI |
| Judul Artikel | KECERNAAN LEMAK DAN ENERGI KONSENTRAT MONOGASTRIK BERBASIS HIDROLISAT TEPUNG BULU AYAM SECARA IN VITRO (DIGESTIBILITY OF FAT AND ENERGY MONOGASTRICK CONCENTRATE BASED HIDROLYZATE FEATHER MEAL IN VITRO) |
| Abstrak | Penelitian bertujuan mengkaji kualitas konsentrat yang mengandung hidrolisat tepung bulu ayam secara in vitro. Materi yang digunakan adalah bulu ayam, jagung, onggok, tepung ikan, Bacillus sp. MTS, bahan kimia untuk hidrolisis dan uji in vitro (Boisen, 1991). Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 6 perlakuan dan 3 ulangan, yaitu R0: Konsentrat Berbasis Tepung Ikan, R1: Konsentrat Berbasis Tepung Bulu Ayam (TBA) Komersial, R2: Konsentrat Berbasis TBA Tanpa Hidrolisis, R3: Konsentrat Berbasis TBA yang dihidrolisis menggunakan NaOH+panas, R4: Konsentrat Berbasis TBA yang dihidrolisis menggunakan NaOH+-merkaptoetanol, R5: Konsentrat Berbasis TBA yang dihidrolisis menggunakan Bacillus sp. MTS. Peubah yang diamati kecernaan lemak kasar dan energi. Hasil rataan kecernaan lemak kasar 74%±0.04 (R0), 61%±0.03 (R1), 48%±0.03(R2), 56%±0.05(R3), 59%±0.06 (R4), 69%±0.02 (R5), rataan kecernaan energi adalah 72%±0.02 (R0), 65%±0.06 (R1), 33%±0.05 (R2), 43%±0.16 (R3), 68%±0.14 (R4), 69%±0.11 (R5). Analisi variansi menunjukan pengaruh sangat nyata terhadap kecernaan lemak dan energi (P<0,01). Kesimpulan dari penelitian bahwa teknik hidrolisis secara fisikokimia dan biologi mampu meningkatkan daya cerna tepung bulu ayam. Konsentrat yang berbasis hidrolisat tepung bulu ayam secara biologi menggunakan Bacillus sp. MTS mempunyai kecernaan lemak dan energi terbaik dibandingkan secara fisikokimia. |
| Abstrak (Inggris) | The purpose of this studty was examine the quality of concentrate diets based on hydrolyzed chicken feather of fat and energy digestibility by in vitro. The materials used chicken feathers, corn, fish meal, cassava waste meal, Bacillus sp. MTS, chemicals for hydrolysis and experiment in vitro. This research used experimental method by using in vitro method by Boisen (1991). In this study, there were 6 feed treatments and 3 replications. Feed treatments were R0 (fish meal based concentrate), R1 (feathers meal (FM) commercial based concentrate), R2 (FM without hydrolyzed based concentrate), R3 (FM hydrolyzed by NaOH+heat based concetrate), R4 (FM hydrolyzed by NaOH+β-merkaptoetanol based concentrate), R5 (FM hydrolyzed by Bacillus sp. MTS based concentrate).The averages of fat digestibility were 74%±0.04 (R0), 61%±0.03 (R1), 48%±0.03(R2), 56%±0.05(R3), 59%±0.06 (R4), 69%±0.02 (R5), and the averages of energy digestibility were 72%±0.02 (R0), 65%±0.06 (R1), 33%±0.05 (R2), 43%±0.16 (R3), 68%±0.14 (R4), 69%±0.11 (R5). The results showed a highly significant difference (P<0,01). The conclusion was hydrolyse technique by physicochemical and biological were able to increase the digestibility of fat and energy concentrate based by chicken feather. The feather meal fermented by Bacillus sp. MTS has the best digestibility of fat and energy compared physicochemical treatment. |
| Kata Kunci | Kecernaan, Bulu Ayam, Bacillus sp. MTS |
| Nama Pembimbing 1 | Dr. Ir. Sri Rahayu, MSi. |
| Nama Pembimbing 2 | Ir. Winarto Hadi, SU. |
| Tahun | 2013 |
| Jumlah Halaman | 7 |
Page generated in 0.0559 seconds.