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Sindu Akhadiarto
Badan Pengkajian dan Penerapan Teknologi
Environmental Science

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PENGARUH PEMBERIAN PAKAN ITIK DENGAN LIMBAH UDANG DAN LIMBAH KULIT KACANG KEDELAI YANG DIBERI PROBIOTIK TERHADAP PRODUKSI DAN WARNA KUNING TELUR Sindu Akhadiarto
Jurnal Teknologi Lingkungan Vol. 11 No. 2 (2010)
Publisher : Center for Environmental Technology - Agency for Assessment and Application of Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (216.708 KB) | DOI: 10.29122/jtl.v11i2.1210

Abstract

The objective of this study was to utilize the superiority of agricultural waste in form of soybean hull and shrimp wastes and their combination on egg layer duck. This feed contains starbio probiotic functions for fiber digestion (soybean hull waste) and chitin (from shrimp waste). The expectation was that there would be duck ration which is able to increase egg production and quality and brighter reddish egg-yolk which is attractive and full of nutritions. The research was conducted in three stages. Stage I is Nutrient Digestional Value Test on the formula of soybean hull and shrimp wastes mixture on Duck Feed Contained Starbio." Stage II : experiment on "Mixture Formulation of soybean hull and shrimp wastes mixture on Duck Feed Contained Starbio Probiotik for Increasing The Performance of Egg Layer Duck" and III experiment on "The Production of Reddish Duck Egg-Yolk With Feed Contained soybean hull and Shrimp Wastes Mixture". The experiment concluded that : I) the provision of soybean hull andshrimp had significant effects on digestability of feed dried materials, but conversely had no effects on protein digestability and crude fiber, as well as on egg produktion and quality.There was no interaction between two materials in the treatment. 2) Shrimp waste tended to have effects on daily egg production of egg layer duck; 3) Yellow color of the eggs couldn't change to be reddish yet, since xanthophyl content had already lost in over-dried and alreadyexpired shrimp wastes.Key Words : shrimp waste, soybean hull, probiotic, egg-yolk color
PENGARUH PEMANFAATAN LIMBAH KULIT SINGKONG DALAM PEMBUATAN PELET RANSUM UNGGAS Sindu Akhadiarto
Jurnal Teknologi Lingkungan Vol. 11 No. 1 (2010)
Publisher : Center for Environmental Technology - Agency for Assessment and Application of Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (688.709 KB) | DOI: 10.29122/jtl.v11i1.1230

Abstract

Cassava peels is one of agriculture waste having potency as feed for poultry. Cassava peels represent waste product from cassava industry with amount 1,998 million ton in the year 2006 in Indonesia (10 percentage of corm of yielded cassava). The weakness of cassava peels are low crude protein content, less palatable for ruminant and have voluminous characteristic. One of the effort to increase usefulness of cassava peels is by using cassava peels as fibre source in pellet complete ration for poultry. The aim of this research was to know best level from utilization of cassava peels as physic quality in poultry complete ration. This study used Completely Randomized Design that consistsof three treatments and three replications. The treatments were: 1). Control feeds + 0% cassava peels (R1), 2). Control feeds + 30% dry matter cassava peels (R2), 3). Control feeds + 30% boiling matter cassava peels (R3). Data was analysed with ANOVA and continued with Duncan Test. The result indicated that effect of water content pellet ration with moisture tool is higher than using infrared tool. Pellet rations with dry matter and boiling matter control treatment before saving have physic qualities that still meet the quality standar of poultry ration. Eventhough, on treatment after saving, the physic qualities decrease and relatively less meet the quality standar of poultry rationKey word: waste, cassava peels, poultry ration, pellet complete.
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