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All Journal Prosiding Seminar Nasional Mini Riset Mahasiswa AGRONIMAL: Jurnal Ilmiah Pertanian dan Peternakan
Indriani, Ita
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Immunology & microbiology

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KUALITAS KIMIA DAGING AYAM KUB YANG DIBERI TEPUNG JEROAN IKAN CAKALANG DALAM RANSUM zainudin, Srisukmawati Zainudin; Taha, Siswatiana R.; Indriani, Ita
Prosiding Seminar Nasional Mini Riset Mahasiswa Vol 3, No 1 (2024)
Publisher : Universitas Negeri Gorontalo

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Abstract

Tujuan penelitian ini adalah untuk mengetahui kualitas kimia daging ayam KUB yang diberi tepung jeroan ikan cakalang dalam ransum. Penelitian telah dilaksanakan di Laboratorium Ternak Unggas Jurusan Peternakan Fakultas Pertanian Universitas Negeri Gorontalo selama tiga bulan, yaitu dari bulan November 2022 sampai Januari 2023. Penelitian menggunakan metode percobaan Rancangan Acak Lengkap (RAL) dengan 3 (tiga) perlakuan dan 5 (ulangan) sehingga terdapat 15 unit percobaan. Setiap unit percobaan menggunakan lima ekor, dengan demikian jumlah ayam yang digunakan 75 ekor ayam KUB yang berumur 2 (dua) minggu. Ransum percobaan yang digunakan pada penelitian ini adalah R0 10% tepung ikan (Kontrol), P1 2,5% tepung jeroan ikan cakalang + 7,5% tepung ikan, R2 5% tepung jeroan ikan cakalang + 5% tepung ikan. Variabel penelitian yang diamati adalah kualitas kimia daging (kadar air, lemak dan protein). Hasil penelitian menunjukan bahwa pemberian tepung jeroan ikan cakalang terhadap kualitas kimia daging ayam KUB belum memberikan pengaruh nyata (P0,05) terhadap kadar air dan kadar protein, tetapi memberikan pengaruh nyata (P0,05) terhadap kadar lemak daging ayam KUB. Disimpulkan bahwa, tepung jeroan ikan cakalang dapat diberikan pada ayam KUB hingga taraf 5%.Kata kunci : Ayam KUB, jeroan ikan cakalang, kualitas kimia daging
PEMANFAATAN LIMBAH ORGANIK UNTUK MENDUKUNG KEBERLANJUTAN LINGKUNGAN STUDI KASUS PENGOMPOSAN DAN PERTANIAN BERKELANJUTAN Indriani, Ita
AGRONIMAL: Jurnal Ilmiah Pertanian dan Peternakan Vol. 3 No. 1 (2025): AGRONIMAL: Jurnal Ilmiah Pertanian dan Peternakan
Publisher : Tahta Media Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55080/agronimal.v3i1.1902

Abstract

White oyster mushroom is one of the edible and wood mushrooms widely consumed by the community because it contains high protein, vitamins, minerals, amino acids, low carbohydrates, fat, and calories. The composition of sugarcane bagasse is 47% carbon, 6.5% hydrogen, 44% oxygen, 2.5% ash, 2.5% crude protein, 43–52% crude fiber, 84.2% NDF, 51% ADF, 33.2% hemicellulose, 40.3% cellulose, 11.2% lignin, energy value 50%, and banana hearts contain 12.051% protein; 34.831% carbohydrates; 13.050% fat; phosphorus; calcium; iron; vitamin A; vitamin B1; and vitamin C. The aim of this study was to determine the growth and yield of white oyster mushrooms on different substrate compositions of sawdust, sugarcane bagasse, and banana hearts. This study was an experimental study using a completely randomized design (CRD) with a single factor consisting of 5 treatments: E1 (960 g sawdust, without sugarcane bagasse and banana hearts), E1 (930 g sawdust, 15 g sugarcane bagasse and 15 g banana hearts), E2 (935 g sawdust, 15 g sugarcane bagasse and 10 g banana hearts), E3 (920 g sawdust, 25 g sugarcane bagasse and 15 g banana hearts), and E4 (925 g sawdust, 25 g sugarcane bagasse and 10 g banana hearts), each treatment with 3 replications. Data analysis was performed using One Way ANOVA with a significance level of 0.05. The results showed that the substrate composition of 920 g sawdust, 25 g sugarcane bagasse, and 15 g banana hearts (E3) had a significant effect on the mycelial growth of white oyster mushrooms (25.33 days), the number of fruiting bodies of white oyster mushrooms (23.33 fruits in the first harvest and 9.00 fruits in the second harvest), and the fresh weight of fruiting bodies of white oyster mushrooms (110.00 g in the first harvest and 83.33 g in the second harvest) as the best performance.
Co-Authors Taha, Siswatiana R. zainudin, Srisukmawati Zainudin