UJI KIMIA TELUR AYAM KEDU MERAH TERHADAP PERSENTASI TEPUNG KECAMBAH DALAM RANSUM CAMPURAN PAKAN BASAL DAN LIMBAH PASAR - Tebai, Natan; Handayani, Sri; Astuti, Farida Kusuma (Fakultas Pertanian, 2018)
The aim of this research is to know the effect of sprout waste in feed ration on protein content and total yolk fat of chicken kedu. The study design was a randomized block design with 4 treatments and 4 repetitions included: P0: (basalt feed + market waste powder) 100% feed formulation. P1: [(basalt feed + market waste powder) 95% + sprouts 5%] 100% feed Formulation. P2: [(basalt feed + market waste powder) 90% + 10% sprout] 100% feed formulation. P3: [(basalt feed + market waste powder) 85% + sprouts 15%] 100% feed formulation. The results of the experiments were assumed below the Protein values of each treatment, P0 of 26.3 ± 0.99. P1 of 25.6 ± 1.21. P2 of 27.6 ± 0.64. P3 of 29.1 ± 2.11. and total fat respectively treatment. P0 of 41.2 ± 2.17. P1 of 44.4 ± 2.49. P2 of 46.2 ± 3.42. P3 of 46.7 ± 2.60. The best treatment in this study was on the treatment of P3 [(basal feed + market waste powder) + sprout 15%] with protein value of 29.1% and total fat of 46.7%. Tujuan penelitian adalah Untuk mengetahui pengaruh pemberian tepung limbah kecambah dalam ransum terhadap kadar protein dan total lemak kuning telur ayam kedu. Rancangan penelitian adalah rancangan acak kelompok dengan 4 perlakuan dan di ulang 4 kali meliputi: P0 : (pakan basal + tepung limbah pasar) 100% pakan formulasi. P1 : [( pakan basal+ tepung limbah pasar) 95 % + kecambah 5%] 100% Pakan formulasi. P2 : [( pakan basal + tepung limbah pasar) 90% + kecambah 10%] 100% pakan formulasi. P3 : [( pakan basal + tepung limbah pasar) 85% + kecambah 15%] 100% pakan formulasi. Hasil penelitian menungjukan bawah nilai Protein masing masing perlakuan berturut-turut, P0 sebesar 26,3±0,99. P1 sebesar 25,6±1,21. P2 sebesar 27,6±0,64. P3 sebesar 29,1±2,11 dan total lemak masing-masing perlakuan berturut-turut. P0 sebesar 41,2±2,17. P1 sebesar 44,4±2,49. P2 sebesar 46,2±3,42. P3 sebesar 46,7±2,60. Perlakuan terbaik adalah pada perlakuan P3 [(pakan basal + tepung limbah pasar) + kecambah 15%] dengan nilai protein sebesar 29,1% dan total lemak sebesar 46,7%.