Retensi Protein Kasar Dan Kecernaan Serat Kasar Pada Ayam Broiler Yang Diberi Tepung Kunyit Dalam Ransum Yang Mengandung Black Garlic

Ramalia, Suci (2022) Retensi Protein Kasar Dan Kecernaan Serat Kasar Pada Ayam Broiler Yang Diberi Tepung Kunyit Dalam Ransum Yang Mengandung Black Garlic. S1 thesis, UNIVERSITAS JAMBI.

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Abstract

ABSTRAK Penelitian ini bertujuan untuk mengkaji dan mengetahui pengaruh penggunaan tepung kunyit dalam ransum yang mengandung black garlic terhadap retensi protein kasar dan kecernaan serat kasar. Penelitian ini menggunakan 200 ekor DOC broiler, black garlic dan tepung kunyit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan terdiri P0 = 100% Ransum komersil (Kontrol), P1 = P0 + 3% Black Garlic, P2 = P1 + 0,5% Tepung Kunyit, P3 = P1 + 1% Tepung Kunyit, P4 = P1 + 1,5% Tepung Kunyit. Peubah yang diamati didalam penelitian ini yaitu konsumsi bahan kering, bahan organik, protein dan serat kasar, ekskresi bahan kering, bahan organik, protein dan serat kasar serta retensi bahan kering, bahan organik, protein dan kecernaan serat kasar. Data diolah menggunakan analisis ragam dan pengaruh yang nyata dilanjutkan dengan uji jarak berganda Duncan. Hasil penelitian menunjukkan bahwa penambahan tepung kunyit dalam ransum yang mengandung Black garlic berpengaruh nyata (P < 0,05) terhadap konsumsi bahan kering dan bahan organik namun berpengaruh tidak nyata (P˃0,05) terhadap ekskresi dan retensi bahan kering dan bahan organik, konsumsi, ekskresi dan retensi protein kasar serta konsumsi, ekskresi dan kecernaan serat kasar. Dari penelitian ini dapat disimpulkan bahwa penambahan sampai taraf 1,5% tepung kunyit dalam ransum yang mengandung 3% Black garlic belum mampu meningkatkan retensi protein kasar dan kecernaan serat kasar pada ayam broiler. Kata kunci: Black garlic, Tepung Kunyit, Broiler, Retensi Zat Makanan. Crude Protein Retention and Crude Fiber Digestibility in Broiler Chickens Fed Tumeric Flour in A Diet Countaining Black Garlic ABSTRACT This study aims to examine and determine the effect of the use of Turmeric flour in rations countaining Black Garlic on crude protein retention and digestibility of crude fiber. This study used 200 broiler DOC, black garlic and turmeric flour. This study used a completely randomized design (CRD) with 5 treatments and 4 replicates. The treatment consisted of P0 = 100% commercial ration (Control), P1 = P0 + 3% Black Garlic, P2 = P1 + 0.5% Turmeric Flour, P3 = P1 + 1% Turmeric Flour, P4 = P1 + 1.5% Turmeric Flour. The variables observed in this study were consumption, of dry matter, organic matter, protein and crude fiber, excretion of dry matter, organic matter, protein and crude fiber and retention of dry matter, organic matter, crude protein and crude fiber digestibility. The data were analyzed using an analysis of variance and significant effect tested by Duncan's multiple range test. The results showed that the addition of turmeric flour in rations containing black garlic had a significant effect (P< 0,05) on consumption of dry matter and organic matter but had no significant effect (P>0.05) on excretion and retention of dry matter and organic matter, consumption, excretion and retention of crude protein and crude fiber. From this study it can be conclude dthat the addition of up to 1,5% turmeric flour in rations countaining 3% black garlic has not been able to increase the retention of crude protein and digestibility of crude fiber in broiler chickens. Keyword : Black Garlic, Turmeric Flour, Broiler, Retention of Nutrients

Type:	Thesis (S1)
Uncontrolled Keywords:	Black Garlic, Turmeric Flour, Broiler, Retention of Nutrients,Black garlic, Tepung Kunyit, Broiler, Retensi Zat Makanan.
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Peternakan > Peternakan
Depositing User:	Ramalia
Date Deposited:	18 Jul 2022 01:41
Last Modified:	18 Jul 2022 01:41
URI:	https://repository.unja.ac.id/id/eprint/37189

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