Fathoni, Aris (2024) PENGARUH PENGGUNAAN DEDAK PADI DAN JAGUNG YANG DI FERMENTASI DENGAN EM4 DALAM RANSUM TERHADAP RASIO PENGGUNAAN PROTEIN AYAM BROILER. S1 thesis, Universitas Jambi.
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Abstract
Kualitas bahan pakan ternak sangat penting untuk kesehatan dan produktivitas ternak. Peningkatan kualitas pakan dapat dilakukan dengan cara fermentasi. Teknik fermentasi adalah proses perubahan kimiawi yang melibatkan pembuatan bahan lebih sederhana dengan bantuan enzim yang dihasilkan oleh mikroba. Metode fermentasi yang dapat digunakan untuk menurunkan serat kasar pada dedak padi dan jagung adalah fermentasi menggunakan probiotik cair EM4 (Effective Microorganisms 4). Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan dedak dan jagung yang di fermentasi EM-4 dalam ransum terhadap rasio penggunaan protein ayam broiler. Penelitian ini dilaksanakan di Laboratorium Budidaya Ternak dan Hijauan dan Laboratorium Dasar dan Terpadu Universitas Jambi. Penelitian ini menggunakan ayam broiler strain CP 707 sebanyak 160 ekor, yang dirancang dengan Rancangan Acak Lengkap (RAL) terdiri atas 4 perlakuan dan 5 ulangan. Perlakuan yang diberikan terdiri dari P0 = 30% Konsentrat + 70% Jagung dan dedak non fermentasi (JDNF), P1 = 30% Konsentrat + 70% Jagung dan dedak fermentasi (JDF), P2 = 35% Konsentrat + 65% Jagung dan dedak fermentasi (JDF) dan P3 = 25% Konsentrat + 75% Jagung dan dedak fermentasi (JDF). Peubah yang diamati meliputi konsumsi bahan kering ransum, konsumsi protein kasar, pertambahan bobot badan dan rasio penggunaan protein. Data yang diperoleh dianalisis menggunakan analisis ragam, jika perlakuan berpengaruh nyata dilanjutkan dengan uji jarak Duncan. Hasil penelitian menunjukan bahwa penggunaan dedak padi dan jagung yang difermentasi EM4 berpengaruh nyata (P<0,05) terhadap konsumsi bahan kering ransum, konsumsi protein kasar, pertambahan bobot badan dan rasio penggunaan protein. Dari penelitian ini, dapat disimpulkan bahwa penggunaan jagung dedak fermentasi dengan EM4 dalam ransum belum dapat memperbaiki atau meningkatkan rasio penggunaan protein. The quality of animal feed ingredients is very important for the health and productivity of livestock. Improving the quality of feed can be done by fermentation. Fermentation technique is a chemical change process that involves making materials simpler with the help of enzymes produced by microbes. The fermentation method that can be used to reduce crude fiber in rice bran and corn is fermentation using liquid probiotics EM4 (Effective Microorganisms 4). This study aims to determine the effect of the use of bran and corn fermented with EM-4 in rations on the ratio of protein use in broiler chickens. This study was conducted at the Animal and Green Cultivation Laboratory and the Basic and Integrated Laboratory of Jambi University. This study used 160 CP 707 strain broiler chickens, which were designed with a Completely Randomized Design (CRD) consisting of 4 treatments and 5 replications. The treatments given consisted of P0 = 30% Concentrate + 70% Corn and non-fermented bran (JDNF), P1 = 30% Concentrate + 70% Corn and fermented bran (JDF), P2 = 35% Concentrate + 65% Corn and fermented bran (JDF) and P3 = 25% Concentrate + 75% Corn and fermented bran (JDF). The variables observed included dry matter consumption of rations, crude protein consumption, body weight gain and protein utilization ratio. The data obtained were analyzed using analysis of variance, if the treatment had a significant effect, it was continued with the Duncan distance test. The results showed that the use of rice bran and corn fermented with EM4 had a significant effect (P <0.05) on dry matter consumption of rations, crude protein consumption, body weight gain and protein utilization ratio. From this study, it can be concluded that the use of fermented corn bran with EM4 in the ration has not been able to improve or increase the protein utilization ratio.
| Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | Dedak padi, Jagung, Fermentasi, Rasio Penggunaan Protein |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Fathoni |
| Date Deposited: | 11 Sep 2024 02:35 |
| Last Modified: | 11 Sep 2024 02:35 |
| URI: | https://repository.unja.ac.id/id/eprint/70490 |
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