Widiawati, MarianiJesika (2018) Pengaruh Penambahan Tepung Kunyit (Curcuma Domesticaval.) Dan Probiotik Dalam Pakan Terhadap Penampilan Produksi Ayam Pedaging. Sarjana thesis, Universitas Brawijaya.
Abstract
Ayampedagingadalahayam yang dihasilkandariseleksisistematissehinggadapattumbuhdanmenc apaibobotbadantertentudalamwakturelatifsingkat, Produktifitasayampedagingsangatdipengaruhiolehpakan yang di konsumsi.Aditifpakanmenjadisalahsatualternatifuntukmeneka nbiayaproduksi.Aditifpakanmerupakansuatuelemen yang ditambahkankedalampakanuntukmemacupertumbuhanataume ningkatkanproduktifitasternakdanefisiensipakan.Kunyitdapat meningkatkankerja organ pencernaanunggas,karenakunyitmemilikifungsimerangsangdin dingkantongempedumengeluarkancairanempedudanmerangsa ngkeluarnyagetahpankreas yang mengandungenzimamilase, lipase dan protease yang bergunauntukmeningkatkanpencernaanbahanpakansepertikarb ohidrat, lemakdan protein.Probiotikadalahmikroorganismehidup di dalambahanmakanandimanasaatdiambilpadakadartertentuseba gainutrisi, menyediakanpenyeimbangan (equilibration) flora usus, viii dankarenaitumemilikiefekpositifterhadapkesehatantubuhterna k. Penelitianinidilaksanakanpada 22 November hingga 27 Desember 2017 di JalanMelati, DesaDadaprejo, KecamatanJunrejo, Kabupaten Malang.Pembuatanbahanpenelitiandilaksanakan di LaboratoriumBiokimiaFakultasPeternakanUniversitasBrawija ya.Penelitianinibertujuanuntukmengetahuiefekpenambahantep ungkunyit (Curcuma domestica Val.)danprobiotikdalambentuktepungterhadappenampilanprod uksiayampedaging.Hasildaripenelitianinidiharapkandapatmeni ngkatkanpenampilanproduksi, gunamemperolehdagingayam yang berkualitasunggul. Materi yang digunakandalampenelitianadalah 100 ekor Day Old Chick (DOC) ayam pedaging strain Lohmann yang tidak dibedakan jenis kelaminnya (unsexed) yang dipelihara selama 35 hari.Bobotbadanrataandari DOC yang digunakanyaitu 36,14±2,98 g/ekordengannilaikoefisienkeragaman 8,25%. TepungkunyitdiperolehdariUPT.MateriaMedicaBatu.Probiotik yang digunakanadalahjenisLactobacillus sp. yang mengandung 4,72 x 108 CFU/ml dalambentuktepung yang ditambahkanpadapakanayampedaging. Probiotik (Lactobacillus sp.) bentuktepungdiproduksiolehSjofjan (2013).Kandang yang digunakan dalam penelitian ini adalah kandang kelompok dengan ukuran panjang x lebar x tinggimasing-masingtiap petak 70x70 x 70 cm2. Peralatan yangdigunakan yaitu tempat pakan 20 unit, tempat minum 20 unit, lampu 20 unit dan timbangananalitik.Metode yang digunakandalam penelitian iniadalah percobaan lapang dengan Rancangan Acak Lengkap (RAL).Perlakuan yang dilakukandalampenelitianinisebanyak 4 perlakuandanmasingix masingperlakuandiulang 5 kali (4 x 5), sehinggaterdapat 20 unit percobaan. Perlakuan yang diberikanadalah P0 (pakan basal), P1 (pakan basal + 0,1% kunyit) P2 (pakan basal + 0,1% probiotik) dan P3 (Pakan basal + 0,05% kunyitdan 0,05 probiotik). Variabel yang diamatimeliputikonsumsipakan,pertambahanbobotbadan, feed convertion ratio, danmortalitaspadaayampedaging. Data yang diperolehditabulasidengan program Microsoft Excel 2010danselanjutnyadianalisismenggunakananalisisragamdari RancanganAcakLengkap (RAL) danapabilaterdapatperbedaannyata, dilanjutkandenganUjiJarakBerganda Duncan Hasilpenelitianinimenunjukanbahwarataankonsumsip akandanpertambahanbobotbadantertinggiyaitudenganpemberi ankunyitdanprobiotik 0,1% masing-masing(4705,6 ± 445,77)dan (1889,6 ± 139,7).Rataan FCR terendahyaitu (2,06 ± 0,15) padapemberiankunyitdanprobiotik 0,1%.Presentasemortalitas yang dihasilkanyaitu 5 % yaitupadaperlakuan P0, P1 dan P3.Analisisstatistikperlakuantidakmemberikanpengaruhnyata( P>0.05) terhadapkonsumsipakan, pertambahanbobotbadan, dan feed confertion ratio, tetapimenghasilkanmortalitas yang rendahdandianggapberhasilkarenapersentasikematian 5%. KesimpulanbahwaPenambahantepungkunyit( Curcumadomestica Val.) danprobiotiksebagaiaditifpakanmampumeningkatkanpenampil anproduksiayampedaging, penambahantepungkunyitterbaikdapatdilakukanpada level 0,05% tepungkunyit + 0,05% probiotik.
English Abstract
The purpose of study is to know the effect of turmeric and probiotic flour in feed to peformance of broiler production. The material used in the research is 100 Days Old Chick (DOC) broiler Lohmann strain, undistinguished by sex (unsexed), and maintained for 35 days. The probiotic used is a type of Lactobacillus sp containing 4.72 x 108 CFU / ml in flour form. Probiotic (Lactobacillus sp.) form of flour is produced by Sjofjan (2013).The data were analysed with Complete Random Design (CRD) and continued by Duncan Mean Range Test (DMRT). The variables measurement that used were feed intake body weight, feed convertion ratio and mortality. The treatmen on this research were T0 (Basal feed), T1(Basal feed + 0.1% turmeric), T2(Basal feed + 0.1% probiotic), T3 (Basal feed + 0.1% turmeric+ probiotics). The result showed that there is a no significant different (P>0.05) in the additions treatment on feed intake, body weight and feed convertion ratio and then percentage of mortality is 5%. The turmeric with probiotic has positive effect on feed intake, body weight, feed convertion ratio, and mortality. It can be concluded that turmeric and probiotik can increase the performance of broiler production with treatment 0.05% probiotik+ 0.05% probiotik.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2018/155/051803324 |
| Uncontrolled Keywords: | Turmeric, Probiotic, Performance,Broiler |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry > 636.5 Chickens and other kinds of domestic birds > 636.508 5 Chickens and other kinds of domestic birds (Feeds and applied nutrition) > 636.508 55 Chickens and other kinds of domestic birds (Feeds) > 636.508 557 Chickens and other kinds of domestic birds (Feed additives and formula feeds) |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 04 May 2018 08:40 |
| Last Modified: | 22 Oct 2021 04:26 |
| URI: | http://repository.ub.ac.id/id/eprint/10258 |
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