Falah, Reo Radius and Prof.Dr.Ir.Osfar Sjofjan,, M.Sc.,IPU,ASEAN Eng and Prof. Dr. Ir.M. Halim Natsir,, S.Pt.,MP.,IPM., ASEAN Eng. (2023) Evaluasi Nutrisi Penggunaan “Organik Protein” Sebagai Bahan Pakan dan Implementasi Terhadap Produktivitas Ayam Pedaging. Magister thesis, Universitas Brawijaya.
Abstract
Organik protein merupakan produk nama dagang dari PT Daesang Ingredients Indonesia,berasal dari hasil samping pengolahan bumbu masak Monosodium Glutamate (MSG) yang dikembangkan menjadi protein sel tunggal. Penelitian ini bertujuan untuk mengetahui hasil evaluasi nutrisi organik protein sebagai bahan pakan dan implementasi terhadap produktivitas ayam pedaging. Penelitian terdiri dari 2 tahap, materi penelitian tahap I yaitu uji proksimat, viskositas, pH dan daya hambat bakteri dari organik protein. Materi penelitian tahap II yaitu 480 ekor Day Old Chick (DOC) dan 20 ekor ayam pedaging strain Lohmann MB 202, unsexed. Rata-rata bobot badan 47,42 ± 1,86 g dan 2191,25 ± 135,32 dengan koefisien keberagaman 3,92% dan 6,18. Metode penelitian menggunakan percobaan laboratorium dan percobaan lapang dengan Rancangan Acak Lengkap (RAL) 5 perlakuan dan 6 ulangan. Perlakuan yang diberikan yaitu P0 : pakan basal (pakan kontrol), P1 : 98,5 % pakan basal ditambah 1,5% organik protein, P2 : 97,0 % pakan basal ditambah 3,0% organik protein, P3 : 95,5 % pakan basal ditambah 4,5% organik protein, P4 : 94,0 % pakan basal ditambah 6,0% organik protein. Variabel tahap I adalah uji proksimat, uji viskositas dan pH serta uji daya hambat terhadap bakteri. Data yang di analisis secara deskriptif. Tahap II adalah kecernaan protein, energi metabolis (AME dan AMEn), karakteristik vili usus, konsumsi pakan, pertambahan bobot badan, konversi pakan dan IOFC. Data di analisis dengan analisis ragam (ANOVA) dari Rancangan Acak Lengkap (RAL) dan dilanjutkan dengan uji jarak berganda Duncan’s. Hasil penelitian adalah organik protein memiliki kandungan nutrisi, viskositas dan pH yang baik, namun memiliki daya hambat rendah terhadap bakteri. Penggunaan organik protein dalam pakan memberikan pengaruh sangat nyata (P<0,01) terhadap pertambahan bobot badan, konversi pakan, IOFC dan memberikan pengaruh berbeda nyata (P<0,05) terhadap energi metabolis, namun tidak memberikan pengaruh (P>0,05) terhadap kecernaan protein, konsumsi pakan, kedalaman crypt dan luas permukaan vili. Kesimpulan yang didapatkan dalam penelitian ini adalah organik protein memiliki potensi sebagai bahan pakan ternak dan penggunaan 4,5% organik protein dalam pakan ayam pedaging memberikan produktivitas terbaik.
English Abstract
Organic protein is a trade name product from PT Daesang Ingredients Indonesia which is developed into single cell protein. This study aims to determine the results of evaluating organic protein as a feed ingredient and its implementation on broiler productivity. This research consisted of two stages, material in phase I was test proximate, viskosity, pH, bacterial. Material phase II was 480 Day Old Chicks (DOC) and 20 broiler Lohmann MB 202 strain, unsexed. The average body weight was 47.42 ± 1.86 g and 2191.25 ± 135.32 g, with a coefficient of a diversity of 3.98% and 6.18 %. The research used laboratory experiments and field trials with a Completely Randomized Design (CRD) with five treatments and six replications. The treatments given were T0: Basal feed (control feed), T1: 98.5% basal feed plus 1.5% organic protein, T2: 97.0% basal feed plus 3.0% organic protein, T3: 95.5% basal feed plus 4.5% organic protein, T4 : 94.0% basal feed plus 6.0% organic protein. Variables in stage I was the proximate test, viscosity and pH tests, and the inhibition test against bacteria. The data obtained were analyzed descriptively analyzed the data obtained descriptively. Stage II was protein digestibility, metabolic energy (AME and AMEn), intestinal villi characteristics, feed consumption, body weight gain, feed conversion and IOFC. The data obtained were statistically analyzed using analysis of variance (ANOVA) from a Completely Randomized Design (CRD) and continued with Duncan's multiple range test. The results showed organic protein has good nutritional content, viscosity and pH, but has low inhibition against bacteria. The use of organic protein in feed had a highly significant (P<0.01) effect on body weight gain, feed conversion, IOFC and had a significantly different impact (P<0.05) on metabolic energy. However, it had no effect (P>0.05) on protein digestibility, feed consumption, crypt depth and villi surface area. The conclusion obtained in this study is that organic protein has potential as an ingredient in animal feed, and the use of 4.5% organic protein in broiler feed provides the best productivity.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | 0423050019 |
| Uncontrolled Keywords: | Organik Protein, Analisis Proksimat, Viskositas, pH, Daya Hambat Bakteri, Produktivitas dan Ayam Pedaging .- Organic Protein, Proximate Analysis, Viscosity, pH, Bacterial Inhibition, Productivity, and Broiler |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | S2/S3 > Magister Ilmu Ternak, Fakultas Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 17 May 2023 02:55 |
| Last Modified: | 17 May 2023 02:55 |
| URI: | http://repository.ub.ac.id/id/eprint/199769 |
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