Samadi Samadi
Jurusan Peternakan, Fakultas Pertanian, Universitas Syiah Kuala

Published : 18 Documents
Articles

Found 18 Documents
Search

Analisis Kandungan Nutrisi Kulit Kopi (Coffea sp.) dengan Menggunakan Metode Near Infrared Reflectance Spectroscopy (NIRS)

Jurnal Ilmiah Mahasiswa Pertanian Vol 2, No 4 (2017): November 2017
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Original Source | Check in Google Scholar | Full PDF (349.833 KB)

Abstract

Abstrak.     Tujuan penelitian ini adalah untuk mengevaluasi akurasi metode analisis pakan dengan metode (Near Infrared Reflectance Sectroscopy) NIRS dalam memprediksi kandungan nutrisi limbah kulit kopi serta mengetahui panjang gelombangnya.  Penelitian ini dilakukan di Laboratorium Ilmu Nutrisi dan Teknologi Pakan, Univeritas Syiah Kuala, dari Agustus hingga September 2017.  Penelitian ini menggunakan 30 sampel limbah kulit kopi yang terdiri dari 2 varietas kopi yaitu kopi arabika (Coffea arabica) dan kopi robusta (Coffea canephora). Spektrum diukur dengan menggunakan yaitu FT-IR IPTEK T-1516 pada rentang wavelengrh 1000-2500 nm dan di kalibrasi dan validasi dengan menggunakan software The Unscrambler X version 10.4.  Pretreatment yang digunakan yaitu Multiplicative scatter analysis (MSC) dan DeTrending (DT) dengan metode regresi Principal Component Regression (PCR). Parameter nutrisi yang dianalisis yaitu bahan kering (BK), protein kasar (PK) dan serat kasar (SK).  Hasil penelitian memperlihatkan bahwa NIRS dengan model yang telah dibangun tidak dapat menprediksi bahan kering dengan baik. Hal ini ditunjukkan dengan nilai r, R2 dan RPD yang rendah (0.58, 0.34 dan 3.06) serta RMSEC yang tinggi (3.06). Metode NIRS dapat memprediksi kandungan PK dan SK dengan baik pada penggunaan pretreatment MSC (PK= r: 0.87, R2: 0.76, RMSEC: 0.45 dan RPD: 2.07; SK= r: 0.87, R2: 0.75, RMSEC: 2.83 dan RPD: 2.03). Prediksi kasar untuk PK dan SK didapatkan dengan menggunakan pretreatment DT (PK= r: 0.75, R2: 0.57, RMSEC: 0.60 dan RPD: 1.55; SK= r: 0.84, R2: 0.71, RMSEC: 3.06 dan RPD: 1.88). Analysis of Coffee Pulp (Coffea sp.) Nutrition Content Using Near Infrared Reflectance Spectroscopy (NIRS) Method Abstract.   The aim of present study was to evaluate the accuration of feed analysis method of Near infrared reflectance spectroscopy (NIRS) in predicting nutritional content of Coffee pulp and to know its wavelength.  The study was conducted in  nutrition science and feed technology Laboratory,   Department of Animal Husbandry,  Faculty of Agriculture,  Syiah Kuala University,  august until september, 2017.   As many as 30 coffee pulps  were used in this study and seperated to 2 specieses of coffee, arabica coffee (Coffea arabica) and robusta coffee (Coffea canephora).  The spectrum was scanned using. FT-IR IPTEK T-1516 at 1000 to 2500 nm wavelength and calibrated and validated using The Unscrambler X version 10.4 software. Pretreatment used in this study was Multiplicative scatter analysis (MSC) dan DeTrending (DT) with Principal component regression (PCR) calibration method. Nutrition parameters analyzed were dry matter (DM), crude protein (CP) and dietary fiber (DF). The results of study showed that NIRS with prediction models that have been build cannot predicted DM content in coffee pulp. This was shown with low value of r, R2 dan RPD (0.58, 0.34 dan 3.06) and high value of RMSEC (3.60). NIRS method can predicted CP and DF content quite well using MSC pretreatment (CP= r: 0.87, R2: 0.76, RMSEC: 0.45 dan RPD: 2.07; DF= r: 0.87, R2: 0.75, RMSEC: 2.83 dan RPD: 2.03). Rough prediction for CP and DM content was obtained by using DT pretreatment (CP= r: 0.75, R2: 0.57, RMSEC: 0.60 dan RPD: 1.55; DF= r: 0.84, R2: 0.71, RMSEC: 3.06 dan RPD: 1.88). 

Evaluasi Kualitas Nutrisi Complete Feed Fermentasi Berbahan Dasar Ampas Sagu dengan Lama Pemeraman yang Berbeda

Jurnal Ilmiah Mahasiswa Pertanian Vol 1, No 1 (2016): November 2016
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Original Source | Check in Google Scholar | Full PDF (196.155 KB)

Abstract

Abstrak. Pakan merupakan salah satu faktor yang mempengaruhi produtivitas dan reproduktivitas ternak, disamping beberapa faktor lainnya seperti genetik, pengontrolan penyakit, dan manajemen pemeliharaan. Salah satu usaha yang dapat menunjang ketersediaan pakan ternak ruminansia adalah dengan memanfaatkan berbagai limbah pertanian berupa ampas sagu. Namun kandungan nutrisi yang terdapat pada ampas sagu sangat rendah dengan kandungan serat kasar yang cukup tinggi dan kandungan protein kasar masih rendah. .  Penelitian ini bertujuan untuk mengevaluasi kualitas nutrisi dari Complete feed berbahan dasar ampas sagu yang difermentasi dengan menggunakan saus burger pakan (SBP) pada lama pemeraman yang berbeda. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan berupa lama pemeraman yaitu P0 (0 hari), P7 (7 hari), P14 (14 hari) dan P21 (21 hari). Setiap perlakuan diulang sebanyak 4 kali sehingga diperoleh 16 unit perlakuan. Peubah yang diamati dalam penelitian ini adalah kadar bahan kering, kadar protein kasar, kadar serat kasar, kadar abu, kadar lemak kasar dan kadar BETN.  Evaluation of Nutritive Values Complete Feed Based on Sago Residues with different Incubation TimeAbstract. Feed is one of the factors influencing productivity and reproductivity of animals besides other factors such as genetics, disease control, and management. One of the efforts to support the availability of ruminant feed is to utilize agriculture by products such as sago residues. However, nutritive values of sago residues was very low fiber with high level of crude fiber and low level of  crude protein. One of the efforts to improve the nutritional quality of sago residues is by fermentation. This study aimed to evaluate the nutritional quality of the fermented complete feed based on sago residues  with different incubation time. The design used in this study was completely randomized design (CRD) with 4 treatments (incubation time) ; P0 (without incubation-control), P7 (7 days), P14 (14 days) and P21 (21 days) of incubation time. Each treatment was repeated four times with total of 16 treatment units. The parameters observed in this study were the contents of dry matter, crude protein, crude fiber, ash, fat and N-free extract.

Vibrational Spectroscopic Investigation of Biomolecular Responses of Carbohydrate Structure to Moisture and Dry Heating in Soybean Seed (Glycine max)

ANIMAL PRODUCTION Vol 14, No 1 (2012): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Original Source | Check in Google Scholar | Full PDF (717.4 KB)

Abstract

Abstract. The objective of this experiment was to investigate carbohydrate structures of seed tissue affected by different heat processing methods using infrared vibrational molecular spectroscopy.  In this study, soybean seeds (two different harvested years; 2008 and 2010) were used as a model to investigate the alteration of inherent structure carbohydrate due to heat treatments. Structural characteristics of the bands in typical infrared molecular spectrum were studied in the region at ca. 1452-1188 cm-1 related to cellulosic and hemicellulosic compounds and the region at ca. 1193-881 cm-1, related to total CHO. Multivariate molecular spectral analyses: Hierarchical cluster analysis (CLA) and principal components analysis (PCA) were applied to identify heat-induced changes of molecular spectral profiles. Treatments used in this study were raw soybean seeds as control,  autoclaved soybean seeds at 120°C for 1 h (HT-1: wet heating) and dry roasted soybean seeds at 120°C for 1 h (HT-2: dry heating).  The results showed that the heat treatments did not change spectral profiles of cellulosic, hemicellulosic and total CHO. Based on spectral analysis, CLA and PCA also did not produce any alterations among different treatments in original spectra at cellulosic, hemicellulosic and total CHO regions. In conclusion, the molecular spectral technique with multivariate spectral technique can be considered as a research tool to investigate the magnitude of heat-induced change in carbohydrate molecular structure and other biopolymers in feeds, seed and plant tissues. These techniques could be used in the food and feed industry in which, losing or changing carbohydrate molecular chemistry was able to be detected in rapidly without any destruction and chemical hazardous. Further studies are needed to understand the trend in structural changes by heating with increasing temperature and time of exposure.Keywords: carbohydrate molecular, heat processing, molecular spectroscopy, soybean seed, feedsAnimal Production 14(1):23-31, January 2012

In Vitro Study of Fermented Complete Feed by Using Sago Residues as Main Source Diet

ANIMAL PRODUCTION Vol 17, No 3 (2015): September
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Original Source | Check in Google Scholar | Full PDF (788.011 KB)

Abstract

Recently, fermentation of low quality feed such as agro industry by products has been widely applied to produce enriched animal feed and improve animal productivity. The purpose of this study was to evaluate in vitro digestibility of fermented complete feed by using agro-residues from sago starch processing industries as main source diet.  Feed was formulated on the basis of 40% sago residue and mixed with other ingredients (rice brand, coconut meal, bread by product, soybean meal and soybean hulls) to fulfill the requirement of sheep with 16,10% of CP, 2,80 Mkal ME/kg and TDN 60,88% based on calculation. Mineral and Urea were added in the complete feed to reach mineral and CP requirements of sheep.  Complete feed formulation was fermented by using 3 commercial fermentation products (Saus Burger Pakan® (SBP), Probion® and EM4®) for 21 days. Total and types of microbes from commercial fermentation products which were utilized in this study were not determined. Parameters measured in this study were pH, NH3, IVDMD (in vitro dry matter digestibility), IVOMD (in vitro organic matter digestibility) and VFA total. The model used for the statistical analysis was completely randomized design (CRD) with 4 treatments (control and 3 different commercial fermentation products) and 4 replications.  The results of this study indicated that administration of different commercial fermentation products into fermented complete feed based on sago residues significantly influenced (P<0.05) on pH, NH3, VFA total, IVDMD and IVOMD. Generally, commercial fermentation products mainly SBP produced better feed quality by improving the values of pH, NH3, VFA total, IVDMD and IVOMD. However, types and total microorganisms were needed to be determined before experiment.

Improving Sugarcane Bagasse as Animal Feed by Ammoniation and Followed by Fermentation with Trichoderma harzianum (In Vitro Study)

ANIMAL PRODUCTION Vol 18, No 1 (2016): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Original Source | Check in Google Scholar | Full PDF (809.403 KB)

Abstract

Sugarcane bagasse is one of agro-industrial residues containing low nutrient content and difficult to be digested by animals.  However, it can be recycled to produce value-added product such as protein-enriched animal feed by application feed technology such as ammoniation and fermentation. The purposes of these experiments were to evaluate the quality and in vitro digestibility of sugarcane bagasse by using two steps feed technology process: ammoniation and continued by fermentation process. Two studies were conducted in these experiments.  The first study was to determine the quality of amoniated sugarcane bagasse after incubation at room temperature at different days (0, 7, 14, 21, 28 days) and the second study was to determine in vitro degestibility of  ammoniated sugarcane bagasse fermented by using the various levels of sago flour (0%, 5%, 10% and 15% from sample total) and kept at room temperature for 21 day in an-aerobic condition. Parameters measured in this study were DM, CP, CF, pH, OM, IVDMD (in vitro dry matter digestibility), IVOMD (in vitro organic matter digestibility). The model used for the statistical analysis was completely randomized design (CRD). The results of the first study indicated that length of incubation was not significantly affect (P>0.05) on crude fiber content but had significant effect (P<0.05) on crude protein content but only for control treatment. For the second study concluded that administration of the various levels of sago flour into ammoniated sugarcane bagasse fermented with T.harzianum significantly influenced (P<0.05) on OM, IVDMD and IVOMD but had not significantly effect on pH value. The results of the study indicated that application 10% of soluble carbohydrate from sago flour was recommended for fermentation process based on the results of in vitro and fermented feed quality studies.

Evaluasi Nilai Nutrisi dan Karakteristik Complete Feed Berbahan Dasar Ampas Sagu dengan Teknik Fermentasi Berbeda

Jurnal Ilmiah Mahasiswa Pertanian Vol 1, No 1 (2016): November 2016
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Original Source | Check in Google Scholar

Abstract

Abstrak. Penggunaan bahan pakan yang berasal dari limbah pertanian dan industri pertanian merupakan salah satu usaha untuk menekan biaya pakan. Penelitian tentang nilai nutrisi dan karakteristik fisik Complete feed berbahan dasar ampas sagu dengan teknik berbeda telah dilaksanakan di Laboratorium Ilmu Nutrisi dan Teknologi Pakan Universitas Syiah Kuala Darussalam Banda Aceh. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 3 pelakuan dan masing-masing perlakuan terdiri atas 5 ulangan. Perlakuan dalam penelitian ini adalah P1 kontrol (Complete feed tanpa penambahan SBP dan tanpa fermentasi), P2 (ampas sagu difermentasi dengan SBP selama 14 hari kemudian dicampur menjadi Complete feed dan difermentasi hingga 21 hari), dan P3 (ampas sagu + Complete feed kemudian difermentasi menggunakan SBP selama 21 hari). Parameter yang diamati dalam penelitian ini adalah kandungan bahan kering, serat kasar, protein kasar, lemak kasar, abu, BETN, serta karakteristik fisik pakan berupa tekstur, warna dan bau. Berdasarkan hasil penelitian disimpulkan bahwa teknik fermentasi mempengaruhi nilai nutrisi dan karakteristik fisik Complete feed berbahan dasar ampas sagu.  Evaluation of nutritive Values and Physical Charakteristics Complete Feed Based on Sago Residues by Application Different Technique FermentationAbstract. Utilization of feed coming from agricultural and agro-industrial by products is one of the efforts to reduce feed cost. The study about evaluation of nutritive values and physical characteristics complete feed based on sago residues by application different technique fermentations was conducted at Laboratory of Animal Nutrition, Syiah Kuala University, Darussalam, Banda Aceh. The experiment was designed by using completely randomized design (CRD) consisting of 3 treatments and 5 replications. The treatments in this study were P1 as control (complete feed without fermentation), P2 (first sago residue was fermented for 14 days, then mixed with complete feed and fermented for 21 days), P3 (sago residue and complete feed were mixed and fermented for 21 days). Parameters observed in this study were dry matter, crude fiber, crude protein, crude fat, ash and N-free extract. In conclusion, different of technique fermentation influenced nutritive values and physical characteristic of fermented complete feed on the basis of sago residues.

Administration of Various Feed Additives on Cholesterol Content of Meat and Fat Abdomen of Local Chicken (Gallus domesticus)

ANIMAL PRODUCTION Vol 20, No 1 (2018)
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Original Source | Check in Google Scholar | Full PDF (476.732 KB)

Abstract

Cholesterol consumed more than required body will influence health problem such as arteriosklerosis and finally resulted in coronary hearth. The purpose of this study is to evaluate the concentration of cholesterol and fat abdomen local chicken administrated various levels of feed additives. Totally 200 chickens from growth study were selected for 20 chickens at the age of 90 d for further cholesterol and fat abdomen analysis. This study was designed by using completely randomized consisting of 4 treatments and 5 replications. Four treatments in this study was administration of feed additives either in the water or in the feed (A0 = control-vita chick 0.7 gram/liter; A1= 20 ml/liter probio-FM; A2= 0.08% MOS (manan-oligosakarida)/kg in feed and A3= herbal leuser KI 5 ml/liter). Variables observed in this study were the content of cholesterol and fat abdomen. All data were statistically analyzed using SPSS and differences between treatments were stated (P<0.05) by using Duncan Multiple Range Test (DMRT). The results of the study indicated that administration of various feed additives significantly effected (P<0.05) on the cholesterol content of breast meat of local chickens.  The average of breast meat cholesterol content was 52 mg/100g, 44 mg/100g, 43 mg/100g and  46 mg/100g for A0, A1, A2 and A3 respectively. Administration of administration of various feed additives significantly reduced (P<0.05) the percentage of fat abdomen of local chickens with the percentage of 0.78%, 0.36%, 0.27% and 0.42% for A0, A1, A2 and A3 respectively. This study concluded that administration various feed additives significantly reduced cholesterol content and the percentage of fat abdomen with the lowest of cholesterol content 43 mg/100g and the lowest percentage of fat abdomen 0.27% for prebiotic treatment.

Uji Mikrobiologi Pakan Lengkap Fermentasi Berbahan Dasar Ampas Sagu dengan Teknik Fermentasi Berbeda

Jurnal Ilmiah Mahasiswa Pertanian Vol 3, No 1 (2018): Februari 2018
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Original Source | Check in Google Scholar | Full PDF (489.57 KB)

Abstract

Abstrak.  Pakan merupakan salah satu faktor terpenting dalan usaha peternakan dalam menentukan kemampuan ternak dalam mengekspresikan potensi genetiknya Sumber bahan dasar pakan ternak ruminansia pada umumnya terdiri dari hijauan, biji-bijian dan limbah pertanian. Limbah hasil olahan produk pertanian selama ini kerap terbuang begitu saja, padahal sangat berpotensi sebagai pakan ternak ruminansia. Namun kandungan nutrisi yang terdapat pada ampas sagu sangat rendah dengan kandungan serat kasar ampas sagu mencapai 28,30% dan kandungan protein kasar hanya berkisar 1,36% (Sutama dan Budiarsana, 2009). Penelitian tentang uji mikrobiologi pakan lengkap fermentasi berbahan dasar ampas sagu dengan teknik fermentasi berbeda telah dilaksanakan di Laborotarium Ilmu Nutrisi dan Teknologi Pakan Universitas Syiah Kuala Darussalam Banda Aceh mulai tanggal 12 Januari sampai dengan 17 Maret 2016. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan masing-masing perlakuan terdiri atas 5 ulangan. Perlakuan dalam penelitian ini adalah P1 (tanpa fermentasi), P2 (ampas sagu difermentasi terlebih dahulu lalu baru dicampur ke dalam bahan penyusun pakan lengkap lainnya dan difermentasi lanjutan, P3 (ampas sagu bersama bahan penyusun pakan lengkap dicampur dan baru dilakukan fermentasi. Parameter yang diamati pada penelitian ini adalah populasi Bakteri Asam Laktat (BAL), Bakteri Total (BT) dan Kapang.  Hasil penelitian ini menunjukkan bahwa pakan lengkap fermentasi dengan teknik fermentasi berbeda tidak berpengaruh nyata (P>0,05) terhadap populasi BAL dan Bakteri Total, namun berpengaruh nyata (P<0,05) nyata terhadap populasi Kapang. Berdasarkan hasil penelitian disimpulkan bahwa teknik fermentasi tidak mempengaruhi jumlah populasi Bakteri Asam laktat (BAL) dan Bakteri Total Namun mempengaruhi terhadap jumlah populasi Kapang.(Microbiological Test of Complete Feed of Fermentation Based on Sago Pulp With Different Fermentation Techniques).Abstract. Feed is one of the most important factors in the livestock business in determining the ability of livestock to express its genetic potential Source of feed ingredients of ruminant livestock feed generally consists of forage, grain and agricultural waste. Waste from processed agricultural products has been wasted so often, when it is very potential as ruminants feed. Research on microbiological test of complete feed of fermented sago-based fermentation with different fermentation technique has been conducted in Laboratory of Nutrition Science and Feed Technology of Syiah Kuala University of Darussalam Banda Aceh from 12 January to 17 March 2016. The design used in this research is Completely Randomized Design (RAL) with 3 treatments and each treatment consisted of 5 replications. The treatments in this study were P1 (without fermentation), P2 (fermented sago pulp first and then mixed into other complete feed compounds and further fermented, P3 (the sago pulp with the complete feed ingredient mixed and newly fermented. in this research is population of Lactic Acid Bacteria (BAL), Total Bacteria (BT) and Kapang. This research indicate that complete fermentation feed with different fermentation technique has no significant effect (P> 0,05) to BAL population and Total Bacteria, (P <0,05) real to Kapang population Based on the research result, it was concluded that the fermentation technique did not affect the total population of lactic acid bacteria (BAL) and Total bacteria but influenced to Kapang population.

Analisis Usaha Ayam Broiler yang Menggunakan Prebiotik Immuno Forte®

Jurnal Ilmiah Mahasiswa Pertanian Vol 2, No 1 (2017): Februari 2017
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Original Source | Check in Google Scholar

Abstract

Abstrak. Tujuan penelitian ini adalah untuk mengetahui pengaruh penggunaan Prebiotik Immuno Forte® terhadap usaha ternak ayam broiler. Penelitian ini dilakukan di Laboratorium Lapangan Peternakan (LLP) Jurusan Peternakan Universitas Syah Kuala, Banda Aceh dari tanggal 22 Agustus sampai 21 September 2015. Penelitian ini menggunakan 100 ekor DOC ayam broiler CP 707 strain arbor acres produksi PT. Charoen Pokphand. Ransum yang digunakan dalam penelitian ini adalah ransum komersial R511 HI PRO VITEperiode starterdan R512 Bravo periode finisher. Perlakuan dalam penelitian ini adalah level Immuno forte® dalam air minum terdiri dari yang terdiri dari 5 perlakuan yaitu P0(0 mL Immuno forte®/3 L air ), P1 (0,5 mL Immuno forte®/3 L air), P2(1 mL Immuno forte®/3 L air), P3 (1.5 mL Immuno forte®/3 L air) dan P4 (2 mL Immuno forte®/3 L air). Setiap perlakuan terdiri dari 4 ulangan sehingga diperoleh 20 unit perlakuan. Hasil penelitian menunjukkan bahwa penambahan Immuno forte® dalam air minum selama pemeliharaan memberikan hasil yang berbeda terhadap total biaya produksi. Biaya produksi tertinggi terdapat pada perlakuan P1 (Rp) 143.761, dan yang terendah P2 (Rp) 140.250, dan B/C ratio tertinggi pada P3 1,39, dan terendah pada P2, 1,24. Hasil dari penelitian ini, penggunaan Immuno forte sebagai prebiotik dalam air minum broiler pada semua perlakuan layak untuk dilanjutkan sebagai usaha ternak ayam broiler.  The Broiler Chicken Business Analysis Using Immuno Forte PrebioticsAbstract. The purpose of this experiments is to obtain the effect of prebiotic Immuno forte® on broiler enterprise. This experiment was conducted at Field Laboratory of Animal Husbandry (LLP), Animal Husbandry Department, Syiah Kuala University, Banda Aceh from 22nd August to 21st September 2015. Totally, 100 of day old chickens (DOC) from CP 707 Strain Arbor Acres produced from PT. Charoen Pokphand were used in this study. Commercial feed of R511HI PRO VITE for starterperiod and R512Bravo for finisher was used in this experiment. This study consisted of 5 treatments and 4 replications. The treatment in this study was the level of prebiotic in the drinking water P0 (0 mL Immuno forte®/3 L in drinking water), P1 (0,5 mL Immuno forte®/3 L in drinking water), P2(1 mL Immuno forte®/3 L in drinking water), P3 (1.5 mL Immuno forte®/3 L in drinking water) and P4 (2 mL Immuno forte®/3 L in drinking water). The results of the study indicated that the level of Immuno forte®   in the drinking water significantly influenced on total production cost. The highest production costs are in treatment P1 (Rp) 143 761, and the lowest P2 (Rp) 140 250, and B / C ratio P3 highest at 1.39, and the lowest in P2, 1.24. The results of this study, the use of Immuno forte as a prebiotic in the broiler drinking water at all feasible to continue treatment as broiler chicken farming.

Pengaruh Substitusi Amtabis yang Difermentasi dengan Aspergillus Niger terhadap Performa Ayam Broiler

Jurnal Ilmiah Mahasiswa Pertanian Vol 1, No 1 (2016): November 2016
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Original Source | Check in Google Scholar | Full PDF (73.315 KB)

Abstract

Abstrak: Penelitian initelah dilakukan di Laboratorium Lapangan Peternakan Fakultas Pertanian Universitas Syiah Kuala yang berlokasi di Darussalam Banda Aceh sejaktanggal 4 Desember 2015 sampai dengan tanggal 9 Januari 2016. Tujuan penelitian adalah untuk mengetahui pengaruh subtitusi Amtabisterhadap performa ayam broiler yang meliputi pertambahan berat badan, konsumsi pakan dan feed conversion ratio. Parameter yang diamati meliputi konsumsi ransum, pertambahan berat badan, konversi ransum dan efisiensi ransum. Hasil penelitian menunjukkan bahwa substitusi Amtabis dalam ransum komersial pada level yang berbeda selama perlakuan berpengaruh nyata (P<0,05) terhadap pertambahan berat badan, namun tidak menunjukkan perbedaan yang nyata (P>0,05) terhadap konsumsi pakan, rasio konversi pakan dan efisiensi pakan.Terjadinya penurunan performa broiler dengan pemberian Amtabis kemungkinan disebabkan karena ketidak seimbangan kandungan nutrisi dalam ransum akibat penambahan Amtabis dalam pakan komersil. The Effect of Substitution Fermented Amtabis with Aspergillus Niger on Broiler Performance Abstrack: Study on the effect of substitution fermented Amtabis with Aspergillus niger on broiler performance was conducted at Experimental Farm Laboratory, Animal Husbandry Department, Syiah Kuala University Darussalam Banda Aceh from 4 December 2015 to 9 January 2016. The purposes of this study was to evaluate substitution of fermented Amtabis with commercial broiler on broiler performance including body weight, feed consumption and feed conversion ratio. Parameters which were observed in this study were body weight, feed consumption and feed conversion ratio. The results on the study indicate that substitution of Amtabis in commercial feed significantly effected (P<0,05)on body weight, but had no significantly effect (P>0,05)on feed consumption, feed conversion ratio and feed efficiency.Decreasing of performance broiler by substitution Amtabis in the commercial feed was probably caused by imbalance of nutritive feed formulation after Amtabis substitution