scholarly journals Kandungan Total Bakteri dan Total Fungi pada Pellet Limbah Penetasan yang Dibuat dengan Penambahan Bentonit

2016 ◽  
Vol 16 (2) ◽  
pp. 69
Author(s):  
Aprilian Adi Nugroho ◽  
Sri Sumarsih ◽  
Bambang Sulistiyanto
Keyword(s):  
Analysis Of Variance ◽  
Total Content ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Bacteria And Fungi ◽  
Total Fungi ◽  
Number Of Bacteria ◽  
Total Bacteria ◽  
Range Test

ABSTRAK. Penelitian efek penambahan bentonit dalam proses pelleting terhadap total bakteri dan total fungi dari produk pellet limbah penetasan sebagai bahan pakan alternatif, telah dilaksanakan di Laboratorium Teknologi Pakan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro. Penambahan bentonit pada proses pelleting diharapkan mengurangi total bakteri dan total fungi pada pellet olahan limbah penetasan, sehingga aman digunakan sebagai bahan pakan alternatif. Pada penelitian ini limbah penetasan yang berupa cangkang telur, telur infertile, telur gagal menetas, serta DOC afkir dan mati dihancurkan, dicampur dengan bentonit dan dibuat pellet, untuk kemudian dianalisis kandungan total bakteri dan total fungi pada produk pellet. Perlakuan bentonit dilakukan dengan aras 0, 2, 4 dan 6% (B/B). Penelitian dilakukan dengan rancangan acak lengkap (RAL) 4 perlakuan dan 5 ulangan. Data dianalisis dengan analisis ragam dan dilanjutkan dengan uji wilayah ganda Duncan untuk mengetahui perbedaan antar perlakuan. Hasil menunjukkan bahwa pemberian bentonit dari berbagai level berpengaruh sangat nyata (P<0,01). Pemberian bentonit pada tingkat tertinggi (6%) mampu menekan total bakteri dan total fungi pada kisaran 105 cfu/g. Disimpulkan bahwa bentonit mampu menekan kandungan total bakteri dan total fungi pada produk pellet limbah penetasan. (Numbers of total bacteria and total fungi of hatchery waste pellets that made by adding bentonite) ABSTRACT. A Research about the effect of bentonite addition in the pelletizing process on total bacteria and total fungi of pellet product of hatchery waste as an alternative feedstuff, was done at Feed Technology Laboratory, Faculty of Animal and Agricultural Sciences, Diponegoro University. The addition of bentonite was expected to reduce the number of bacteria and fungi in the pellet product of hatchery waste, therefore, it could be used safely as an alternative feedstuff. In this experiment, the hatchery waste in the forms of eggshell, infertile eggs, un-hatched eggs, dead and culled DOC were blended, mixed with bentonite and pelleted,and then the number of total bacteria and total fungi of pellet was analyzed. The treatment was carried out with the level of bentonite i.e. 0, 2, 4 and 6% (w/w). Completely randomized design (CRD)was applied by 4 treatments and 5 replications of each. Data analyzed by analysis of variance (ANOVA), and followed by Duncan multiple range test (DMRT) to determine differences among the treatments. The results showed that administration of bentonite at various levels significantly affect the number of bacteria and fungi in the hatchery waste pellets (P <0.01). Administration of bentonite at the level of 6% shows the highest value on suppressing the content of total bacteria as well as fungi up to the range of total content 105cfu/g. In conclusion, the bentonite was able to suppress the total amount of bacteria and total fungi in the hatchery waste pellets.

scholarly journals PENGARUH PENAMBAHAN DAGING GURITA (Octopus cyanea) TERHADAP NILAI ORGANOLEPTIK DAN KANDUNGAN PROKSIMAT STIK GURITA

2019 ◽  
Vol 2 (1) ◽  
pp. 18
Author(s):  
Yani Yani ◽  
Moh Nuh Ibrahim ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Analysis Of Variance ◽  
Observation Data ◽  
Test Results ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
A Value ◽  
Randomized Design ◽  
Aoac Method ◽  
Completely Randomized Design ◽  
Range Test

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh penambahan daging gurita terhadap nilai organoleptik, proksimat stik gurita. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan yaitu P1 (Daging gurita 35%), P2 (Daging gurita 45%), P3 (Daging gurita 55%). Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (p>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncam Multiple Range Test) pada taraf nyata 95%. Kandungan protein dan lemak diuji menggunakan metode AOAC dan kandungan karbohidrat di uji menggunakan metode nelson-smogiy. Hasil uji kandungan kadar lemak dan karbohidrat tertinggi terdapat pada perlakuan P1 dengan nilai 34,27% dan 7,81% dan Kandungan protein tertinggi pada perlakuan P3 dengan nilai 32,04%. Hasil penelitian ini menunjukan bahwa terdapat pengaruh nyata terhadap kandungan lemak dan karbohidrat serta tidak terdapat pengaruh nyata pada kandungan air dan protein pada stik gurita. Kata kunci: Daging gurita (Octopus cyanea), stik gurita, kandungan proksimat, uji organoleptik  AbstractThis study aims to determine the effect Octopus cyanea addition on organoleptic values and proximate content of octopus sticks. This research method used a completely randomized design (CRD) consisting of three treatments P1 (35% octopus meat), P2 (45% octopus meat), P3 (55% octopus meat). Observation data were analyzed using ANOVA (Analysis of Variance) at the level 95%, if there were significant differences (p>0,05) then further testing was carried out with DMRT (Duncan Multiple Range Test) at 95%. The content of protein and fat was tested by the AOAC method and the carbohydrate content was tested by the nelson-smogiy method. The highest test results for the content of  fat and carbohydrate were found in treatment P1 with a value of 34.27% and 7.81% and the highest protein content found in treatment P3 with a value of 32.04%. The results of this study indicated that there is a real effect on the content of fat and carbohydrates and there is no significant effect on the water content and protein of octopus sticks. Key words: Octopus cyanea, octopus stick, proximate content, organoleptic value

scholarly journals Pengaruh Pemberian Probiotik Berbeda Pada Pakan Komersial Terhadap Pertumbuhan Dan Efisiensi Pakan Ikan Lele Sangkuriang (Clarias Sp.) [ The Present Effect Of Different Probiotics On Commercial Feed Towards Growth And Feed Efficiency Of Sangkuriang Catfish (Clarias Sp.) ]

2019 ◽  
Vol 6 (1) ◽  
pp. 49
Author(s):  
Muhammad Arief, Nur Fitriani, Sri Subekti
Keyword(s):  
Growth Rate ◽  
Experimental Method ◽  
Analysis Of Variance ◽  
Feed Efficiency ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Commercial Feed ◽  
Completely Randomized Design ◽  
Range Test ◽  
Significant Data

Abstract Freshwater culture commodity such as sangkuriang catfish (Clarias sp.) has high sufficient demand. One way to fullfil necessity of sangkuriang catfis demand is accelerate the growth. The aim of this research is to determine the present effect of different probiotics on commercial feed towards growth and feed efficiency of sangkuriang catfish. The research using experimental method, using Completely Randomized Design (CRD). Sangkuriang catfish kept in 30 days with four treatments and five replications, that is P1 (control), P2 (5% probiotics A), P3 (5% probiotics B), and P4 (5% probiotics C). The obtained data were processed by Analysis of Variance (ANOVA) and followed by Duncan Multiple Range Test if there was significant data. The result showed that different probiotics giving significant effect to growth rate and feed efficiency (p<0,05). The best sangkuriang catfish (Clarias sp.) growth rate is P2 treatment 2,88% ± 0,38, and the lowest is P1 treatment at 1,73% ± 0,7. The best feed efficiency is P2 treatment at 54,69% ± 9,67 and the lowest is P1 treatment at 30,27% ± 12,65

scholarly journals Pengaruh Pemberian Tepung Limbah Udang Fermentasi dalam Ransum Puyuh terhadap Kualitas Telur

2017 ◽  
Vol 17 (2) ◽  
pp. 95-103 ◽  
Author(s):  
Andi Mulyadi ◽  
Edjeng Suprijatna ◽  
Umiyati Atmomarsono
Keyword(s):  
Analysis Of Variance ◽  
Egg Quality ◽  
Waste Product ◽  
Shrimp Waste ◽  
Duncan Multiple Range Test ◽  
Initial Weight ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test ◽  
Haugh Unit

ABSTRAK. Limbah udang merupakan limbah hasil industri pengupasan udang yang terdiri dari kepala dan kulit yang dapat dimanfaatkan sebagai pakan alternatif dalam ransum puyuh. Penelitian ini bertujuan untuk mengevaluasi pengaruh pemberian Tepung Limbah Udang Fermentasi (TLUF) dalam ransum puyuh untuk meningkatkan kecernaan. Materi penelitian menggunakan 250 ekor puyuh umur 6 minggu dengan bobot awal rata-rata 140,95±9,58 (CV=6,80). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) terdiri dari 5 perlakuan dan 5 ulangan, setiap unit percobaan terdiri dari 10 ekor puyuh. Pakan perlakuan yang digunakan adalah 0%, 5%, 7,5% dan 10% tepung limbah udang fermentasi, serta 7,5% tepung limbah udang tidak fermentasi. Data dianalisis menggunakan analisis ragam (ANOVA) dengan uji F pada taraf 5% dan apabila terdapat pengaruh perlakuan dilanjutkan dengan uji jarak berganda Duncan. Hasil penelitian menunjukkan bahwa pengaruh pemberian tepung limbah udang fermentasi dalam ransum puyuh berpengaruh nyata (P0,05) meningkatkan skor warna kuning telur tetapi tidak berpengaruh nyata (P0,05) terhadap indeks kuning telur, indeks putih telur dan nilai Haugh Unit. Kesimpulan dari penelitian ini adalah pemberian tepung limbah udang fermentasi 10% mampu meningkatkan skor warna kuning telur. (The effect of supplementation of quails diet with fermented shrimp waste meal on eggs quality)ABSTRACT. Shrimp waste is a waste product of shrimp peeling industry which consists of head and skin. These waste product, can be used as alternative feed stuffs for quails diet. The research was conducted to study the effect of supplemenetation of the diet with fermented shrimp waste meal on quails egg quality. The experimental animals used were 250 quails of 6 weeks old with the initial weight of 140,95±9,58 (CV=6,80). Completely Randomized Design was used with 5 treatments and 5 replicate cages of 10 quails each cage. The treatments were fermented shrimp waste meal with the levels of 0%, 5%, 7,5% and 10%, and 7,5% unfermented shrimp waste meal. Data were analyzed using analysis of variance and any differences among treatment means found in the analysis of variance were further tested by Duncan Multiple Range Test. The results showed that the fermented shrimp waste meal had significant affect on yolk colour (P0,05), but produced no significant effet (P0,05) on yolk index, albumen index and haugh unit. In conclusion 10% fermented shrimp waste meal can increased yolk colour.

scholarly journals KARAKTERISTIK MUTU SIRUP RUMPUT LAUT (Eucheuma spinosum)

2021 ◽  
Vol 4 (1) ◽  
pp. 1
Author(s):  
La Ode Muhammad Anharullah ◽  
Haslianti Haslianti ◽  
Nur Asyik
Keyword(s):  
Analysis Of Variance ◽  
Confidence Level ◽  
Quality Characteristics ◽  
Ash Content ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Range Test

ABSTRACT         The aim of this study was to determine the quality characteristics of seaweed Syrup (Eucheuma spinosum). This study used a Completely Randomized Design (CRD) consisting of 3 treatments, namely: P1 = 100 gr seaweed: 200 gr sugar: 3.5 L water: CMC 0.3 gr, P2 = 120 gr seaweed: 200 granulated sugar gr: water 3,5 L: CMC 0,3 gr, P3 = Seaweed 140 gr: sugar 200 gr: water 3,5 L: CMC 0,3 gr: with three times replications. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a significant difference (P> 0.05), further tests were carried out with the DMRT (Duncan Multiple Range Test) tests at a 95% confidence level. The results obtained showed that the concentration of seaweed (E. spinosum), water, and taste did not significantly affect the aroma and taste of seaweed syrup. The best treatment was in the treatment of P1 with a scent value of 3.46 with a rather like category, and P1 for a taste of 3.46 with a somewhat like category. The chemical value of seaweed syrup is the value of water content ranging from 38.96% -43.21%, ash content ranges from 0.82-1.34%. Keywords: Syrup, seaweed (Eucheuma spinosum), chemistry and sensoryABSTRAKTujuan penelitian ini adalah untuk mengetahui Karakteristik Mutu Sirup Rumput Laut (Eucheuma spinosum). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu : P1 = Rumput laut 100 gr : gula pasir 200 gr : air 3,5 L : CMC 0,3 gr, P2 = Rumput laut 120 gr : gula pasir 200 gr: air 3,5 L : CMC 0,3 gr, P3 = Rumput laut 140 gr : gula pasir 200 gr : air 3,5 L : CMC 0,3 gr : dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf kepercayaan 95%. Hasil penelitian yang diperoleh menunjukkan bahwa Kosentrasi rumput laut (E. Spinosum), air dan rasa berpengaruh tidak nyata terhadap aroma dan rasa sirup rumput laut. Perlakuan terbaik terdapat pada perlakuan P1 dengan nilai aroma sebesar 3,46 dengan kategori  agak suka, dan P1 rasa 3,46 dengan kategori agak suka. Nilai kimia sirup rumput laut yaitu nilai kadar air berkisar 38,96%-43,21%, kadar abu berkisar 0,82-1,34%.Kata kunci: Sirup, rumput laut (Eucheuma spinosum), kimia dan sensori

scholarly journals Mechanization of Ginger Slicing for Peasant Farmers

2020 ◽  
pp. 22-27
Author(s):  
I. Abubakar ◽  
J. M. Ahmed ◽  
M. Abubakar ◽  
J. K. Agunsoye ◽  
H. E. Audu
Keyword(s):  
Moisture Content ◽  
Analysis Of Variance ◽  
Factorial Experiment ◽  
Environmental Engineering ◽  
Duncan Multiple Range Test ◽  
Significance Level ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Peasant Farmers ◽  
Range Test

Dual (cushion and spring) compartment ginger slicing machine was developed to address the dificulties associaed with manual slicing of ginger. However, there is no establisbed  operational perfomance on record for this particular machine; thus, the need for this study. To achieve this, the machine perfomance was evaluated at the Department of Agricultural and Bio-Environmental Engineering, Waziri Umaru Federal Polytechnic, Birnin Kebbi in April, 2019 interms of Slicing Efficiency and Percent Broken and Bruises at a ginger moisture content of 80.2 and 78.5%, using completely randomized Design (CRD) with 5 x 2 x 2 factorial experiment. The experiment was conducted with one horse power petrol engine. The data collected were analyzed using Analysis of Variance (ANOVA) for significance level of the experimental factors and their interactions and those found significant were further analyzed using Duncan Multiple Range Test (DMRT) for mean separations at (P0.05), respectively. The results showed that, the highest mean Slicing Efficiencies for cushion and spring compartments were: 61.2 and 45.1%, respectively. The lowest mean Percent Broken and Bruises was with cushion compartment as 38.8% and 54.9% spring compartment, respectively.

scholarly journals KARAKTERISTIK MUTU DAN ORGANOLEPTIK PERMEN JELLY RUMPUT LAUT (Eucheuma spinosum)

2021 ◽  
Vol 4 (1) ◽  
pp. 54
Author(s):  
La Ode Kamaluddin ◽  
Haslianti Haslianti ◽  
Muhammad Syukri Sadimantara
Keyword(s):  
Analysis Of Variance ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Chemical Test ◽  
Significance Level ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Range Test

ABSTRACT            The aim of this study was to determine the quality and organoleptic characteristics of seaweed jelly candy (E. spinosum). This study used a Completely Randomized Design (CRD) consisting of 3 treatments: P1 = Seaweed: sucrose: water = 100 gr: 100 gr: 30 ml, P2 = Seaweed: sucrose: water = 120: 100: 30 ml, P3 = Seaweed: sucrose: water = 140 gr: 100: 30 ml: with there times replication. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a significant difference (P> 0.05) then a further test was performed with a DMRT (Duncan Multiple Range Test) tests at a 95% significance level. The results obtained showed that the concentration of seaweed (E. spinosum), sucrose, and water significantly affected the color, texture, aroma, and taste of seaweed jelly candy. The best treatment was in of P1 with a color value of 3.42 with a category like P1 texture 3.90 with a very like category, P1 aroma 3.58 with a very like category, and P1 a taste of 3.98 with a very like category. The chemical value of seaweed jelly candy is the value of water content 10.16% -13.26%, ash content 0.32-0.44%, and protein content 2.92% -4.17%. Keywords: Chemical test. Jelly candy, seaweed (Eucheuma spinosum), sensory and sucroseABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik mutu dan organoleptik  permen jelly rumput laut (E. spinosum). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu : P1 = Rumput laut: sukrosa : air = 100 gr : 100 gr: 30 ml, P2 = Rumput laut: sukrosa : air = 120 : 100 : 30 ml, P3 = Rumput laut : sukrosa : air = 140 gr : 100 : 30 ml : dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan bahwa Kosentrasi rumput laut (E. spinosum), sukrosa dan air berpengaruh nyata terhadap warna, tekstur, aroma dan rasa permen jelly rumput laut. Perlakuan terbaik terdapat pada perlakuan P1 dengan nilai warna sebesar 3,42 (suka), P1 tekstur 3,90 (sangat suka), P1 aroma 3,58 (sangat suka)dan P1 rasa 3,98 (sanagt suka). Nilai kimia permen jelly rumput laut yaitu nilai kadar air berkisar 10.16%-13.26%, kadar abu berkisar 0,32-0.44% dan kadar protein berkisar 2,92%-4.17%.Kata kunci: Uji kimia, pernen jelly, rumput laut (E. spinosum), sensorik dan sukrosa 

scholarly journals FEEDING EFFECT OF INULIN DERIVED FROM DAHLIA TUBER COMBINED WITH Lactobacillus sp. ON MEAT PROTEIN MASS OF CROSSBRED KAMPONG CHICKEN

2016 ◽  
Vol 41 (1) ◽  
pp. 37-44 ◽  
Author(s):  
Z. H. Abdurrahman ◽  
Y. B. Pramono ◽  
N. Suthama
Keyword(s):  
Antioxidant Activity ◽  
Analysis Of Variance ◽  
Present Experiment ◽  
Lactobacillus Species ◽  
Duncan Multiple Range Test ◽  
Protein Mass ◽  
Randomized Design ◽  
Feeding Effect ◽  
Completely Randomized Design ◽  
Range Test

The objective of the study was to determine the effects of feeding Lactobacillus species (Lactobacillus sp.) and inulin derived from dahlia tuber powder on antioxidant activity, calcium mass, and protein mass of crossbred kampong chicken meat. A total of  168 birds of 21 days old crossbred kampong chickens were randomly allocated into 6 treatments with four replications per treatment. The present experiment was assigned in  a completely randomized design with 2 x 3 factorial scheme. The first factor was levels of dahlia tuber powder, namely 0.8% (A1) and 1.2% (A2), and the second factor was levels of Lactobacillus sp., namely none (B0), 1.2 mL (108 cfu/mL/B1) and 2.4 mL (108 cfu/mL/B2). The parameters measured were antioxidant activity, meat calcium and protein mass. Data were subjected to analysis of variance and followed by Duncan multiple range test (P

scholarly journals PENGARUH WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK RIMPANG TEMULAWAK (Curcuma xanthorriza Roxb.)

2018 ◽  
Vol 7 (4) ◽  
pp. 165
Author(s):  
Ega Amelinda ◽  
I Wayan Rai Widarta ◽  
Luh Putu Trisna Darmayanti
Keyword(s):  
Antioxidant Activity ◽  
Analysis Of Variance ◽  
Extraction Yield ◽  
Total Phenol ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
Range Test

This research aimed to find effect of maceration time on antioxidant activity of java turmeric rhizome extract and to get the right maceration time with highest antioxidant activity of java turmeric rhizome extract. This study used The Completely Randomized Design with the treatment of maceration time of 6 levels: 18 hours, 24 hours, 30 hours, 36 hours, 42 hours and 48 hours. The experiment was repeated in three replication, so that 18 experimental units were obtained. Data were analyzed by Analysis of Variance (ANOVA) and then continued with Duncan Multiple Range Test (DMRT). The result showed that the treatment of maceration time had very significant effect on extraction yield, total curcumin, total phenol and antioxidant activity of java turmeric rhizome extract. The best treatment was 24 hours with extraction yield was 18.88%, total phenol 205.86 mg GAE/g, total curcumin 21.22 mg/g extract, antioxidant activity 84.45% and IC50 36.96 mg/L.

scholarly journals Pengaruh Konsentrasi Starter Terhadap Kadar Alkohol, pH, dan Total Asam Tertitrasi (Tat) Whey Kefir

2018 ◽  
Vol 1 (2) ◽  
pp. 63-69
Author(s):  
Anis Usfah Prastujati ◽  
Mustofa Hilmi ◽  
M Habbib Khirzin
Keyword(s):  
Environmental Pollution ◽  
Analysis Of Variance ◽  
Research Method ◽  
Cow Milk ◽  
Duncan Multiple Range Test ◽  
Alcohol Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

Whey is a liquid produced from the separation of curd that its utilization is still very limited, so it can cause environmental pollution. The purpose of this study was to determine the effect of starter concentration on alcohol, pH, and total titrated acids in whey kefir. Pasteurized whey was added starter with concentration of 5, 7, and 9% (w/v) then incubated at 20°C for 24 hours. The research method used was Completely Randomized Design (CRD) with 3 treatments and 3 replications. The treatment used was cow milk added 5% starter as control (T0), whey added starter 5% (T1), whey added starter 7% (T2), and whey added starter 9% (T3). The data were analyzed using Analysis of Variance (ANOVA) and continued by Duncan Multiple Range Test (DMRT). The results showed that the higher starter concentration, the higher the alcohol content and tend to increase the total value of titrated acids (TTA). 

scholarly journals Persentase Karkas Itik Peking yang Diberi Pakan dalam Bentuk Wafer Ransum Komplit Mengandung Limbah Kopi

2016 ◽  
Vol 16 (1) ◽  
pp. 62 ◽  
Author(s):  
Muhammad Daud ◽  
Mulyadi Mulyadi ◽  
Zahrul Fuadi
Keyword(s):  
Body Weight ◽  
Analysis Of Variance ◽  
Carcass Weight ◽  
Duncan Multiple Range Test ◽  
Final Body Weight ◽  
Coffee Waste ◽  
Peking Duck ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

ABSTRAK. Penggunaan wafer ransum komplit mengandung limbah kopi pada itik peking dilakukan dengan tujuan untuk mengetahui berat akhir dan persentase karkas. Materi penelitian yang digunakan adalah itik peking umur 1 hari (DOD) sebanyak 96 ekor dibagi dalam 4 perlakuan dan 3 ulangan. Ransum yang digunakan satu bulan pertama adalah ransum komersil, dan satu bulan terakhir wafer ransum komplit mengandung limbah kopi. Ransum perlakuan yang diberikan adalah: P0 = Wafer ransum komplit 0% limbah kopi (kontrol), P1 = Wafer ransum komplit 2,5% limbah kopi, P2 = Wafer ransum komplit 5% limbah kopi, dan P3 = Wafer ransum komplit 7,5% limbah kopi. Parameter yang diamati: bobot hidup, bobot karkas, bobot potongan karkas, persentase karkas, dan persentase potongan karkas. Penelitian ini menggunakan Rancangan Acak Lengkap. Data dianalisis dengan analysis of variance dan dilanjutkan dengan Uji Duncan. Hasil penelitian menunjukkan penggunaan limbah kulit kopi sebagai bahan penyusun ransum itik peking dalam bentuk wafer ransum komplit berpengaruh nyata terhadap bobot akhir. Penggunaan limbah kulit kopi 2,5% dalam ransum secara signifikan (P<0.05) meningkatkan bobot karkas dan potongan karkas. Dapat disimpulkan penggunaan limbah kulit kopi sebanyak 2,5% sebagai bahan penyusun wafer ransum komplit tidak memberi pengaruh negatif terhadap bobot badan akhir, persentase karkas dan potongan karkas itik peking.  (Carcass percentage of peking duck feed wafer complete ration containing of coffee waste) ABSTRACT. This research was conducted to study the effectiveness of wafer complete ration containing coffee waste on the final body weight and carcass percentage. The study used 96 DOD Peking duck. Completely Randomized Design (CRD) consisting of 4 treatments and 3 replications. Rations used during the first month was a commercial ration, and then subsequently wafer complete ration of coffee waste given as treatments; P0 = wafer complete ration contained 0% of coffee waste (control), P1 = wafer complete ration 2,5% of coffee waste, P2 = wafer complete ration 5% of coffee waste, and P3 = Wafer complete ration 7,5% of coffee waste. The observed variables were: final body weight, carcass weight, carcass percentage, carcass component weight, and carcass component percentage. Collected data was analyzed by ANOVA and followed by Duncan’ Multiple Range Test if there was a significant different between treatments. The results showed wafer complete ration containing coffee waste was significantly (P< 0.05) effect on  final body weight. Feed containing 2,5 % of coffee waste significantly (P<0.05) effect on carcass weight and carcass percentage. It is concluded that no negatif effect of wafer complete ration containing 2,5 % coffee waste on final body weight and carcass percentage of peking duck.

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