Uji kadar lemak dan proetin pada daging ayam broiler yang diberikan tambahan tepung keong mas (Pomaceacanaliculata Lamarck) dalam pakan

Rabu, Bertrand titus benediktus (2019) Uji kadar lemak dan proetin pada daging ayam broiler yang diberikan tambahan tepung keong mas (Pomaceacanaliculata Lamarck) dalam pakan. Bachelor (S1) thesis, Wijaya Kusuma Surabaya University.

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Abstract

ABSTRAK Penelitianinibertujuanuntukmengetahuipengaruhpenambahantepungkeong mas (Pomaceacanaliculata lamarck) dalampakanterhadapkadar lemak daging dan protein dagingayambroiler. Ayam broiler berumur4harisebanyak 24 ekordibagikedalam 4 kelompokperlakuandanterdiriatas 6 ekorayam di masing-masingperlakuan. Kelompok Kontrol (P0) diberikan pakan tanpa tambahan tepung keong mas, Kelompok Perlakuan 1, 2 dan 3 (P1, P2 dan P3) diberikan pakan dengan tambahan tepung keong mas dengan konsentrasi berbeda, yakni 10%, 15% dan 20%.Pemberian pakandilakukanpadapagi dan sore hari. Setelah 35 hariayamdipanenlaludilakukanpengambilansampeldaginguntukpemeriksaankadar lemak dan protein dagingayam di laboratorium. Data yang di perolehdianalisis menggunakanUji ANOVA. Rataan lemak dagingayam broiler yang diperolehuntuksetiapkelompokperlakuanyaitu P0 ( 4.95 ± .44609); P1 ( 3.76 ± .65320 ); P2 ( 4.03 ± .86410 ) P3 ( 4.33 ± .32042 ) sertarataankadar protein dagingayam broiler untuksetiapkelompokperlakuanyaitu P0 ( 22.03 ± 22.25181 ); P1 ( 22.20 ± 2.45845 ); P2 ( 18.60 ± 1.34462 ); P3 ( 18.43 ± 1.87368 ). Kesimpulan dari penelitian ini adalah penambahan tepung keong mas dalam pakan tidak memberikan pengaruh terhadap kadar lemak dan protein daging ayam broiler. Kata Kunci :TepungKeong Mas, Lemak Daging, Protein Daging, AyamBroiler ================================================================= ABSTRACT This study aims to determine the effect of addition of golden snail flour (Pomacea canaliculata Lamarck) in feed against meat fat and protein content on broiler chicken. 4 days old broiler chickens were divided into 4 treatment groups and consisted of 6 chickens in each treatment. The Control Group (P0) was given feed without the addition of golden snail flour, Treatment Groups 1, 2 and 3 (P1, P2 and P3) were given feed with addition of golden snail flour with different concentrations, which is 10%, 15% and 20%. Feeding process was done in the morning and evening. After 35 days of chicken being harvested, meat samples were taken to check the fat and protein content of chicken meat in the laboratory. The data obtained were analyzed using ANOVA Test. The average of broiler chicken meat fat obtained in each treatment group is P0 (4.95 ± .44609); P1 (3.76 ± .65320); P2 (4.03 ± .86410) P3 (4.33 ± .32042) and the average of broiler chicken protein content for each treatment group, P0 (22.03 ± 22.25181); P1 (22.20 ± 2.45845); P2 (18.60 ± 1.34462); P3 (18.43 ± 1.87368). The conclusion of this study was that the addition of golden snail flour in feed didn’t affect the fat and protein content of broiler chicken meat. Keywords: Golden Snail Flour, Meat Fat, Meat Protein, Broiler Chicken

Item Type: Thesis (Bachelor (S1))
Uncontrolled Keywords: TepungKeong Mas, Lemak Daging, Protein Daging, AyamBroiler
Subjects: Q Science > QR Microbiology
Divisions: Faculty of Vetenary Medicine > Vetenary Education Study Program
Depositing User: Bertrand Titus Benediktus Rabu
Date Deposited: 12 Apr 2019 05:43
Last Modified: 12 Apr 2019 05:43
URI: http://erepository.uwks.ac.id/id/eprint/3779

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