| NIM | D1E013082 |
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| Namamhs | DWINA FADHILANISA |
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| Judul Artikel | PENGGUNAAN HERBAL SINBIOTIK DALAM PAKAN ITIK LOKAL TERHADAP BOBOT LEMAK ABDOMEN DAN BOBOT LEMAK DAGING |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan mengkaji pengaruh penggunaan herbal yang dikombinasikan dengan sinbiotik terhadap bobot lemak abdomen dan bobot lemak daging itik lokal. Materi yang digunakan adalah itik lokal umur 3 minggu; kandang itik sebanyak 20 petak; pakan yang terdiri atas jagung, dedak, bungkil kedelai, tepung ikan, minyak, CaCO3, topmix, lysin dan metionin; herbal yang terdiri atas kunyit, temulawak, daun kelor, mengkudu dan bawang putih; dan sinbiotik terbuat dari enceng gondok fermentasi. Penelitian dilakukan dengan metode experimen secara in vivo menggunakan Rancangan Acak Lengkap (RAL) dengan 4 macam perlakuan dan 5 kali ulangan. Penggunaan herbal sinbiotik terdiri atas 3 taraf yaitu 0% (R0), 1,5% (R1), 3%, (R2) dan 4,5% (R3). Peubah yang diamati adalah bobot lemak abdomen dan bobot lemak daging. Hasil analisis sidik ragam menunjukkan bahwa penggunaan herbal sinbiotik berpengaruh tidak nyata (P>0,05) terhadap penurunan bobot lemak abdomen dan berpengaruh sangat nyata (P<0,01) terhadap peningkatan bobot lemak daging. Rataan bobot lemak daging yaitu R0 = 28,56±3,54, R1 = 38,58±4,44, R2 = 48,87±3,07, R3 = 52,05±8,44. Berdasarkan uji orthogonal polynomial mendapatkan garis dengan persamaan kubik Y=28, 55913+4,950603X+1,700736X2–0,36466X3 dan koefisien determinasi R2 = 79%. Kesimpulan dari penelitian ini adalah penggunaan herbal sinbiotik dalam pakan itik lokal jantan sampai dengan level 4,5% menghasilkan bobot lemak abdomen yang relative sama dan optimal meningkatkan lemak daging sebesar 52,05 g. |
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| Abtrak (Bhs. Inggris) | The objective of this study was to study the effect of herbs combined with synbiotics on abdominal fat weight and fat weight of local duck meat. The materials used were local duck, 3-week old; duck cages as many 20 plots; feed consisted of corn, bran, soybean meal, fish meal, oil, CaCO3, topmix, lysine and methionine; herbs consisted of turmeric, ginger, moringa leaf, noni and garlic; and the synbiotic was made from water hyacinth fermentation. The research was done by experimental method by in vivo using Completely Randomized Design (CRD) with 4 kinds of treatments and 5 replications. The use of synbiotic herb consisted of 3 levels ie 0% (R0), 1.5% (R1), 3% (R2) and 4.5% (R3). The measured variables were abdominal fat weight and fat weight of meat. The results of the analysis of variance showed that the use of synbiotic herbs that not significantly (P>0.05) affect the decrease of abdominal fat weight and had a significant effect (P <0.01) on the increase of fat weight of meat. The mean weight of meat fat was R0=28.56±3.54, R1=38.58±4.44, R2=48.87±3.07, R3=52.05±8.44. Based on polynomial orthogonal test indicated that the treatment was highly significantly (P<0.01) affect meat fat and gives cubic response to the weight of meat fat with the equation, Y=28.55913+4.950603X+1.700736X2–0.36466X3 and the coefficient of determination, R2 = 79%. The conclusion of this study is, the use of synbiotic hebs in the local male duck feed up to a level of 4,5% produce abdomen fat weight that is relatively similar and optimally increase the fat meat of 52.05 g. |
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| Kata kunci | itik lokal, herbal sinbiotik, lemak abdomen, lemak daging |
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| Pembimbing 1 | Prof. Dr. Ir. Ning Iriyanti, M.P. |
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| Pembimbing 2 | Dr. Ir. Bambang Hartoyo, M.Si. |
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| Pembimbing 3 | |
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| Tahun | 2017 |
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| Jumlah Halaman | 7 |
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| Tgl. Entri | 2017-08-03 04:52:27.563102 |
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