| NIM | D1E014079 |
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| Namamhs | WINDA BUDI NASTITI |
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| Judul Artikel | PENGARUH PEMBERIAN KONSENTRAT PROTEIN BUNGKIL BIJI JARAK FERMENTASI TERHADAP KADAR AIR DAN DAYA IKAT AIR PADA DAGING AYAM PEDAGING |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengetahui pengaruh pemberian konsentrat protein bungkil biji jarak fermentasi dalam pakan terhadap kadar air dan daya ikat air daging ayam pedaging dan mengkaji level terbaik pemberian konsentrat protein bungkil biji jarak fermentasi ditinjau dari kadar air dan daya ikat air daging ayam pedaging. Materi yang digunakan pada penelitian ini adalah bungkil biji jarak pagar, dan DOC ayam pedaging sebanyak 40 ekor. Penelitian dilakukan dengan menggunakan metode eksperimen dan menggunakan Rancangan Acak Lengkap (RAL) dengan peubah kadar air dan daya ikat air daging ayam pedaging dengan 4 perlakuan dan 5 ulangan. Perlakuan terdiri atas R0 (tanpa konsentrat protein bungkil biji jarak fermentasi), R1 (6% konsentrat protein bungkil biji jarak fermentasi), R2 (12% protein bungkil biji jarak fermentasi), dan R3 (18% konsentrat protein bungkil biji jarak fermentasi), setiap perlakuan diulang sebanyak 5 kali. Hasil penelitian rataan kadar air R0, R1, R2, R3, berturut-turut adalah 75,12% ; 74,72% ; 75,2%; dan 75,28%. Hasil penelitian rataan daya ikat air pada penelitian R0, R1, R2, R3, berturut-turut adalah 32,6% ; 39,34% ; 38,28% ; dan 40,24%. Kesimpulan bahwa penambahan konsentrat protein bungkil biji jarak fermentasi hingga 18% dalam pakan ayam pedaging tidak mempengaruhi kadar air dan daya ikat air daging.
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| Abtrak (Bhs. Inggris) | The purpose of this research was to know the effect of soy bean meal substitution by concentrate protein of jatropha seed cake in the broiler feed in the determination of water concentration and water holding capacity in broiler meat and to know the best level of concentrate protein of jatropha seed in the feed reviewed from that variables. The materials that were used in this research were jatropha seed cake, and 40 DOC. This research used experiment method and the designt of this research used was Completely Randomized Design with variabels determination of water concentration and water holding capacity in broiler meat 4 treatments and 5 replicates. The treatments of this research consisted of R0 (without fermented concentrate protein of jatropha seed cake), R1 (additions of 6% of fermented concentrate protein of jatropha seed cake), R2 (additions of 12% of fermented concentrate protein of jatropha seed cake), and R3 (additions of 18% of fermented concentrate protein of jatropha seed cake). The results of this research the means of water concentration of R0, R1, R2, R3 were 75.12% ; 74.72% ; 75.2% ; and 75.28%. The results of this research were the means of water holding capacity of R0, R1, R2, R3 were 32.6% ; 39.34% ; 38.28%; and 40.24%. The conclusion of this research is that, the additions of fermented protein concentrate of jatropha seed cake until 18% not affect the water concentration and water holding capacity of broiler meat.
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| Kata kunci | ayam pedaging, kadar air daging, daya ikat air daging, konsentrat protein bungkil biji jarak fermentasi |
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| Pembimbing 1 | Titin Widiyastuti, S.Pt., MSi |
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| Pembimbing 2 | Dr. Ir. Agustinus Hantoro Djoko Raharjo, MP |
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| Pembimbing 3 | |
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| Tahun | 2018 |
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| Jumlah Halaman | 6 |
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| Tgl. Entri | 2018-04-26 18:35:37.365925 |
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