| NIM | D1E009106 |
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| Namamhs | HESTI YULIANTI |
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| Judul Artikel | Subtitusi Bungkil Kedelai dengan Protein Konsentrat Bungkil Biji Jarak Fermentasi Terhadap Susut Masak dan Kadar Lemak Daging Kelinci |
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| Abstrak (Bhs. Indonesia) | Peneltian bertujuan untuk mengetahui pengaruh penggunaan protein konsentrat bungkil biji jarak (PK-BBJ) fermentasi terhadap susut masak dan kadar lemak daging kelinci. Materi yang digunakan adalah kelinci rex cross unsexed lepas sapih dengan kisaran umur 8 minggu sebanyak 20 ekor dengan bobot potong 500-1000 gram dan ransum menggunakan PK-BBJ fermentasi. Penelitian dilakukan dengan menggunakan metode eksperimental in vivo dan menggunakan Rancangan Acak Lengkap (RAL). Jumlah perlakuan empat dengan ulangan sebanyak lima kali dan setiap ulangan terdiri atas satu ekor kelinci. Perlakuan yang diuji adalah penggunaan perlakuan PK-BBJ fermentasi dengan perlakuan R1 (tanpa PK-BBJ fermentasi), perlakuan R2 (penggunaan PK-BBJ fermentasi 6%), perlakuan R3 (penggunaan PK-BBJ fermentasi 12%), dan perlakuan R4 (penggunaan PK-BBJ fermentasi 18%). Peubah yang dicatat dan diamati adalah susut masak dan kadar lemak daging kelinci. Data dianalisis menggunakan analisis kovariansi dan dikoreksi ke arah sex yang sama. Hasil analisis kovariansi menunjukkan bahwa penggunaan protein konsentrat bungkil biji jarak fermentasi dalam pakan berpengaruh tidak nyata (P>0,05) terhadap susut masak dan kadar lemak daging kelinci. Kesimpulan dari penelitian ini adalah penggunaan bungkil biji jarak fermentasi dalam pakan sampai level 18% menghasilkan susut masak dan kadar lemak daging yang sama. |
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| Abtrak (Bhs. Inggris) | The aim of this research was knowing the use concentrates protein of fermented Jatropha curcas L. seed meal on cooking losses and level fat of the rabbit’s meat. Materials used were unsexed rex cross rabbit with the range of age 8 weeks as many as 20 heads and weight 500-1000 grams and ration use concentrates protein of fermented Jatropha curcas L. seed meal. This research was conducted by in vivo experimental method, by using Completely Randomized Design (CRD). Treatment numbers were four with five replications and each replication consisted of one rabbit. The tested treatments were treatment the use of concentrates protein of fermented Jatropha curcas L. seed meal with R1 (without concentrates protein of fermented Jatropha curcas L. seed meal), R2 (use 6% of concentrates protein of fermented Jatropha curcas L. seed meal), R3 (use 12% of concentrates protein of fermented Jatropha curcas L. seed meal), R4 (use 18% of concentrates protein of fermented Jatropha curcas L. seed meal). Variables that that were recorded and observed were cooking losses and level fat of the rabbit’s meat. Data were analyzed using analysis of covariance and corrected to the same sex. Covariance analysis results showed that the use of concentrates protein of fermented Jatropha curcas L. seed meal in feed had no significant (P>0,05) on cooking losses and level fat of the rabbit’s meat. The conclusion of this research is the use of concentrates protein of fermented Jatropha curcas L. seed meal in feed until 18% had similiar cooking losses and level fat of meat. |
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| Kata kunci | Protein Konsentrat, Bungkil Biji Jarak, Fermentasi, Susut Masak, Kadar Lemak Daging |
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| Pembimbing 1 | Ir. Tri Rahardjo Sutardi, SU |
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| Pembimbing 2 | Ir. Samsu Wasito, SU |
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| Pembimbing 3 | |
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| Tahun | 2014 |
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| Jumlah Halaman | 7 |
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| Tgl. Entri | 2014-05-06 05:43:07.312325 |
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