UPAYA PENYEDIAAN PAKAN ALTERNATIF DARI FERMENTASI ONGGOK BAGI BEBEK PEDAGING DI KOTA METRO

Widya Sartika Sulistiani(1*), Yateno Yateno(2),

(1) 
(2) Pendidikan Biologi
(*) Corresponding Author


Abstract


Onggok is solid waste of cassava flour that can be use as raw material for duck feed through fermentation process. Analysis of nutrition value such as protein use kjeldahl method, fat use soxhlet method and dietary fiber use gravimetric method have been done on onggok as raw material and fermented duck feed product. In addition, the effectiveness of fermented duck feed product has been tested to the growth as weight gain of duct that had been feeded fermented duck feed product. Based on the analysis of nutritional value can be seen that there is an increase in nutritional value from onggok as raw material in form of protein, fat dan crude fiber. The amount of the nutritional value of protein, fat and crude fiber in a row on fermented duck feed product are 10.55%; 4.55% and 19.19%. The effectiveness of fermented duck feed product to increase the weight gain of duck is 0,3 – 0,4 kg/week. Using fermented duck feed product from onggok can reduce the operational cost by 37,11%.

 

Kata Kunci: fermentasi, onggok, gizi, pakan, bebek


References


Harjono, Y. 2013. 4 Februari, Lampung Penghasil Ubi Kayu Terbesar di Tanah Air. Kompas Online. http://regional.kompas.com/read/2013/02/04/20192019/Lampung.Penghasil.Ubi.Kayu.Terbesar.di.Tanah.Air

Inti Grow. 2015. Probiotik Ragi Tape Jerami Fermentasi Pakan Ternak. Diakses 14 Sepetember 2016. http://www.produknaturalnusantara.com/probiotik-ragi-tape-jerami-fermentasi-pakan-ternak/

Ketaren, Pius, P. 2002. Kebutuhan Gizi Itik Petelur dan Itik Pedaging. Wartazoa. Vol. 12, No. 2, 37 - 46

Rohman, A. 2013. Analisis Komponen Makanan. Yogyakarta: Graha Ilmu.

Sinurat. 1999. Penggunaan Bahan Pakan Lokal Dalam Pembuatan Ransum Ayam Buras. Watazoa Vol. 9, No. 1, 12 – 21.

Suherman, K., Suparwi dan T. Widiyastuti. 2013. Konsentrasi VFA Total dan Amonia Pada Onggok Yang Difermentasi Dengan Aspergillus niger Secara In Vitro. Jurnal Ilmiah Peternakan 1(3) : 827-834.

Supriyati. 2003. Onggok Terfermentasi dan Pemanfaatannya dalam Ransum Ayam Ras Pedaging. JITV Vol. 8 No. 3. 146-150.

Tim Laboratorium Ilmu dan Teknologi Pakan Fakultas Peternakan IPB. 2012. Pengetahuan Bahan Makanan Ternak. CV Nutri Sejahtera.




DOI: http://dx.doi.org/10.24127/bioedukasi.v7i2.615

Refbacks

  • There are currently no refbacks.




 

Bioedukasi : e-ISSN (2442-9805), p-ISSN (2086-4701)

Jl. Ki Hajar Dewantara, Kota Metro, Lampung, Indonesia 

(Phone1) +6285292078488 (Email1) bioedukasi.ummetro@gmail.com
(Phone2) +6281272920110

 Bio Statistik  

Web Analytics VIEW MY STATE (Pengunjung Kami)

Lisensi Creative Commons

Ciptaan disebarluaskan di bawah Lisensi Creative Commons Atribusi 4.0 Internasional.

Flag Counter