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dc.contributor.advisorBulan, Rumondang
dc.contributor.advisorSebayang, Firman
dc.contributor.authorYuliana, Yesti
dc.date.accessioned2020-03-19T08:26:56Z
dc.date.available2020-03-19T08:26:56Z
dc.date.issued2020
dc.identifier.urihttp://repositori.usu.ac.id/handle/123456789/25498
dc.description90 Halamanen_US
dc.description.abstractEffect of time and the amount of probiotic on fermentation mixture maggot flour, corn, bran, soybean curd waste and fish meal have been done on the quality of broiler chicken feed. This research was carried out in three steps, i.e. the process of maggot cultivation by utilizing bran and vegetable waste, the process of making broiler chicken feed by mixing maggot flour, corn, bran, soybean curd waste and fish meal, and the fermentation process of broiler chicken feed using probiotics. The aim of this research was to get a combination of fermentation time and the amount of probiotic with proper to produce broiler chicken feed that is in accordance with the Indonesian National Standard (SNI). This research using Random Design Group (RBD) with the first factor was the fermentation time consists of 5 levels i.e. 0, 1, 2, 3, and 4 days and the second factor was the amount of probiotic consists of 3 levels i.e. 20, 25 and 30 mL. The results of analysis of variance (ANOVA) showed that the treatment time of fermentation and the amount of probiotics did not significantly affect the levels of ash, calcium and phosphorus, but had a significant effect on crude fat and crude fiber. The number of probiotic treatments significantly affected the water content, crude protein. The best combination of treatments is 3 days fermentation time and the number of probiotics 25 mL which produces a water content of 13.58%, crude protein content of 19.82%, crude fat content of 4.46%, crude fiber content of 5.98%, ash content of 7.57%, calcium content of 0.96%, phosphorus content of 0.97% and has been meet the standards required by SNI.en_US
dc.description.abstractPengaruh waktu dan jumlah probiotik pada fermentasi campuran tepung maggot, jagung, dedak, ampas tahu dan tepung ikan telah dilakukan terhadap kualitas pakan ternak ayam broiler. Penelitian ini dilakukan melalui tiga tahapan, yaitu proses budidaya maggot dengan memanfaatkan dedak dan limbah sayuran, proses pembuatan pakan ternak ayam broiler dengan mencampur tepung maggot, jagung, dedak, ampas tahu dan tepung ikan, dan proses fermentasi pakan ternak ayam broiler dengan menggunakan probiotik. Tujuan penelitian ini untuk mengetahui kombinasi waktu fermentasi dan jumlah probiotik yang tepat untuk menghasilkan pakan ternak ayam broiler yang sesuai dengan Standar Nasional Indonesia (SNI). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan faktor pertama adalah waktu fermentasi terdiri dari 5 level yaitu 0, 1, 2, 3, dan 4 hari dan faktor kedua adalah jumlah probiotik terdiri dari 3 level yaitu 20, 25 dan 30 mL. Hasil analisis ragam (ANOVA) menunjukkan bahwa perlakuan waktu fermentasi dan jumlah probiotik tidak berpengaruh nyata terhadap kadar abu, kalsium dan fosfor, namun berpengaruh nyata terhadap lemak kasar dan serat kasar. Perlakuan jumlah probiotik berpengaruh nyata terhadap kadar air, protein kasar. Kombinasi perlakuan terbaik yaitu waktu fermentasi 3 hari dan jumlah probiotik 25 mL yang menghasilkan kadar air sebesar 13,58%, kadar protein kasar sebesar 19,82%, kadar lemak kasar sebesar 4,46%, kadar serat kasar sebesar 5,98%, kadar abu sebesar 7,57%, kadar kalsium sebesar 0,96%, kadar phosphor sebesar 0,97% dan telah memenuhi standar yang diisyaratkan SNI.en_US
dc.language.isoiden_US
dc.publisherUniversitas Sumatera Utaraen_US
dc.subjectAyam Broileren_US
dc.subjectJumlah probiotiken_US
dc.subjectPakan ternaken_US
dc.subjectwaktu fermentasien_US
dc.titlePengaruh Waktu dan Jumlah Probiotik pada Fermentasi Campuran Tepung Maggot, Jagung, Dedak, Ampas Tahu, dan Tepung Ikan Terhadap Kualitas Pakan Ternak Ayam Broileren_US
dc.typeTesis Magisteren_US
dc.identifier.nimnipnik177006021


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