Penulis Utama : Titis Hisa Purwatri
Penulis Tambahan : -
NIM / NIP : H.0500020
Tahun : 2005
Judul : Pengaruh penambahan enzym dalam ransum terhadap persentase karkas dan bagian-bagian karkas itik lokal jantan
Edisi :
Imprint : Surakarta - F. Pertanian - 2005
Kolasi :
Sumber : UNS-F. Pertanian Jur. Produksi Ternak-H.0500020-2005
Subyek : ENZYM
Jenis Dokumen : Skripsi
ISSN :
ISBN :
Abstrak : ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh penambahan enzym dalam ransum terhadap persentase karkas dan bagian-bagian karkas itik lokal jantan sampai umur 10 minggu. Penelitian dilaksanakan di kandang Jatikuwung, Gondangrejo, Karanganyar, pada tanggal 28 Agustus sampai 7 November 2004, menggunakan 100 itik lokal jantan yang dipelihara pada umur 2 minggu sampai 10 minggu. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) pola searah dengan empat perlakuan yaitu P0 (ransum basal + 0 persen Kemzyme®), P1(ransum basal + 0,05 persen Kemzyme®), P2 (ransum basal + 0,10 persen Kemzyme®), P3 (ransum basal + 0,15 persen Kemzyme®). Setiap perlakuan diulang lima kali dan setiap ulangan terdiri lima ekor itik. Peubah yang diamati adalah bobot potong, persentase karkas, persentase bagian-bagian karkas, dan persentase lemak abdominal. Hasil penelitian menunjukkan bahwa penambahan Kemyme® sampai taraf 0,15 persen tidak berpengaruh terhadap bobot potong, persentase karkas, persentase bagian-bagian karkas, dan persentase lemak abdominal. Rata-rata bobot potong itik lokal jantan pada umur 10 minggu 1430-1478 gram/ekor. Rata-rata persentase karkas 52,93-54,78 persen. Rata-rata persentase dada 26,96-29,02 persen, paha 24,72-26,14 persen, punggung 29,92-31,24 persen, sayap 14,62-15,18 persen. Rata rata persentase lemak abdominal 1,35-1,74 persen. Kesimpulannya Penambahan Kemyme® sampai taraf 0,15 persen dalam ransum tidak meningkatkan persentase karkas dan bagian-bagian karkas itik lokal jantan. Kata kunci: enzym, itik lokal jantan, persentase karkas, persentase bagian-bagian karkas. The duck performance production had been secured by the qualitative and quantitative diets gives. The enzyme can be addied into duck diets to increase the eficiency of diet use. One of the feed additive enzyme product in the market is Kemzyme. Kemzyme is combine from some enzyme (amylase, protease, glucanase, pectinase, and cellulose). This enzyme can help to increase digestion process and then can be increased the duck growth. The objective of this research were to observed the effect of the addition of enzyme in diets on carcass percentage and carcass components of the local male duckling until 10 weeks old. The research was conducted at the farm of Animal Production Agriculture Faculty Sebelas Maret University at Jatikuwung Karanganyar on August 28 until November 7 2004, and used 100 local male duck at 2-10 weeks old. The design of research was one way Completely Randomized Design (CRD) with four treatment that is P0 (basal diets + 0 persen Kemzyme®), P1 (basal diets + 0,05 persen Kemzyme®), P2 (basal diets + 0,10 persen Kemzyme®), P3 (basal diets + 0,15 persen Kemzyme®) and five replication with five ducks each. The observed parameters were slaughter weight, carcass percentage, carcass component percentage, and abdominal fat percentage. The result showed that the effect of addition Kemzyme® in diets up to 0,15 persen didn’t affect on carcass percentage, carcass component percentage, and abdominal fat percentage. The averages of slaughter weight were 1430-1478 g/head. The averages of carcass percentage were 52,93 - 54,78 persen. The averages of breast percentage 26,96-29,02 persen, legs percentage 24,72 - 26,14 persen, back percentage 29,92-31,24 persen, wings percentage 14,62 -15,18 persen. The averages of abdominal fat percentage were 1,35-1,74 persen. The conclution of the observed is the addition of Kemzyme® up to 15 persen in diets did not increasing on carcass percentage and carcass components of local male duck. Keywords: enzyme, local male duck, carcass percentage, carcass component percentage.
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File Jurnal : -
Status : Public
Pembimbing : 1. Ir. Isti Astuti, MS
2. Ir. Sudiyono, MS
Catatan Umum : 1530/2006
Fakultas : Fak. Pertanian