Evaluasi Penggunaan Tepung Keladi terhadap Kualitas Fisik dan Kandungan Nutrien Pelet Pakan Ayam

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengevaluasi pengaruh penggunaan tepung keladi dalam ransum ayam terhadap kualitas fisik dan kimia pelet. Bahan yang digunakan dalam penelitian ini adalah jagung, bekatul, garam, konsentrat broiler, tepung ikan dan tepung talas. Penelitian ini menggunakan metode eksperimental dengan rancangan acak lengkap (RAL). Ada lima perlakuan yaitu 0, 2,4, 6, dan 8% tepung keladi dengan empat ulangan. Data dianalisis dengan menggunakan analisis ragam dan uji jarak berganda duncan. Parameter yang diukur adalah ketahanan pelet terhadap gesekan, ketahanan pelet terhadap benturan, kadar air, protein kasar, dan kadar lemak kasar. Hasil penelitian menunjukkan bahwa penggunaan tepung keladi tidak berpengaruh nyata (P>0,05) terhadap ketahanan gesekan dan protein kasar pelet. Namun, itu berpengaruh nyata (P<0,05) terhadap ketahanan benturan, kadar air dan kadar lemak kasar. Disimpulkan bahwa penggunaan tepung umbi keladi hingga 6% menghasilkan pelet dengan ketahanan benturan yang baik. Kualitas nutrien yaitu kadar air terendah, kadar lemak tertinggi dan serat kasar terendah pada penggunaan tepung umbi keladi 4%. Disarankan tepung umbi keladi dapat digunakan hingga 4% dalam pakan pelet ayam.Kata kunci: kualitas fisik, kualitas kimia, pellet, tepung keladiABSTRACTThis study conducted to evaluate the effect of using taro meals in chicken rations on the physical and chemical quality of pellets. Materials used in this study are corn, rice bran, salt, broiler concentrates, fish meal, and taro meal. This study using an experimental method with a completely randomized design (CRD). These five treatments were 0, 2,4, 6, and 8% taro meal with four replications. The data were analyzed by using analysis of variance (ANOVA) and Duncan multiple range test. Parameters were pellet durability, pellet durability index, moisture content, crude protein, and crude fat content. The result showed that using taro meal not significantly affect (P>0.05) to durability and crude protein of pellet. However, it has a significant effect (P<0.05) on the durability index, moisture content and crude fat content. The concluded was using of taro tubers meal up to 6% produced pellets with good durability index. Nutrient quality is the lowest moisture content, the highest crude fat content and the lowest crude fiber in the use of 4% taro tuber meal. So it is recommended taro tuber meal can be used up to 4% in chicken pellet feedKeywords: physical quality, chemical quality, pellet, taro tuber meal

Physicochemical quality of rice bran pellets using different binder materials

“…This is because the binding agents used do not have high protein content, so the protein content of the pellets is primarily influenced by the protein content of the feed material [4]. Previous studies have reported similar findings, stating that binders with low protein content do not significantly affect the protein content of the resulting pellets [10]. The crude protein content of rice bran pellets in this study ranged from 5.56±0.40% to 5.98±0.44%.…”

“…The study also showed that corn flour exhibited durability values relatively similar to LignoBond DD. Previous research has reported that starch content in materials like corn can effectively bind the feed, making it more solid and less prone to breakage [10]. The durability values obtained in this study ranged from 67.48±2.00 to 77.63±1.77.…”

Short Review of Oligosaccharides Application from Local Indonesian Tubers as Prebiotic

“…Pembuatan pakan berbentuk pelet dengan tambahan tepung umbi keladi 4% dapat meningkatkan kualitas fisik berupa ketahanan terhadap benturan dan kualitas nutrien yaitu kandungan serat kasar yang rendah (Liu et al 2020). Daya tahan pelet dipengaruhi oleh kandungan lemak, pati, protein dan serat kasar (Jaelani et al 2016).…”