PENGARUH PROBIOTIK RABAL TERHADAP KINERJA DAN KUALITAS KARKAS ITIK JANTAN

PENGARUH PROBIOTIK RABAL TERHADAP KINERJA DAN KUALITAS
KARKAS ITIK JANTAN
EDI GUNAWAN
NIM : 13021041
Intisari *)
Penelitian ini bertujuan untuk mengetahui pengaruh pemberian probiotik
Rabal (Ragi dan Bakteri Asam Laktat) terhadap kinerja dan kualitas karkas itik
jantan. Penelitian ini dilaksanakan selama 4 minggu mulai bulan Mei sampai Juni
2017. Materi yang digunakan dalam penelitian ini adalah itik umur 10 hari sebanyak
75 ekor yang dibagi secara acak ke dalam 15 petak kandang dengan 5 perlakuan
pemberian level probiotik Rabal, masing-masing perlakuan terdiri dari 3 ulangan
dan setiap ulangan terdiri dari 5 ekor itik. Perlakuan yang diberikan adalah
penambahan probiotik Rabal dengan level yang berbeda yaitu R0 (0%), R1 (1%), R2
(2%), R3 (3%) dan R4 (4%). Kinerja yang diamati meliputi konsumsi pakan,
pertambahan berat badan, konversi pakan, mortalitas, persentase karkas dan
presentase lemak abdominal. Rancangan percobaan yang digunakan adalah
Rancangan Acak Lengkap (RAL) pola searah, data yang diperoleh dianalisis dengan
analisis variansi dan bila ada perbedaan yang nyata dilanjutkan dengan uji Duncan’s
Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa, rerata konsumsi
pakan R0: 768,72; R1: 763,82; R2: 752,43; R3: 744,72 dan R4: 753,63
gram/ekor/minggu, pertambahan berat badan R0 : 201,52; R1: 205,90; R2: 217,53;
R3: 217,95 dan 221,38 gram/ekor/minggu, konversi pakan R0: 3,81; R1: 3,72; R2:
3,46; R3: 3,43 dan R4: 3,40, presentase karkas R0: 51,56; R1: 52,43; R2: 53,44; R3:
52,76 dan R4: 55,42%, persentase lemak abdominal R0: 0,8; R1: 1,17; R2: 0,93; R3:
1,11 dan R4: 1,15%. Dari hasil penelitian dapat disimpulkan bahwa penambahan
level probiotik Rabal pada level 4% dapat menurunkan konsumsi pakan dan
mempertahankan kualitas karkas pada itik jantan.
Kata kunci : Probiotik Rabal, Kinerja, Kualitas Karkas Itik Jantan
*) Intisari Skripsi Sarjana Peternakan, Program Studi Peternakan, Fakultas
Agroindustri, Universitas Mercu Buana Yogyakarta, 2017.THE EFFECT OF PROBIOTICS RABAL ON PERFORMANCE AND
CARCASS QUALITY OF MALE DUCK
EDI GUNAWAN
NIM 13021041
Abstract *)
The aim of this study is determine the effect of probiotics Yeast and Lactic
Acid Bacteria (Rabal) on the performance and quality of male duck meat. This study
was conduced for 4 weeks from Mey to June 2017. The material which is used in
this study is the duck aged 10 days as many as 75 ducks which is devided randomly
into 15 plots of cages with 5 treatments giving probiotics level rabal, each treatment
consists of 3 repetition and each repetition consists of 5 ducks. The treatment were
roulette probiotics with different levels there are R0 (0%), R1 (1%), R2 (2%), R3
(3%), and R4 (4%). The performance which is observed included feed intake, weight
gain, feed conversion, mortality, percentage of carcass and abdominal fat percentage.
The experimental design used was Completely Randomized Design (RAL) One Way
ANOVA, the data obtained was analyzed by analysis of variance and if there was a
significant difference following by Duncan’s Multiple Range Test (DMRT). The
results showed that, the average consumption R0 consumed :768, 72 ; R1;763,82;
R2; 752,43; R3; 744;72 and R4; 753 .63 gram/head/week, weight gain R0:201,521;
R1:205,90 ;R2 ;217,52 ;R3:217,95;R4 ;221,38 gram/head/week, feed conversion
ratio R0: 3,81;R1:3,72;R2 :3,46;R3 :3,43 and R4 :3,40; percentage of carcas R0 :
51,56%; R1:52,43%; R2 : 53’44%; R3 :52,76% ;R4 :55,42%, abdominal fat
percentage R0:0,8%; R1: 1,17%;R2 :0,93%; R3: 1,11% ; R4 :1,15% From the results
of this study, it can be concluded that the addition of probiotics on level rabal at 4%
level can decrease feed consumption and maintain the quality of carcass in male
ducks.
Keywords : probiotics rabal, performance, quality of male duck carcas.
*) Abstract Thesis of Animal Husbandry Degree, Faculty of Agroindustri,
University of Mercu Buana Yogyakarta, 2017.