Evaluasi Kualitas Fisik Pakan Mengandung Pollard Dan Prill Fat Serta Pengaruhnya Terhadap Karkas Itik Pedaging
Date
2022Author
Gentarajasa, Jagat Dewantara
Wijayanti, Indah
Retnani, Yuli
Metadata
Show full item recordAbstract
Itik pedaging diminati masyarakat karena rasa dagingnya gurih dan lezat.
Mahalnya harga pakan menyebabkan pakan yang diberikan berkualitas rendah.
Perlu adanya bahan baku alternatif berkualitas dengan harga yang murah. Pollard
merupakan bahan baku berenergi tinggi yang dihasilkan dari limbah industri (2 103
kkal kg-1). Prill fat merupakan hasil samping industri minyak kelapa sawit
mengandung lemak tinggi asam palmitat dengan energi tinggi (8 100 kkal kg-1).
Tujuan dari penelitian ini adalah untuk mengevaluasi kualitas fisik pakan
mengandung pollard dan prill fat pada persentase karkas, persentase lemak
abdomen, dan kadar kolesterol daging itik. Data dianalisis dengan uji ANOVA
menggunakan aplikasi SPSS dan apabila terdapat perbedaan yang signifikan
dilakukan uji lanjut Duncan. Perlakuan yang diberikan memiliki kandungan taraf
prill fat yaitu P1 = 0%, P2 = 2,5%, dan P3 = 5%. Hasil penelitian menunjukkan
bahwa penambahan prill fat pada pakan mengandung pollard menurunkan ukuran
partikel dan tingkat kekerasan pakan. Pakan perlakuan tidak meningkatkan bobot
karkas itik pedaging, tetapi meningkatkan kadar kolesterol total dan cita rasa daging
itik. Penambahan prill fat di dalam pakan mengurangi keuntungan bagi peternak. Meat ducks are demanded by public due to it’s savory and delicious meat
taste. In the field, high price of feed causes bad quality of feeding. It is necessary to
have alternative feed raw material that have good quality and can be reahed by
farmer. Pollard produced from flour milling by-product which has high energy
nutrient content (2 103 kcal kg-1). Prill fat is a by-product of the palm oil industry
that contains of high fat palmitic acid (8 100 kcal kg-1). The aim of this study was
to evaluate the physical quality of feed containing pollard and prill fat on carcass
percentage, abdominal fat percentage, and duck meat cholesterol levels. Data were
analyzed using ANOVA by SPSS and if there was any significant difference
(P<0.05), data were analyzed using Duncan’s test. The treatments consist of prill
fat content level i,e P1 = 0%, P2 = 2.5%, P3= 5%. The results showed that the
addition of prill fat reduced particle size and hardness level. The treatments did not
increase carcass weight of meat ducks, but increased total cholesterol levels and
taste of ducks meat. The addition of prill fat in the feed can reduce profits for
farmers from an economic point of view.