Pengaruh Penggunaan Ampas Kecap Dalam Ransum Terhadap Performa Itik Mojosari

Larasati, G. A.A.; Mahfudz, Luthfi Djauhari; Sarengat, Warsono

doi:10.25077/jpi.19.2.72-78.2017

Cited by 2 publications

(3 citation statements)

References 1 publication

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“…The lowest hen day production data was obtained in the P0 treatment of 79.46 and the highest in the P3 treatment of 90.17. The results of this study are in accordance with Larasati et al, (2017) egg production is influenced by ration consumption, especially protein consumption. The food factor that affects egg production is the protein content of the food, because approximately 50% of the dry weight of eggs consists of protein.…”

Section: Hen Day Productionsupporting

confidence: 86%

Performance of Laying Hen Eggs on the Addition of Sprouts at Wakhid Farm, Magetan Regency

Ramadhani

Purwati

Yakin

2021

BJAS

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This study aimed to determine the performance of laying hen eggs on the addition of sprouts at Wakhid Farm, Magetan Regency. This research was conducted at Wakhid Farm, Magetan Regency. Sprouts were soaked for 1 day before being given to the treatment feed. This study used 4 types of treatment and each treatment consisted of 4 replications. P0 is control (50% corn + 15% bran + 35 concentrate), P1 is 50% corn + 15% bran + 35% concentrate + 5% sprouts, P2 is 50% corn + 15% bran + 35% concentrate + 10% sprouts and P3 which is 50% corn + 15% bran + 35% concentrate + 15% sprouts. Observation parameters include feed consumption, hen day production, egg weight and egg mass. Parameters observed in the study included feed consumption, egg production, hen day production, egg weight and egg mass. The research method used RAL (Completely Randomized Design) unidirectional pattern. The data obtained were then analyzed using ANOVA (Analysis of variance). If there is a significant treatment effect, then proceed with the DMRT Test (Duncan Multiple Range Test) to determine the differences between treatments. The data obtained showed that the performance of different eggs for each treatment sample had a significant effect on feed consumption, hen day production, egg weight and egg mass. The results showed that feed consumption was between 118.7 – 118.5 grams/day/head, hen day production was between 79.46 – 90.17%, egg weight was between 57.08 – 60.47 grams and egg mass was 43.94 – 56.55 grams. The conclusion was that the addition of sprouts did not affect feed consumption, hen day production and egg mass and had a significant effect on egg weight..

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Section: Hen Day Productionsupporting

confidence: 86%

Performance of Laying Hen Eggs on the Addition of Sprouts at Wakhid Farm, Magetan Regency

Ramadhani

Purwati

Yakin

2021

BJAS

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“…Perlakuan A2 dengan A3 diketahui berbeda nyata. Menurut Larasati et al (2017), ampas kecap merupakan limbah dari pembuatan kecap yang berbahan dasar kedelai. Aroma pada tortilla chips dengan penambahan tepung ampas kecap ini memiliki aroma seperti kedelai.…”

Section: B Hedonik Aromaunclassified

“…berdasarkan uji lanjut Duncan diketahui bahwa A1 (masa jagung 40% : tepung ampas kecap 10%) berbeda nyata dengan A2 (masa jagung 36% : tepung ampas kecap 18.2%) dan A3 (masa jagung 33,3% : tepung ampas kecap 25%). Menurut Larasati et al (2017)…”

Section: Uji Proteinunclassified

Karakteristik Tortilla Chips dengan Penambahan Tepung Ampas Kecap

Rohmayanti¹,

Novidahlia²,

Damayanti³

2019

JAH

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Ampas kecap merupakan sisa pembuatan kecap dengan bahan dasar kedelai yang memiliki kandungan protein cukup tinggi. Proses pembuatan ampas kecap melalui beberapa tahap sebelum diperoleh hasil utama kecap dan hasil samping berupa ampas kecap yang berwarna coklat kehitaman. Untuk menambah jenis olahan pangan berbahan ampas kecap ini dilakukan pembuatan tortilla chips. Ampas kecap dapat dijadikan tepung untuk ditambahkan kedalam bahan tortilla chips. Penelitian ini bertujuan untuk mengetahui perbandingan persentase masa jagung dengan tepung ampas kecap pada pembuatan tortilla chips dengan perbandingan persentase A1 (44,4% : 10%), A2 (36,4% : 18,2%), A3 (33,3% : 25%) dengan dua kali ulangan. Analisis yang digunakan meliputi organoleptik (uji mutu sensori dan skala hedonik), uji kadar protein, dan untuk tortilla chips terpilih yaitu nilai gizi dan uji serat pangan. Perbandingan persentase masa jagung dengan tepung ampas kecap pada tortilla chips berpengaruh terhadap sifat organoleptik tortilla chips. Tortilla chips dengan penambahan tepung ampas kecap yang terpilih adalah tortilla chips dengan formulasi A2 (36,4% : 18,2%) memiliki kadar air 2.35%, abu 5.78%, lemak 19.94%, protein 14.76%, karbohidrat 57.17%, nilai energi 467.18 kkal/100gr, dan serat pangan 6.22%.

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Pengaruh Penggunaan Ampas Kecap Dalam Ransum Terhadap Performa Itik Mojosari

Cited by 2 publications

References 1 publication

Performance of Laying Hen Eggs on the Addition of Sprouts at Wakhid Farm, Magetan Regency

Performance of Laying Hen Eggs on the Addition of Sprouts at Wakhid Farm, Magetan Regency

Karakteristik Tortilla Chips dengan Penambahan Tepung Ampas Kecap

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