KOMPOSISI FISIK TELUR ITIK LOKAL DARI PEMANFAATAN BAHAN BAKU LOKAL FERMENTASI

TAURINA, MEILIA and Sahara, Eli and Lubis, Fitri Nova Liya (2013) KOMPOSISI FISIK TELUR ITIK LOKAL DARI PEMANFAATAN BAHAN BAKU LOKAL FERMENTASI. Undergraduate thesis, Sriwijaya University.

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Abstract

The aim of this research was to find out the influence of complete feed based fermented local ingredients to the physical composition quality of local duck.on This research was conducted from June until July 2012 at Research Cage Department of Animal Science, Faculty of Agriculture University of Sriwijaya. This research used completely randomized design (RAL) with 5 treatments and 4 replicates. Each replications consist of two local duck. The treatment consisted of R0 (100% commercial feed), RI (75% commercial feed + 25% local feed), R2 (50% commercial feed + 50% local feed), R3 (25% commercial feed + 75% local feed) and R4 (100% local feed). The parameters on this research were yolk percentage, albumen percentage and shell percentage. Analyzed data used Anove and if have any significant result will using Duncan Multiple Range Test. The result of research indicated that used of local fermentationwas influenced the physical composition of local duck egg and can to substasition of feed commercial. The best treatment on this research were treatment number two (R2) with 50% feed commercial + 50% local feed fermentation.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	PETERNAKAN, TELUR ITIK
Subjects:	S Agriculture > SF Animal culture > SF94.5-99 Feeds and feeding. Animal nutrition
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Mrs Beta Ria Febrianti
Date Deposited:	02 Sep 2022 03:53
Last Modified:	02 Sep 2022 03:53
URI:	http://repository.unsri.ac.id/id/eprint/78296

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