Pengaruh Pemberian Tepung Limbah Kulit Kepala Udang Terfermentasi Terhadap Kualitas Karkas Itik Hibrida
Total View This Week0
Total View This Week0
Institusion
Politeknik Negeri Jember
Author
Maulidiya, Mila Yulita Najwa
Subject
217 - Budidaya Ternak
Datestamp
2022-08-22 04:28:57
Abstract :
The study aims was to determine the effect of fermented shrimp head waste flour on the carcass quality of hybrid ducks, and what concentration of fermented shrimp head flour was added to the feed that had the most effect on hybrid duck carcass quality. The research parameters were live weight, carcass weight, carcass percentage, and abdominal fat percentage. The method used is the experimental method with Completely Randomized Design (CRD), consisting of 3 treatments. Each treatment was repeated 6 times so that 18 units were obtained, with a total of 8 hybrid ducks per unit with P0 treatment (control); P1 (7% fermented shrimp shell waste flour); P2 (14% fermented shrimp shell waste flour). Data analysis using ANOVA. The results showed that fermented shrimp shell waste flour had no significant effect (P>0.05) on live weight, carcass weight, carcass percentage and abdominal fat percentage. Provision of fermented shrimp head waste flour on the quality of hybrid duck carcasses at a level of 7% to 14% can replace concentrate. Key words : Hybrid Duck, Carcass, Fermented Shrimp Scalp Flour, Carcass Quality
The study aims was to determine the effect of fermented shrimp head waste flour on the carcass quality of hybrid ducks, and what concentration of fermented shrimp head flour was added to the feed that had the most effect on hybrid duck carcass quality. The research parameters were live weight, carcass weight, carcass percentage, and abdominal fat percentage. The method used is the experimental method with Completely Randomized Design (CRD), consisting of 3 treatments. Each treatment was repeated 6 times so that 18 units were obtained, with a total of 8 hybrid ducks per unit with P0 treatment (control); P1 (7% fermented shrimp shell waste flour); P2 (14% fermented shrimp shell waste flour). Data analysis using ANOVA. The results showed that fermented shrimp shell waste flour had no significant effect (P>0.05) on live weight, carcass weight, carcass percentage and abdominal fat percentage. Provision of fermented shrimp head waste flour on the quality of hybrid duck carcasses at a level of 7% to 14% can replace concentrate. Key words : Hybrid Duck, Carcass, Fermented Shrimp Scalp Flour, Carcass Quality
Download
book
BibTex
Latex, Jabref
cloud_download
Original Resource
url resource Institution
