PENGARUH PEMBERIAN TEPUNG BIJI KARET (Hevea brasiliensis) YANG DIFERMENTASI MENGGUNAKAN RAGI TEMPE TERHADAP PERSENTASE DAN KARAKTER SENSORI KARKAS PUYUH (Coturnix coturnix japonica)
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Institusion
Politeknik Negeri Jember
Author
Febiantoro, Nanda
Subject
217 - Budidaya Ternak
Datestamp
2023-09-01 03:21:18
Abstract :
Rubber seeds are feed ingredients that have a high nutrient content that can be used as an alternative feed. Enhancement the quality of rubber seeds as feed ingredients can be done with fermentation using tempeh yeast. This study aims to determine the effect of giving rubber seed flour that is fermented using tempeh yeast to the carcass percentage and carcass sensory character of quail. The experimental design was used a Complete Randomized Design (CRD), and Annalysis of Variance (ANOVA) test, using 200 male quails. The treatment given is P0 (without rubber seed flour), P1 (4% rubber seed flour), P2 (8% rubber seed flour), P3 (12% rubber seed flour). The parameters observed were final weight, carcass weight, and sensorized carcass meat after boiled, with the parameters observed were the aroma and color of meat. The results showed that giving rubber seed flour which was fermented with tempeh yeast to a level of 12% had no significant effect (P > 0.05) on the carcass percentage and character sensory quail meat. Giving fermented rubber seeds using tempeh yeast in feed had no significant effect on life and carcass weight, carcass percentage, color and aroma of male quail meat. Keywords: quail, rubber seeds, fermentation, carcass, sensory, yeast
Rubber seeds are feed ingredients that have a high nutrient content that can be used as an alternative feed. Enhancement the quality of rubber seeds as feed ingredients can be done with fermentation using tempeh yeast. This study aims to determine the effect of giving rubber seed flour that is fermented using tempeh yeast to the carcass percentage and carcass sensory character of quail. The experimental design was used a Complete Randomized Design (CRD), and Annalysis of Variance (ANOVA) test, using 200 male quails. The treatment given is P0 (without rubber seed flour), P1 (4% rubber seed flour), P2 (8% rubber seed flour), P3 (12% rubber seed flour). The parameters observed were final weight, carcass weight, and sensorized carcass meat after boiled, with the parameters observed were the aroma and color of meat. The results showed that giving rubber seed flour which was fermented with tempeh yeast to a level of 12% had no significant effect (P > 0.05) on the carcass percentage and character sensory quail meat. Giving fermented rubber seeds using tempeh yeast in feed had no significant effect on life and carcass weight, carcass percentage, color and aroma of male quail meat. Keywords: quail, rubber seeds, fermentation, carcass, sensory, yeast
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