Skripsi

KOMPOSISI FISIK TELUR ITIK LOKAL DARI PEMANFAATAN BAHAN BAKU LOKAL FERMENTASI

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Penilaian

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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.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
1307002527	T78296	T782962013	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T782962013

Publisher

Inderalaya : Prodi Peternakan, Fakultas Pertanian Universitas Sriwijaya., 2013

Collation

xiv, 27 hlm.: Ilus., tab.; 28 cm

Language

Indonesia

ISBN/ISSN

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Classification

637.507

Content Type

Text

Media Type

unmediated

Carrier Type

unspecified

Edition

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Subject(s)

Peternakan
Telur Itik--Bahan Fermentasi

Specific Detail Info

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Statement of Responsibility

HALIM

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