ANALISIS NUTRISI BERBAGAI JENIS LIMBAH RESTORAN SEBAGAI BAHAN PAKAN TERNAK(Protein Kasar dan Serat Kasar)

Anaz, Izwar (2010) ANALISIS NUTRISI BERBAGAI JENIS LIMBAH RESTORAN SEBAGAI BAHAN PAKAN TERNAK(Protein Kasar dan Serat Kasar). Other thesis, University of Muhammadiyah Malang.

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Abstract

The success of cut chicken farm determined by three factors important, namely: seed, feed and management. The third factor is has a very important role and interdependence. Among The third factor is the feed is 70 percent of the cost of chicken raising pcs. Feed is the main obstacle in a poultry business. This caused by the needs of most of the feed material to compete with human needs, so the price of feed from year to year tend to continue increased. Therefore, there is need for alternatives in the provision of feed to not compete with human needs, in addition to low cost, and also without ignoring the nutritional value of the feed. One of the waste is still not exploited and treated with either by society is the waste that comes from restaurant waste or waste Warteg. Utilization of waste very good restaurant is done by the breeder, considering the price of feed factories relatively frequent and also increase caused by the restaurant waste in general are the remnants human food consumption is no longer in but still contains the value high nutrient that can be recycled into cattle feed. Waste restaurant generally consists of rice, vegetables, fish, meat, fruit that is no longer consumed by humans or that are not reused in the process of cook. 2 Restaurant waste is food scraps that are not human re consumed, the waste has enough nutritional value of high and can be used as a broiler feed ingredient. In addition to nutritional value high, waste restaurant also has a variety of human foodstuffs very different, so that necessary classification and testing of waste nutrients restaurant. Waste restaurant has the same ingredients and mix considerable amount of waste in the community is chicken soup restaurant, waste pecel restaurants, seafood retoran waste. The third restaurant waste has nutritional value (crude protein and crude fiber) different. This caused because the building block of all three types of waste are very different restaurants as well. Restaurant waste materials from a vegetable, will have a value of fiber High crude waste restaurant while having a rough protein high is made from restaurant waste materials from meat.

Item Type: Thesis (Other)
Subjects: S Agriculture > SF Animal culture
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Animal Scince
Depositing User: Rayi Tegar Pamungkas
Date Deposited: 03 Apr 2012 03:26
Last Modified: 03 Apr 2012 03:26
URI: http://eprints.umm.ac.id/id/eprint/1706

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