EVALUASI PENGGUNAAN DEDAK FERMENTASI TERHADAP EFISIENSI PAKAN dan INCOME OVER FEED COST (IOFC) ITIK KHAKI CAMPBELL

RENDRA DESMAWAN, ANDYO (2008) EVALUASI PENGGUNAAN DEDAK FERMENTASI TERHADAP EFISIENSI PAKAN dan INCOME OVER FEED COST (IOFC) ITIK KHAKI CAMPBELL. Other thesis, University of Muhammadiyah Malang.

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Abstract

This research is aimed at mapping how strong the influence of the use fermented bran to the efficiency of feed and the value of Income Over Feed Cost (IOFC) Khaki Campbell Duck. This research was executed on November 19th to December 11th, 2007, at Mr. Budi Hartono’s home in Mangleawan Village, Pakis, Malang. The materials used are 60 Khaki campbell Ducks of 8 months old, in four kinds of treatments each of which was repeated five times to three of the sixty ducks. The method used was experiment method with RAL design. Then, data resulted were analized with Variation Analisys, and if there was difference, it would be continued with BNT Trial. The result of the research shows that putting femented bran in the feed until 20% level has a significant influence on the efficiency of feed, and the data of each treatment are TO 0% fermented bran + 30% unfermented bran equal 34.25, treatment TI 10% fermented bran + 20% unfermented bran equal 290702, treatment T2 20% + 10% unfermented bran equal 34.43, treatment T3 30% fermented bran + 0% unfermented bran equal 30.59. the data of IOFC value of each treatment on TO 0% fermented bran + 30% unfermented bran (control feed) equal Rp. 170.002, treatment T1 10% fermented bran + 20% unfermented bran equal Rp. 43.336, treatment T2 0% fermented bran + 10% unfermented bran equal Rp. 169.986, and treatment T3 30% fermented bran + 0% unfermented bran equal Rp. 52.072. the result of statistical analysis shows that the use of fermented bran with various levels can increase the value of IOFC. The conclusion in this research is that putting 10, 20, and 30% bran in the feed has a significant influence on the efficiency of feed and the value of IOFC. Its suggested that putting fermented bran in the food of Khaki Campbell Duck is not more than 20% for a better result.

Item Type: Thesis (Other)
Subjects: S Agriculture > SF Animal culture
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Animal Scince
Depositing User: Anggit Aldila
Date Deposited: 12 Jun 2012 03:51
Last Modified: 12 Jun 2012 03:51
URI: http://eprints.umm.ac.id/id/eprint/7251

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