UPAYA PENYEDIAAN PAKAN ALTERNATIF DARI FERMENTASI ONGGOK BAGI BEBEK PEDAGING DI KOTA METRO
ABSTRACT: Onggok is solid
waste of cassava flour that can be use as raw material for duck feed through
fermentation process. Analysis of nutrition value such as protein use kjeldahl
method, fat use soxhlet method and dietary fiber use gravimetric method have
been done on onggok as raw material and fermented duck feed product. In
addition, the effectiveness of fermented duck feed product has been tested to
the growth as weight gain of duct that had been feeded fermented duck feed
product. Based on the analysis of nutritional value can be seen that there is
an increase in nutritional value from onggok as raw material in form of
protein, fat dan crude fiber. The amount of the nutritional value of protein,
fat and crude fiber in a row on fermented duck feed product are 10.55%; 4.55%
and 19.19%. The effectiveness of fermented duck feed product to increase the
weight gain of duck is 0,3 – 0,4 kg/week. Using fermented duck feed product
from onggok can reduce the operational cost by 37,11%.
Penulis: Widya Sartika
Sulistiani, Yateno
Kode Jurnal: jpbiologidd160670
