Electronic Theses and Dissertation

Biaya pakan merupakan komponen terbesar dalam usaha ayam broiler sehingga diperlukan pemanfaatan bahan pakan lokal yang murah, mudah diperoleh, dan memiliki nilai gizi yang baik. salah satu bahan yang berpotensi dimanfaatkan adalah tepung kulit ari kedelai ampas tempe. namun, bahan ini memiliki kandungan serat kasar yang tinggi sehingga kecernaannya rendah. salah satu upaya untuk meningkatkan kualitasnya adalah melalui proses fermentasi yang dapat menurunkan kadar serat dan meningkatkan pemanfaatan nutrien. penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung kulit ari kedelai ampas tempe fermentasi (tkakf) dan tanpa fermentasi (tkak) terhadap bobot dan persentase karkas, bobot dan persentase potongan karkas, serta bobot dan persentase organ luar nonkarkas ayam broiler. penelitian dilaksanakan di laboratorium lapangan peternakan, fakultas pertanian, universitas syiah kuala, menggunakan 100 ekor doc broiler strain mb 90. penelitian menggunakan rancangan acak lengkap (ral) subsample dengan 5 perlakuan, 4 ulangan, dan 2 subsampel. perlakuan terdiri atas ra (100% ransum komersial), rb (75% ransum komersial + 25% bahan pakan substitusi dengan 5% tepung kulit ari tanpa fermentasi), rc (75% ransum komersial + 25% bahan pakan substitusi dengan 10% tepung kulit ari tanpa fermentasi), rd (75% ransum komersial + 25% bahan pakan substitusi dengan 5% tepung kulit ari fermentasi), dan re (75% ransum komersial + 25% bahan pakan substitusi dengan 10% tepung kulit ari fermentasi). data dianalisis menggunakan anova dan dilanjutkan dengan uji duncan apabila terdapat perbedaan nyata. hasil penelitian menunjukkan bahwa penggunaan tepung kulit ari kedelai ampas tempe fermentasi memberikan hasil yang lebih baik dibandingkan tanpa fermentasi. perlakuan re menghasilkan bobot karkas, bobot dada, dan bobot paha yang lebih tinggi dibandingkan rc serta mendekati perlakuan kontrol (ra). sebaliknya, penggunaan tepung kulit ari kedelai tanpa fermentasi pada level 10% menurunkan bobot hidup, bobot karkas, serta bobot dada dan paha. persentase karkas dan persentase potongan karkas tidak berbeda nyata antar perlakuan karena peningkatan bobot karkas sebanding dengan peningkatan bobot hidup. pada organ luar nonkarkas, sebagian besar parameter tidak berbeda nyata, kecuali bobot shank dan persentase bulu. berdasarkan hasil penelitian yang telah dilakukan dapat disimpulkan bahwa penggunaan tepung kulit ari kedelai ampas tempe fermentasi dalam ransum ayam broiler memberikan hasil yang lebih baik dibandingkan penggunaan tepung kulit ari kedelai ampas tempe tanpa fermentasi, terutama terhadap bobot karkas serta bobot potongan karkas bagian dada dan paha. penggunaan tepung kulit ari kedelai ampas tempe fermentasi hingga level 10% masih mampu mempertahankan bahkan meningkatkan performa karkas ayam broiler, sedangkan penggunaan tepung kulit ari kedelai ampas tempe tanpa fermentasi pada level 10% menyebabkan penurunan bobot hidup, bobot karkas, serta bobot potongan karkas.

Feed costs are the largest component in broiler chicken farming, so it is essential to utilize locally available feed ingredients that are affordable, readily available, and have good nutritional value. One potential ingredient is soybean bran flour from tempeh dregs. However, this ingredient has a high crude fiber content, resulting in low digestibility. One way to improve its quality is through a fermentation process, which can reduce fiber content and increase nutrient utilization. This study aimed to determine the effect of using fermented and unfermented soybean bran flour (TKAKF) on carcass weight and percentage, carcass cut weight and percentage, and non-carcass external organ weight and percentage of broiler chickens. The study was conducted at the Animal Husbandry Field Laboratory, Faculty of Agriculture, Syiah Kuala University, using 100 broiler chicks of the MB 90 strain. The study used a completely randomized design (CRD) with five treatments, four replications, and two subsamples. The treatments consisted of RA (100% commercial ration), RB (75% commercial ration + 25% substitute feed with 5% unfermented bran meal), RC (75% commercial ration + 25% substitute feed with 10% unfermented bran meal), RD (75% commercial ration + 25% substitute feed with 5% fermented bran meal), and RE (75% commercial ration + 25% substitute feed with 10% fermented bran meal). Data were analyzed using ANOVA followed by Duncan's test if significant differences were found. The results showed that the use of fermented tempeh dregs soybean bran meal yielded better results than the unfermented treatment. The RE treatment resulted in higher carcass weight, breast weight, and thigh weight compared to the RC treatment and approached those of the control treatment (RA). Conversely, the use of unfermented soybean bran meal at 10% decreased live weight, carcass weight, and breast and thigh weight. Carcass percentage and carcass cut percentage did not differ significantly between treatments because the increase in carcass weight was proportional to the increase in live weight. For non-carcass external organs, most parameters did not differ significantly, except for shank weight and feather percentage. Based on the research results, it can be concluded that the use of fermented soybean bran flour from tempeh dregs in broiler chicken rations provides better results than the use of unfermented soybean bran flour from tempeh dregs, especially for carcass weight and the weight of carcass cuts in the breast and thigh. The use of fermented soybean bran flour from tempeh dregs at levels up to 10% maintained and even improved broiler carcass performance, while the use of unfermented soybean bran flour from tempeh dregs at levels of 10% resulted in a decrease in live weight, carcass weight, and carcass cut weight.