ABSTRAK
DODY RISPA PRAMANA GINTING, 2017. “Pemanfaatan Limbah Sayuran Fermentasi Terhadap Persentase Lemak Domba Hair Sheep”.Dibimbing oleh HASNUDI dan ISKANDAR SEMBIRING.
Penelitian ini bertujuan untuk mengetahui tingkat efektifitas limbah sayuran fermentasi sebagai pakan terhadap persentase lemak domba hair sheep.Penelitian ini dilaksanakan di Laboratorium Biologi Ternak Program Studi Peternakan Fakultas Pertanian Universitas Sumatera Utara pada bulan Juni-September 2016. Penelitian ini menggunakan 20 ekor domba hair sheep dengan bobot awal 13,4±1,2 kg.Rancangan yang digunakan adalah rancangan acak lengkap (RAL) dengan 5 perlakuan dan 4 ulangan.Perlakuan dengan berbagai level limbah sayur fermentasi terdiri dari P0 (100 % hijauan tanpa limbah sayuran fermentasi+konsentrat); P1 (hijauan75% dan limbah sayuran fermentasi 25% + konsentrat); P2 (hijauan 50% dan limbah sayuran fermentasi 50% + konsentrat); P3 (hijauan 25% dan limbah sayuran fermentasi 75% + konsentrat); P4 (limbah sayuran fermentasi 100% + konsentrat). Parameter yang diteliti adalah persentase lemak jantung, persentase lemak ginjal, persentase lemak subkutan dan persentase lemak pelvis.
Hasil penelitian menunjukkan bahwa perlakuanberpengaruh berbeda nyata (P<0,05) terhadap persentase lemak subkutan dan persentase lemak ginjal, dan memberikan pengaruh berbeda sangat nyata (P<0,01)terhadap persentase lemak pelvis dan persentase lemak jantung.Kesimpulan dari penelitian ini adalah pemanfaatan limbah sayuran fermentasi dapat dijadikan sebagai pakan alternatif untuk domba hair sheep dan memberikan pengaruh positif menurunkan lemak jantung,lemak pelvis,lemak ginjaldanlemak subkutan.
Kata kunci:Limbah Sayuran Fermentasi, EM4, Persentase Lemak, Domba Hair Sheep
ABSTRACT
DODY RISPA PRAMANA GINTING, 2017. "The Utilization of Vegetable Waste Fermentationon Fat Percentage of Local Sheep".Supervised by HASNUDI and ISKANDAR SEMBIRING.
This study aims to examine the effectiveness of the vegetable waste fermentation as feed to fat percentage of lokal sheep.The research was conducted in Biological Laboratory Animal Husbandry Faculty of Agriculture Studies Program University of North Sumatra in June-September 2016. The design used was completely randomized design (CRD) with 5 treatments and 4 replications. Treatment with different levels of fermented vegetable waste consists of P0 (100% forage without waste vegetable fermentation + concentrate); P1 (hijauan75% and fermented vegetable wastes 25% + concentrate); P2 (50% forage and vegetable waste fermentation 50% + concentrate); P3 (25% forage and vegetable waste fermentation 75%+ concentrate); P4 (vegetable waste fermentation 100% + concentrate). The parameters studied were heart fat percentage, kidney fat percentage, subcutaneous fat percentage and pelvis fat percentage.
The results showed that the treatment effect significantly different (P<0,05) on the subcutaneous fat percentage and kidney fat percentage, and provides highly significant effect (P<0,01) on the pelvic fat percentage and heart fat percentage.The conclusion of this study is the utilization of waste vegetable fermentation can be used as an alternative feed for local sheep and a positive influence on lowering heart fat, pelvis fat, kidney fat and subcutaneous fat.
Keywords: Waste Vegetable Fermentation, EM4, Fat Percentage, Local Sheep Males
