Carcass Characteristics of Male Peking Ducks with Fermented Yeast (Saccharomyces cereviceae) Culture Pineapple Peel Feed
DOI:
10.29303/jbt.v24i2.6446Published:
2024-06-04Downloads
Abstract
The male Peking duck is a type of meat duck that has great potential to be developed as a producer of carcasses and primal carcass cuts. The research was carried out with the aim of finding out the best level of addition of pineapple peel fermented yeast (Saccharomyces cereviceae) culture to the percentage of carcasses and carcass primal cuts of male Peking ducks. The material used in this research was 240 male Peking ducks with an initial weight of 343.90 ± 0.90 g. The ration used contains 16% crude protein, with a metabolic energy (ME) of 2.900 kcal/kg. The cage system used is a battery colony cage measuring 200 cm x 60 cm x 50 cm with 30 plots. Each plot contained eight male Peking ducks which were kept until 8 weeks of age. The research data were analyzed using One Way Anova based on a Completely Randomized Design with a unidirectional pattern and followed by the Duncan Multiple Range Test (DMRT) using the SPSS version 16 program. The research results showed that the treatment with the addition of 10% fermented pineapple peel in the ration (P2) could produce a male Peking duck carcass percentage of 55.52% higher than the P0 treatment (54.94%); P1 (54.11%); P3 (53.85%); P4 (53.61%) and P5 (52.07%), while in primal carcass cuts the highest percentage was found in the chest at 37.17%, followed by the back (22.67%), wings (13.96%), lower thighs (13.72%) and upper thighs (12.43%). Conclusion: The addition of yeast (Saccharomyces cereviceae) culture fermented pineapple peel at a level of 10% in the ration can produce a higher percentage of carcasses and carcass primal cuts of male Peking ducks compared to other treatments.
Keywords:
carcass, fermentation, primal carcass, yeast cultureReferences
Armissaputri, N.K., Ismoyowati & S. Mugiyono (2013). Perbedaan bobot dan persentase bagian-bagian karkas dan nonkarkas pada itik lokal (Anas plathyrincos) dan itik Manila (Cairina moschata). Jurnal Ilmiah Peternakan 1: 106–109. https://www.neliti.com/id/journals/jurnal-ilmiah-peternakan#
Bidura, I.G.N.G., I.B. Sudana, I.G. Mahardika, I.P. Suyadnya, I.G.L.Oka, & I.A.I. Aryani (2012). The Implementation of Saccharomyces spp.n-2 Isolate Tape (isolation from traditional yeast tape) for Improving Feed Quality and Performance of Male Bali Duckling. Agricultural Science Research Journal. 2(9): 486-492. http://www.resjournals.com/ARJ/Index.htm
Bellabur, Y. (2014). Pemanfaatan Roti Afkir Dalam Ransum Terhadap Karkas Itik Peking Umur 1-8 Minggu. Skripsi. Program Studi Peternakan. Fakultas Pertanian Universitas Sumatra Utara
Bidura I.G.N.G.,N.W.Siti & I.B.G. Partama (2019). Effect of probiotics, Saccharomyces spp.Kb-5 and Kb-8, in Diets on Growth Performance and Cholesterol Levels in Ducks. South African Journal of Animal Science. 49 ( 2): 219-226. DOI: 10.4314/sajas.v49i2.2
Bulkaini (2020a). Kandungan Nutrisi Kulit Nanas non Fermentasi dan Ter-fermentasi. Hasil Analisis Laboratorium Ilmu Nutrisi dan Makanan Ternak Fakultas Peternakan Universitas Mataram, Mataram.
Bulkaini (2020b) Kandungan Asam Amino Kulit Nanas Non Fermentasi dan Ter-fermentasi. Hasil analisis Laboratorium Terpadu Departemen Ilmu Nutrisi dan Teknologi Pakan Institut Pertanian Bogor, Bogor.
Dewanti R, Muhammad Irham, & Sudiyono (2013). Pengaruh Penggunaan Enceng Gondok (Eichornia Crassipes) Fermentasi Dalam Ransum Terhadap Persentase Karkas, Non-Karkas, dan Lemak Abdominal Itik Lokal Jantan Umur Delapan Minggu, Buletin Peternakan, 37(1): 19-25, Februari 2013. DOI: https://doi.org/10.21059/buletinpeternak.v37i1
Daud, M. Yaman MA, & Zulfan (2015). Penggunaan Hijauan Kangkung (Ipmoea aquatica) Fermentasi Probiotik dalam Ransum Terhadap Performans Itik Peking. Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner. Jakarta, 8-9 Oktober 2015. Puslitbang Peternakan, Bogor. Hlm. 479-486. DOI:10.13140/RG.2.2.15525.50409
Daud, M. Mulyadi & Z. Fuadi (2016). Persentase Karkas Itik Peking yang Diberi Pakan dalam Bentuk Wafer Ransum Komplit Mengandung Limbah Kopi. Jurnal Agripet. 16 (1): 62-68. 10.17969/agripet.v16i1.3837
Daud, M., Zulfan, & M.A. Yaman (2019). Subsitusi Kulit Pisang Fermentasi Dalam Ransum Komersial Terhadap Performan Itik Peking. Prodising Forum Komunikasi Perguruan Tinggi Pertanian Indonesia (FKPTPI) 2019 Universitas Syiah Kuala Banda Aceh. Hal. 849-856. http://repository.lppm.unila.ac.id/14862/1/FKPTPI_compressed.pdf
Fatthurohaman, K, N. Hanafi , & H. Ristika, (2018). Percentages Of Carcass And Meat Commercial Cuts Of Male Local Ducks Fed Torch Ginger Flower (Etlingera Elatior) Solution Included In Ration. Jurnal Peternakan Nusantara ISSN 2442-2541.4(1): 51-58. https://ojs.unida.ac.id/jpnu/article/view/1513/pdf
Hartadi, H., S.Reksohadiprodjo, & A.D.Tillman (1989). Tabel Komposisi Pakan Untuk Indonesia. Yogyakarta: Gadjah Mada University Press.
Herdiana, R.M., Y. Marshal, R. Dewanti, & Sudiyono (2014). Effect Of Dietary Supplementation of Soy Sauce Waste On Daily Weight Gain, Feed Conversion Ratio, Protein Efisiency Ratio And Carcass Production Of 8 Weeks Male Local Duck Rengga Murvie, Buletin Peternakan. 38(3): 157-162. 10.21059/buletinpeternak.v38i3.5251
Irham, M. (2012). Pengaruh pengunaan enceng gondok (Eichornia crassipes) fermentasi dalam ransum terhadap persentase karkas, nonkarkas dan lemak abdominal itik lokal jantanb umur delapan minggu. Skripsi. Fakultas Pertanian Universitas Sebelas Maret Surakarta.
Matitaputty, P.R. & Suryana, (2010). Karakteristik Daging Itik Dan Permasalahan Serta Upaya Pencegahan Off-Flavor Akibat Oksidasi Lipida, WARTAZOA. 20 (3) :13-17. http://103.169.28.92/index.php/wartazoa/article/view/936/945
Mahata, M. E., Y. Heryandi & Adrizal (2016). Fermentasi limbah kulit nenas (Ananas comosus.(L.) Merr) dengan mikroorganisme lokal (MOL) untuk pakan unggas. Laporan Penelitian. Hibah Riset Guru Besar Universitas Andalas Tahun Pertama, Padang.
NRC (National Research Council). (1994). Nutrient Requirementof Poultry. National Academy Press, Washington, D.C.
Nunes, O.J., Bertechini, G.A., Debrito G.A.J., Fassani, J.E., Mesquitq, R.F., Makiyama, L., & Meneghetti, C., (2012). Evaluation of the use of probiotic (Bacillus subtillis C-3102) as additive to improve performance in broiler chicken diets. Revista Brasileira de Zootecnia. 41(11): 2374-2378. DOI: 10.1590/S1516-35982012001100012
Nurhayati (2013). Penampilan Ayam Pedaging yang Mengkonsumsi Pakan MengandungTepung Kulit Nanas Disuplementasi dengan Yoghurt. Jurnal Agripet.13(2): 15-20.10.17969/agripet.v13i2.814
Noviandi A, M. Aman Yaman, Rinidar, Nurliana , & Razali, (2018). Pengaruh Pemberian Kulit Nanas (Ananas comosus L. Merr) Fermentasi terhadap Persentase Karkas dan Kolesterol Ayam Potong, Agripet, 18(2), Oktober 2018, 123:128. DOI: https://doi.org/10.17969/agripet.v18i2.8239
Purba, M., & L.H. Prasetyo (2014). Respon Pertumbuhan dan Produksi Karkas Itik Pedaging EPMP Terhadap Perbedaan Kandungan Serat Kasar dan Protein Dalam Pakan. JITV. 19(3): 220-230. DOI: 10.14334/jitv.v19i3.1085
Putra, A., Rukmiasih & R.Afnan (2015). Persentase dan Kualitas Karkas Itik CihateupAlabio (CA) pada Umur Pemotongan yang Berbeda. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan. 3(1): 27-32. https://journal.ipb.ac.id/index.php/ipthp/article/view/10810/8336
Pasang, N.A., (2016). Persentase Karkas, Bagian-Bagian Karkas Dan Lemak Abdominal Itik Lokal (Anas Sp.) Yang Diberi Tepung Kunyit (Curcuma Domestica val.) Dalam Pakan. Skripsi. Fakultas Peternakan Universitas Hasanuddin Makasar.
Prasetyo, M.A., S. Kismiati & R. Muryani (2017). Produksi Karkas Itik Peking Yang Diberi Pakan Kering Dan Basah Dengan Penambahan Probiotik. Prosiding Seminar Nasional Optimalisasi Teknologi dan Agribisnis Peternakan dalam Rangka Pemenuhan Protein Hewan Asal Ternak ISBN 978-602-1004-42-5.hal.313-318. http://repo.unand.ac.id/51092/1/14.%20Prosiding%20Seminar%20Nasional%20Teknologi%20Agr.pdf
Resnawati, H. (2010). Organ-organ tubuh pada ayam pedaging yang diberi pakan mengandung minyak biji saga (Adenanthera pavonina L.). Seminar Nasional Teknologi Peternakan dan Veteriner. https://perpustakaan-puslitbangnak.blogspot.com/2015/01/prosiding-seminar-nasional-teknologi_25.html
Soeparno (2015). Ilmu Nutrisi dan Gizi Daging. Gajah Mada University Press. Yogyakarta. Edisi Revisi Cetakan ke enam.
Steel, R.G.D & J.H. Torrie (1995). Prinsip Dan Prosedur Statistika. Penterjemah Bambang Sumantri. Gramedia Pustaka, Jakarta. https://inlislite.uin-suska.ac.id/opac/detail-opac?id=2529
Sukirmansyah, Muhammad Daud, & Herawati Latif, (2016). Evaluasi Produksi dan Per-sentase Karkas Itik Peking dengan Pemberian Pakan Fermentasi Probiotik. Jurnal Ilmiah Mahasiswa Pertanian Unsyiah, 1(1): 1-5. 10.17969/jimfp.v1i1.1278
Siti Ni Wayan, (2016). Meningkatkan Kualitas Daging Itik Dengan Daun Pepaya, Cetakan Pertama. Diterbitkan oleh Swasta Nulus Bekerjasama dengan Bali Shanti Pusat Pelayanan Konsultasi Adat dan Budaya Bali (LPPM UNUD), dan Puslit Hukum adat. Denpasar Bali. https://erepo.unud.ac.id/id/eprint/34559/
Sale M, Handarini R, & Dihansih E. (2017). Persentase Bagian-Bagian Karkas Itik Lokal Jantan Yang Diberi Larutan Daun Sirih Dalam Pakan. Jurnal Peternakan Nusantara, 3(1):1-7. https://ojs.unida.ac.id/jpnu/article/view/852/pdf
Sumadi, I.K. (2018). Nutrisi Ternak Babi. Penerbit Swata Nulus, Cetakan 1, ISBN 978-602-5742-22-4. https://simdos.unud.ac.id/uploads/file_pendidikan_1_dir/bb14ef3cfe5cb8247900aed1768b2947.pdf
Setyawan. I P. H., N W Siti, & N M. S. Sukmawati (2019). Pengaruh Penggunaan Tepung Kulit Kecambah Kacang Hijau terhadap Potongan Karkas Komersial Itik Bali Jantan Umur 8 Minggu. Journal of Tropical Animal Science, 7(1):823-835. https://erepo.unud.ac.id/id/eprint/31507/1/b04a63b1b61c0ef09792d671e936fa86.pdf
Yusuf, M. (2011). Mengenal Itik Peking. Dunia Binatang. www.sentralternak.com. Diakses 3 April 2019.
Wahju, J. (2015). Ilmu Nutrisi Unggas. Cetakan Ke 5. Gadjah Mada University Press. ISBN: 979-420-098-0.
License
Copyright (c) 2024 Bulkaini Bulkaini , Djoko Kisworo, Baiq Rani Dewi Wulandani, Fahrullah Fahrullah , Yusuf Ahkyar Sutaryono, I Ketut Sumadi, Tirta Ariana
This work is licensed under a Creative Commons Attribution 4.0 International License.
Jurnal Biologi Tropis is licensed under a Creative Commons Attribution 4.0 International License.
The copyright of the received article shall be assigned to the author as the owner of the paper. The intended copyright includes the right to publish the article in various forms (including reprints). The journal maintains the publishing rights to the published articles.
Authors are permitted to disseminate published articles by sharing the link/DOI of the article at the journal. Authors are allowed to use their articles for any legal purposes deemed necessary without written permission from the journal with an acknowledgment of initial publication to this journal.
