EVALUASI NILAI NUTRISI TEPUNG PUPA ULAT SUTERA DAN PENGARUH PENGGUNAANNYA DALAM-RANSUM AVAM PETELIIRTERHADAP PERFORMAN PRODUKSI

Abstract

The aims of this research were to study : tithe nutritive values of SPM, it was done an evaluation of SPM such as : chemical composition, nutrient digestibility, protein solubility and fatty acids content of SPM and 2) the effect of the use of SPM as a subtitute for fish meal in layer diet. One hundred 22 weeks old layer were grouped into 5 treatments. Each treatment used 10 layers as replication. This research was designed following completely randomized design of one-way pattern. The treatments were PI = basal diet ( containing 8% fish meal), P2 = 6% fish meal + 2,07% SPM (subtituting 25% Of CP of fish meal), P3 = 4% fish meal + 4; ITO SPM (subtituting 50% Of CP of fish meal), 2% fish meal + 6,20% SPM (subtituting 75% Of CI' of fish meal). 0% fish meal + 8,27% SPM (subtituting 100% Of CP of fish meal). Data were analyzed with analysis of variance and when there was a difference effect of treatment, then it was continued by Duncan multiple range test. The result of first step research showed that the SPM contents 58,28% of crude protein. Therefore SPM could be classified into an alternative feed as protein resource. Most fatty acid in SPM was unsaturated fatty acid (68,48%), the digestibility of dry matter was 67,34%, and the digestibility of in vitro protein was 80,78%. The result of second step research showed that the SPM could be used to subtitute 75% of crude protein fish meal in layer diet without influencing the feed consume, egg production, feed conversion as well as egg weight. Finally, the conclusion of the research was that SPM could be classified into an alternative feed as protein resource, and could be used to subtitute 75% of crude protein fish meal in layer diet without inn ticncing the performan Penelitian ini bertujuan untuk mcngevaluasi nilai nutrisi tepung pupa Lila( sutera dan pengaruh penggunaannya dalam ransum ayam petelur. Penelitian ini dibagi inenjadi 2 tahap, yaitu tahap pertama evaluasi nilai nutritif tepung pupa, meliputi komposisi kimia, komposisi asam lemak, kecemaan dan kelarutan protein. dan tahap kedua uji biologis tepung pupa dalam ransum ayam petclur. Seratus ekot ayam petelur Strain Lolunann umur 22 minggu ditempatkan pada 50 kandang unit kandang. Ransum yang digunakan mengandung energi 2850 kkal ME /kg dan protein kasar 17%. Pcrlaktitin yang diberikan adalah penggantian protein tepung ikan dengan protein tepung pupa ulat sutera. P1= Ransum basal (8% T. ikan); P2- 6% T. ikan don 2,07%T. Ikan; P3 = 4% T. ikan + 4,13% T. pupa; P4 = 2% T. ikan + 6,20% T pupa dan P5 = 0% T. ikan + 8,27% T. pupa. Elasil penelitian menunjukkan bahwa tepung pupa ulat sutcra mengandung protein kasar sebesar 58,28% dan lemak kasar sebesar 28,93% dan dapat diklasifikasikan scbagai bahan pakan altematif sumber protein. Kandungan asam lemak tepung pupa ulat sutera sebagian besar adalah asam lemak tidak jenuh, yaitu 68,48% dan asam lemak jenuh sebesar 26,39%. Kecernaan protein in vi/TO tepung pupa ulat sutera tinggi dan hampir sama dengan tepung ikan, yaitu 80,78% Tepung pupa ulat sutera dapat digunakan sampai tingkat 75% dart tooting ikan yang digunakan (8%) dalam ransum petelur tartpa mempengardi konsumsi pakan, produksi telur, konvcrsi pakan serta berat telur. Kesimpulan yang dapat diambil adalah tepung pupa ulst sutera dapat digunakan sebagai bahan pakan somber protein pengganti tepung ikan sebanyak 75% tanpa menurunkan produksi dan berat telur