EVALUASI NILAI NUTRISI TEPUNG PUPA ULAT SUTERA DAN PENGARUH PENGGUNAANNYA DALAM RANSUM AYAM PETELURTERHADAP PERFORMAN PRODUKSI

Abstract

Penelitian ini bertujuan untuk mengeyalitasi nilai nutrisi tepung pupa ulat sutera dan pengaruh penggunaannya dalam ransum ayam petelur. Penelitian ini dibagi menjadi 2 tahap, yaitu tahap pertama evaluasi MEM nutritif tepung pupa, meliputi komposisi kimia, komposisi asam lemak, keeemaan dan kelarutan protein. dan tahap kedua uji biologis tepung pupa datum ransum ayam petelur. Scrams ekor ayam petelur Strain Lohmann %smut. 22 minggu ditempatkan pada 50 kandang unit kandang. Ransum yang digunakan mengandung energi 2850 kkal ME ,`kg dan protein kasar 17%. Perlakuan yang diberikan adalab penggantian protein tepung ikan dengan protein tepung pupa ulat sutera. Pl- Ransum basal (8% T. ikan); P2- 6% T. ikan dan 207% T. Wan; P3 4% T. ikan + 4,13% T. pupa; P4 = 2% T. ikan 1- 6,20% T. pupa dan P5 - 0% T. ikan + 8,27% T. pupa. Masil penelitian menunjukkan bahwa tepung pupa ulat sutera mengandung protein kasar sehesar 58,28% dan lemak kasar sebesar 28,93% dan dapat diklasifikasikan sebagai 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 vitro tepung pupa ulat sutera tinggi dan hampir sama dengan tepung ikan, yaitu 80,78%. Tepung pupa ulat sutera dapat digunakan sampai tingkat 75% dart tepung ikan yang digunakan (8%) dalam mustily petelur tanpa mempengaruhi konsumsi pakan, produksi telur, konversi pakan serta berit Kesimpulan yang dapat diambil adalab tepung pupa ulat sutera (lanai digunakan sebagai bahan pakan umber protein pengganti tepung ikan sebanyak 75% tanpa menurunkan produksi dan berat telur. The aims of this research were to study 1)the 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 + 4,13% SPM (subtituting 50% Of CP of fish meal), 2% fish meal + 6,20% SPM (subtituting 75% Of CP 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