PENGARUH SUBSTITUSI TEPUNG JANGKRIK (Gryllus mitratus Burm) DALAM RANSUM KOMERSIAL TERHADAP KOMPOSISI FISIK KARKAS BROILER

Abstract

 Cricket meal in lieu of conventional feed was the aim of this investigation. The Teaching Farm
of the Faculty of Animal Husbandry, Udayana University, situated on Jalan Raya Sesetan,
Gang Markisa, Denpasar, was the site of this 24-day research. In this investigation, the RAL
had four treatments and four replicates, each containing four broiler birds. A diet with 2%
cricket meal replacement (P1), 4% cricket meal replacement (P2), 6% cricket meal replacement
(P3), and no cricket meal replacement (P0/control) were the treatments administered. The
following factors were tracked: slaughter weight, carcass weight, carcass percentage, and
carcass physical composition (bone, meat, skin, and subcutaneous fat). Based on the variables
of slaughter weight, carcass weight, and carcass percentage, there was a significant difference
(P0.05) in the proportion of bone, meat, and skin and subcutaneous fat between the 2%, 4%,
and 6% treatments. The results demonstrate that, without altering the proportion of bone, meat,
skin, and subcutaneous fat, adding cricket meal to commercial feed at levels of 2%, 4%, and
6% may raise slaughter weight, carcass weight, and carcass percentage.When their carcass production is high, broilers have significant economic value in
addition to being a source of meat. Examining the physical makeup of broiler carcasses given

ABSTRAK

Broiler selain sebagai penghasil daging juga memiliki nilainya ekonomis tinggi bila
produksinya karkas yang dihasilkan tinggi. Tujuannya studi ini guna melihat komposisi fisik
karkas broiler diberi penggantiannya tepung jangkrik pada ransum komersial. Pelaksanaan
studi ini lamanya 24 hari di Teaching Farm Fakultas Peternakan, Universitas Udayana, yang
berlokasikan di Jl.Raya Sesetan, Gang Markisa Denpasar. Ada empat perlakuan dan empat
ulangan dalam RAL pada studi ini, dengan empat ekor ayam broiler dalam setiap ulangan.
Perlakuannya diberikan meliputi: diet tanpa penggantian tepung jangkrik (P0/kontrol), diet
dengan penggantian 2% tepung jangkrik (P1), diet dengan penggantian 4% tepung jangkrik
(P2), dan diet dengan penggantian 6% tepung jangkrik (P3). Berat potong, berat karung,
persentase karung, serta komposisinya fisik karung (tulang, daging, kulit, serta lemak subkutan)
adalah variabel yang dipantau. Persentasenya tulang, daging, serta kulit serta lemak subkutan
semuanya berbeda secara signifikan (P0.05) antara perlakuan 2%, 4%, dan 6%, berdasarkan
variabel berat potong, berat karung, dan persentase karung. Temuan memperlihatkan
penambahan tepung jangkrik ke dalam pakan komersial pada tingkat 2%, 4%, dan 6% bisa
meningkatkannya berat potong, berat karkas, dan persentasenya karkas tanpa mengubah
proporsi tulang, daging, kulit, serta lemak subkutan.