Kajian Nilai Energi Metabolis Biji Sorghum Melalui Teknologi Sangrai Pada Ayam Petelur Periode Afkir
ABSTRACT: Tannin contained in
sorghum can be reduced by using technology processing such as roasting. By
using this way, husk of sorghum can be removed leading to decrease of tannin
content which is reflected by the value of metabolism energy. The purpose of
this experiment is to investigate the effect of roasted sorghum on metabolism
energy of culled laying chickens. Measurement of metabolic energy as mathematic
is used as comparison. The material used in his experiment was red sorghum,
water, and 39 culled laying chickens. Equipment used in this experiment was
balance, roasting tool, plastic, force feeding equipment, metabolism cages and
bomb calori-meter. This experiment used completely randomized design consisting
of 4 treatments and 4 replications (each replication 3 chickens). Treatment
consisted of T0 = no roasted sorghum, T1 = roasted for 5 minutes and T2 =
roasted for 10 minutes. Data collected were metabolism energy of roasted
sorghum both biologically (force feeding) and mathematically (proximate
analysis) at culled laying chickens. All data were statistically calculated,
further statistically was conducted by using Duncan and compression of
metabolism energy was calculated by using t-Test. The results show that, no
statistically effect (p>0, 05) on duration of roasting on metabolism energy
of sorghum. Based on t-Test analysis, there was a significantly difference
(p<0, 05) between biological metabolism and mathematical metabolism. From
this experiment, it can be concluded that 10 minutes of roasting cannot
increase of sorghum metabolic energy. The average of biological metabolic was
lower (3105, 94 kcal/kg) compared to the average of mathematical metabolic
energy (3766, 82 kcal/kg).
Keywords: sorghum; roasting;
metabolic energy; chicken
Penulis: Hanny Indrat Wahyuni,
Retno Iswarin Pujaningsih, Padwi Anwar Sayekti
Kode Jurnal: jppeternakandd080038
