1 / 17

MACAM-MACAM BAHAN PAKAN KONSENTRAT

MACAM-MACAM BAHAN PAKAN KONSENTRAT. STAF PENGAJAR: Dr. Ir. Hartutik MP Dr. Ir. Osfar Sjofjan M.Sc M. Halim Natsir S.Pt MP. JURUSAN NUTRISI DAN MAKANAN TERNAK FAKULTAS PETERNAKAN UNIVERSITAS BRAWIJAYA MALANG. PAKAN KONSENTRAT SUMBER ENERGI.

bebe
Download Presentation

MACAM-MACAM BAHAN PAKAN KONSENTRAT

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. MACAM-MACAM BAHAN PAKAN KONSENTRAT STAF PENGAJAR: Dr. Ir. Hartutik MP Dr. Ir. Osfar Sjofjan M.Sc M. Halim Natsir S.Pt MP JURUSAN NUTRISI DAN MAKANAN TERNAK FAKULTAS PETERNAKAN UNIVERSITAS BRAWIJAYA MALANG

  2. PAKAN KONSENTRAT SUMBER ENERGI A. Bijian serealia (Rumput-rumputan/Butir-butiran) • Jagung • Sorghum (S. Bicolor) • Wheat (Triticum aestivum) • Padi (Oryza sativa) • Barley • Oats • Rye • Millet

  3. PAKAN KONSENTRAT SUMBER ENERGI B. Penggilingan biji-bijian (Dry or wet milling processed) C. Pakan sumber karbohidrat berbentuk cair (High- carbohydrate liquid feeds) • Molases dan sejenisnya • By product susu cair (liquid milk by products)

  4. PAKAN KONSENTRAT SUMBER ENERGI D. By product pakan kering (dry feed by products) • Beet pulp • Citrus pulp and meal • Dries bakery product • Cassava meal • Akar dan umbi akar (roots and tubers)

  5. PAKAN KONSENTRAT SUMBER ENERGI E. Lemak dan Minyak • Animal fats • Poultry fats • Blended feed grade animal fat (campuran) • Blended animal and vegetable fat • Feed graded vegetable fat

  6. BAHAN PAKAN KONSENTRAT SUMBER PROTEIN • Sumber protein asal tanaman • Bungkil biji berminyak seperti • Kedelai • Kapas • Kacang • Bunga matahari • Lin seed • Safflower • Rape seed • Sesame

  7. 2. Sumber protein asal ternak • Tepung daging, tepung daging dan tulang • Tankage / kaldu • Tepung darah 6%BH • Tepung hati kering • Tepung kelenjar • Tepung bulu ayam • Hasil samping proses penetasan telur • Litter kandang broiler • Produk susu (susu kering, susu skim kering)

  8. 3. Sumber Protein asal laut • Tepung ikan hasil culling (80% PK) • Tepung hati dan kelenjar ikan • Silase ikan dengan pengasaman • Tepung udang dan kepiting (PK 40%) 4. Sumber protein kasar lain • SCP (Ganggang dab Ragi) • NPN

  9. SUMBER PROTEIN KASAR KOMERSIAL DI AS 1. Bungkil • Kedelai • Kapas • Lin seed • Kacang • Bunga matahari

  10. 2. Sumber nabati lain • Gluten feed and meal • Brewer dried grain (brewers grain atau endapan kasar dari proses pembuatan bir) • Tepung alfalfa 3. Tepung hewan • Tankage and meat meal • Tepung ikan • Produk susu

  11. KOMPOSISI BAHAN PAKAN A. JAGUNG PK SK Dedak jagung 11.3 5.0 Jagung giling 10.0 2.6 Husk : lapisan luar dari biji jagung

  12. B. PADI PK SK Dedak halus pabrik 13.8 11.6 Dedak halus kampung 9.9 19.8 Dedak halus kampung 7.6 27.8 Biji padi + kulit 9.7 10.3 Biji padi – kulit 9.4 1.4 Kulit biji 3.8 43.3 Hulls : sekam (kulit terluar biji) Grain fines : partikel kecil yang tersarung dari proses pemecahan biji Bran : pericardium biji

  13. CHAFF Sekam, bulu, buku dan bagian-bagian kecil dari jerami yang diperoleh pada saat pemrosesan biji misalnya pemukulan CHAFF AND DUST Sekam, buku, jerami, debu dari proses penggilingan (elevatory/sweepings), pasir dan kotoran biji. Bila abu >15% di tabel ditulis pasir & kotoran lain (Association of American Feed Control Officials)

  14. C. SORGHUM BICOLOR PK SK Biji sorghum giling 11.2 2.8 D. WHEAT PK SK Gandum giling 13.6 3.5 Bran (dedak gandum) 15.0 15.7 Hasil samping tepung gandum (pollard) 18.7 7.7

  15. E. MOLLASES PK SK Saccharum officinarum 5.4 10.0 F. BY PRODUCT SUSU CAIR • Susu < Fe dan Cu Susu segar (SK=0%) PK SK Skim milk (separated milk) 24 41.3 Segar (BK=9.6%) 37.5 1.6 Powder (BK=90%) 36.4 1.7 Butter milk segar 33.3 12.0 Whey (hasil samping keju) 10.8 0.4

  16. G. BY PRODUCT PAKAN KERING

  17. H. LAIN-LAIN BK PK SK Citrus sinensis - - - Sweet Orange - - - Dried citrus pulp 91.8 6.9 13.1 Whole orange 12.8 7.8 9.4 Citrus seed meal - 8.1 11.4 Dried bakery product - 9-12 Carrot (wortel) 2.1-10 5-11 4-12

More Related