PROPOSAL

PRAKTEK KERJA LAPANG

(PKL)
MANAJEMEN PEMELIHARAAN AYAM PETELUR DI PT.
JATINOM INDAH FARM
Desa Jatinom, Kecamatan Kanigoro, Blitar, Jawa Timur

Disusun Oleh:
Dzunuraini Assalamah

135050100111009

Ely Ana Yusuf

135050100111014

Elza Dyani Agustin

135050100111024

Rahma Susanti

135050100111027

Mochamad Imam A

135050100111035

Taufik Hidayatuloh

135050100111051

FAKULTAS PETERNAKAN
UNIVERSITAS BRAWIJAYA
MALANG
2016

KATA PENGANTAR
Puji syukur kehadirat Tuhan Yang Maha Esa atas segala limpahan rahmat,
inayah, taufik dan hidayah-NYA sehingga kami dapat menyelesaikan penyusunan
pengajuan proposal Praktek Kerja Lapang (PKL) ini dalam bentuk maupun isinya
yang sangat sederhana. Semoga proposal Praktek Kerja Lapang (PKL) yang
berjudul Manajemen Pemeliharaan Ayam Petelur Di PT. Jatinom Indah
Farm, Desa Jatinom, Kecamatan Kanigoro, Blitar, Jawa Timur ini dapat

Malang, 25 April 2016

Penyusun

DAFTAR ISI
HALAMAN SAMPUL....................................................................................... i
KATA PENGANTAR......................................................................................... ii
DAFTAR ISI....................................................................................................... iii
DAFTAR TABEL............................................................................................... iv
BAB I. PENDAHULUAN..................................................................................
1.1.............................................................................................................
Analisis Situasi...................................................................................
1.2.............................................................................................................
Rumusan Masalah..............................................................................
1.3.............................................................................................................
Tujuan................................................................................................
1.4.............................................................................................................
Kegunaan...........................................................................................

BAB II. TINJAUAN PUSTAKA.......................................................................

2.1. Manajemen Pengadaan Input Produksi.............................................
2.1.1. Perencanaan................................................................................
2.1.1.1. Jumlah Pengadaan Bibit Ayam.............................................
2.1.1.2. Syarat Bahan Baku Bibit.......................................................
2.1.1.3. Umur Pemesanan Ayam........................................................
2.1.1.4. Perencanaan Kerja Sama.......................................................
2.1.2. Implementasi...............................................................................
2.1.2.1. Sumber Pengadaan Bibit.......................................................
2.1.2.2. Kerjasama Antara Perusahaan dan Suplayer (Kemitraan)....
2.1.2.3. Sumber Pengadaan Bahan Baku Melalui Suplayer..............
2.1.3. Kontroling...................................................................................
2.1.3.1. Ketepatan Waktu Pengiriman Oleh Suplayer........................
2.1.3.2. Sanksi Keterlambatan Pengiriman........................................
2.1.3.3. Kontinyuitas Pengadaan Bibit...............................................
2.2. Manajemen Pakan dan Minum.........................................................
2.2.1. Perencanaan................................................................................
2.2.1.1. Ketersediaan Pakan dan Minum...........................................
2.2.1.2. Sumber Pengadaan Pakan.....................................................
2.2.1.3. Penyimpanan Pakan..............................................................
2.2.1.4. Nutrisi yang Diperlukan........................................................
2.2.1.5. Kemitraan Pakan...................................................................
2.2.1.6. Persyaratan Kualitas Pakan dan Minum...............................
2.2.2. Implementasi...............................................................................

3
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4
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5
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7

1
2
2
2

2.2.2.1. Cara Pemberian Pakan dan Minum....................................... 7

2.2.2.2. Frekuensi dan Waktu Pemberian Pakan................................ 8
2.2.2.3. Jenis Pakan yang Diberikan.................................................. 8
2.2.2.4. Jumlah Pemberian/Ekor/Hari................................................ 9
2.2.2.5. Waktu Pengambilan Telur..................................................... 10
2.3.3. Kontroling................................................................................... 10
2.3.3.1. Konsumsi Pakan/Ekor/Hari.................................................. 10
2.3.3.2. FCR (Feed Convertion Ratio)............................................... 11
2.3.3.3. HDP (Hen Day Production).................................................. 11
2.3.3.4. HHP (Hen House Production).............................................. 12
2.3. Manajemen Perkandangan................................................................ 12
2.3.1. Bahan Kandang........................................................................... 12
2.3.2. Tipe Kandang dan Jenis Litter.................................................... 13
2.3.3. Kontruksi Atap dan Tata Letak Kandang.................................... 14
2.3.4. Tempat Pakan dan Minum.......................................................... 15
2.4. Manajemen Biosecurity dan Sanitasi................................................ 15
2.4.1. Perencanaan................................................................................ 15
2.4.1.1. Program Biosecurity (Pencegahan Penyakit)........................ 15
2.4.1.2. Program Sanitasi................................................................... 16
2.4.1.3. Tujuan Tindakan Biosecurity................................................ 16
2.4.1.4. Tujuan Tindakan Sanitasi...................................................... 16
2.4.2. Implementasi............................................................................... 16
2.4.2.1. Tindakan Program Biosecurity.............................................. 16
2.4.2.2. Tindakan Sanitasi.................................................................. 17
2.4.2.3. Sanitasi Kandang dan Peralatan............................................ 18
2.4.2.4. Penggunaan Bahan atau Zat Kimia dan Pengaplikasiannya. 19
2.4.3. Kontroling................................................................................... 19
2.4.3.1. Kontroling Program Biosecurity dan Sanitasi....................... 19
2.5. Manajemen Kesehatan Ternak.......................................................... 20
2.5.1. Perencanaan................................................................................ 20
2.5.2. Implementasi............................................................................... 20
2.5.2.1. Prosedur Pemberian Vaksin.................................................. 20
2.5.2.2. Dosis dan Waktu Vaksinasi................................................... 21
2.5.3. Kontroling................................................................................... 22
2.5.3.1. Mortalitas (Angka Kematian Ternak)................................... 22
2.5.3.2. Jumlah Ternak yang Diculling.............................................. 23
2.6. Manajemen Pemasaran..................................................................... 23
2.6.1. Perencanaan................................................................................ 23
2.6.1.1. Sistem Pengolahan Hasil (Penentuan Kualitas/Grade Telur. 23
2.6.1.2. Target Pasar (Kemitraan atau Mandiri)................................. 24
2.6.2. Implementasi............................................................................... 25
2.6.2.1. Saluran Pemasaran................................................................ 25

2.6.2.2. Kontinyuitas Penjualan......................................................... 26

2.6.3. Kontroling................................................................................... 26
2.6.3.1. Keuntungan (Laba/Rugi)...................................................... 26

BAB III. METODE PELAKSANAAN............................................................ 27

3.1. Lokasi dan Waktu Kegiatan.............................................................. 27
3.2. Khalayak Sasaran.............................................................................. 27
3.3. Metode Kegiatan............................................................................... 27
3.3.1. Observasi..................................................................................... 27
3.3.2. Wawancara.................................................................................. 27
3.3.3. Dokumentasi............................................................................... 27
3.3.4. Data yang Diamati...................................................................... 27
3.4. Analisis Hasil Kegiatan..................................................................... 29
3.5. Batasan Istilah................................................................................... 29
3.6. Peserta............................................................................................... 30
DAFTAR PUSTAKA......................................................................................... 31

DAFTAR TABEL

No.
1.
2.
3.

Halaman
Persyaratan mutu pakan untuk ayam ras petelur (layer)....................6
Dosis dan waktu vaksinasi.................................................................22
Penggolongan telur berdasarkan berat...............................................24