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FORMAT LAPORAN ILMU DAN TEKNOLOGI PRODUKSI TERNAK UNGGAS

PRAKTIKUM LABORATORIUM

 Cover
 Pendahuluan (min 1 halaman)
Latar Belakang
Tujuan Praktikum
 Tinjauan Pustaka (min 5 halaman)
1.Telur
a. Kerabang
b. Bentuk Telur
c. UkuranTelur
d. Yolk dan Albumin
e. Daya Busa
f. Uji Kualitas`Eksternal dan Internal Telur
2. Karkas
a. Pengertian Karkas
b. Bagian-bagian karkas Ayam Broiler
c. Uji Kualitas`Karkas
 Materi dan Metode (min 2 halaman)
Materi (Alat dan Bahan)
Metode (kalimat pasif)
 Hasil Dan Pembahasan (min 3 halaman)
Hasil (data pengamatan)
Pembahasan(Bandingkan dengan literatur)
a. Perbandingan data dengan literatur penelitian
b. Faktor Penyebab rusaknya Telur dan karkas
 Penutup (1 halaman)
Kesimpulan
Saran
 Daftar Pustaka
Min 10,dari tahun 2000 ke atas
 Lampiran
Lampiran Perhitungan
Lampiran Gambar(dengan ket)
3 cm

LAPORAN PRAKTIKUM
ILMU DAN TEKNOLOGI PRODUKSI TERNAK UNGGAS
UJI KUALITAS TELUR DAN KARKAS

Hari : Dosen :1.


Tanggal : 2.
Tempat : Koordinator Asisten :
Asisten :

4 cm
NAMA
BP 3 cm
PARALEL

(digambar)

FAKULTAS PETERNAKAN
UNIVERSITAS ANDALAS
PADANG,2017

3 cm
PENDAHULUAN

Latar Belakang

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Tujuan Praktikum

Praktikum ini bertujuan .............................. .................................. .......................................


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TINJAUAN PUSTAKA

1. Telur

Telur.............................................................................................................................................
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.)

a. A...........................................(referensi)
b. B............................................(Referensi)
c. C............................................(Referensi)
MATERI DAN METODE

Materi

Alat...............................................................................................................................................
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Bahan...........................................................................................................................................
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Metode

Metode........................................................................................................................................
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