ANALISIS PROKSIMAT
“SILASE SINGKONG”
Oleh :
Kelompok 9
Kelas B
i
KATA PENGANTAR
laporan ini tidak akan selesai jika tidak dibantu oleh berbagai pihak. Karena itu
(1) Bapak Prof. Dr. Ir. H. Ana Rochana., M.S. dan Dr. Rahmat Hidayat, S.Pt,
M.Si. sebagai dosen Nutrisi Ternak kelas B yang telah memberi penulis
(2) Kang Dian dan Ceu Messa sebagai penanggung jawab praktikum Nutrisi
praktikum.
(4) Ayah, ibu, dan keluarga penulis yang selalu memberikan dorongan
semangat dan do’a kepada kami untuk menyelesaikan tugas ini dengan
baik.
(5) Dan semua pihak yang telah membantu dalam menyelesaikan laporan
kekurangan. Oleh karena itu, penulis mengharapkan kritik dan saran yang
membangun dari berbagai pihak. Semoga laporan ini dapat memberi manfaat bagi
pembacanya.
Sumedang, Desember 2016
Penulis
ii
DAFTAR ISI
BAB Halaman
HALAMAN JUDUL ................................................................... i
KATA PENGANTAR ................................................................. ii
DAFTAR ISI ............................................................................... iii
DAFTAR TABEL ....................................................................... vii
DAFTAR LAMPIRAN ............................................................... viii
I. PENDAHULUAN
1.1 Latar Belakang ....................................................................... 1
1.2 Identifikasi Masalah ............................................................... 2
1.3 Maksud dan Tujuan ............................................................... 3
1.4 Waktu dan Tempat ................................................................. 3
II. DESKRIPSI BAHAN
2.1 Silase Singkong ..................................................................... 5
2.2 Ketersediaan Singkong di Indonesia...................................... 5
2.3 Kandungan Nutrisi Silase singkong........................................ 6
ANALISIS AIR
III. TINJAUAN PUSTAKA
3.1 Analisis Kadar Air ................................................................. 7
3.2 Metode Analisis Air................................................................ 7
3.3 Kandungan Air........................................................................ 8
IV. ALAT, BAHAN, DAN PROSEDUR PERCOBAAN
4.1 Alat ........................................................................................ 9
4.2 Bahan ..................................................................................... 9
4.3 Prosedur Percobaan ............................................................... 9
V. HASIL PENGAMATAN DAN PEMBAHASAN
5.1 Hasil Pengamatan .................................................................. 11
5.2 Pembahasan ........................................................................... 11
iii
BAB Halaman
ANALISIS ABU
III. TINJAUAN PUSTAKA
3.1 Kadar Abu............................................................................... 12
3.2 Metode Analisis Abu.............................................................. 12
3.3 Kandungan Abu...................................................................... 13
IV. ALAT, BAHAN, DAN PROSEDUR PERCOBAAN
4.1 Alat ........................................................................................ 14
4.2 Bahan ..................................................................................... 14
4.3 Prosedur Percobaan ............................................................... 14
V. HASIL PENGAMATAN DAN PEMBAHASAN
5.1 Hasil Pengamatan .................................................................. 16
5.2 Pembahasan ........................................................................... 16
ANALISIS LEMAK KASAR
III. TINJAUAN PUSTAKA
3.1 Lemak Kasar........................................................................... 19
3.2 Metode Analisis Lemak Kasar................................................ 19
3.3 Kandungan Lemak Kasar....................................................... 20
IV. ALAT, BAHAN, DAN PROSEDUR PERCOBAAN
4.1 Alat ........................................................................................ 21
4.2 Bahan ..................................................................................... 21
4.3 Prosedur Percobaan ............................................................... 21
V. HASIL PENGAMATAN DAN PEMBAHASAN
5.1 Hasil Pengamatan .................................................................. 23
5.2 Pembahasan ........................................................................... 23
iv
BAB Halaman
ANALISIS SERAT KASAR
III. TINJAUAN PUSTAKA
3.1 Analisis Serat Kasar ............................................................... 24
3.2 Metode Analisis Serat Kasar ................................................. 24
3.3 Kandungan Serat Kasar.......................................................... 25
IV. ALAT, BAHAN, DAN PROSEDUR PERCOBAAN
4.1 Alat ........................................................................................ 26
4.2 Bahan ..................................................................................... 26
4.3 Prosedur Percobaan ............................................................... 27
V. HASIL PENGAMATAN DAN PEMBAHASAN
5.1 Hasil Pengamatan .................................................................. 29
5.2 Pembahasan ........................................................................... 29
ANALISIS ENERGI BRUTO
III. TINJAUAN PUSTAKA
3.1 Analisis Energi ....................................................................... 30
3.2 Metode Analisis Energi ......................................................... 30
3.3 Energi Bruto............................................................................ 31
IV. ALAT, BAHAN, DAN PROSEDUR PERCOBAAN
4.1 Alat ........................................................................................ 33
4.2 Bahan ..................................................................................... 34
4.3 Prosedur Percobaan ............................................................... 34
V. HASIL PENGAMATAN DAN PEMBAHASAN
5.1 Hasil Pengamatan .................................................................. 36
5.2 Pembahasan ........................................................................... 36
ANALISIS PROTEIN KASAR
III. TINJAUAN PUSTAKA
3.1 Analisis Protein Kasar ........................................................... 37
3.2 Metode Analisis Protein Kasar............................................... 38
3.3 Kandungan Protein Kasar....................................................... 39
v
BAB Halaman
IV. ALAT, BAHAN, DAN PROSEDUR PERCOBAAN
4.1 Alat ........................................................................................ 40
4.2 Bahan ..................................................................................... 40
4.3 Prosedur Percobaan ............................................................... 41
V. HASIL PENGAMATAN DAN PEMBAHASAN
V.1.Hasil Pengamatan .................................................................. 43
V.2.Pembahasan ........................................................................... 43
ANALISIS BETN
III. TINJAUAN PUSTAKA
III.1................................................................................................Analisis
BETN ..................................................................................... 44
III.2................................................................................................Metode
Analisis BETN........................................................................ 44
III.3................................................................................................Kandungan
BETN...................................................................................... 45
IV. ALAT, BAHAN, DAN PROSEDUR PERCOBAAN
4.1 Alat ........................................................................................ 46
4.2 Bahan ..................................................................................... 46
4.3 Prosedur Percobaan ............................................................... 46
V. HASIL PENGAMATAN DAN PEMBAHASAN
5.1 Hasil Pengamatan .................................................................. 47
5.2 Pembahasan ........................................................................... 47
VI. KESIMPULAN DAN SARAN
6.1 Kesimpulan ............................................................................ 49
6.2 Saran ...................................................................................... 49
DAFTAR PUSTAKA .................................................................. 50
LAMPIRAN ................................................................................ 54
vi
DAFTAR TABEL
Nomor Halaman
1 Tabel Hasil Perhitungan Analisis Air ......................................... 11
2 Tabel Hasil Perhitungan Analisis Abu........................................ 16
3 Tabel Hasil Perhitungan Analisis Lemak Kasar.......................... 23
4 Tabel Hasil Perhitungan Analisis Serat Kasar............................. 29
5 Tabel Hasil Perhitungan Analisis Energi Bruto.......................... 36
6 Tabel Hasil Perhitungan Analisis Protein Kasar......................... 43
7 Tabel Hasil Perhitungan Analisis BETN..................................... 47
vii
DAFTAR LAMPIRAN
Nomor Halaman
1 Bagan Bahan Pakan Kondisi dalam Keadaan BK ...................... 54
2 Bagan Bahan Pakan Kondisi Asfed ............................................ 55
3 Perhitungan Kadar Air ................................................................ 55
4 Perhitungan Kadar Abu............................................................... 56
5 Perhitungan Kadar Lemak Kasar................................................. 56
6 Perhitungan Kadar Serat Kasar................................................... 56
7 Perhitungan Kadar Energi Bruto................................................. 56
8 Perhitungan Kadar Protein Kasar................................................ 57
9 Perhitungan Kadar BETN............................................................ 57
10 Gambar-gambar Analisis Proksimat............................................ 57
viii
1.
9
ANALISIS AIR
10
ANALISIS ABU
11
ANALISIS
LEMAK KASAR
12
ANALISIS
SERAT KASAR
13
ANALISIS
ENERGI BRUTO
14
ANALISIS
PROTEIN
KASAR
15
BETN
16