LAPORAN SEMESTER PRAKTIKUM

BAHAN PAKAN DAN FORMULASI RANSUM

OLEH
RIO WIBISONO
E10018027
A.7

FAKULTAS PETERNAKAN
UNIVERSITAS JAMBI
2019
 KATA PENGANTAR

Puji syukur penulis panjatkan kehadirat Tuhan Yang Maha Esa, karena
atas rahmat dan karunia-Nya sehingga penulis dapat menyelesaikan Laporan
Semester praktikum Bahan Pakan dan Formulasi Ransum ini tepat pada
waktunya.
Penulis menyadari bahwa dalam laporan ini banyak sekali kekurangannya
serta masih jauh dari kata sempurna. Oleh karena itu penulis mengharapkan kritik
dan saran untuk membangun penulis dalam menyempurnakan laporan berikutnya.

Jambi, Maret 2018

Rio Wibisono

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 DAFTAR ISI

Halaman

KATA PENGANTAR................................................................................ i
DAFTAR ISI............................................................................................... ii
DAFTAR GAMBAR.................................................................................. iii
DAFTAR TABEL...................................................................................... iv
BAB I. PENDAHULUAN.......................................................................... 1
1.1. Latar Belakang.......................................................................... 1
1.2. Tujuan......................................................................................... 2
1.3. Manfaat....................................................................................... 3
BAB II. TINJAUAN PUSTAKA............................................................... 4
2.1. Pengenalan Alat-alat Laboratorium........................................ 4
2.2. Pengenalan Bahan Pakan......................................................... 5
2.3. Preparasi Sampel....................................................................... 7
2.4. Analisis Proksimat..................................................................... 7
2.5. Formulasi Ransum.................................................................... 10
2.6. Mencampur Ransum................................................................. 11
BAB III. MATERI DAN METODA......................................................... 13
3.1. Waktu dan Tempat.................................................................... 13
3.2. Materi......................................................................................... 13
3.3. Metoda........................................................................................ 14
BAB IV. HASIL DAN PEMBAHASAN.................................................. 17
4.1. Pengenalan Alat-Alat Laboratorium....................................... 17
4.2. Pengenalan Bahan Pakan......................................................... 23
4.3. Preparasi Sampel....................................................................... 27
4.4. Analisis Proksimat..................................................................... 36
4.5. Formulasi Ransum.................................................................... 39
4.6. Mencampur Ransum................................................................. 41
BAB V. PENUTUP..................................................................................... 43
5.1. Kesimpulan................................................................................. 43
5.2. Saran........................................................................................... 43
DAFTAR PUSTAKA................................................................................. 43
LAMPIRAN
GAMBAR

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 DAFTAR GAMBAR

Gambar Halaman

1. Gelas Ukur.................................................................................. 17
2. Cawan Petri............................................................................... 18
3. Labu Ukur................................................................................... 18
4. Buret............................................................................................ 19
5. Erlenmeyer.................................................................................. 20
6. Inkubator.................................................................................... 20
7. oven.............................................................................................. 21
8. Autoclave..................................................................................... 21
9. Mortal dan Pastle....................................................................... 22
10. Desikator................................................................................... 22
11. Pemanas Listrik........................................................................ 23
12. Lemari Asam............................................................................ 23
13. Rumput Gajah.......................................................................... 30
14. Rumput Setaria........................................................................ 31
15. Rumput Benggala..................................................................... 32
16. Daun Calopo............................................................................. 33

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 DAFTAR TABEL

Tabel Halaman

1. Protein Hewani............................................................................. 24
2. Protein Nabati............................................................................... 25
3. Biji-bijian....................................................................................... 26
4. Cair................................................................................................ 26
5. Sumber Mineral............................................................................ 27
6. Aditif Pakan.................................................................................. 28
7. Suplemen....................................................................................... 28
8. Limbah Pertanian......................................................................... 29
9. Bahan Palsuan Pakan................................................................... 33
10. Preparasi sampel ........................................................................ 34
11. Hasil Analisis Proksimat............................................................ 36
12. Formulasi Ransum..................................................................... 39
13. Mencampur Ransum.................................................................. 41

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