JURNAL KESEHATAN Pengaruh Penambahan Aras Ekstrak Kubis Sortir dan Lama Pemeraman Terhadap Kandungan Nutrisi Silase Ikan The Influence Of Addition Level Extract Cabbage Pickle Sort To Content Nutrisition Of Fish Silage Cahya Setya Utama*, Sri Sumarsih+ * Jurusan Nuhisi dan Makanan Ternak Fakultas Peternakan Universitas Diponegoro ABSTRACT This research aim to study the influence of addition of level of cabbage pickle sort to content of nutrisi silase fish. Research executed in two Laboratory that is Technological Laboratory of Food of Livestock. and Laboratory of Science of Livestock Food, Majors of Nutrisi and Livestock Food, Faculty Of Veterinary of University of Diponegoro Semarang. Research Activity by three phase. First phase early making of cabbage condensation that is by cleaning cabbage beforehand, later;then cut to pieces to minimize and enhanced salt 2,5Yo from fresh weight of cabbage. Afterwards, mingled called a meeting to order anaerob during 4 day to be taken by its condensation (starter). count of Fish, later;then steamed and extorted obstetrical until aimya lose the. Molasses as much 15% from fresh weight of fish and enhanced by starter of cabbage condensation 12,5yo, 15Yo and l7,5Yo from fresh weight of fish runcah. Second phase is the the mixture into stoples and called a meeting to order. treatment of Time during 0, 4, 8 and 12 day. Last phase, silase of fish tested by laboratoris cover the harsh protein, harsh fat, dusty, harsh fibre and extract substance without nitrogen of according to procedure AOAC (1975). Result of research indicate that treatment of level pickle 12,5, 15 and 17,5%o not show the existence of real influence ( p0,05) to harsh protein harsh fat, and harsh fibre. Obstetrical mean silage nutrition fish successively as follows : cruide protein ( 55,32;53,69 and 55,07%); extraceter (3,66;3,64and4,01o/o);andcruide fibre( 1,07;1,05 and l,l4%o). Pursuantto inferentialresearch result that treatment of addition of level of cabbage pickle sort not influence of quality of silage fish Keyword : pickle, cabbage, silase, fish. ABSTRAK Penelitian ini bertujuan mengkaji pengaruh penambahan aras asinan kubis sortir dan lama pemeraman terhadap kandungan nutrisi silase ikan. Penelitian dilaksanakan di Laboratorium Teknologi Makanan Ternak dan Laboratorium Ilmu Makanan Temak, Jurusan Nutrisi dan Makanan Ternak, Fakultas Peternakan Universitas Diponegoro Semarang. Kegiatan penelitian dilakukan melalui tiga tahap. Tahap pertama diawali pembuatan ekstrak kubis yaitu dengan mencuci kubis terlebih dahulu, kemudian dipotong- potong kecil dan ditambahkan garam 2,5Yo dari berat segar kubis. Setelah itu, dicampur kemudian ditutup rapat (anaerob) selama 4 hari untuk diambil ekstraknya (starter). Pencacahan ikan runcah, kemudian dikukus dan diperas sampai kandungan airnya hilang. Tetes tebu sebanyak l5%o dari berat segar ikan dan ditambahkan starter ekshak kubis 12,5o/o, l5Yo dan 17,5%o dari berat segar ikan runcah. Tahap kedua adalah memasukkan campuran tersebut ke dalam stoples dan ditutup rapat. Perlakuan waktu pemeraman selama 0, 4, 8 dan 12 hari. Tahap terakhir, silase ikan runcah diuji secara laboratoris meliputi protein kasar, lemak kasar, abu, serat kasar dan bahan ekstrak tanpa nitrogen menurut prosedur AOAC (1973). Hasil penelitian menunjukkan bahwa pada perlakuan asinan aras 12,5, 15 dan lT,5Yotidak menunjukkan adanya pengaruh yang nyata (p>0,05) terhadap kandungan protein kasar, lemak kasar, dan serat kasar. Rata-rata kandungan nutrisi silase ikan berturut-turut sebagai berikut : protein kasar (55,32; 53,69 dan 55,07Yo); lemak kasar (3,66; 3,64 dan 4,01o/o); dan serat kasar (1,07; 1,05 dan l,l4%). Berdasarkan hasil penelitian dapat disimpulkan bahwa perlakuan penambahan aras asinan kubis sortir tidak mempengarui kualitas nutrisi silase ikan. Kata Kunci : ekstrak, kubis, silase, ikan Http://Jurnal.unimus.ac.id 27 CORE Metadata, citation and similar papers at core.ac.uk Provided by E-Journal Universitas Muhammadiyah Semarang