1. 90
LAMPIRAN
I. Preparasi Sampel
 Penentuan kadar air
Kelompok 9
Feses kuda
Berat awal (A) : 675 gr
Berat kering (B) : 400 gr
Kadar Air =
𝐴−𝐵
𝐴
X 100%
KA =
675 gr−400 gr
675 gr
X 100%
= 41 %
Kadar Bahan Kering (%) =100% - % Kadar air
Kadar Bahan Kering (%) = 100%-41%
= 59%
Rumput gajah
Berat awal : 500 gr
Berat kering: 300 gr
Kadar Air =
𝐴−𝐵
𝐴
X 100%
KA =
500 gr−300 gr
500 gr
X 100%
= 40%
Kadar Bahan Kering (%) = 100% - % Kadar air
Kadar Bahan Kering(%) = 100% - 40%
= 60%
Kelompok 10
Feses ayam kampung
Berat awal (A) : 520 gr
Berat kering (B) : 470 gr
Kadar Air =
𝐴−𝐵
𝐴
X 100%
KA =
520 gr−470 gr
570 gr
X 100%
= 9%

2. 90
Kadar Bahan Kering (%) = 100% - % Kadar air
Kadar Bahan Kering (%) = 100% - 9%
= 90%
Rumput kumpei
Berat awal : 750 gr
Berat kering: 600 gr
Kadar Air =
𝐴−𝐵
𝐴
X 100%
KA =
750 gr−600 gr
750 gr
X 100%
= 20%
Kadar Bahan Kering (%) = 100% - % Kadar air
Kadar Bahan Kering(%) = 100% - 20%
= 80%
Kelompok 11
Feses ayam broiler
Berat awal (A) : 300 gr
Berat kering (B) : 150 gr
Kadar Air =
𝐴−𝐵
𝐴
X 100%
KA =
300 gr−150 gr
300 gr
X 100%
= 50%
Kadar Bahan Kering (%) = 100% - % Kadar air
Kadar Bahan Kering (%) = 100% - 50%
= 50%
Rumput raja
Berat awal : 500 gr
Berat kering: 300 gr
Kadar Air =
𝐴−𝐵
𝐴
X 100%
KA =
500 gr−300 gr
500 gr
X 100%
= 40%

3. 90
Kadar Bahan Kering (%) = 100% - % Kadar air
Kadar Bahan Kering(%) = 100% - 40%
= 60%
Kelompok 12
Feses sapi
Berat awal (A) : 550 gr
Berat kering (B) : 300 gr
Kadar Air =
𝐴−𝐵
𝐴
X 100%
KA =
550 gr−300 gr
550 gr
X 100%
= 45%
Kadar Bahan Kering (%) = 100% - % Kadar air
Kadar Bahan Kering (%) = 100% - 45%
= 55%
Rumput benggala
Berat awal : 500 gr
Berat kering: 200 gr
Kadar Air =
𝐴−𝐵
𝐴
X 100%
KA =
500 gr−200 gr
500 gr
X 100%
= 60%
Kadar Bahan Kering (%) = 100% - % Kadar air
Kadar Bahan Kering(%) = 100% - 60%
= 40%
Kelompok 13
Feses kelinci
Berat awal (A) : 1000 gr
Berat kering (B) : 500 gr
Kadar Air =
𝐴−𝐵
𝐴
X 100%
KA =
1000 gr−500 gr
1000 gr
X 100%
= 50%

4. 90
Kadar Bahan Kering (%) = 100% - % Kadar air
Kadar Bahan Kering (%) = 100% - 50%
= 50%
Legume leucaena
Berat awal : 500 gr
Berat kering: 300 gr
Kadar Air =
𝐴−𝐵
𝐴
X 100%
KA =
500 gr−300 gr
500 gr
X 100%
=40%
Kadar Bahan Kering (%) = 100% - % Kadar air
Kadar Bahan Kering(%) = 100% - 40%
= 60%
Kelompok 14
Feses itik
Berat awal (A) : 600 gr
Berat kering (B) : 400 gr
Kadar Air =
𝐴−𝐵
𝐴
X 100%
KA =
600 gr−400 gr
600 gr
X 100%
= 33%
Kadar Bahan Kering (%) = 100% - % Kadar air
Kadar Bahan Kering (%) = 100% - 33%
= 67%
Rumput kumpei
Berat awal : 500 gr
Berat kering: 300 gr
Kadar Air =
𝐴−𝐵
𝐴
X 100%
KA =
500 gr−300 gr
500 gr
X 100%
= 40%
Kadar Bahan Kering (%) = 100% - % Kadar air

5. 90
Kadar Bahan Kering(%) = 100% - 40%
= 60%
Kelompok 15
Feses kambing
Berat awal (A) : 1000 gr
Berat kering (B) : 500 gr
Kadar Air =
𝐴−𝐵
𝐴
X 100%
KA =
1000 gr−500 gr
1000 gr
X 100%
= 50%
Kadar Bahan Kering (%) = 100% - % Kadar air
Kadar Bahan Kering (%) = 100% - 50%
= 50%
Rumput kumpei
Berat awal : 500 gr
Berat kering: 100 gr
Kadar Air =
𝐴−𝐵
𝐴
X 100%
KA =
500 gr−100 gr
500 gr
X 100%
= 80%
Kadar Bahan Kering (%) = 100% - % Kadar air
Kadar Bahan Kering(%) = 100% - 80%
= 20%
II. ANALISIS PROKSIMAT
Metode penghitungan
Rumus yang digunakan untuk mencari kandungan bahan pakan adalah;
Kadar Air (%) = (C+D)E x 100%
D
Kadar Abu (%) = H - F x 100%
G

6. 90
Protein Kasar (%) = (K - J) x Norm NaOH x 0,014 x 6,25 x 100%
I
Lemak Kasar (%) = M – N x 100%
L
Serat Kasar (%) = Q – R – O x 100%
P
BETN (%) = %BK – (% Abu + % PK + % LK + % SK)
1. Bngkil Inti Kelapa Sawit
Kadar Air (%) = (30,20+1) – 40,07 x 100%
1
= 13 %
Kadar Abu (%) =39,25–39,20 x 100%
1
= 5 %
Protein Kasar (%) = (23,8 – 9,5) x 0,3 x 0,014 x 6,25 x 100%
0,3
= 37,60%
Lemak Kasar (%) = 1,85 –1,67x 100%
1
= 18%
Serat Kasar (%) =21,70–20,60– 1,01 x 100%
1
= 9%
BETN (%) = 87 – (5+ 37,60 + 18 + 9) %
= 28,7%
2. Bungkil kulit duku
Kadar Air (%) = (35,01+ 1) 35,89 x 100%
1
= 12%
Kadar Abu (%) = 39,25 – 35,01 x 100%
1

7. 90
=7 %
Protein Kasar (%) = (23,8 –5 ) x 0,3 x 0,014 x 6,25 x 100%
0,3
= 25,37 %
Lemak Kasar (%) = 1,90– 1,83 x 100%
1
= 7%
Serat Kasar (%) = 23,39–22,19 – 1,05 x 100%
1
= 15 %
BETN (%) =88– (7 +25,37+7+15) %
= 22,7 %
3. Tepung ampas jamu
Kadar Air (%) = (20,10+ 1) 20,98x 100%
1
= 12%
Kadar Abu (%) = 20,14 – 20,10 x 100%
1
=4 %
Protein Kasar (%) = (23,8 –22,5 ) x 0,3 x 0,014 x 6,25 x 100%
0,3
= 11,37 %
Lemak Kasar (%) = 1,86– 1,76 x 100%
1
= 1%
Serat Kasar (%) = 20,57–19,37 – 1,08 x 100%
1
= 12 %
BETN (%) =88– (4 +11,37+1+12) %
= 60%

8. 90
4. Tepung kulit nanas
Kadar Air (%) = (35,01+ 1) 35,89 x 100%
1
= 12%
Kadar Abu (%) = 39,25 – 35,01 x 100%
1
=7 %
Protein Kasar (%) = (23,8 –5 ) x 0,3 x 0,014 x 6,25 x 100%
0,3
= 25,37 %
Lemak Kasar (%) = 1,90– 1,83 x 100%
1
= 7%
Serat Kasar (%) = 23,39–22,19 – 1,05 x 100%
1
= 15 %
BETN (%) =88– (7 +25,37+7+15) %
= 22,7 %
5. Bungkil biji karet
Kadar Air (%) = (35,01+ 1) 35,89 x 100%
1
= 12%
Kadar Abu (%) = 39,25 – 35,01 x 100%
1
=7 %
Protein Kasar (%) = (23,8 –5 ) x 0,3 x 0,014 x 6,25 x 100%
0,3
= 25,37 %
Lemak Kasar (%) = 1,90– 1,83 x 100%

9. 90
1
= 7%
Serat Kasar (%) = 23,39–22,19 – 1,05 x 100%
1
= 15 %
BETN (%) =88– (7 +25,37+7+15) %
= 22,7 %
6. Tepung jerami padi
Kadar Air (%) = (35,01+ 1) 35,89 x 100%
1
= 12%
Kadar Abu (%) = 39,25 – 35,01 x 100%
1
=7 %
Protein Kasar (%) = (23,8 –5 ) x 0,3 x 0,014 x 6,25 x 100%
0,3
= 25,37 %
Lemak Kasar (%) = 1,90– 1,83 x 100%
1
= 7%
Serat Kasar (%) = 23,39–22,19 – 1,05 x 100%
1
= 15 %
BETN (%) =88– (7 +25,37+7+15) %
= 22,7 %
7. Tepung kelobot jagung
Kadar Air (%) = (35,01+ 1) 35,89 x 100%
1
= 12%

10. 90
Kadar Abu (%) = 39,25 – 35,01 x 100%
1
=7 %
Protein Kasar (%) = (23,8 –5 ) x 0,3 x 0,014 x 6,25 x 100%
0,3
= 25,37 %
Lemak Kasar (%) = 1,90– 1,83 x 100%
1
= 7%
Serat Kasar (%) = 23,39–22,19 – 1,05 x 100%
1
= 15 %
BETN (%) =88– (7 +25,37+7+15) %
= 22,7 %
8. Tepung petai cina
Kadar Air (%) = (35,01+ 1) 35,89 x 100%
1
= 12%
Kadar Abu (%) = 39,25 – 35,01 x 100%
1
=7 %
Protein Kasar (%) = (23,8 –5 ) x 0,3 x 0,014 x 6,25 x 100%
0,3
= 25,37 %
Lemak Kasar (%) = 1,90– 1,83 x 100%
1
= 7%
Serat Kasar (%) = 23,39–22,19 – 1,05 x 100%
1

11. 90
= 15 %
BETN (%) =88– (7 +25,37+7+15) %
= 22,7 %
9. Tepung ikan
Kadar Air (%) = (35,01+ 1) 35,89 x 100%
1
= 12%
Kadar Abu (%) = 39,25 – 35,01 x 100%
1
=7 %
Protein Kasar (%) = (23,8 –5 ) x 0,3 x 0,014 x 6,25 x 100%
0,3
= 25,37 %
Lemak Kasar (%) = 1,90– 1,83 x 100%
1
= 7%
Serat Kasar (%) = 23,39–22,19 – 1,05 x 100%
1
= 15 %
BETN (%) =88– (7 +25,37+7+15) %
= 22,7 %
10. Tepung jeroan ikan
Kadar Air (%) = (35,01+ 1) 35,89 x 100%
1
= 12%
Kadar Abu (%) = 39,25 – 35,01 x 100%
1
=7 %
Protein Kasar (%) = (23,8 –5 ) x 0,3 x 0,014 x 6,25 x 100%
0,3
= 25,37 %

12. 90
Lemak Kasar (%) = 1,90– 1,83 x 100%
1
= 7%
Serat Kasar (%) = 23,39–22,19 – 1,05 x 100%
1
= 15 %
BETN (%) =88– (7 +25,37+7+15) %
= 22,7 %
11. Tepung ampas tahu
Kadar Air (%) = (35,01+ 1) 35,89 x 100%
1
= 12%
Kadar Abu (%) = 39,25 – 35,01 x 100%
1
=7 %
Protein Kasar (%) = (23,8 –5 ) x 0,3 x 0,014 x 6,25 x 100%
0,3
= 25,37 %
Lemak Kasar (%) = 1,90– 1,83 x 100%
1
= 7%
Serat Kasar (%) = 23,39–22,19 – 1,05 x 100%
1
= 15 %
BETN (%) =88– (7 +25,37+7+15) %
= 22,7 %
12. Bungkil kelapa
Kadar Air (%) = (35,01+ 1) 35,89 x 100%
1

13. 90
= 12%
Kadar Abu (%) = 39,25 – 35,01 x 100%
1
=7 %
Protein Kasar (%) = (23,8 –5 ) x 0,3 x 0,014 x 6,25 x 100%
0,3
= 25,37 %
Lemak Kasar (%) = 1,90– 1,83 x 100%
1
= 7%
Serat Kasar (%) = 23,39–22,19 – 1,05 x 100%
1
= 15 %
BETN (%) =88– (7 +25,37+7+15) %
= 22,7 %
13. Tepung biji durian
Kadar Air (%) = (18,42+ 1) x 100%
1
= 14%
Kadar Abu (%) = 39,25 – 35,01 x 100%
1
=7 %
Protein Kasar (%) = (23,8 –5 ) x 0,3 x 0,014 x 6,25 x 100%
0,3
= 25,37 %
Lemak Kasar (%) = 1,90– 1,83 x 100%
1
= 7%
Serat Kasar (%) = 23,39–22,19 – 1,05 x 100%

14. 90
1
= 15 %
BETN (%) =88– (7 +25,37+7+15) %
= 22,7 %
14. Bungkil kedele
Kadar Air (%) = (35,01+ 1) 35,89 x 100%
1
= 12%
Kadar Abu (%) = 39,25 – 35,01 x 100%
1
=7 %
Protein Kasar (%) = (23,8 –5 ) x 0,3 x 0,014 x 6,25 x 100%
0,3
= 25,37 %
Lemak Kasar (%) = 1,90– 1,83 x 100%
1
= 7%
Serat Kasar (%) = 23,39–22,19 – 1,05 x 100%
1
= 15 %
BETN (%) =88– (7 +25,37+7+15) %
= 22,7 %
15. Tepung kulit durian
Kadar Air (%) = (34,36+ 1) 35,34 x 100%
1
= 2%
Kadar Abu (%) = 34,36 – 354,36 x 100%
1
=15 %
Protein Kasar (%) = (23,8 –22,1 ) x 0,3 x 0,014 x 6,25 x 100%

15. 90
0,3
= 14,87 %
Lemak Kasar (%) = 1,92– 1,85 x 100%
1
= 7%
Serat Kasar (%) = 23,74–22,19 – 1,04 x 100%
1
= 45 %
BETN (%) =98– (15 +14,87+7+45) %
= 16,12 %
III. FORMULASI RANSUM
ME
Jagung =
3
100
x 2980
=894
Dedak =
4
100
𝑥 3350
= 1340
Bungkil kedele =
26
100
𝑥 2230
= 579.8
Minyak =
2
100
𝑥 100%
= 0.02
Tepung kulit kerang =
2
100
= 0.02
Total ME = 28.178 kkal/kg
PK
Jagung =
3
100
x 12.9%
=3.87

16. 90
Dedak =
4
100
𝑥 8.5%
= 3.4
Bungkil kedele =
26
100
𝑥 44%
= 11.44
Minyak =
2
100
= 0.02
Tepung kulit kerang =
2
100
= 0.02
Total PK = 22.71%
LK
Jagung =
3
100
x13%
=0.039
Dedak =
4
100
𝑥 3.8%
= 0.0152
Bungkil kedele =
26
100
𝑥 0.8%
= 0.00208
Minyak =
2
100
𝑥 100%
= 2
Tepung kulit kerang =
2
100
= 0.02
Total LK = 1%
SK
Jagung =
3
100
x 11.4%
=3.42
Dedak =
4
100
𝑥 2.2%

17. 90
= 0.88
Bungkil kedele =
26
100
𝑥 7.0%
= 1.82
Minyak =
2
100
= 0.02
Tepung kulit kerang =
2
100
= 0.02
Total SK =6.16% =<7%
Ca
Dedak =
3
100
x 0.07%
=0.021
Jagung =
4
100
𝑥 0.02%
= 0.008
Bungkil kedele =
26
100
𝑥 0.29%
= 0.0754
Minyak =
2
100
= 0.02
Tepung kulit kerang =
2
100
= 0.02
Toatal Ca = 0.844% = 1%
IV.MENCAMPUR RANSUM
Dengan konversi sebagai berikut:
1. Jagung
=
28
100
x 5000 = 1400
2. Dedak

18. 90
=
30
100
x 5000 = 1500
3. Tepung ikan
=
23
100
x 5000 = 1150
4. BIS
=
17,5
100
x 5000 = 875
5. Minyak sayur
1
100
x 5000 = 50
6. Premix
=
0,5
100
x 5000 = 25