DAFTAR ISI

halaman
HALAMAN JUDUL......................................................................................... i
HALAMAN PENGESAHAN........................................................................... ii
KATA PENGANTAR........................................................................................ iii
DAFTAR ISI...................................................................................................... v
DAFTAR TABEL.............................................................................................. vii
DAFTAR LAMPIRAN..................................................................................... viii
RINGKASAN.................................................................................................... ix
SUMMARY......................................................................................................... xi
BAB I. PENDAHULUAN............................................................................. 1
A. Latar Belakang............................................................................. 1
B. Rumusan Masalah....................................................................... 2
C. Tujuan Penelitian......................................................................... 2
BAB II. TINJAUAN PUSTAKA.................................................................... 3
A. Sapi Perah Friesian Holstein....................................................... 3
B. Pakan Sapi Perah......................................................................... 4
C. Minyak Ikan Lemuru................................................................... 6
D. Kualitas Susu............................................................................... 8
1. Lemak Susu............................................................................ 9
2. Solids Non Fat........................................................................ 11
3. Total Solids.............................................................................. 11
4. Protein Susu............................................................................ 11
HIPOTESIS....................................................................................................... 13
BAB III. MATERI DAN METODE................................................................ 14
A. Waktu dan Tempat Penelitian...................................................... 14
B. Bahan dan Alat Penelitian........................................................... 14
C. Persiapan Penelitian..................................................................... 16
D. Cara Penelitian............................................................................. 17
E. Cara Analisis Data....................................................................... 19

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BAB IV. HASIL DAN PEMBAHASAN......................................................... 20
A. Pengaruh perlakuan terhadap kadar lemak susu (%)........................... 20
B. Pengaruh perlakuan terhadap kadar solids non fat susu (%)................ 23
C. Pengaruh perlakuan terhadap kadar total solids susu (%)................... 24
D. Pengaruh perlakuan terhadap kadar protein susu (%)......................... 25
BAB V. KESIMPULAN................................................................................. 27
DAFTAR PUSTAKA......................................................................................... 28
LAMPIRAN....................................................................................................... 30

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 DAFTAR TABEL

Tabel Judul Halaman

1. Kandungan asam lemak pada minyak ikan lemuru................................. 8
2. Syarat Mutu Susu Segar menurut SNI 01-3114-1998............................. 8
3. Kandungan nutrien bahan pakan penyusun ransum penelitian............... 14
4. Rasio bahan pakan penyusun ransum penelitian..................................... 15
5. Kandungan nutrien dalam ransum penelitian ......................................... 15
6. Rerata kadar lemak susu (%)................................................................... 20
7. Rerata kadar solids non fat susu (%)....................................................... 23
8. Rerata kadar total solids (%)................................................................... 24
9. Rerata kadar protein susu (%)................................................................. 25

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 DAFTAR LAMPIRAN

Nomor Judul Halaman

1. Proses pembuatan suplementasi lemak terproteksi (SLT)....................... 31
2. Analisis data kadar lemak susu dengan uji t........................................... 32
3. Analisis data kadar solids non fat susu dengan uji t................................ 34
4. Analisis data kadar total solids susu dengan uji t.................................... 36
5. Analisis data kadar protein susu dengan uji t.......................................... 38

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