ANALISIS KANDUNGAN LEMAK DAN KANDUNGAN ABU LIMBAH RESTORAN SEBAGAI BAKAN PAKAN TERNAK

The objective of this research is to determine the fat content and ash content of the waste based redtoran shrimp, chicken, vegetable restaurant so that waste can be utilized more optimally and can be recycled for animal feed purposes. The objective of this research is to determine the fat content and ash content of the waste based redtoran shrimp, chicken, vegetable restaurant so that waste can be utilized more optimally and can be recycled for animal feed purposes. The research method used in this study is descriptive (esperimebt researth). This study uses a Completely Randomized Design (CRD), with three treatments and five replications. This treatment is used with five replications, this treatment consists of testing the fat content and ash content of waste-based restaurant shrimp, chicken and sayur.Data obtained were processed using analysis of variance if there are significant or highly significant differences then continued with Least Significant Difference test (BNT). This research is not too complicated. restaurant waste samples that have been dried, the test will be conducted to determine the fat content proximate and ash content. Based on this research can be concluded that the use of restaurant waste in the shrimp-based animal feed has a very significant effect on fat content and ash content as a livestock feed