p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Gema Agro
I Gusti Agus Putra Sanjaya
Program studi Peternakan, Fakultas Pertanian Sains dan Teknologi, Universitas Warmadewa

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

Pengaruh Pemberian Tepung Kulit Labu Kuning Terfermentasi Dalam Ransum Terhadap Pertumbuhan Ayam Kampung Super Umur 3-10 Minggu Oldilia Kurniati; I Gusti Agus Putra Sanjaya; Ni Made Yudiastari
GEMA AGRO Vol 31 No 1 (2026)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.31.1.11969.10-20

Abstract

The need for raw materials for poultry rations has obstacles such as competing with human needs, relatively expensive prices and raw materials are still imported.Therefore, it is necessary to use alternative feed ingredients, one of which is by utilizing Yellow Pumpkin Skin. This study aims to determine the effect of giving fermented yellow pumpkin husk flour in rations on the growth of super free-range chickens aged 3-10 weeks and to find out at what level the administration of fermented yellow pumpkin husk waste flour affects the growth of super free-range chickens aged 3-10 weeks. The design used in this study was the Complete Random Design (RAL) which consisted of 5 treatments and 3 replicas. The treatment used was P0 = Chicken without fermented pumpkin peel flour, P1= Chickens given 3% fermented yellow pumpkin peel flour, P2= Chickens given fermented yellow pumpkin peel flour 6%, P3= Chickens given fermented yellow pumpkin peel flour 9% and P4= Chickens given fermented yellow pumpkin peel flour 12%. Based on the results of the study, the effect of giving fermented yellow pumpkin skin flour to super free-range chickens showed an unreal difference (P>0.05) on final body weight, weight gain, ration consumption and FCR. The use of fermented yellow pumpkin husk flour has the potential to be an alternative feed ingredient in the formulation of super free-range chicken rations, especially at the level of 12% which shows the lowest FCR value, which means better feed efficiency. The use of fermented yellow pumpkin husk flour at the level of 12% in super free-range chicken rations can be recommended as it results in the lowest FCR value (3.80) which indicates better feed use efficiency.
Pengaruh Pemberian Tepung Daun Kersen Terfermentasi Dalam Ransum Terhadap Persentase Karkas Dan Persentase Non Karkas Ayam Kampung Super Umur 10 Minggu Katrin Xandria Oy Sai; Ni Ketut Etty Suwitari; I Gusti Agus Putra Sanjaya
GEMA AGRO Vol 30 No 2 (2025)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.30.2.12619.110-118

Abstract

Super free-range chiken is a cross between native chicken and laying hen that grows faster than ordinary native chicken. Native chicken is very good for farmers to cultivate because of its many advantages. Feed is one of the factors that can affect livestock productivity and to reduce this cost is by utilizing leaves, one of which is kersen leaves. The purpose of this study was to influence the provision of fermented cherry leaf flour in rations on the percentage of carcass and non-carcass percentage of 10-week-old super free range chiken. This study used a Completely Randomized Design (CRD) with 5 treatments and 3 replications. Each replication consisted of 5 chickens so that the number of chickens used was 75. The treatments given were P0 control rations without fermented cherry leaf flour, P1 rations containing 3% fermented cherry leaf flour, P2 rations containing 6% fermented cherry leaf flour, P3 rations containing 9% fermented cherry leaf flour, P4 rations containing 12% fermented cherry leaf flour. The results showed that fermented cherry leaf flour in the ration had no significant effect (P>0.05) on slaughter weight, carcass weight, non-carcass weight, carcass percentage and non-carcass percentage. The best level of fermented cherry leaf flour in the ration was at the 12% level treatment.