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All Journal Jurnal Teknologi Perikanan dan Kelautan Buletin Peternakan Jurnal Perikanan dan Kelautan Jurnal Peternakan Integratif Jurnal Ilmu Perairan (Aquatic Science) Jurnal Kelautan : Indonesian Journal of Marine Science and Technology Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Perikanan dan Kelautan Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan E-Dimas: Jurnal Pengabdian kepada Masyarakat Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Jurnal Ilmiah Universitas Batanghari Jambi Animal Production : Indonesian Journal of Animal Production Jurnal Ilmu Nutrisi dan Teknologi Pakan Albacore : Jurnal Penelitian Perikanan Laut Jurnal Akuakultur Sungai dan Danau Jurnal Peternakan (Jurnal of Animal Science) Samakia: Jurnal Ilmu Perikanan PENA AKUATIKA : JURNAL ILMIAH PERIKANAN DAN KELAUTAN Jurnal Laot Ilmu Kelautan Jurnal Biosense Semah : Jurnal Pengelolaan Sumberdaya Peraira Journal of Rural and Urban Community Empowerment Dedikasi: Jurnal Pengabdian Kepada Masyarakat Journal of Fish Health Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Jurnal Ilmiah Ilmu-Ilmu Peternakan Jurnal Peternakan Integratif Jurnal Pengabdian Kepada Masyarakat Meambo Jurnal Agripet Jurnal Perikanan dan Kelautan Mantis Journal of Fisheries Indonesian Journal of Small Scale Farming

Nelwida Nelwida

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Author-ID : 2991979

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Kandungan Nutrisi Black garlic Hasil Pemanasan dengan Waktu Berbeda: Nutrition content of Black garlic heated in different times Nelwida Nelwida; Berliana Berliana; Nurhayati NURHAYATI
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol. 22 No. 1 (2019): Mei 2019
Publisher : Fakultas Peternakan Universitas Jambi

Garlic as feed additives have been widely used to increase animals performance due to it can help absorption process of nutrients so that it can spur animal growth and produce healthy products. Garlic is crushed or damaged easily and when is broken, some of these bioactive sulfur components produce a strong pungent odor. Black garlic is fresh garlic that has been fermented for a period of time. Black garlic is formed through heating and causing the garlic turn to black because of its browning compounds. Black garlic does not exude a strong off-flavor, like fresh garlic because of changes to the compound allicin, which is responsible for its odor. The study was done to measure the nutritional content on black garlic based on different times of heat treatment at 600C. The research design was complete randomized design (CRD) with 4 treatments and 5 replications. The treatments were time of heating; P0 (control, 0 day), P1 (15 days), P2 (30 days) and P3 (45 days) 500 g each. Parameters were moisture content, crude protein, ash, fat and carbohydrate. Data were analysed by analysis of variance, the significant effects were tested by Duncan’s multiple range test. To determine the best time of heating would be tested by Polynomial orthogonal. The results showed that different times of heat treatment significantly (P<0.05) affect nutrition of black garlic. Fifteen days of heating significantly incease moisture content but the moisture content decreased when heating was longer such as for 30 and 45 days. Longer time of heating increased significantly (P <0.05) the protein and fat content of black garlic, while the carbohydrate content significantly decreased (P <0.05). Polynomial orthogonal test resulted that the heating of garlic at 600C for 17 days gives the best nutrient content of black garlic. It was concluded that the length heating of garlic to produce the best nutrition content of black garlic was at a temperature of 600C for 17 days.

Efisiensi Protein Ayam Broiler yang Diberi Ampas Tahu Fermentasi dengan Saccharomyces cerevisiae (Protein Efficiency of Broiler Chicken Fed fermented Waste Tofu with Saccharomyces cerevisiae) Nurhayati NURHAYATI; Berliana Berliana; Nelwida Nelwida
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol. 22 No. 2 (2019): Nopember 2019
Publisher : Fakultas Peternakan Universitas Jambi

Tujuan dari penelitian ini adalah untuk mengevaluasi pertambahan bobot badan dan efisiensi penggunaan protein pada ayam broiler yang diberi pakan mengandung ampas tahu hasil fermentasi menggunakan Saccaromyces cerevisae. Ampas tahu difermentasi menggunakan Saccharomyces cerevisiae sebanyak 2 % dengan lama waktu fermentasi 72 jam. Setelah dipanen dianalisa kandungan nutrisinya dan diberikan pada ayam broiler sebanyak 200 ekor selama 5 minggu pemeliharaan. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dengan 4 ulangan. Perlakuannya yaitu P0= Pakan komersil (kontrol), P1 = Pakan komersil + 10 % ampas tahu fermentasi, P2 = Pakan komersil + 20% ampas tahu fermentasi, P3 = Pakan komersil + 30% ampas tahu dan P4 = Pakan komersil + 40% ampas tahu fermentasi. Peubah yang diamati adalah konsumsi ransum, konsumsi protein, dan efisiensi penggunaan protein. Data yang diperoleh di analisis ragam dan pengaruh perlakuan terhadap peubah yang diamati diuji dengan uji Jarak Berganda Duncan. Hasil analisis ragam menunjukkan bahwa penggunaan ampas tahu hasil fermentasi dengan Saccharomyces cerevisiae sampai level 20% tidak berbeda nyata (P>0.05) dengan kontrol, tetapi semakin tinggi penggunaannya (>20%) dalam pakan nyata (P<0.05) menurunkan konsumsi pakan, konsumsi proein. Dari hasil tersebut dapat disimpulkan bahwa penggunaan ampas tahu fermentasi dalam pakan broiler dapat digunakan sampai 20% untuk memperbaiki efisiensi penggunaan protein.

Kandungan nutrisi ampas tahu yang difermentasi dengan Trichoderma viride,Saccaromyces cerevisiae dan kombinasinya. Nurhayati Nurhayati; Berliana Berliana; Nelwida Nelwida
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol. 23 No. 2 (2020): Nopember 2020
Publisher : Fakultas Peternakan Universitas Jambi

Penelitian ini bertujuan untuk mengetahui kandungan nutrisi ampas tahu yang difermentasi dengan Trichoderma viride, Saccaromyces cerevisae dan kombinasinya. Materi yang digunakan adalah ampas tahu, dedak padi Trichoderma viride, dan Sacharomyces cerevisieae. Penelitian ini didisain menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan, sehingga diperoleh perlakuan; P0= ampas tahu tanpa fermentasi (kontrol), P1= ampas tahu difermentasi dengan 5% Trichoderma viride, P2=ampas tahu difermentasi dengan 2% Sacharomyces cerevisieae dan P3= ampas tahu difermentasi dengan 5% Trichoderma + 2% Sacharomyses. Peubah yang diamati dalam penelitian ini adalah bahan kering, protein kasar, serat kasar, bahan organik dan karbohidrat. Data yang diperoleh akan dianalisa sesuai rancangan yang digunakan dan jika terdapat pengaruh yang nyata akan dilanjutkan dengan Uji Duncan (Steel dan Torrie, 1993). Hasil analisis ragam menunjukkan bahwa perlakuan fermentasi berpengaruh tidak nyata terhadap kadar bahan kering ampas tahu, tetapi berpengaruh nyata (P<0.05) terhadap kadar protein kasar, serat kasar, bahan organik dan karbohidrat. Uji Duncan menunjukkan bahwa penggunaan Trichoderma viride dan Sacharomyces cerevisiae berpengaruh nyata (P<0.05) menghasilkan kandungan protein tertinggi dibanding dengan kombinasi dan kontrol. Trichoderma viride memberikan pengaruh nyata (P<0.05) menghasilkan kadar serat kasar ampas tahu yang paling rendah. Kadar bahan organik dan karbohidrat untuk semua perlakuan nyata (P<0.05) lebih rendah dibanding dengan kontrol. Kesimpulan yang dapat diperoleh adalah fermentasi menggunakan Trichoderma viridedan Sacharomyces cerevisiae lebih mampu meningkatkan kandungan protein kasar ampas tahu, sedangkan untuk menurunkan kadar serat kasar dapat dilakukan menggunakan Trichoderma viride.

Pengaruh Penggunaan Tepung Kunyit Dalam Ransum Yang Mengandung Bawang Hitam (Black Garlic) Terhadap Bobot Karkas Dan Lemak Abdomen Broiler M. Irsyad Zulfikar; Berliana Berliana; Nelwida Nelwida; Nurhayati Nurhayati
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 25 No 1 (2022): Mei 2022
Publisher : Fakultas Peternakan Universitas Jambi

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung kunyit dalam ransum yang mengandung bawang hitam (Black Garlic) terhadap Karkas dan lemak abdomen broiler. Penelitian ini menggunakan 200 ekor DOC broiler, tepung bawang hitam (Black garlic) dan tepung kunyit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan terdiri P0 = 100% Ransum komersil (Kontrol), P1 = P0 + 3% Black Garlic, P2 = P1 + 0,5% Tepung Kunyit, P3 = P1 + 1% Tepung Kunyit, P4 = P1 + 1,5% Tepung Kunyit. Peubah yang diamati didalam penelitian ini yaitu konsumsi pakan, bobot potong, karkas, dan lemak abdomen. Data diolah menggunakan analisis ragam dan pengaruh yang nyata dilanjutkan dengan uji jarak berganda Duncan. Hasil penelitian menunjukkan bahwa penambahan tepung kunyit dalam ransum yang mengandung bawang hitam berpengaruh nyata (P<0,05) terhadap konsumsi ransum dan bobot lemak abdomen, namun berpengaruh tidak nyata (P>0,05) terhadap bobot potong, bobot karkas, persentase karkas, dan persentase lemak abdomen. Dari penelitian ini dapat disimpulkan bahwa penggunaan tepung kunyit dalam ransum yang mengandung 3% bawang hitam mampu meningkatkan konsumsi ransum, namun belum mampu menurunkan lemak abdomen, meningkatkan bobot karkas dan bobot potong pada ayam broiler.

Bobot Organ Pencernaan Broiler yang Diberi Tepung Kunyit (Curcuma domestica) dalam Ransum yang Mengandung Black Garlic Wawan Kuswandi; Berliana Berliana; Nelwida Nelwida; Nurhayati Nurhayati
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 25 No 2 (2022): November 2022
Publisher : Fakultas Peternakan Universitas Jambi

Penelitian ini bertujuan untuk mengkaji dan mengetahui pengaruh Penggunaan Tepung Kunyit (Curcuma domestica) dalam Ransum yang Mengandung Black garlic Terhadap Bobot Organ Pencernaan Broiler. Penelitian ini menggunakan 200 ekor DOC Broiler, Black garlic dan Tepung Kunyit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan yang diberikan terdiri P0 = 100% Ransum komersil (Kontrol), P1 = 3% Black Garlic, P2 = P1 + 0,5% Tepung Kunyit, P3 = P1 + 1% Tepung Kunyit, P4 = P1 + 1,5% Tepung Kunyit. Peubah yang diamati didalam penelitian ini yaitu konsumsi ransum, bobot potong dan bobot hati relatif, pankreas relatif serta volume empedu. Data diolah menggunakan analisis ragam dan pengaruh yang nyata dilanjutkan dengan uji jarak berganda Duncan. Hasil penelitian menunjukkan bahwa penambahan tepung kunyit dalam ransum yang mengandung Black garlic berpengaruh nyata (P<0,05) terhadap konsumsi ransum namun berpengaruh tidak nyata (P>0,05) terhadap, bobot potong, bobot hati relatif, pancreas relatif dan volume empedu. Dari penelitian ini dapat disimpulkan bahwa penambahan tepung kunyit sampai taraf 1,5% dalam ransum yang mengandung 3% Black garlic tidak mengganggu bobot organ pencernaan broiler.

Comparison of Bottom Gillnet Catches with Different Mesh Sizes in the Waters of Sungai Jambat Village, Sadu District Ardiansyah, Ardiansyah; Nelwida, Nelwida; Sulaksana, Indra; Alwi, Yun; Lisna, Lisna; Farizal, Farizal
Jurnal Perikanan dan Kelautan Vol 28, No 3 (2023): October
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.28.3.291-298

Sadu District is located in East Tanjung Jabung Regency and consists of 9 villages, one of which is Sungai Jambat Village which is characterized by turbid, wavy, muddy, and sandy waters. The majority of fishermen in Sungai Jambat Village use bottom gillnet fishing gear with a mesh size of 3.5 inches and 4 inches. The purpose of this study was to compare the catches of bottom gillnet with mesh sizes of 3.5 inches and 4 inches in the waters of Sungai Jambat Village. The method used in this research is the experimental fishing method. The data collected includes environmental parameters, catch per species (head), and number of catches (head), weight per species (kg), and the total weight of catch (kg). The data analysis used is the descriptive analysis of an independent sample t-test. The results showed that the 3.5-inch mesh treatment was significantly higher than the 4-inch mesh treatment (p<0.05) in terms of the number and weight of bottom gillnet catches. In the 3.5-inch mesh size, the catch was 3,067 individuals with a weight of 248.40 kg, and the number of catches in the 4-inch mesh size was 2,820 individuals with a weight of 234.60 kg. The highest number of catches was leaftail croaker found in a 3.5-inch mesh size of 1,393 individuals, and mantis shrimp was the heaviest catch in a 3.5-inch mesh size weighing 69 kg. Pomfret is the lowest catch in terms of quantity and weight. The conclusion of this study in terms of the number and weight of catches with a 3.5-inch mesh size is higher than the 4-inch mesh size

Evaluation of Curcuma and Black Garlic Flour on Small Intestine Morphometrics, Carcass Weight, and Abdominal Fat of Broiler Chickens W. Kuswandi; F. Ramadhan; Nurhayati; Nelwida; Berliana
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 12 No. 2 (2024): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.12.2.60-67

Curcuma flour and black garlic have potential benefits for chicken digestive health. A healthy digestive tract will help the process of absorbing feed more optimally. This research aimed to evaluate the potential of curcuma flour and black garlic in feed on small intestine morphometrics, carcass weight, and abdominal fat in broiler chickens. The study used 200 broiler chicken day-old chicks (DOC) randomly assigned to 5 treatments with 4 replications, including P0 = 100% commercial ratio (control), P1 = P0 + 2% black garlic, P2 = P1 plus 0.25% curcuma flour, P3 = P1 + 0.50% curcuma flour, and P4 = P1 + 0.75% curcuma flour. The study employed a completely randomized design (CRD), and the data were analyzed using analysis of variance (ANOVA). Significant differences between treatments were further tested using Duncan’s Multiple Range Test. The results showed that supplementation with Curcuma flour and black garlic in feed did not have a significant effect (P>0.05) on feed consumption, slaughter weight, small intestine morphometrics, carcass weight, carcass percentage, abdominal fat weight, and abdominal fat percentage. The results of this study indicate that the evaluation of Curcuma flour up to 0.75% and black garlic 2% in broiler chicken feed does not affect the activity of the small intestine, broiler carcass, and abdominal fat, as reflected in normal organ weights.

The Use of Marine Mushroom Extract (Nodulisporium sp.) as Feed Additive in the Ration of Native Chickens on Protein Utilisation Ratio Br Surbakti, MO.; Nurhayati; Nelwida
Jurnal Peternakan Integratif Vol. 11 No. 3 (2023): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v11i3.13596

Feed plays an important role in the growth process of native chickens. This research aims to determine the effect of using marine fungi extract (Nodulispolium sp.) as a feed additive in native chicken rations on the protein utilization ratio. This research was a collaboration between the IPB University and Jambi University which used 180 unsexing DOC native chickens and marine fungi extract. The design used was a Completely Randomized Design (CRD) consisting of 5 treatments and 4 replications. The treatments were P0 = Basal Ration (control), P1 = P0 + 1 ml marine fungi extract/kg, P2 = P0 + 2 ml marine fungi extract/kg, P3 = P0 + 3 ml marine fungi extract/kg and P4 = P0 + 4 ml marine fungi extract/kg. The variables observed included dry matter consumption, crude protein consumption, body weight gain and protein utilization ratio. Data were analyzed using analysis of variance (ANOVA) and the differences between treatments, adding were tested using Duncan's Multiple Range Test. The results of analysis of variance showed that the use of marine fungi extract as a feed additive in rations up to 4 ml/kg ration had no significant effect (P>0.05) on dry matter consumption, crude protein consumption, body weight gain and protein utilization ratio. It can be concluded that the use of marine fungi extract as a feed additive in rations up to 4 ml/kg has not been able to increase the protein ratio chickens

Effect of Using Black Garlic Instead of Fresh Garlic in The Ration on The Performances and Blood Cholesterol Properties of Quail Berliana Berliana; Nurhayati Nurhayati; Nelwida Nelwida; Raden Abdul Muthalib; Yun Alwi
Jurnal Agripet Vol 23, No 1 (2023): Volume 23, No. 1, April 2023
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v23i1.27604

ABSTRACT. This study aimed to determine the effects of using black garlic (BG) instead of fresh garlic (FG) in the ration on the performances and quail blood cholesterol properties. Two hundred 3-week-old female quails were fed five experimental diets for 8 weeks. Each treatment was repeated four times with ten quails each. The treatment diets were: T0= commercial feed (CF) without FG and BG supplementation, T1= CF + 3% FG, T2= CF + 2% FG + 1% BG, T3= CF + 1% FG + 2% BG, and T4= CF + 3% BG. The parameters measured were feed consumption, egg production, egg weight, egg mass, feed conversion ratio, meat quality, and blood cholesterol properties. This study found no significant (P0.05) difference among treatment groups on feed conversion, egg weight, egg mass, total cholesterol, LDL, and HDL. Meat fat decreased significantly (P0.05) by increasing levels of dietary black garlic. A diet with black garlic supplementation significantly increased feed consumption, egg production, and meat protein (P0.05). It is concluded that substituting 100% garlic with black garlic in the diet could increase quail performance without adverse effects on blood cholesterol properties.(Pengaruh penggunaan bawang hitam sebagai pengganti bawang putih dalam ransum terhadap performa dan kadar kolesterol darah puyuh)ABSTRAK. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan bawang hitam (BG) sebagai pengganti bawang putih (FG) dalam ransum terhadap performa dan kolesterol darah puyuh. Dua ratus ekor puyuh betina berumur 3 minggu diberi pakan perlakuan selama 8 minggu dan diulang sebanyak empat kali. Setiap unit perlakuan terdiri dari sepuluh ekor puyuh. Pakan perlakuan adalah: T0= pakan komersial (CF) tanpa suplementasi FG dan BG, T1= CF + 3% FG, T2= CF + 2% FG + 1% BG, T3= CF + 1% FG + 2% BG, dan T4= CF + 3% BG. Parameter yang diukur adalah konsumsi pakan, produksi telur, berat telur, massa telur, rasio konversi pakan, kualitas daging, dan sifat kolesterol darah. Hasil penelitian memperlihatkan bahwa tidak ada pengaruh yang nyata (P0,05) antar kelompok perlakuan terhadap konversi pakan, bobot telur, massa telur, kolesterol total, LDL, dan HDL. Lemak daging menurun secara signifikan (P0,05) dengan peningkatan kadar bawang hitam dalam ransum. Pakan yang disuplementasi dengan bawang hitam nyata meningkatkan konsumsi pakan, produksi telur, dan protein daging (P0,05). Disimpulkan bahwa penggantian 100% bawang putih dengan bawang hitam dalam pakan dapat meningkatkan performa puyuh tanpa memberikan efek negatif terhadap kolesterol darah.

Penggunaan Tepung Kunyit (Curcuma domestica) dalam Ransum yang Mengandung Black Garlic terhadap Performa Ayam Broiler Berliana Berliana; Nelwida Nelwida; Nurhayati Nurhayati
Jurnal Agripet Vol 22, No 1 (2022): Volume 22, No. 1, April 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v22i1.23581

ABSTRACT. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung kunyit (Curcuma domestica) dalam ransum yang mengandung black garlic terhadap performa ayam broiler. Materi yang digunakan dalam penelitian ini adalah ayam broiler umur sehari (DOC) sebanyak 200 ekor dari strain New Lohman MB 202, tepung black garlic, tepung kunyit, ransum komersial nonantibiotic produksi Japfa Comfeed serta 20 unit kandang beserta perlengkapannya. Ayam broiler dibagi dalam 5 perlakuan dengan 4 ulangan, setiap ulangan terdiri dari 10 ekor. Perlakuan yang diberikan adalah P0= 100% ransum komersial tanpa antibiotik, P1= P0+3% black garlic, P2=P1+0.5% tepung kunyit, P3=P1+1.0 tepung kunyit dan P4= P1+1.5% tepung kunyit sedangkan untuk periode akhir semua ayam pada perlakuan P1, P2, P3 dan P4 hanya diberikan ransum komersil yang mengandung black garlic. Penelitian ini dirancang menggunakan Rancangan Acak Lengkap (RAL). Peubah yang diamati adalah konsumsi ransum, pertambahan bobot badan, konversi ransum, bobot karkas dan morfometrik usus halus. Pengaruh yang nyata perlakuan terhadap peubah yang diamati dilanjutkan dengan uji Jarak Berganda Duncan. Hasil analisis ragam menunjukkan bahwa penggunaan tepung kunyit dalam ransum yang mengandung black garlic berpengaruh tidak nyata (P0.05) terhadap semua peubah yang diamati. Disimpulkan bahwa penambahan tepung kunyit sampai 1.5% dalam ransum yang mengandung black garlic pada fase awal tidak dapat digunakan untuk meningkatkan performa ayam broiler.(The use of turmeric flour (Curcuma domestica) in rations containing black garlic on broiler chicken performance)ABSTRAK. This study aims to determine the effect of using turmeric flour (Curcuma domestica) in rations containing black garlic on broiler performance. The material used was 200 DOC broilers, which were divided into 5 treatments with 4 replications where each replication consisted of 10 chickens. Treatment consisted of P0 = 100% commercial ration without antibiotics, P1=P0+3% black garlic, P2=P1+0.5% turmeric flour, P3=P1+1.0 turmeric flour, and P4= P1+1.5% turmeric flour. These treatments were offered during the starter phase. During the finishing period, all chickens groups P1, P2, P3 and P4 were fed rations containing 100% commercial feed and 3% of black garlic. This study was designed using a completely randomized design (CRD), if there is an effect on the treatment, it will be further tested with Duncan's test. The observed variables were ration consumption, body weight gain, ration conversion, carcass weight, and small intestine morphometrics. The results of the analysis of variance showed that the use of turmeric flour in rations containing black garlic had no significant effect (P0.05) on all observed variables. It is concluded that the addition of turmeric flour up to 1.5% in the ration containing black garlic during the starter phase had not been able to improve the performance of broiler chickens.

Co-Authors A Budiansyah Abdul Azis Abdul Azis Afriani Afriani Afriani Afriani H Alfarizi, Muhammad Andhini, Jessyca Anie Insulistyowati, Anie ARDIANSYAH ARDIANSYAH Arfiana, BS Monica Arfiana, Bs. Monica Ariyani Tanti Berliana Berliana (Berliana) Berliana Berliana Berliana Berliana Berliana Berliana Berliana S Bibit Bibit Bibit, Bibit Br Surbakti, MO. Darlim Darmawi Darmawan Darmawan Darmawan Darmawan Darmawan Darmawan Dea Tri Ananda Depison Depison Dyah Muji Rahayu Eko Wijayanto Eko Wiyanto Eko Wiyanto, Eko Endri Musnandar Ester Restiana Endang Gelis Evi Novita Yani F Farizal F. Ramadhan Fachry Abda El Rahman Farhan Ramdhani Farizal Farizal Fauzan Ramadan Fauzan Ramadhan Filawati Filawati Filawati Firmansyah Firmansyah Gunawan, Irvan Gustina Gustina H Handoko, H Haris Lukman Hariski, M Haryani, Nova Hasan, M. Aqmal Aprilla Hasanah Hasanah Hasanah Heru Handoko Heru Handoko Hilman Madian Insani Hutauruk, Tiara Nova Wulandari Ibadillah, Sultonu Indra Sulaksana Indra Sulaksana Jasmine Masyitha Amelia khusnul khotimah Lestari, Sekar Yunita Lisna Lisna Lisna, Lisna Lisna, Lisna M. Abdul Latif M. Afdal M. Afdal M. Afdal, M. Afdal M. Apri Maulana M. Apri Maulana M. Irsyad Zulfikar Mairizal Mairizal Marpaung, Rifqi Nadela Maryo Tinambunan Maulana, M. Apri Maulida, Syafira Mawaddah, Prizky Mia Andriani Miftahudin, Imam Miradni, Asni Muhammad Noufal Puryazufidho Mulawarman Mulawarman Mustika Zahara Nasution, Annio Indah Lestari Noferdiman Noferdiman Noverdiman Noverdiman Nurhayati Nurhayati Nurhayati (Nurhayati) Nurhayati N Nurhayati Nurhayati Nurhayati Nurhayati Nurhayati Nurhayati Nurhayati, Nurhayati Nurliana P Sormin, Abel Luanda Pakpahan, Roberyo Pangentasari, Dwinda Parwati, Meisy Rian Prizky Nanda Mawaddah Putinur R. A. Muthalib Raguati Raguati Rahma Dini Arbajayanti Ramadan , Fauzan Ramadhan, Fauzan Ramdhan, Fauzan Rasmi Murni Ren Fitriadi Riris Roiska Rita Mutia Rizky Janatul Magwa Sagala, Haposan Sanusi Sanusi Sembiring, Jesimiel Pranisa Septy Heltria Setiyano, Regi Sukmawati, Mifta Suparjo Suparjo Suparjo Syafril Hadi Syahru Ramadhan Syifa Zati Hulwani Tinambunan, Maryo tussadiah, Arifa W. Kuswandi Wahyuni Wahyuni Wasir Ibrahim Wawan Kuswandi Wirandani, Atri Krismon Wiwaha Anas Sumadja WULANDARI Wulandari Wulandari Yatno Yoppie Wulanda Yun Alwi Zahara, Mustika

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