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Journal : Composite

Pemanfaatan Protein pada Ayam Broiler yang Diberi Ransum Mengandung Kulit Pisang Fermentasi Nur Adiva R. Situmorang; Bambang Sukamto; Edjeng Suprijatna
Composite : Jurnal Ilmu Pertanian Vol 2 No 1 (2020): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v2i1.183

Abstract

The study was conducted from January to February 2014 in the Broiler Cage Stage Cikandang Village, Rumpin District, Bogor Regency, West Java. The study aims to examine the utilization of fermented banana peels on protein consumption, crude protein digestibility and protein mass of broiler chicken meat. The material used was 120 broiler chickens (unsex) with an average body weight of 475 ± 0.98 g / head for 14 days, rumen fluid, banana peels and rations arranged in iso energy and iso protein. The experimental design used was a completely randomized design (CRD) with 4 treatments and 6 replications. T0 treatment = control ration without banana peel; T1 = ration with 5% fermented banana peel; T2 = ration with 10% fermented banana peel; T3 = ration with 15% fermented banana peel. Banana peels are fermented for 1 week to reduce high fiber content and high tannin. Data were analyzed using the F test at a level of 5%, followed by the Duncan test if there is a treatment effect. Based on research results, protein consumption was not significantly different (P> 0.05), so was protein digestibility and protein mass. The conclusion of this study is the use of banana peels fermented with rumen fluid has not been able to increase protein digestibility, protein consumption and protein mass of broiler chicken meat. However, the use of banana peels to a level of 15% does not reduce the utilization of protein so that it can be used up to a mixture of broiler chicken rations. Suggestion from research is that further research needs to be done with a different starter or fermenter. Keywords: Broiler, banana peel, rumen fluid, protein utilization
Co-Authors Achmad Farid Agus Setiadi Ahmad Wildan Ahmat Ikhsan Arfanda Andi Mulyadi Angkeke, Ica Putri Ardi Widodo Ari Fandi Arifin, Ridlwan Arindya Ayu Perwitarini Arjanggi Ari Bimo Atika Asirratu Zahra Atmomarsono Atmomarsono, Atmomarsono Bambang Dwiloka Bambang Sukamto Cholis, Muchamad Abdul Dela Ayu Lestari, Dela Ayu Destriana Meliandasari Destriana Meliandasari Dulatip Natawihardja Dulatip Natawihardja Dwi Sunarti Dwi Sunarti Dwi, Vitus Edhy Sudjarwo Edy Kurnianto Eko Widodo Endra Dwi Cahyono Fatmawati, Eka Rizky Guntar M Tambunan Hanny Indrat Wahyuni Hapsari Witantri Hendra Siagian, Hendra Hilkias, Welda Hudiansyah, Puguh I. Isroli Ika Dian Lestari, Ika Dian Ilmianisa Azizah, Ilmianisa Irianto, Alfian Bagus JAMILAH Jenne Ferlon Singarimbun Kristianto, Vino Luh Made Indah Sri Handari Adiputra Luthfi D. Mahfudz Luthfi Djauhari Mahfuds Luthfi Djauhari Mahfudz Ma’rifah, Binti Mahfud , Lutfi Djauhari Manurung, Manurung Marifah, Binti Martha Ferwad Fijana Maulana, Dedy Ma’rifah, Binti Mey Surya Cipta Arum Mustofa, Fatmawati Nicodemus Bonardo Siahaan Nina Mahmudah, Nina Nindityas Ratya, Nindityas Nur Adiva R. Situmorang Nur Fuad Hasan Nurul Frasiska Nyoman Suthama Pangesti, Evi Rahmadhani, Dian Ninda Randy Pratama, Robertus Septian Rina Muryani Rositawati Indrati Sarjana, Teysar Adi Sarjana, Teysar Adi Satria Rizki Sarwono Shihah, Hanna Dzawish Siswanto Imam Santoso Siti Susanti, Siti Sri Kismiati, Sri Sri Kismiyati Sri Sumarsih sukron latif Suryani Nurfadillah Teysar Adi Sarjana Teysar Adi Sarjana Tri Ujilestari, Tri Turrini Yudiarti Umiyati Atmomarsono Utomo, Budi Wihardyanto Vinda Armalani, Vinda Vitus Dwi Yunianto Budi Ismadi Wahyu Suprapto Wahyuni, Nur Maulida Warsono Sarengat Wasistiana K Yunita, Wasistiana K Wulan Sumekar Yelly Kening Agustantikaningsih, Yelly Kening Yon Soepri Ondho Yuniarti, Putri