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Novita Herdiana
Dosen Jurusan Penyuluhan Peternakan, STPP Bogor
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Languange, Linguistic, Communication & Media Social Sciences Other

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PENGARUH PEMBERIAN FERMENTASI DARI UMBI UBI KAYU DALAM RANSUM TERHADAP PENAMPILAN AYAM PEDAGING Novita Herdiana
Jurnal Penyuluhan Pertanian Vol 2 No 2 (2007)
Publisher : Politeknik Pembangunan Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (97.017 KB) | DOI: 10.51852/jpp.v2i2.238

Abstract

The purpose of this experiment was looking for effect of level fermentation root cassavaon broiler ration to performance. Fermentation root cassava level in ration consisted of 0%,5%, 10%, 15% and 20%. The experimental design of this research was CompletelyRandomized Design consisted of five treatments with four replications.The result of the experience showed the using of 20% fermentation root cassava in theration not significant different to the final body weight,conversion ration and components ofcarcass.
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