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Ni Ketut Sri Rukmini
Faculty of Agriculture, Warmadewa University, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science

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Giving A Variety of Fermented Tauge Flour Levels to The Percentage of Carbon and Giblet Broiler Chicken Age 5 Weeks I Komang Agus Andika Sudarsana; Ni Ketut Sri Rukmini; Luh Suariani
SEAS (Sustainable Environment Agricultural Science) Vol. 3 No. 2 (2019)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.3.2.1473.77-81

Abstract

The commodity of poultry that has the greatest potential to be developed is broiler chicken because its growth is fast so the maintenance period is relatively short. The purpose of this study was to determine the effect of fermented bean sprouts flour on the percentage of carcasses and giblets as well as what level of fermented bean sprout flour administration in rations that affected the percentage of carcasses and giblets of broiler chicken CP 707. The design used in this study was a Completely Randomized Design (CRD) with 4 treatments and 3 replications. At each test using 4 CP 707 broiler chickens aged 2 weeks with homogeneous body weight. The treatments are P0 (control ration without fermented bean sprout flour), P1 (ration containing fermented bean sprout flour 3%), P2 (ration containing 6% fermented bean sprout flour), and P3 (ration containing 9% fermented bean sprout flour). The parameters observed were the percentage of carcasses and giblets (heart, liver, gizzard). The provision of various levels of fermented bean sprouts waste flour had no significant effect (P>0.05) on the percentage of carcasses and giblets of broiler chickens aged 5 weeks.
Nutritional Content of Finisher Phase Boiler Chicken Rations Containing Fermented Bean Sprouts Waste Flour Ni Ketut Mardewi; Ni Ketut Sri Rukmini; I Gusti Ayu Dewi Seri Rejeki
SEAS (Sustainable Environment Agricultural Science) Vol. 3 No. 2 (2019)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.3.2.1476.89-93

Abstract

The ration must meet quality requirements because the provision of the quality ration is an important factor that determines the success of broiler chicken farming. Bean sprouts waste flour has the potential as one of the ingredients in broiler chicken ration and is a source of vegetable protein. Protein content in bean sprouts waste flourishes quite high, but the crude fiber content is also high so fermentation needs to be done to improve digestibility and nutritional quality. The quality of feed ingredients that form the ration greatly influences the final product made, which is ration. The purpose of this study was to determine with certainty the water content, ash content, BETN, and ME of finisher phase broiler chicken rations containing fermented bean sprouts waste flour by proximate analysis. This research was conducted using a completely randomized design (CRD) with 4 treatments and 3 replications in each treatment. The treatments applied were P0 = rations without fermented bean sprouts waste flour, P1 = rations with 3% bean sprouts waste flour, P2 = rations with 6% bean sprouts waste flour and P3 = rations with 9% Bean sprouts waste flour The variables analyzed were water content, ash content, BETN and ME ration. The results of this study indicate the use of fermented bean sprouts waste flour in finisher phase broiler chicken ration significantly (P
Co-Authors I Gusti Ayu Dewi Seri Rejeki I Komang Agus Andika Sudarsana Luh Suariani Ni Ketut Mardewi