PENAMBAHAN PAPAIN KASAR DALAM RANSUM TERHADAP LAJU DIGESTA DAN TOTAL MIKROBA USUS AYAM BROILER (The Addition of Crude Papain in the Chicken Dieton The Digestion Rate and the Total numberof Microbesin the Broiler Intestine) - Setiyowati, Setiyowati; Sartono, Tri Agus; Yudiarti, Turrini (Animal Agriculture Journal, 2014)
ABSTRAK           Penelitian bertujuan mengkaji pengaruh penambahan papain kasar dalam ransum ayam broiler terhadap laju digesta dan total mikroba yang bermanfaat pada usus ayam broiler. Penelitian dilaksanakan pada bulan Desember 2013 – Januari2014di kandang Fakultas Peternakan, Universitas Darul Ulum Islamic Centre Sudirman. Papain kasar yang diberikan sebanyak 0 g (T0), 0,25 g/ kg ransum basal (T1), 0,50 g/ kg ransum basal (T2) dan 0,75 g/ kg ransum basal (T3). Parameter yang diamati adalah total mikroba (bakteri dan fungi) danlaju digesta. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Hasil yang diperoleh bahwa ransum perlakuan berpengaruh nyata (P>0,05) terhadap total bakteri, total fungi dan laju digesta. Rata-rata total bakteri adalah T0 (1,6 x 107 cfu/g ); T1(3,1 x 107 cfu/g ); T2 (1,7 x 107 cfu/g); T3 (4,0 x 107cfu/g),rata-rata total fungiadalahT0 (8,8 x 104 cfu/g ); T1(6,5 x 103 cfu/g ); T2 (5,7 x 104 cfu/g); T3 (5,2 x 104cfu/g)dan rata-rata laju digesta adalah 175 menit (T0); 131 menit (T1); 216 menit (T2); 252 menit (T3). Berdasarkan hasil penelitian dapat disimpulkan bahwa penambahan papain kasar pada dosis 0,75 g dalam 1 kg ransum mampu memperlambat laju digesta dan meningkatkan total mikroba yang bersifat menguntungkan.Kata Kunci : broiler; mikroba; laju digesta; papain kasar ABSTRACT        The purpose of this research was to knowthe effect of addition of crude papain in the chicken diet on thedigestion rateof broiler and the total number ofintestinal microbes. The study was conducted on December 2013 to January 2014, in the  poultry cage of Faculty of Animal Science, Darul Ulum Islamic Centre Sudirman University. The doses of crude papain were 0 g in 1 kg diet (T0); 0,25 g in 1 kg diet (T1); 0,50 g in 1 kg diet (T2); and 0,75 g in 1 kg diet (T3). The parameters were the total number of microbes (bacteria and fungi) and digestion rate. The experiment was used Completely Randomized Design (CRD) with 4 treatments and 5 replications. Results showed that the treatments diet gave significant effect (P>0,05) to the total number of bacteria and fungi and the digestion rate. The rates of the total number of bacteriawere T0 (1,6 x 107 cfu/g ); T1(3,1 x 107 cfu/g ); T2 (1,7 x 107 cfu/g); T3 (4,0 x 107cfu/g), the rates of the total number of fungi were T0 (8,8 x 104 cfu/g ); T1(6,5 x 103 cfu/g ); T2 (5,7 x 104 cfu/g); T3 (5,2 x 104cfu/g) and the rates of the digestionwere 175 minute (T0); 131 minute (T1); 216 minute (T2); 252 minute (T3). The conclusion was the addition of crude papain in diet level of 0,75 g can increasethe value of the digestion rate and increase the total number of non pathogen microbes.Keywords:broiler; microbes;digestion rate; crude papain