Effect of Probiotic Fermented Cabbage Waste on Broiler Chicken Performance to Increase Production
DOI:
https://doi.org/10.31004/jutin.v7i1.25983Keywords:
broiler, fermentation liquid of cabbage wasteAbstract
Cabbage waste fermented liquid (Brassica oleracea) is a type of fermented liquid that contains lots of vitamins and other important nutrients that are beneficial for broilers. This study aims to determine the effect of adding fermented cabbage waste to the percentage of weight and length of the digestive organs of broilers including the weight of the proventriculus and ventriculus. This research was carried out from March to May 2021 at the Laboratory of UIN Agriculture Research and Development Station (UARDS) Faculty of Agriculture and Animal Husbandry, Sultan Syarif Kasim State Islamic University, Riau. The research material used 80 DOC broilers (CP 707). The research method was an experiment using a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments consisted of P0 (control drinking water), P1 (2 ml of fermented cabbage waste/liter of drinking water), P2 (3 ml of fermented cabbage waste/liter of drinking water), and P3 (4 ml of fermented cabbage waste/liter of water). drinking water). The parameters measured were the percentage of weight of the proventriculus and ventriculus. The results of the analysis of variance showed that the administration of fermented cabbage waste in drinking water to broilers did not have a significant effect (P>0.05) on the percentage of weight and length of the digestive organs of broilers. The conclusion of this study is that the administration of fermented cabbage waste liquid to a level of 4 ml/liter of drinking water in broilers has not been able to increase the weight and length of the digestive organs of broilersReferences
Agustina L., S. Purwanti dan D. Zainuddin. 2007. Penggunaan Probiotik (Lactobacillus sp.) sebagai Imbuhan Pakan Broiler. Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner. Bogor, 21 – 22 Agustus.
Akhadiarto, S. 2010. Pengaruh Pemberian Probiotik Temban, Biovet dan Biolacta terhadap Persentase Karkas, Bobot Lemak Abdomen dan Organ dalam Ayam Ras pedaging. Jurnal Sains dan Teknologi Indonesia, 12(1): 53-59.
Deaton, J.W., L.F.,Kubena, F.N. Reece and B.D. Lott. 1977. Effect of Dietary Fibre on the Performance of Laying Hens. Br. Poult. Sci, 18 (6): 711-714.
Edam, M. 2018. Pengaruh Kombinasi Konsentrasi NaCl dan Lama Fermentasi terhadap Produksi Asam Laktat dari Kubis (Brassica oleracea). Jurnal Penelitian Teknologi Industri, 10(1): 17-24.
Harianda, M.A. 2017. Struktur Histologi Gizzard (Ventrikulus) Ayam Ketawa (Galus dosmeticus) dengan Tujuan Khusus Sebaran Kandungan Karbohidrat. Skripsi. Fakultas Kedokteran. Universitas Hasanuddin Makasar.
Jay, J.M., M.J. Loessner, and D.A. Golden. 2005. Modern food microbiology. 7th ed. Springer Science, New York.
Khumalawati, I.S dan Y.M. Ulfa. 2009. Pemanfaatan Limbah Kubis Menjadi Asam Laktat. Universitas Diponegoro. Semarang.
Lokapirnasari, W.P., A. Sinin., dan R. Bijanti. 2018. Penurunan Kadar Kolestrol pada Broiler dengan Penambahan Minyak Ikan. Fakultas Kedokteran Hewan, Universitas Airlangga. Surabaya.
Manin, F. 2010. Potensi Lactobacillus acidophilus dan Lactobacillus fermentum dari Saluran Pencernaan Ayam Buras Asal Lahan Gambut sebagai Sumber Probiotik. Jurnal lmiah Ilmu-ilmu Peternakan, 13(5): 221-228
North, M.O. 1978, Commercial Chicken Production Manual, 2nd Edition, Avi Publ. Co., Inc., Westport, CT: 31 – 8-321.
Pertiwi, D.D.R., R. Murwani dan T. Yudiarti. 2017. Bobot Relatif Saluran Pencernaan Ayam Ras Pedaging yang Diberi Tambahan Air Rebusan Kunyit dalam Air Minum. J. Pet. Ind. 19(2): 60-64.
Pramesti, R. 2009. Pemanfaatan Kubis Ungu untuk Detektor Kadar Asam pada Limbah Tekstil. Hasil Penelitian. Universitas Negeri Malang, Malang
Pramudia, A., I. Mangisah dan B. Sukamto. 2013. Kecernaan Lemak Kasar dan Energi Metabolis pada Itik Magelang Jantan yang Diberi Ransum dengan Level Protein dan Probiotik Berbeda. J. Anim. Agri, 2(4): 148-160.
Rizal, S., M. Erna, F. Nurainy dan A.R. Tambunan. 2016. Karakteristik Probiotik Minuman Fermentasi Laktat Sari Buah Nanas dengan Variasi Jenis Bakteri Asam Laktat. Jurnal Kimia Terapan Indonesia, 18(1): 63-71.
Saniwati, N. dan D. Agustina. 2015. Studi Residu Antibiotik Daging Ras Pedaging yang Beredar di Pasar Tradisional Kota Kendari. Jurnal Ilmu dan Teknologi Peternakan Tropis, 2(2) : 30-38
Sari, M.L dan F.G.N. Ginting. 2012. Pengaruh Penambahan Enzim Fitase pada Ransum terhadap Berat Relatif Organ Pencernaan Ayam Broiler. Jurnal Agribisnis Peternakan. 2(2): 37-41.
Sharifi, S.D., F. Shariatmadari, and A. Yaghobfar. 2012. Effects of Inclusion of Hull-Less Barley and Enzyme Supplementation of Broiler Diets on Growth Performance, Nutrient Digestion and Dietary Metabolisable Energy Content. Journal of Central European Agriculture, 13(1): 193-207
Sjofjan, O. 2003. Kajian Probiotik (Aspergillus niger dan Bacillus spp.) sebagai Imbuhan Ransum dan Implikasi Efeknya terhadap Mikroflora Usus serta Penampilan Produksi Ayam Petelur. Disertasi. Universitas Padjajaran, Bandung.
Swain, M.R., M. Anandharaj, R.C. Ray, and R.P. Rani. 2014. Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics. Biotechnology Research International. 2014: 1-19.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Abdi Ikhwana, Elfawati Elfawati, Eniza Saleh, Putri Zulia Jati, M Zaki
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
