PENGARUH PEMBERIAN KULIT BUAH NAGA TERFERMENTASI DENGAN Saccharomyces cerevisiae DALAM RANSUM TERHADAP KARKAS AYAM KAMPUNG UMUR 10 MINGGU
Abstrak: This study aim to
determine the effect of dragon fruit with Saccharomyces cereviseae on diets to
chicken carcass age of 10 weeks. This research has been conducted in the
Faculty of Animal Husbandry Research Station, Jimbaran, Badung Regency for 100
weeks. Chickens used were 100 head of local chicken (Gallus domesticus). The
design use was Completely randomized design with four treatments and five
replications.The control diet is chicken were offered diets without dragon
fruit (RKBN0), diets with skin dragon fruit fermented Saccharomycescerevisiae
5% (RKBN1), diets with skin dragon fruit fermented Saccharomycescerevisiae 7%
(RKBN2), and diets with skin dragon fruit fermented Saccharomycescerevisiae 9%
(RKBN3). Drinking water and feed were offered ad libitum. The variables
measured were: slaughter weight, carcass weight, and carcass percentage and
parts of carcass. The results showed that administration of dragon fruit peel
fermented with Saccharomyces cerevisiae7% (RKBN2) and 9% (RKBN3) differ
significantly (P<0.05) compared with that obtained ration chicken without
skin dragon fruit fermented with Saccharomyces cerevisiae (RKBN0) in the
variable slaughter weight, carcass weight, breast weight, and the weight of the
wing just carcass percentage, weight back and thigh weights had no significant
(P>0.05). Based on research can be concluded that the administration of skin
dragon fruit fermented Saccharomyces cerevisiae as much as 9% (RKBN3) on
chicken can increase slaughter weight, carcass weight, and part of carcass
(breast and wing) and the provision of as much as 7% (RKBN2) can increase the
weight beef, carcass weight and carcass recahan on the wings while giving as
much as 5% (RKBN1 ) does not affect the slaughter weight, carcass weight,
carcass percentage and parts carcass on (weight breast, wings, back and thighs).
Kata Kunci: Local chicken,
skin of dragon fruit, part of carcass, Saccharomyces cerevisiae
Penulis: Antara I M. J.
Kode Jurnal: jppeternakandd170017
