PENGARUH PENGGUNAAN AMPAS TAHU YANG DIFERMENTASI DENGAN SACCHAROMYCES SP. PADA RANSUM TERHADAP JUMLAH LEMAK ABDOMEN DAN KADAR KOLESTEROL AYAM BROILER
Abstrak: This research has
purpose to find out the influence of tofu dregs using that is fermented by
Saccharomyces sp. as probiotic source in rations and broiler chicken’s
cholesterol level. Research result shows that supplementation of probiotic
Saccharomyces sp. in rations significantly can lower broiler chicken’s
fattening, it is because the presence of leavened Saccharomyces sp. in rations
as inokulan fermentation that can be functioned as probiotic. Design used in
this research is the complete random design (CRD) with 3 treatments and 6 times
of repetition; the three treatments are: the chicken supplied with rations
without tofu dregs that is fermented by leavened Saccharomyces sp. control (A)
chicken supplied with additional rations of 5% tofu dregs fermented by leavened
Saccharomyces sp. (B) and chicken supplied with rations of 10% tofu dregs
fermented by leavened Saccharomyces sp. (C). Variables that are observed are
the mensentrium fat, pad-fat, ventrikulus fat, abdominal fat, blood
cholesterol. Research result shows that the using of tofu dregs fermented by
leavened Saccharomyces sp. culture in rations at level 5%-10% can lower
abdominal fat and broiler chicken’s blood cholesterol level.
Kata Kunci: Probiotic,
Saccharomyces sp, Abdomen Fat, and broiler chicken’s blood cholesterol level
Penulis: Januarta I P.
Kode Jurnal: jppeternakandd160271
