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Nugraha, Elisabeth Yulia
Program Studi Peternakan, Fakultas Pertanian Dan Peternakan, Universitas Katolik Indonesia Santu Paulus Ruteng.
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Immunology & microbiology Social Sciences Veterinary Other

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Journal : JURNAL ILMIAH PETERNAKAN TERPADU

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Comparison of Nutritional Value between Broiler Feather Flour and Fermented Broiler Feather Flour Nautus Stivano Dalle; Hendrikus Demon Tukan; Elisabeth Yulia Nugraha
JURNAL ILMIAH PETERNAKAN TERPADU Vol 10, No 3 (2022)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v10i3.p246-253

Abstract

The aim of this study was to acknowledge the change in the nutrient content of fermented feather flour use a mixture of yeast tape and yeast bread. Feather flour used is a waste broiler feather flour obtained from the Oesao Presidential Market, Kupang Regency. Trial method used was a direct methods and fermented result through proximate analysis would be compared with before fermented. The design used was complete randomized design with 2 treatments and 3 replications. The treatment tested were R0: Broiler feather flour without fermented and R1: fermented broiler feather flour used yeast tape and yeast bread. Variable observed were the change in nutrient content in form of dry matter, crude protein, crude fat, crude fiber and material extract without nitrogen feather meal after fermented. Statistical analysis showed significant result (P<0.05) on variables and fermented used yeast tape and yeast bread could increase crude protein and crude fat with could reduce content of crude fiber, carbohydrates and material extract without nitrogen feather meal. The conclusion of this study was yeast tape and yeast bread could increase the nutrients in feather flour that could be used as indgredients mixed diet.
Co-Authors Adi, Defiyanto Djami Ambrosius Fandi Bernadius Mariano Djamin Hendrikus Demon Tukan I Gede Soma I Made Kardena i Nengah Wandia I Wayan Batan Kamel Jemahu Korbinianus Feribertus Rinca Maria Tarsisia Luju Maria Tarsisia Luju Nautus Stivano Dalle Oktofianus Purnama Ndau Paskalina Dewi Egi Utama, Wigbertus Gaut Veronika Senau Wigbertus Gaut Utama Yohana Maria Febriski Bollyn Yohana Maria Febrizki Bollyn Yohana Maria Febrizki Bollyn Yohana Maria Febrizky Bollyn Yohana Nurciyani