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Efek Penambahan Jamu dan Ragi terhadap Profil Organ dan Saluran Pencernaan Ayam Broiler Ni Sri Yuliani; Gerson Y. I. Sakan; Ni Putu F. Suryatni
Buletin Veteriner Udayana Vol. 14 No. 3 June 2022
Publisher : The Faculty of Veterinary Medicine, Udayana University

This study aimed to examine the effect of herbs and yeast addition to drinking water on the weight and length of the digestive tract of broiler chickens. The study design used a completely randomized design with four treatmens and five repetitions. Group P1: Herbal medicene 10 ml/Liter drinking water, P2: Herbal medicine 10 ml added with yeast 1 g/Liter drinking water, P3: Yeast 1g/Liter drinking water, PO: Controls given water. Data analysis used analysis of variance (Anova) and if the result had a significant effect, it was continued with Duncan's Multiple Distance tes. The addition of herbs and yeast to drinking water had an effect on the size of the spleen and pancreas and significantly (P<0,05) on the weight of the spleen and pancreas, but had no effect (P> 0,05) on the weight and length of the small intestine, liver and broiler final weight. The addition of herbs and yeast to drinking water can reduce the weight of the small intestine and shorten the intestine, increase the weight of the spleen and pancreas, but have the same effect on the final weight. The use of herbal medicene should be fermented together with yeast to determine its effectiveness in the digestive tract.

SUPLEMENTASI BEBERAPA PROBIOTIK MELALUI AIR MINUM TERHADAP PERFORMANS AYAM BROILER PERIODE AKHIR Sutan Y.F.G. Dillak; Ni Putu F. Suryatni; Yusuf L. Henuk
JURNAL NUKLEUS PETERNAKAN Vol 1 No 1 (2014): Juni 2014
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v1i1.707

Tujuan dari penelitian ini adalah untuk mengevaluasi efek probiotik ditambahkan dalam air minum pada konsumsi pakan, pertambahan bobot badan dan rasio konversi ransum ayam pedaging finisher. 80 DOC broiler (CP 707) digunakan dalam penelitian ini. Acak Lengkap Desain digunakan dalam percobaan dengan 4 perlakuan dan 5 ulangan. Ke-4 perlakuan adalah (1) air dringking tanpa probiotik (P0); (2) air minum + EM4 probiotik 1 cc / l air (P1); 3) air minum + probiotik ABG UD 1cc / l air (P2); (4). Minum air + probiotik FM 5 cc / l air (P3). Komersial diet CP 12 diberikan secara ad libitum. Hasil penelitian menunjukkan bahwa pengaruh perlakuan adalah sigficant (P> 0,05) pada berat badan dan rasio konversi ransum. Namun, probiotik FM memiliki efek yang lebih baik pada berat badan dan rasio konversi ransum jika dibandingkan dengan EM4, FM dan ABG UD ABSTRACT The purpose of the study is to evaluate probiotics effect added in drinking water on feed consumption (FC), body weight gain (BWG) and feed convertion ratio (FCR) of finisher broiler. 80 DOC broiler (CP 707) were used in this study. Completely Randomized Design was used in the experiment with 4 treatments and 5 replicates. The four treatments were (1) dringking water without probiotic (T0); (2) Drinking water + probiotic EM4 1 cc/l air (T1); 3) Drinking water + probiotic ABG UD 1cc/l air (T2); (4). Drinking water + probiotic FM 5 cc/l air (T3). Commercial diet CP 12 was offered ad libitum. The results showed that the effect of treatmens was sigficant (P>0.05) on BWG and FCR. However, FM probiotic had better effect compared to its couterparts concerning BWG and FCR.

KUALITAS KIMIA DAGING SE’I YANG DIBERI EKSTRAK ANGKAK DAN LAMA PENYIMPANAN BERBEDA CHEMICAL QUALITY OF SE’I (Rotenesse Smoked Meat) TREATED WITH RED YEAST RICE EXTRACT IN DIFFERENT STORAGE TIMES Bastari Sabtu; Ni Putu Febri Suryatni
JURNAL NUKLEUS PETERNAKAN Vol 2 No 1 (2015): Juni 2015
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v2i1.715

The study aimed to evaluate the chemical quality of se’i treated with red yeast rice extract in different storage times. Factorial of completely randomized design was used in the study. The two factors were red yeast rice extract levels and storage times. The red yeast rice extract levels consisted of: 0% (control), 1%, 1.5%, 2% and 2.5% as I factor; and the storage times were: 3, 5, 7 and 9 days. Each combinations of those two factors had 3 replicates. The variables evaluated were: water, protein and fat contents of the se’i. Data were analyzed using analysis of variance with SPSS 17 version. The result showed that there was no interaction between red yeast extract and storage time on water and protein contents but there was significanlyt effect on fat content. The conclusion drawn is that se’i treated with 2.5% red yeast rice extract stored for 9 days reduces level of fat contents of se’i. Using of 2% red yeast rice extract perform similar results with control. It is better to reduce the storage time to be 7 days by evaluating other additional se’i quality variables. ABSTRAK Penelitian bertujuan untuk mengkaji kualitas kimia daging sei yang diberi ekstrak angkak merah dan lama simpan berbeda. Rancangan yang digunakan adalah rancangan acak lengkap pola faktorial. Perlakuan terdiri dari 2 faktor, faktor pertama adalah pemberian ekstak angkak, 0% (Kontrol), 1%, 1.5%, 2% dan 2.5% dan faktor kedua adalah lama simpan, 3 hari, 5 hari, 7 hari dan 9 hari. Kombinasi perlakuan diulang sebanyak 3 kali. Parameter yang diukur adalah kadar air, protein dan lemak daging se'i. Data dianalisis menggunakan Analisis Variansi dengan program SPSS versi 17. Hasil penelitian menunjukkan tidak adanya interaksi antara pemberian ekstrak angkak dengan lama simpan terhadap kadar air, protein dan adanya interaksi antara pemberian ekstrak angkak dan lama simpan terhadap kadar lemak. Kesimpulan, Pemberian ekstrak angkak merah sampai pada level 2,5% selama penyimpanan 9 hari ada kecenderungan menurunkan kadar lemak daging se’i. Pada level pemberian 2% menghasilkan kadar air, protein dan lemak daging se’i yang relatif sama dengan kontrol. Sebaiknya, penyimpananan lebih dipersingkat kurang dari 7 hari dengan melihat kondisi fisik daging se’i lainnya.

PENGARUH PENGGUNAAN TEPUNG DAUN SEMAK BUNGA PUTIH SEBAGAI PENGGANTI KACANG KEDELAI TERHADAP PERFORMA DAN INCOME OVER FEED COST AYAM BROILER Astania Rambu Anamila; Agustinus Konda Malik; Ni Putu Febrianti Suryatni
JURNAL NUKLEUS PETERNAKAN Vol 2 No 2 (2015): Desember 2015
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v2i2.765

This research intented to know influence of Cromolaena odorata leaf flour (COLF) fermented as supplementary of soybean in performance and income over feed cost broiler's chicken. This research utilized 80 chickens broiler that old 1 week. Design that is utilized in this research which was completely randomised design (CRD) 4 X 4. Treatments given were: R0 (ration without COLF), R1 (ration that contains 20% COLF as supplementary as soybeans), R2 (ration that contains 40% COLF as supplementary as soybeans), R3( ration that contains 60% COLF as supplementary as soybeans). Analysis statistic showed that daily consumption of broiler gram/day was R0 = 72.49, R1 = 70.81, R2 = 72.44, R3 = 71.09. Body weight gain (gram/ day) was R0 = 38.21, R1 = 38.61, R2 = 38.10, R3 = 38.14. Ration convertion was R0 = 1.90, R1 = 1.84, R2 = 1.91, R3 =1,87. Income over Feed Cost was R0 = 7,756.91, R1 = 8,734.19, R2 = 9,079.50, R3 = 9,969.23. Treatment was not significantly effected performance but significantly effected (P<0.05) Income over Feed Cost. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung daun semak bunga putih (Cromolaena odorata) terfermentasi dalam ransum terhadap konsumsi, pertambahan bobot badan, konversi dan Income over Feed Cost ayam broiler. Penelitian ini menggunakan 80 ekor ayam broiler yang berumur 1 minggu. Rancangan yang digunakan yaitu rancangan acak lengkap (RAL) 4 X 4. Perlakuan yang diberikan: R0 (ransum tanpa tepung daun semak bunga putih terfermentasi), R1 (20% tepung daun semak bunga putih terfermentasi sebagai pengganti kacang kedelai), R2 40% tepung daun semak bunga putih terfermentasi sebagai pengganti kacang kedelai), R3 (60% tepung daun semak bunga putih terfermentasi sebagai pengganti kacang kedelai). Hasil penelitian menunjukan bahwa ayam broiler selama penelitian mempunyai rata-rata konsumsi ransum (gram/ hari) adalah R0 =- 72.49, R1 = 70.81, R2 = 72.44, R3 = 71.09. Pertambahan bobot badan (gram/ hari) adalah R0 = 38.21, R1 = 38.61, R2 = 38.10, R3 = 38.14. Konversi adalah R0 = 1.90, R1 = 1.84, R2 = 1.91, R3 = 1,87. Income over Feed Cost adalah R0 = 7,756.91, R1 = 8,734.19, R2 = 9,079.50, R3 = 9,969.23. Hasil analisis ragam menunjukan bahwa perlakuan tidak berpengaruh nyata terhadap performa dan berpengaruh sangat nyata terhadap Income over Feed Cost.

PENGARUH BERBAGAI LEVEL PEMBERIAN DAUN SIRSAK (Annona muricata) DALAM RANSUM DAN AIR MINUM TERHADAP KUALITAS FISIK KARKAS AYAM KAMPUNG Melkianus Nggaba Wangulangu; Jublin Franzina Bale-Therik; Ni Putu Febri Suryatni
JURNAL NUKLEUS PETERNAKAN Vol 2 No 2 (2015): Desember 2015
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v2i2.771

Purpose of this study was to examine the effect of soursop leaves in rations and drinking water on the physical quality of the chicken carcasses and to determine the best level administration soursop leaf in rations and drinking water that influenced the physical quality of chicken carcasses. The experimental design used in this study was completely randomized design (CRD) in a 2x4 factorial lay out. The first factor was media of soursop leaf (M) consisting of two levels ie: feed media (M1) and the drinking water media (M2). The second factor was level of soursop leaves in the media (L): L1 (0%), L2 (0.010%), L3 (0.015%) and L4 (0.020%). Total chicken used in this study as many as 72 heads with 2-3 months old. The ANOIVA results showed that the factor of soursop level in the media had significantly effect (P<0.05) on the water holding capacity. Both factors, level of soursop leaf in the media and media of soursop leaf and their interactions had significantly effect (P<0.05) on cooking loss and tenderness of meat, while the pH meter and the color of the meat had no significant effect. While pH and color of meat was not affected by the treatment. ABSTRAK Tujuan dari penelitian ini adalah untuk menguji pengaruh penggunaan daun sirsak dalam ransum dan air minum terhadap kualitas fisik karkas ayam kampung serta untuk mengetahui berapa level terbaik pemberian daun sirsak dalam ransum dan air minum yang memberi pengaruh terhadap kualitas fisik karkas ayam kampung. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL), pola faktorial (2 x 4), Faktor adalah. media pemberian daun sirsak (M): media pakan (M1) dan media air (M2). Faktor 2 adalah level daun sirsak dalam media (L) yaitu: L1 (0%), L2 (0.010%), L3 (0.015%) dan L4 (0.020%). Setiap unit perlakuan menggunakan potongan karkas bagian dada dari 1ekor ayam kampung. Total ayam kampung yang digunakan dalam penelitian ini sebanyak 72 ekor. Ayam kampung yang digunakan dalam penelitian ini adalah ayam kampung yang terseleksi berasal dari desa baumata Kabupaten Kupang yang berumur 2-3 bulan. Hasil analisis sidik ragam menunjukkan bahwa faktor level daun sirsak dalam media berpengaruh nyata (P<0,05) terhadap daya ikat air daging. Selain itu juga diperoleh 2 faktor level daun sirsak dalam media dan faktor pemberian daun sirsak dalam media serta interaksinya berpengaruh nyata (P<0,05) terhadap susut masak dan keempukan daging ayam kampung. Sedangkan pH dan warna daging tidak berpengaruh nyata.

PENGARUH PENGGUNAAN TEPUNG BONGGOL PISANG TERFERMENTASI DALAM RANSUM TERHADAP KECERNAAN BAHAN KERING DAN BAHAN ORGANIKTERNAK BABI Teresia Itu; Tagu Dodu; Ni Putu Febri Suryatni
JURNAL NUKLEUS PETERNAKAN Vol 4 No 1 (2017): Juni 2017
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v4i1.814

Aims of this experiment were to know the effect adding fermented banana corm flour in basal ratio on feed intake, digestibility of dry and organic matter in pigs. There were 12 starter (6 weeks of age) Landrace crossbred pigs with 12-21 kg (CV 25.69%) initial body weight used in the trial. Randomized block design with 4 treatments and 3 blocks was used in the trial. The 4 treatment diets offered were formulated as: R0 (basal feed without fermented banana corm); R1 (feed with 7%fermented banana corm); R2 (feed with 14% fermented banana corm); and R3 (feed with 21% fermented banana corm). Variable studied in the study wereintake and digestibility of both dry matter and organic matter. The result showed that effect of treatment was not affected (P>0,05) on either dry matter or organic matter digestibility.The conclusion is that including 0%-21% into basal feed performed the similar results in both dry matter and organic matter digestibility. ABSTRAK Tujuan penelitian adalah untukmengetahui pengaruh penggunaan tepung bonggol pisang terfermentasi dalam ransum basal terhadap konsumsi dan kecernaan bahan kering dan bahan organik pada babi.Materi yang digunakan adalah 12 ekor anak babi peranakan Landrace fase starter (umur 6 minggu) dengan bobot awal 12-21 kg dan koevisienvariasi 25,69%. Penelitian ini menggunakan RancanganAcak Kelompok (RAK) dengan empat perlakuan dan tiga ulangan.Perlakuan yang diberikan: R0 (tanpa tepung bonggol pisang terfermentasi), R1 (tepung bonggol pisang terfermentasi 7 % dalam ransum basal), R2 (tepung bonggol pisang terfermentasi 14% dalam ransum basal), R3 (tepung bonggol pisang terfermentasi 21% dalam ransum basal). Parameter yang diukur adalah konsumsi dankecernaan bahan kering dan bahanorganik pada babi.Hasil penelitian menunjukkan bahwa perlakuaan tidak berpengaruhnyata (P>0,05) terhadap konsumsi, kecernaan bahan kering dan bahan organik. Bertolak dari hasil tersebut disimpulkan bahwa tingkat penambahan tepung bonggol pisang terfermentasi 0%-21% dalam ransum basal memberikan respon yang relative sama.

NILAI EKONOMIS LARVA DARI FESES SAPI PADA AYAM BURAS Rinto Laiya Sobang; Ni Putu F. Suryatni; Solvi M. Makandolu
JURNAL NUKLEUS PETERNAKAN Vol 5 No 1 (2018): Juni 2018
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v5i1.837

The purposes of this study were to assess the income difference between treatments in native chickens as well as the economic value and the effect of larvae growth media from fresh cow feces. Sixty four – four- weeks old native chicken were used in this study used 64 following a completely rendomized design with four traetments and four replicates. The treatments offered were: L0: commercial diet 100%; L1: commercial diet,75% + larvae served atlibitum; L2: commercial diet, 50% + larvae served atlibitum; L3: commercial diet, 25% + larvae served atlibitum. Parameters measured were economic efficiency, business productivity (cost, revenue, income, ROI and (R/C ratio)), and income over feed and chick cost (IOFCC). Analysis results the use of feed with different levels gives a real effect (P <0.05) on the acceptance and efficiency of village checken. From the results of the study it can be concluded that the addition of larvae in ad libitum and commercial diet of village chicken highest found in treatment L1. ABSTRAK Tujuan penelitian untuk mengetahui apakah terdapat perbedaan antara penerimaan ayam buras dari masing-masing perlakuan pakan yang diberikan, serta nilai ekonomis dan pengaruh pemberian media pertumbuhan larva dari feses sapi segar. Materi yang digunakan adalah 64 ekor ternak ayam buras yang berumur 4 minggu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan sehingga terdapat 16 unit percobaan. Perlakuan yang dicobakan adalah: L0: ransum komersial 100%, L1: ransum komersial 75% + larva secara ad libitum, L2: ransum komersial 50% + larva secara ad libitum, L3: ransum komersial 25% + larva secara ad libitum. Parameter yang diukur yaitu efisiensi ekonomis (EE), produktivitas usaha (biaya, penerimaan, pendapatan, ROI dan (R/C ratio)), dan income over feed and chick cost (IOFCC). Hasil analisis penggunaan pakan dengan level yang berbeda memberikan pengaruh yang nyata (P<0,05) terhadap penerimaan dan efisiensi ekonomis ayam buras. Dari hasil penelitian dapat disimpulkan bahwa penambahan larva secara ad libitum dan pakan komersil ayam buras tetinggi terdapat pada perlakuan L1.

PENGARUH PEMBERIAN LARVA FESES SAPI TERHADAP KONSUMSI RANSUM, PERTAMBAHAN BOBOT BADAN DAN KONVERSI RANSUM AYAM BURAS Aplianita Padi Lero; Ni Putu F. Suryatni; Markus Sinlae
JURNAL NUKLEUS PETERNAKAN Vol 5 No 2 (2018): Desember 2018
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v5i2.848

The purpose of this study was to determine the effect of Larvae supplementation on feed intake, body weight gain and feed conversion of native chicken. Sixty four- 4 weeks old native chicken were used in this study following a completely randomized design with four treatments and four replicates. The treatments offered were L0: Commercial diet 100%; L1: Commercial diet 75% + Larvae served ad libitum, L2: Commercial diet, 50% + larvae served ad libitum. L3: Commercial diet, 25% + larvae served ad libitum. Variables measured were feed intake, body weight gain and feed conversion. The results showed that inclusion of larvae to commercial diet (P <0,05) increased body weight gain of native chicken with the highest values for L1 (13,04 gram/head/day) compared to the other of treatments. Feed intake was not affected by the treatments. However, feed conversion ratio of the native chicken became poorer as the level of commercial diet declined. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh pemberian larva yang berasal dari feses sapi terhadap konsumsi ransum, pertambahan bobot badan dan konversi ransum ayam buras. Penelitian ini digunakan 64 ekor ayam buras berumur 4 minggu. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan 4 ulangan sehingga terdapat 16 unit percobaan. Perlakuan yang dicobakan adalah L0: Ransum komersial 100%, L1: Ransum Komersial 75% + Larva secara ad libitum, L2: Ransum komersial 50% + Larva secara ad libitum, L3: Ransum komersial 25% + Larva secara ad libitum. Variabel yang diukur antara lain konsumsi ransum, pertambahan bobot badan dan konversi ransum. Hasil penelitian menunjukkan penggunaan Larva segar secara ad libitum dan pakan komersial dari level 75%, 50% dan 25% memberikan pengaruh yang nyata (P<0,05) terhadap pertambahan bobot badan ayam buras dan paling tertinggi terdapat pada perlakuan L1 sebesar 13.04 gram/ekor/hari dari perlakuan L2 dan L3. Pemberian larva feses sapi dan pakan komersial memberikan pengaruh tidak nyata pada konsumsi ransum ayam buras. Pemberian larva feses sapi dengan level pemberian ransum komersial yang semakin menurun mengakibatkan konversi ransum meningkat secara nyata pada ayam buras.

EFEK LAMA PENGASAPAN TERHADAP pH, KOLESTEROl, BAKTERI Staphylococcus aureus dan Bacillus cereus PRODUK SE’I SAPI (PENAMBAHAN ANGKAK DAN SIMPAN DINGIN) Bastari Sabtu; Ni Putu Febri Suryatni Febri Suryatni
JURNAL NUKLEUS PETERNAKAN Vol 6 No 1 (2019): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v6i1.1889

The aim of this study is to examine beef se’i (Rotenesse smoked beef) adding red yeast rice 2% extract and processed at different smoking times and stored for 5 days. Completely randomized design 5 treatments with 5 replicates was used in the study. The 5 treatments were: 45 minutes, 50 minutes, 55 minutes, 60 minutes and 65 minutes of smoking. The research material used were muscle of the leg (Musculus biceps femoris) Bali cattle (BF). Se’i was packed with plastic polyethylene and stored at refrigerator temperature. Measured variables were: pH, total cholesterol levels and Staphylococcus aureus and Bacillus cereus se’i. Data were analyzed using analysis of variance using the SPSS program. The results showed that the longer the smoking process, the more decreased pH value and cholesterol content of the product, but the total content of S. Aureus and B. Cereus bacteria were similar. The conclusion is that 55 minutes of smoking was the best choice in as it performed pH 4.54 and cholesterol content of 55.4 mg/dl and with a total of S. aureus and B. cereus bacteria (104 cfu/g) in beef se'i products that are added red yeast rice and cold storage, the se'i products are still suitable for consumption according to the Food and Environmental Hygiene Department standards, even though according to the Indonesian National Standards it is categorized as unfit for consumption. ABSTRAK Penelitian bertujuan mengkaji se’i sapi (Rotenesse smoked beef) yang diberi ekstrak angkak 2% dan diproses dengan lama pengasapan berbeda serta disimpan selama 5 hari. Digunakan rancangan acak lengkap 5 perlakuan dengan 5 ulangan. Ke 5 perlakuan adalah: lama pengasapan 45 menit, 50 menit, 55 menit, 60 menit dan 65 menit. Materi penelitian yang digunakan adalah otot bagian paha (Musculus biceps femoris) sapi Bali (BF). Sei dikemas dengan plastik polyethylene dan disimpan pada suhu refrigerator. Variabel yang diukur, pH, kadar kolesterol total dan Staphylococcus aureus serta Bacillus cereus se’i. Data dianalisis menggunakan analisis varian dengan menggunakan program SPSS. Hasil penelitian menunjukkan bahwa semakin lama proses pengasapan, diperoleh adanya penurunan nilai pH dan kandungan kolesterol produk, namun diperoleh kandungan total bakteri S. Aureus dan B. Cereus produk yang sama (tidak ada perubahan) Kesimpulan, lama pengasapan 55 menit merupakan pilihan terbaik ditinjau dari nilai pH 4,54 dan kandungan kolesterol 55,4 mg/dl dan dengan total bakteri S. aureus dan B. cereus (104 cfu/g) pada produk se’i sapi yang ditambahkan angkak dan penyimpanan dingin, maka produk se’i masih layak untuk dikonsumsi sesuai standar Food and Environmental Hygiene Department, meskipun menurut Standar Nasional Indonesia sudah dikategorikan tidak layak untuk dikonsumsi.

PENAMBAHAN REBUSAN DAUN SIRIH (Piper Bettle Linn) DAN REBUSAN DAUN JAMBU BIJI (Psidium Guajava) TERHADAP PRODUKSI KARKAS AYAM BROILER PERIODE STARTER Alfryano A. Ade; Ni Putu S. Suryatni; Jonas F. Theedens
JURNAL NUKLEUS PETERNAKAN Vol 8 No 1 (2021): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v8i1.4236

This study was conducted to examine the effect of adding boiled betel leaf and guava leaf in drinking water to the broiler chicken carcass production. As much 96 broilers strain CP 707 produced by PT Charoen Pokphan Indonesia. The experimental design used in this study was a completely randomized design (CRD) with 4 treatments and 6 replications. The treatments consisted of T0: Dringking water without boiled betel leaf and guava leaf, T1: Dringking water + boiled betel leaf as much as 50 mL per liter of dringking water, T2: Dringking water + boiled guava leaf as much as 50 mL per liter of dringking water, T3: Dringking water + boiled mixture of 25 mL boiled betel leaf + 25 mL boiled guava leaf per liter of dringking water. Result of the study showed that the treatment had no significant effect (P>0,05) on slaughtering weight, carcass percentage, non-carcass percentage and abdominal fat percentage of broiler chicken. Based on the result of this study, it can be concluded that the addition of boiled betel leaf 50 mL per liter of dringking water, guava leaf 50 mL per liter of dringking water and the addition of a mixture of 25 mL boiled betel leaf + 25 mL boiled guava leaf per liter of dringking water, gives the same effect on the parameters measured.

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