Penggunaan Kulit Pisang Goroho Fermentasi Terhadap Performa Ayam Kampung Super Fase Finisher

Abstract

The purpose of this study was to determine the performance of super village chickens in the finisher phase fed with fermented goroho banana peel flour. This study used a Completely Randomized Design (CRD) with five treatments and five replications so that there were 25 experimental units. The chickens used in this study were 125 super village chickens in the finisher phase aged 4-8 weeks. Each experimental unit used 5 chickens. The experimental rations consisted of P0 without fermented goroho banana peel, P1 using 5% fermented goroho banana peel, P2 using 10% fermented goroho banana peel, P3 using 15% fermented goroho banana peel and P4 using 20% fermented goroho banana peel. The variables observed in this study were feed consumption, body weight gain and feed conversion. The results showed that the consumption of chicken rations for the P4 treatment was significantly (P<0.05) higher than the P1, P2 and P3 treatments and P0 (control) with an average ration consumption of each treatment (P0 28.68), (P1 26.99), (P2 28.35), (P3 28.79) and (P4 31.88) g/head/day. The weight gain of the P4 treatment was significantly (P<0.05) higher than the P1, P2 and P3 treatments and P0. The average PBB of each treatment (P0 6.94), (P1 7.40), (P2 7.53), (P3 7.91) and (P4 7.96) g/head/day. The treatments were not significantly different (P>0.05) in terms of the conversion of the super kampung chicken ration in the finisher phase with values between 3.64 – 4.13. The use of 20% fermented goroho banana peel increased ration consumption and body weight gain of super kampung chicken in the finisher phase. Ration consumption was 31.88 g/head/day and body weight gain was 7.96 g/head/day

Tujuan penelitian ini adalah mengetahui performa ayam kampung super fase finisher yang diberi tepung kulit pisang goroho fermentasi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan lima ulangan sehingga terdapat 25 unit percobaan. Ternak ayam yang digunakan dalam penelitian ini adalah ayam kampung super fase finisher 4 - 8 minggu sebanyak 125 ekor. Setiap unit percobaan menggunakan 5 ekor ayam. Ransum percobaan terdiri dari P0 tanpa kulit pisang goroho fermentasi, P1 menggunakan 5% kulit pisang goroho fermentasi, P2 menggunakan 10% kulit pisang goroho fermentasi, P3 menggunakan 15% kulit pisang goroho fermentasi dan P4 menggunakan 20% kulit pisang goroho fermentasi. Variabel yang diamati dalam penelitian ini yaitu konsumsi ransum, pertambahan bobot badan dan konversi ransum. Hasil penelitian menunjukkan bahwa konsumsi ransum ayam untuk perlakuan P4 nyata (P<0,05) lebih tinggi dibandingkan dengan perlakuan P1, P2 dan P3 serta P0 (kontrol) dengan rataan konsumsi ransum masing-masing perlakuan (P0 28,68), (P1 26,99), (P2 28,35), (P3 28,79) dan (P4 31,88) g/ekor/hari. Pertambahan bobot badan perlakuan P4 nyata (P<0,05) lebih tinggi dibandingkan dengan perlakuan P1, P2 dan P3 serta P0. Rataan PBB masing-masing perlakuan (P0 6,94), (P1 7,40), (P2 7,53), (P3 7,91) dan (P4 7,96) g/ekor/hari. Perlakuan tidak berbeda nyata (P>0,05) terhadap konversi ransum ayam kampung super fase finisher dengan nilai antara 3,64 – 4,13. Penggunaan 20% kulit pisang goroho fermentasi meningkatkan konsumsi ransum dan pertambahan bobot badan ayam kampung super fase finisher. Konsumsi ransum sebesar 31,88 g/ekor/hari dan pertambahan bobot badan sebesar 7,96 g/ekor/hari