EFEKTIVITAS HERBAL FERMENTASI KE DALAM AIR MINUM TERHADAP BOBOT POTONG, PERSENTASE KARKAS, DAN pH DIGESTA USUS AYAM KAMPUNG

AULYAH, INNA GARILITA and Lubis, Fitri Nova Liya (2021) EFEKTIVITAS HERBAL FERMENTASI KE DALAM AIR MINUM TERHADAP BOBOT POTONG, PERSENTASE KARKAS, DAN pH DIGESTA USUS AYAM KAMPUNG. Undergraduate thesis, Sriwijaya University.

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Abstract

Herbal fermentation is one of the ingredients used as a natural antibiotic in increasing cut weight, carcass percentage, and digestive pH of native chicken intestines. This study aims to determine how long the fermented herbs can be used so that they are still effective in having an effect on slaughter weight, carcass percentage, and digestive pH of native chicken intestines. The parameters observed in this study were consumption of slaughter weight, percentage of carcass, and digestive pH of native chicken intestines. The research design used was a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments in this study consisted of A0 = control (without herbal supplementation), A1 = herbal supplementation used for 1 week, A2 = herbal supplementation used for 2 weeks, A3 = herbal supplementation used for 3 weeks, A4 = herbal supplementation used for 2 weeks used for 4 weeks. Quantitative data from slaughter weight, carcass percentage, and digestive pH of native chicken intestines will be analyzed with variance and if significantly different, it will be continued with multiple distance test with a level of 5%. The results showed that the effectiveness of fermented herbs used in different time frames was not significantly different (P> 0.05) on cut weight and carcass percentage. Meanwhile, the results of the research on the effectiveness of fermented herbs used in different time ranges showed significantly different results (P> 0.05) on the digestive pH of native chicken intestines. The conclusion of this study is that giving fermented herbs with a concentration of 6% mixed into drinking water and used for a long time does not reduce the quality of these herbs. So that fermented herbs are still able to influence optimally in producing high slaughter weight, high percentage of carcass, and fermented herbs can reduce the digesta pH value of native chicken intestines.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Herbal fermentasi, ayam kampung, bobot potong, persentase karkas, pH digesta usus
Subjects:	S Agriculture > SF Animal culture > SF481-507 Poultry. Eggs
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Inna Garilita Aulyah
Date Deposited:	31 May 2021 06:43
Last Modified:	31 May 2021 06:43
URI:	http://repository.unsri.ac.id/id/eprint/47207

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