PENGARUH TINGKAT PENGGUNAAN CAMPURAN BUNGKIL INTI SAWIT DAN ONGGOK TERFERMENTASI OLEH Aspergillus niger DALAM PAKAN TERHADAP PENAMPILAN AYAM PEDAGING [The Effect of Usage Level of Fermented Palm Kernel Cake-Cassava Byproduct Mixture in Ration on Broiler Performance]

Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh tingkat penggunaan campuran bungkil inti sawit(BIS)-onggok terfermentasi oleh Aspergillus niger dalam pakan terhadap penampilan ayam pedaging. Penelitian ini menggunakan 96 DOC ayam pedaging. Ayam tersebut dipelihara dalam kandang litter dan diberi pakan perlakuan dengan tingkat penggunaan produk fermentasi campuran BIS-onggok 0 %, 10 %, 20%, dan 30% dari total pakan. Ayam diberi pakan dan minum secara ad libitum dan dipelihara selama 6 minggu. Penelitian dirancang menggunakan rancangan acak lengkap dengan 4 perlakuan pakan dan 4 ulangan,masing-masing ulangan terdiri dari 6 ekor. Data hasil penelitian dianalisis ragam dan dilanjutkan dengan uji wilayah ganda Duncan. Hasil penelitian menunjukkan bahwa tingkat penggunaan bahan terfermentasi dalam pakan mempengaruhi (P<0,06) konsumsi pakan, pertambahan bobot badan dan income over feed cost chick tetapi tidak mempengaruhi konversi pakan. Penggunaan campuran bungkil inti sawit dan onggok terfermentasi dalam pakan sampai 30% masih lebih baik dibandingkan dengan kontrol. Kata kunci: bungkil inti sawit, onggok, fermentasi, penampilan, ayam pedaging ABSTRACT This experiment was conducted to evaluate the effect of usage level of palm kernel cake (PKC)-cassava byproduct mixture fermented by Aspergillus niger in ration on broiler performance. Ninety six DOC of broiler were used in this experiment. The birds were reared in litter floor pen and was fed of 0 %, 10 %, 20%, and 30% of the fermented PKC-cassava byproduct mixture of the total ration for 6 weeks. The broilers were fed ration and water drinking was available ad libitum. The experimental treatments were designed to a completely randomized design with 4 ration treatments and 4 replications, and each replication consisted of 6 chicken. The data were analyzed using ANOVA and continued by the Duncan’s multiple range test. The result showed that the level of fermented PKC-cassava byproduct mixture in broiler ration affected (P<0,06) feed consumption, body weight gain, and income over feed cost chick, but did not affect (P>0,06) feed conversion. The use of fermented PKC-cassava byproduct mixture until 30% in the ration was better treatment compared to the control. Keywords: palm kernel cake, cassava waste, fermentation, performance, broiler