PENGARUH LAMA FERMENTASI DAUN PISANG DALAM RANSUM TERHADAP EFISIENSI PENGGUNAAN PAKAN AYAM BROILER

FERMENTATION PERIOD EFFECT OF BANANA LEAF IN RATION ON BROILER FEED EFFICIENCY. This study was done to evaluate the fermentation period effect of banana leaf in ration on broiler feed efficiency. Animals used in this study were sixty broilers (Hubbard strain) at the age of three week old. Research was conducted using completely randomized design involving four treatments with five replications in each treatment. Treatments used were as follows: Ration containing banana leaf without fermentation (R0), Ration containing banana leaf fermented at five days (R1), Ration containing banana leaf fermented at ten days (R2), and Ration containing banana leaf fermented at fifteen days (R3). Data were analyzed by variance analysis. Significantly difference treatment effects on variable measures were tested using honestly significant difference (HSD). Variables measured were feed consumption, average daily gain, and feed efficiency. Results showed that that treatments had significantly difference (P<0,01) on feed consumption, average daily gain and feed efficiency. It can be concluded that ration containing banana leaf fermented at ten days produce the best feed efficiency of broilers. Keyword : Fermented banana leaf, feed efficiency, broile

TESTING OF CHEMICAL, pH AND TEST OF ANTIBIOTIC CULLED LAYING HENS MEAT.

The main purpose of this study was to determine the chemicals contained in the culled laying hens meat and the level of acidity (pH) and to find out whether there were Oxytetrasyklin and Kanamycine antibiotic residues in the culled laying hens meat so as not to interfere with the food product fermentation process (salami). The samples used were whole culled layered hens (chest and thighs). Chemical / proximate testing consisting of water content, ash content, protein content, fat content, and carbohydrates  and pH test for meat. Testing of antibiotic residues is done by the Bioassay method (Screening). The results of laboratory testing showed that the samples of the affected culled laying hens meat were analyzed, the chemical quality of the culled laying hens meat  was 69.55%, 20% protein and 8.2% fat and 1.15% carbohydrate. The results of testing on culled laying hens meat after cutting obtained pH around 5.9 - 6.0. Based on the results of testing of antibiotic residues on the culled laying hens meat, negative results were obtained for the antibiotic residues oxytetrasyklin (per 10 g) and kanamycine (per 10 g). Keywords: chemical analysis, pH, culled laying hens, antibiotic residues