THE EFFECT OF MAGGOT FLOUR (Hermetia Illucens) FROM LAYING CHICKEN MANUFACTURES AS A SUBSTITUTION FOR FISH MEAL IN THE ration ON QUAIL EGG PRODUCTION

This research aims to determine the effect of giving maggot meal (hermetia illucent) from laying hen droppings as a substitute for fish meal in the ration on the production of quail (cortunix-cortunix japonica) eggs. The research design used was a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments studied were as follows: P0 = ration containing 12% fish meal, P1 = ration containing 9% fish meal + 3% maggot meal, P2 = ration containing 6% fish meal + 6% maggot meal, P3 = ration containing 3% fish meal + 9% maggot flour, P4 = Ration contains 12% maggot flour. The research results obtained are the highest feed consumption was in treatment P0 at 19.40 grams/head/day which was very significantly different from the feed consumption in treatment P1 at 18.58 grams/head/day, P2 at 17.30 grams/head/day, P3 at 16 .60 grams/head/day, and the lowest feed consumption was in treatment P4 at 14.57 grams/head/day. The best ration conversion was found in treatment P2 with a ration conversion value of 2.04 which was not significantly different from treatment P3 of 2.18, P1 of 2.26, P0 of 2.53, and P4 of 2.56. The highest egg production was in treatment P0 at 85% and P2 at 84.25% which was very significantly different from the lowest egg production in treatment P4 with egg production at 64%. The highest egg weight was found in treatment P1 at 10.63 grams/piece, which was not significantly different from treatment P0 at 10.20 grams/piece, P2 at 10.19 grams/piece, P4 at 10 grams/piece, and treatment P3 at 9 .80 grams/item. The highest egg mass was found in treatment P0 at 8.68 grams and P2 at 8.53 grams, which was not significantly different from the egg mass in treatment P3 at 7.79 grams, P1 at 7.75 grams, and P4 at 6.23 grams

CRUDE PROTEIN CONTENT, CRUDE FAT AND CRUDE FIBER FERMENTED CASSAVA TUBER PEEL (KUUK) WITH ECO ENZYMES

This study aims to determine the nutrition of cassava tuber skin (KUUK) fermented with eco enzyme.  The method used in this study was using a Factorial Complete Randomized Design (RAL), which consisted of 3 treatments, namely P0 = Cassava tuber skin without fermentation; P1= Fermentation of eco enzyme 10 ml; P2 = Fermentation of eco enzyme 20 ml, and repeated as many as 5 repeats. The observed modifiers were changes in crude protein content, crude fiber, and crude fat. The results showed that fermentation of cassava tuber peel (KUUK) had a very noticeable effect (P< 0.05) on crude protein, crude fiber and crude fat. The conclusion of this study is that the best nutritional content is obtained in E2 treatment (fermented eco enzyme 20 ml) with crude fiber nutrient content of 6.960%, crude protein 7.538%, and crude fat 0.321%

UJI ANTIMIKROB BAWANG BATAK (Allium chinense G. Don.)TERHADAP DIAMETER ZONA HAMBAT BAKTERI Escherichia coli dan Salmonella typhi

Pencegahan penyakit unggas yang disebabkan terkontaminasi Escherichia coli dan Salmonella typhi misalnya diare, biasanya para peternak menggunakan antibiotik, namun penggunaan antibiotik dalam ransum sudah menjadi kontroversi karena menimbulkan residu yang dapat membahayakan konsumen. Alternatif bahan pengganti yang potensial untuk menggantikan fungsi antibiotik adalah ekstrak tumbuhan/tanaman herbal yang mengandung zat aktif tanaman dan beberapa senyawa antioksidan, antimikrobia maupun immunostimulan. Salah satu tumbuhan yang dapat digunakan sebagai anti mikroba yang khususnya merupakan tanaman lokal di Indonesia khususnya Sumatera Utara yaitu bawang batak (Allium chinense). Bawang batak tinggi akan Allium yang banyak dimanfaatkan sebagai antimikrob dan antijamur. Penelitian topik khusus yaitu mengevaluasi aktivitas antimikrob dari ekstrak bawang batak terhadap daya hambat pertumbuhan bakteri pathogen (Escherichia coli dan Salmonella typhi) dengan beberapa pelarut dan konsentrasi. Penelitian ini bertujuan mengetahui diameter zona hambat bakteri patogen, antara lain Escherichia coli dan Salmonella typhi dengan pengaruh pemberian konsentrasi ekstrak bawang batak (12,5%, 25%, 50% dan 75%) dan pelarut etil asetat, ethanol 70% dan methanol. Penelitian ini dilakukan dengan persiapan Ekstrak Bawang Batak (Allium cinense G.Don) dan teknik Pengambilan Data Diameter Zona Hambat melalui uji in vitro. Hasil penelitian didapatkan Kombinasi interaksi perlakuan terbaik adalah perlakuan konsentrasi ekstrak bawang batak 75% dengan perlakuan pelarut etil asetat memiliki zona hambat terhadap bakteri Escherichia coli yaitu sebesar 20,83 mm dan Salmonella typhi 20,73 mm. Berdasarkan perhitungan dari persamaan polinomial tersebut, semakin banyak persentase konsentrasi ekstrak bawang batak dengan pelarut etil asetat yang ditambahkan, semakin besar diameter zona hambat Escherichia coli.Kata Kunci : Bawang batak, etil asetat, zona hambat, bakteri Escherichia coli                      dan Salmonella typhi

UJI ANTIMIKROBA BAWANG BATAK (Allium chinense G. Don.)TERHADAP DIAMETER ZONA HAMBAT BAKTERI Escherichia coli dan Salmonella typhi

Prevention of poultry diseases caused by Escherichia coli and Salmonella typhi contamination such as diarrhea, usually poulterers use antibiotics, but the use of antibiotics in the ration has become controversial because it causes residues that can endanger consumers. Alternative potential substitutes for replacing the function of antibiotics are herbal plant / plant extracts that contain active plant compounds and some antioxidant, antimicrobial and immunostimulant compounds. One of the plants that can be used as an anti-microbial which is especially a local variety plant in Indonesia, especially North Sumatera, is Allium chinense G.Don is called “Bawang Batak”. Therefore, it is widely used as an antimicrobial and antifungal. Specific research topic is evaluating the antimicrobial activity of the onion extract against the inhibitory growth of pathogenic bacteria (Escherichia coli and Salmonella typhi) with several solvents and concentrations. The aim of this study was to determine the diameter of inhibitory zones of pathogenic bacteria, including Escherichia coli and Salmonella typhi with the effect of giving concentrations of batak onion extract (12.5%, 25%, 50% and 75%) and solvents of ethyl acetate, 70% ethanol and methanol. This research was carried out by the preparation of Bawang Batak Extract (Allium cinense G.Don) and the technique of data collection was Inhibition of Zone Diameter through in vitro tests. The results showed that the best treatment of interaction combination was 75% of  Bawang Batak extract with ethyl acetate treatment as an inhibitory zone against Escherichia coli bacteria, which was 20.83 mm and Salmonella typhi 20.73 mm. Based on the calculation of the polynomial equation, the more of the concentration percentage of the bawang batak  of extract with the ethyl acetate solvent added, the greater the diameter of the Escherichia coli inhibitory zone

Pengaruh Luas Lantai dan Pegagan (Centella Asiatica (L.) Urban) dalam Pakan terhadap Performan, Profil Darah dan Daging pada Ayam Broiler

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