Efektivitas Pemberian Bawang Putih (Allium sativum L) Terfermentasi Terhadap Persentase Karkas Dan Lemak Abdominal Broiler

Fatmawati, Dian (2019) Efektivitas Pemberian Bawang Putih (Allium sativum L) Terfermentasi Terhadap Persentase Karkas Dan Lemak Abdominal Broiler. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

The aims of this study is to determine the evectivity of fermented garlic (Allium Sativum L) to know percentage of carcass and abdominal broiler’s fat. This research used a completely randomized design (CRD) with 4 organized steps and 5 repeats. It’s P0 (control), P1 (2 ml/L water), P2 (4 ml/L water) and P3 (6 ml/L water). The observation parameter in this research were the live weight, carcass weight, carcass percentage, abdominal fat weight, and percentage of abdominal fat. This study uses Analysis of Variance (ANOVA). The result of this research indicated if we add fermented garlic in doses 2 ml, 4 ml, and 6 ml had a significant effect (P<0,01) on carcass weight and percentage of abdominal fat. if we add fermented garlic in doses 2 ml, 4 ml, 6 ml it gave us reaction (P<0,05) on live weight while no significant effect on carcass percentage, and abdominal broiler fat’s weight. Giving fermented garlic has a positive reaction on live weight and broiler’s abdominal fat percentage. Giving fermented garlic in doses 2 ml and 4 ml produce a percentage of carcass up to 72,01% at age 35 days old.

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