Penambahan Tepung Suruhan (Peperomia pellucida L. Kunth) dalam Pakan Terhadap Performans Broiler

Setiawan, Hengki (2020) Penambahan Tepung Suruhan (Peperomia pellucida L. Kunth) dalam Pakan Terhadap Performans Broiler. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Suruhan is a wild plant that is widely scattered in humid and rocky environments. Suruhan contains active compounds such as alkaloids, saponins, tannins, and phenols which can act as antibacterial and antioxidant ingredients in poultry. However, the number of uses of suruhan flour in poultry feed should be further investigated, because the excess of active compounds in suruhan can have a negative effects on livestock. This study aims to determine the effect of adding messaged flour in the feed to broiler performance. This research was conducted from 12 June to 29 July 2020, at the Jember State Polytechnic animal husbandry unit. The number of chickens used were 200 with cobb 500 strain from PT. Panca Patriot Prima. Chickens were raised from Day Old Chick (DOC) to harvest for 35 days in 20 treatments plots, with an area of 1 m² per plot. The research design used was a completely randomized design (CRD) consisting of 4 treatments and 5 replications. The concentration of adding messy flour in the feed were P0: 0% (control), P1: 0.6%, P2: 1.2%, and P3: 1.8%. The treatment of mess flour start from the age of 1 day. The parameters observed were feed consumption, weekly body weigh gain, feed conversion, carcass percentage, and abdominal fat percentage. The results showed that the treatments of messenger flour had a significant effect (P<0.05) on starter phase feed consumption, starter phase weight gain, and finisher phase feed consumption, but had no significant effect (P>0.05) on feed conversion, body weigh gain in phase finisher, carcass percentage, and broiler abdominal fat percentage. In this study, it can be concluded that the addition of messenger flour to a level of 1.8% tends to improve the performance of broilers in the starter and finisher phases, and the addition of 0.6% has the optimal effect to improve broiler performance.

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