Pengaruh Pemberian Tepung Bulu Ayam Terfermentasi Terhadap Kualitas Karkas Burung Puyuh

Wahyudi, Muhammad Zaffran (2021) Pengaruh Pemberian Tepung Bulu Ayam Terfermentasi Terhadap Kualitas Karkas Burung Puyuh. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

This study aims to determine the effect of fermented chicken feather meal using Aspergillus niger isolate as a substitute for the contribution of fish meal protein in the feed to the quality of quail carcass. Using an experimental method with a completely randomized design (CRD), with 4 treatments and 4 replications. Each treatment had 4 replications so that there were 160 quails. The treatments used consisted of P0 as a control (without chicken feather meal), P1 (3.33%), P2 (6.7%), and P3 (9.99%). The test parameters used consisted of final weight, percentage of carcass, percentage of non-carcass and percentage of giblets. This study uses Analysis of Variance (ANOVA), if it is significantly different, it is continued with Duncan's Multiple Region Test. The results showed that the use of fermented chicken feather flour using Aspergillus niger at a level of 3.33% (P1) of the crude protein content of fish meal had no significant effect (P> 0.05) with P0 treatment (control) without the use of chicken feather flour. fermentation against final weight, percentage of carcass, percentage of non-carcass and percentage of giblets.

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