ROLE OF LACTOBACILLUS ACIDOPHILUS IN FERMENTED FEED TO FEED TO IMPROVE THE QUALITY OF BROILER CHICKEN MEAT (PROTEIN, CHOLESTEROL)

Jurnal Pertanian

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Field Value
 
Title ROLE OF LACTOBACILLUS ACIDOPHILUS IN FERMENTED FEED TO FEED TO IMPROVE THE QUALITY OF BROILER CHICKEN MEAT (PROTEIN, CHOLESTEROL)
 
Creator Ningrumsari, Ida
 
Subject
Cholesterol, Fermentation,L acidophilus, Protein
Jurnal Pertanian
 
Description The study aimed to evaluate the administration of L acidophilus in fermented feed to improve the quality of broiler chicken meat (Protein, Cholesterol) which was maintained for 35 days. The material used is 100 chickens that are 1 day old (DOC). The experiment used a laboratory experimental method with a non-factorial Completely Randomized Design with a treatment level consisting of feed type Ro = standard feed, R1 = R0 + Fermented corn husk 10%, R2 = R0 + Fermentation of 20% corn husk, R3 = R1 + L acidophilus 2% and R4 = R2 + L acidophilus 2%. Each treatment was repeated 4 times and each replication contained 5 chickens. The results of analysis of variance showed that administration of    L acidophilus in fermented feed significantly affected the increase in protein (R1) and decreased cholesterol (R3) with an alpha level of 5%. The average protein content R1 = 21.8000 was not significantly different from R4 = 21.5500, while R2 = 21.0500 was significantly different from R3 = 20.6500 and R0 = 20.2000. The lowest average cholesterol level is found in R3 = 64,000 and the highest at R0 = 96,500. While the cholesterol levels R1, R2, R3 and R4 were not significantly different, but were significantly different from R0.
 
Publisher Universitas Djuanda Bogor
 
Contributor
 
Date 2019-10-22
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article

 
Format application/pdf
 
Identifier https://ojs.unida.ac.id/jp/article/view/1954
10.30997/jp.v10i2.1954
 
Source JURNAL PERTANIAN; Vol 10, No 2 (2019): OKTOBER; 93-101
2550-0244
2087-4936
10.30997/jp.v10i2
 
Language eng
 
Relation https://ojs.unida.ac.id/jp/article/view/1954/pdf
https://ojs.unida.ac.id/jp/article/downloadSuppFile/1954/314
 
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Rights Copyright (c) 2019 JURNAL PERTANIAN
https://creativecommons.org/licenses/by-sa/4.0
 

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