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Pengaruh Penambahan Aras Mineral pada Fermentasi Sorghum dengan Ragi Tempe terhadap Kecernaan Nutrien pada Ayam Petelur
Cahya Setya Utama, Ismari Estiningdriati, Vitus Dwi Yunianto, Wisnu Murningsih
Abstract
The aim of the research was to study nutrient digestibility of fermented sorghum added with Ramos mineral
in layer chicken. The experiment was in vivo using a Completely Randomized Design with 4 treatments. Each treatment
has 5 replicates. The feed was given by force feeding method. Results showed that TO, T1, T2, and T3 have no significant
effects (P>0.05) on the digestibility of crude protein, fat, and fiber. The digestibility of crude protein was 80.83%; 74.97%;
77.16% and 75.98%; fat: 77.40%; 79.14%; 85.19% and 86.07%; and fiber: 76.74%; 73.10%; 72.57% and 79.52%, for TO,
T1, T2, and T3, respectively. In conclusion, addition of Ramos mineral in sorghum grain fermented with tempe yeast resulted
in similar crude protein, fat and fat digestibility by layer chicken.
in layer chicken. The experiment was in vivo using a Completely Randomized Design with 4 treatments. Each treatment
has 5 replicates. The feed was given by force feeding method. Results showed that TO, T1, T2, and T3 have no significant
effects (P>0.05) on the digestibility of crude protein, fat, and fiber. The digestibility of crude protein was 80.83%; 74.97%;
77.16% and 75.98%; fat: 77.40%; 79.14%; 85.19% and 86.07%; and fiber: 76.74%; 73.10%; 72.57% and 79.52%, for TO,
T1, T2, and T3, respectively. In conclusion, addition of Ramos mineral in sorghum grain fermented with tempe yeast resulted
in similar crude protein, fat and fat digestibility by layer chicken.
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