Pengaruh Fermentasi Campuran Bungkil Inti Sawit dan Onggok (FBISO) Sebagai Pengganti Jagung dalam Pakan Terhadap Karakteristik Vili Usus Ayam Pedaging

Alfita Yan Kusuma

Abstract


ABSTRAK

Tujuan dari penelitian ini untuk mengetahui perlakuan terbaik dari penggunaan fermentasi campuran bungkil inti sawit dan onggok (FBISO) sebagai pengganti jagung dalam pakan terhadap karakteristik vili usus halus ayam pedaging. Materi penelitian menggunakan ayam pedaging, jagung, bungkil inti sawit (BIS), onggok, bekatul, konsentrat ayam pedaging, Aspergillus oryzae, Saccharomyces cerevisiae, dan Cellulomonas sp. Metode yang digunakan yaitu percobaan lapang menggunakan Rancangan Acak Lengkap (RAL) dengan 7 perlakuan dan 4 ulangan. Perlakuan yang digunakan: P0= pakan kontrol tanpa substitusi menggunakan FBISO (0% dalam pakan), P1            = pakan dengan substitusi jagung menggunakan FBISO sebesar 16,67% (10% dalam pakan), P2= pakan substitusi menggunakan FBISO 33,33% (20% dalam pakan), P3= pakan substitusi menggunakan FBISO 50% (30% dalam pakan), P4= pakan substitusi menggunakan FBISO 66,67% (40% dalam pakan), P5= pakan substitusi menggunakan FBISO 83,33% (50% dalam pakan), P6= pakan substitusi menggunakan FBISO 100% (60% dalam pakan). Data dianalisis menggunakan ANOVA dan dilanjutkan menggunakan Uji Jarak Berganda Duncan. Kesimpulan dari penelitian ini adalah perlakuan terbaik untuk lebar vili terdapat pada P1 (207,06±3,22 µm) yaitu penggunaan FBISO sebanyak 10% dalam pakan, namun tinggi vili (638,73±17,13 µm), kedalaman kripta (187,83±7,86 µm) dan luas permukaan vili (1142,02±34,74 µm2/vili) illeum terdapat pada P2 yaitu penggunaan FBISO sebanyak 20% dalam pakan ayam pedaging.

Kata Kunci: Ayam pedaging, bungkil inti sawit, karakteristik vili usus, onggok

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DOI: https://doi.org/10.24198/jit.v20i2.30899

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