Fermentation of Kepok Banana Peel-Corn Hominy Mixed Substrate for Dietary Inclusion in Broiler Ration

Abstract

To reduce broiler production cost, a study was carried out on utilisation of alternative, less costly feed components, namely kepok banana peel and corn hominy which were mixed and fermented using the fungus Rhizopus oryzae. The fermented substrate was added into commercial feed in order to determine its influence on the poultry’s production performance. This study employed a completely randomized design (CRD) with four treatments: one using 100% pure commercial feed, and the other three commercial feed mixed with the fermented feed component at the levels of 5%, 10% and 15%. All treatments were repeated four times during 25 days growth period. The results showed that supplementation of the fermented ingredient in the broiler ration at the levels of 5%, 10%, or 15% had no significant effect (P>0,05) on the feed consumption, body weight gain, feed conversion ratio, and the final body weight of the animals. Although mixing the fermented feed ingredient up to 15% in the commercial feed promoted the growth of the broilers, the results were not yet comparable to pure commercial feed.Keywords: Corn hominy, broiler, fermentation, kepok banana peel, Rhizopus oryzae AbstrakUntuk mengurangi biaya produksi ayam pedaging, dilakukan pengkajian penggunaan bahan penyusun pakan alternatif yang lebih murah, yaitu kulit pisang kepok dan ampok jagung yang dicampur dan difermentasi menggunakan jamur Rhizopus oryzae. Hasil fermentasi tersebut lalu ditambahkan pada pakan komersial ayam pedaging dengan tujuan mengetahui pengaruhnya terhadap penampilan produksi ayam pedaging. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan, yaitu satu perlakuan 100% pakan komersial murni, dan tiga perlakuan pakan komersial yang dicampur bahan pakan hasil fermentasi tersebut dengan kadar 5%, 10%, dan 15%. Seluruh perlakukan diulang empat kali selama 25 hari masa pemeliharaan. Hasil penelitian menunjukkan bahwa penambahan bahan pakan terfermentasi ke dalam ransum ayam pedaging pada kadar 5%, 10%, atau 15% tidak memberikan pengaruh nyata (P>0,05) terhadap konsumsi pakan, pertambahan bobot badan, nilai koversi pakan, dan bobot badan akhir hewan. Meskipun penambahan bahan pakan fermentasi tersebut hingga 15% dalam pakan komersial mendukung pertumbuhan ayam pedaging, namun capaian pertumbuhannya belumlah sebaik pakan komersial.Kata kunci: Ampok jagung, ayam pedaging, fermentasi, kulit pisang kepok, Rhizopus oryzae

Effect of Dietary Modified-Banana-Tuber Meal Substituting Dietary Corn on Growth Performance, Carcass Trait and Dietary-Nutrients Digestibility of Coloured-Feather Hybrid Duck

“…In this study discrepancy was most probably caused by the protein quality (adequate and balanced amino acid composition) and the presence of anti nutrient components in the diets. There problems in the agro industrial origin were due to anti-nutrients contents such as lectins, polyphenol, anti-nutritional amino acid, saponins, cyanogen glycoside substances, protease inhibitors, and relatively oxalate (Anwar et al 2016). To reduce anti-nutritional factors there are several technique to increase digestibility using heat, chemicals, machineries, enzyme supplementation, or fermentation (Anwar et al 2016;(Najoan et al 2020a;Tien et al 2014).…”

“…There problems in the agro industrial origin were due to anti-nutrients contents such as lectins, polyphenol, anti-nutritional amino acid, saponins, cyanogen glycoside substances, protease inhibitors, and relatively oxalate (Anwar et al 2016). To reduce anti-nutritional factors there are several technique to increase digestibility using heat, chemicals, machineries, enzyme supplementation, or fermentation (Anwar et al 2016;(Najoan et al 2020a;Tien et al 2014). Compared to Sugiharto et al (2020) protein digestibility did not vary between banana meal treatment and control, this inference noticed better protein digestibility when feeding banana meal to poultry (Sugiharto et al 2020).…”