KRISTIAN WIDIYA WIBISONO, 061211131011 (2016) PENGGUNAAN PROBIOTIK KOMERSIAL DAN HERBAL KOMERSIAL TERHADAP KECERNAAN SERAT KASAR DAN PROTEIN KASAR PADA AYAM PEDAGING. Skripsi thesis, Universitas Airlangga.

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Abstract

This research is conducted to find out the effect of giving the probiotics and herbs, mixed into broiler`s feed to increase the digestibility of crude fiber and the digestibility of crude protein in broiler. In this study, Probiotics contains of selulolitic bacteria and proteolytic bacteria, consists of Enterobacter, Bacillus spp., Cellulomonas spp. and Actinomyces spp. Herbs contain of meniran, turmeric, ginger, sambiloto and temulawak. Twenty cocks broiler strains CP-707 are randomized into four treatments with each treatment having five rplicate. P0 as a control group without the addition of probiotics and herbs, the addition of group P1 is 0.5% herbs, the addition of group P2 is 0.5% probiotics and the addition of group P3 are 0.5% herbal and 0.5% probiotics. The result showed that on crude fiber digestibility of protein digestibility is P0 gives of lowest different on crude fiber digestibility compare to P1, P2 and P3, while among P1, P2 and P3 on the crude fiber digestibility and the crude protein digestibility which is same. Probiotics can help to dissolve crude fiber and crude protein with the volume of bacteria although the herbs help to stabilize the condition of livestock, so the livestock can be maintained well and can be reach optimal growth.

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