PENGARUH PENGGANTIAN TEPUNG IKAN DENGAN LIMBAH WINE ANGGUR TERFERMENTASI TERHADAP PERFORMANS BROILER

Abstract

The research aims at analyzing the effect of fish flour replacement with fermented wine waste in rations to the
broiler performances. It was conducted using a Complete Random Design with 5 treatments and 5 replications..
The treatments were ration using 10% of fish flour and without (0%) waste of fermented wine (R0); ration using
7.5% of fish flour, and 2.5% waste of fermented wine (R1); ration using 5% of fish flour, and 5% waste of fermented
wine (R2); ration using 2.5% of fish flour and 7.5% waste of fermented wine (R3); ration without (0%) fish flour
and 10% waste of fermented wine (R4). Variables observed were performance including feed consumption, body
weight gain, final body weight and feed conversion. The results showed that final weight , weight gain and feed
consumption was highest on R1 treatment compared to R0, R2, R3, and R4 (P <0.05). In contrast, the value of feed
conversion was similar (P> 0.05). It can be concluded that the highest ferformance on broiler fed ration using 7.5%
of fish flour, and 2.5% waste of fermented wine.