Optimalisasi Pemanfaatan Bungkil Inti Sawit (BIS) dan Daun Indigofera zollingeriana terhadap Kualitas Kimia Daging Ayam KUB

Abstract

Indigofera zollingeriana is a type of legume that has great potential to be an alternative feed source of protein, indigofera leaves have a crude protein content of up to 30%. Palm Kernel Cake (PKC) is one of the by-products of the palm oil industry that contains protein, fat, crude fiber and is rich in minerals. Palm kernel cake can be used as a source of protein and energy for livestock from plants. This study aims to determine the effect of the use of Indigofera zollingeriana leaf flour and Palm Kernel Cake (PKC) in rations on the chemical quality of the meat of Balitnak Superior Village Chicken (KUB) in the starter phase. The study was conducted in the Animal Husbandry Study Program cage, Faculty of Agriculture for 3 months and then continued in the Research Laboratory of the Faculty of Agriculture, University of North Sumatra. This study was conducted experimentally using a Completely Randomized Design (CRD) with treatments consisting of P0 = Control ration with 0% PCC and 0% Indigofera leaf flour; P1 = Ration with 4% PCC + 3% Indigofera leaf flour; P2 = Ration with 8% BIS + 6% Indigofera leaf meal; P3 = Ration with 12% BIS + 9% Indigofera leaf meal; P4 = Ration with 16% BIS + 12% Indigofera leaf meal. The parameters observed were meat water content, meat protein content, and meat fat content. The results of the study showed that the use of palm kernel cake and Indigofera leaves in KUB chicken rations had no significant effect (P>0.05) on test parameters including meat water content, meat protein content, and meat fat content. Based on the results of the study, it can be concluded that the use of palm kernel cake and indigofera leaves in KUB chicken rations with the treatment levels used has not provided a significant effect on test parameters.