POTENSI PENGGUNAAN KULIT UBI KAYU FERMENTASI SEBAGAI BAHAN PAKAN ITIK PEKING DAN PENGARUHNYA TERHADAP PRODUKSI KARKAS

Abstract

Cassava is agro-industrial waste that has the potential to be converted into poultry feed. The potential for this waste is available continuously along with the increase in cassava products to be used as various types of snacks by the community. In order to improve the quality of cassava and to maximize its utilization as an animal feed ingredient, appropriate processing technology is needed to improve nutritional quality, namely the application of fermentation technology. The aim of the study was to examine the potential use of fermented cassava as alternative feed ingredient in peking duck ration formulations and their effect on carcass production. The research method was carried experimentally, using a completely randomized design (CRD) consisting of 4 treatment and 4 replications. The treatment rations used were: R0 (basal ration/without fermented cassava), R1 (basal ration containing 10% fermented cassava), R2 (basal ration containing 20% fermented cassava), and R3 (basal ration containing 30% fermented cassava). The variables observed were: final body weight, carcass weight, carcass percentage, carcass cut weight and carcass cut weight percentage. The data obtained were analyzed by Analysis of Variance (ANOVA) and continued with Duncan's multiple range test. The results showed that the use of fermented cassava in the ration had a significant effect (p<0.05) on final body weight, carcass weight, and retail cut carcass and retail cut carcass percentage of Peking ducks aged 8 weeks. It was concluded that the use of fermented cassava at a level of 10% - 30% could still be used in ration formulations without affecting the carcass production Peking ducks.