Pengaruh proses steam pada daun kelor (Moringa oleifera) dan asam fulvat terhadap performa ayam broiler

Abstract

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh proses steam pada daun kelor (Moringa oleifera) terhadap performa ayam broiler. Sebanyak 120 DOC di bagi ke dalam 5 perlakuan ransum dengan 3 ulangan yang dipelihara selama 35 hari. Pakan yang diberikan terdiri dari dua periode yaitu starter (protein kasar 22,07% dan energi metabolis 305,65 kkal kg-1) dan finisher (protein kasar 20,3% dan energi metabolis 3120 kkal kg-1). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakuan ransum yaitu: P0 (Control), P1 (Control + 5% daun kelor tanpa steam), P2 (Control+5% daun kelor tanpa steam + 0,5% asam fulvat), P3 (Control+5% daun kelor steam), dan P4 (Control+5% tepung daun kelor steam dan 0,5% asam fulvat). Data yang diperoleh dianalisis dengan Analysis of Variance (ANOVA) dan uji Duncan Multiple Range Test. Hasil penelitian menunjukkan penambahan daun kelor dan asam fulvat pada ransum mempengaruhi bobot badan ayam broiler (P<0,01). Penambahan daun kelor steam menghasilkan bobot badan akhir ayam broiler yang sama jika dibandingkan dengan perlakuan kontrol. Penambahan daun kelor steam dengan asam fulvat (P4) menghasilkan bobot badan akhir yang lebih rendah dibandingkan perlakuan dengan asam fulvat tanpa steam (P2 dan P3)(P<0,01). Berdasarkan hasil tersebut menunjukan bahwa asam fulvat yang dipanaskan memberikan pengaruh yang negatif terhadap performa ayam broiler.Kata kunci: asam fulvat, daun kelor, kakas, performa, proses steamABSTRACTThe research was conducted to investigate the effect of hydro thermal process (steam) of Moringa leaf meal and fulvic acid on performance of broiler chicken. The120 heads of Day Old Chicken (DOC) were used in this experiment. A completely randomized design was used in this experiment with 5 treatments and 3 replications with 8 broilers in each experimental unit and was reared for 35 days. The treatments were P0 (Control), P1 (Control+5% steamed Moringa leaf), P2 (Control+5% unsteamed Moringa leaf meal and 0.5% fulvic acid), P3 (Control+5% steamed Moringa leaf meal), and P4 (Control+5% steamed Moringa leaf meal and 0.5% fulvic acid). All data were analysed by analysis of variance and Duncan multiple ranges. The result of this research showed that Moringa leaf meal and fulvic acid significantly affected (P<0.01) broiler performance. The addition of Moringa leaf meal with steamed process did not significantly affect on final body weight compared to the control. Meanwhile the addition of Moringa leaf powder and fulvic acid with steamed process resulted in significantly the lower final body weight of the broiler compared to the treatments of fulvic acid without steam process. From this result can be concluded that that steam treatment of fulvic acid result in negative impact on the broiler performance.Key words: carcass, fulvic acid, Broiler performance, Moringa leaves, steam process