Judul: Evaluation of the Nutritional Quality of Hydrolyzed Cassava Pulp using Cocktail Enzyme on the Carcass Quality and Immune Organs of Broiler Chickens
Abstrak: Onggok merupakan ampas dari hasil pengolahan singkong menjadi tepung tapioka. Penggunaan onggok dalam ransum unggas masih sangat terbatas. Penelitian ini bertujuan mengevaluasi kualitas nutrisi onggok hasil hidrolisis cocktail enzyme dalam ransum terhadap kualitas karkas dan organ imunitas ayam broiler. Ayam broiler yang digunakan yaitu ayam broiler jantan CP 707 berjumlah 250 ekor. Penelitian ini menggunakan rancangan acak lengkap dengan 5 perlakuan yaitu P0 = Pakan basal (kontrol), P1 = Pakan basal dengan penggunaan onggok 7,5%, P2 = Pakan basal dengan penggunaan onggok 7,5% + cocktail enzyme, P3 = Pakan basal dengan penggunaan onggok 15%, P4 = Pakan basal dengan penggunaan onggok 15% + cocktail enzyme. Ulangan yang digunakan sebanyak 5 ulangan. Parameter yang diamati yaitu bobot potong, bobot karkas, persentase karkas, persentase lemak abdominal, dan persentase bobot organ imunitas (bursa fabricius, timus, limpa). Hasil penelitian ini menunjukkan bahwa penggunaan onggok dengan dan tanpa cocktail enzyme dalam ransum memberikan efek yang berbeda nyata (P<0,05) terhadap bobot potong, bobot karkas, persentase lemak abdominal, dan persentase bobot bursa fabricius. Perlakuan tidak memberikan efek yang nyata (P>0,05) terhadap persentase karkas, persentase bobot timus, dan persentase bobot limpa. Kesimpulan dari penelitian ini yaitu penggunaan 15% onggok dengan cocktail enzyme dalam ransum efektif meningkatkan kualitas karkas dan tidak memberikan efek negatif terhadap organ imunitas ayam broiler., Cassava pulp is the waste product from the processing of cassava into tapioca flour. The use of cassava pulp in poultry feed is still very limited. This study aims to evaluate the nutritional quality of hydrolyzed cassava pulp using cocktail enzyme in the diet on the carcass quality and immune organs of broiler chickens. The broiler chickens used were 250 male CP 707 broilers. This study employed a completely randomized design with 5 treatments, namely P0 = Basal diet (control), P1 = Basal diet with 7.5% cassava pulp, P2 = Basal diet with 7.5% cassava pulp + cocktail enzyme, P3 = Basal diet with 15% cassava pulp, and P4 = Basal diet with 15% cassava pulp + cocktail enzyme. There were 5 replications used in this study. The variables observed were cut weight, carcass weight, carcass percentage, abdominal fat percentage, and immune organ weight percentage (bursa of fabricius, thymus, spleen). The results of this study showed that the use of cassava pulp with and without cocktail enzyme in the diet had significantly different effects (P<0.05) on cut weight, carcass weight, abdominal fat percentage, and bursa of fabricius weight percentage. The treatments did not have a significant effect (P>0.05) on carcass percentage, thymus weight percentage, and spleen weight percentage. The conclusion of this study is that the use of 15% cassava pulp with cocktail enzyme in the diet effectively improves carcass quality and does not have a negative effect on the immune organs of broiler chickens.
Keyword: carcass quality, cassava pulp, cocktail enzyme, immune organs