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The aimed of this study was to determine the effect of Moringa Leaf Flour (MLF) on chicken and duckmeat processed quality formed nugget as fortification. Duck meat has advantages with mineral content,especially iron, about 50% of the daily needs for adult’s body compared to chicken meat which is only9%. Duck meat also contains high levels of vitamins B, C and antioxidants, but chicken meat neither.This study was conducted in two stages, the first was nugget experiment with chicken meat, and thesecond stages with duck meat. The meat used were ground with flour and seasoning. The variablesmeasured were the nutritional content which includes crude protein and fat, also cholesterol total, theother variables were sensory evaluation which include scale of taste, texture and color. This study usedcompletely randomized design with 4 treatments addition of MLF (0.0%; 0.5%; 1.0% and 1.5%), eachtreatments replicated 5 times. The result show that the more addition of MLF will increased CrudeProtein and highly significant decreased crude fat and cholesterol total. In the other hand, addition ofMLF was highly significant lowering the taste, texture and color of nugget, but still in acceptable range.

This study was aimed to determine the viability of Lactobacillus plantarum and Lactobacillus pentosus isolated from soy milk waste as a candidate for poultry probiotics in vitro. This research was designed in the form of a laboratory experiment descriptively. This study was conducted in several stages, viability test at 37°C and 42°C, viability test at pH 2 and 7, viability test for 0.3% and 0.5% bile salts, viability test of adhesion [hydrophobicity] and antimicrobial activity against pathogenic bacteria [Escherichia coli 0157, Staphylococcus aureusATCC-25293 and Salmonella sp]. The result showed that Lactobacillus plantarum and Lactobacillus pentosus survived and grew at 37°C and 42°C [observation time at 30 and 60 minutes], pH 2, and resistant for 0.3% and 0.5% bile salts. Both bacteria also could inhibit the growth of pathogenic bacteria [active category], which produced clear zones with diameters <30mm. Hydrophobicity test used stainless still found that both bacteria had high hydrophobicity [<40%], 82.82% and 82.71%]. This study concluded that both of Lactobacillus plantarum and Lactobacillus pentosus isolated from soy milk waste have potential as a probiotic for poultry.

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This study was conducted to determine the performance of male Kamang ducks reared with pools and without pools with three different levels of ration energy. This study used a Randomised Complete Block Design (RCBD) with a divided plot design with the main plot consisting of pools, and without pools, subplots consisted of ration energy levels of E1 (2700 Kcal/kg), E2 (2900 Kcal/kg) and E3 (3100 Kcal/kg) with three groups. The study raised 90 male Kamang ducks. The treatment began at two weeks of age and ended at the 10 th week Each cage consisted of 5 Kamang ducks per treatment making a total of 90 ducks. The variables observed were ration consumption, body weight gain, feed conversion, and growth rate. The results showed that there was is no interaction between the duck rearing method with varying ration energy levels on ration consumption, body weight gain, ration conversion, and growth rate (p>0.05). Also, the level of ration energy did not affect ration consumption, body weight gain, ration conversion, and growth rate (P>0.05). However, the maintenance of ducks with and without pools was significantly different (p<0.05) with the average body weight gain and feed conversion. The study concludes that rearing ducks using ponds showed the best results at 2700 Kcal/kg (E1) energy level with an average ration consumption of 5907.7 g/duck, weight gain of 1232. 51 g/duck, and feed conversion ratio of 4.82.