INTISARITujuan penelitian ini adalah untuk mengetahui pengaruh tingkat protein dengan imbangan energi yang sama, pengaruh kondisi bulu terhadap pertumbuhan dan interaksinya pada ayam Leher Gundul (Legund) dan ayam normal sampai umur 10 minggu. Penelitian ini dilakukan pada faktor pakan dengan tiga macam perlakuan pakan yaitu dengan imbangan kandungan protein dan energi (1:150) yaitu: P1 (20,94% protein : 3.139,43 kcal/kg energi), P2 (18,91% protein : 2.839,20 kcal/kg energi), P3 (17,32% protein : 2.596,28 kcal/kg energi). Pemberian pakan dan air minum secara ad libitum. Pengaruh kondisi bulu yaitu ayam Leher Gundul (Legund) dan ayam normal. Penelitian ini menggunakan day old chicken (DOC) ayam Legund sebanyak 84 ekor dan DOC ayam normal sebanyak 72 ekor. Data yang diambil antara lain berat badan, pertambahan berat badan, konsumsi pakan, dan konversi pakan. Data dianalisis dengan Rancangan Acak Lengkap pola faktorial. Hasil penelitian menunjukkan bahwa tidak ada interaksi antara pengaruh pakan dengan imbangan protein-energi yang sama dan pengaruh kondisi bulu pada konsumsi dan konversi pakan. Pakan dengan imbangan protein-energi yang sama berpengaruh sangat nyata (P<0,01) terhadap berat badan sampai minggu ke-10, terhadap pertambahan berat badan kecuali minggu ke-2-4, terhadap konsumsi pakan sampai minggu ke-4-6, terhadap konversi pakan kecuali minggu ke-8-10. Perbedaan kondisi bulu tidak berpengaruh terhadap berat badan, pertambahan berat badan, konsumsi pakan kecuali minggu ke-8-10, dan konversi pakan. Kesimpulan penelitian ini bahwa pakan dengan imbangan protein-energi 20,94% dan energi 3.139,43 kcal/kg paling baik untuk menghasilkan berat badan dan pertambahan berat badan ayam Legund maupun ayam normal sampai umur 10 minggu. Pertumbuhan ayam Legund sama dengan ayam normal sampai umur 10 minggu. Pemunculan interaksi antara pengaruh tingkat protein dengan imbangan energi yang sama dan pengaruh kondisi bulu tidak terjadi pada konsumsi pakan dan konversi pakan ayam Legund dan ayam normal sampai umur 10 minggu. ABSTRACTThe purpose of this study was to determine the effect of protein levels with the same energy balance and the effect feather condition on the growth and interaction of Naked Neck chicken and normal chicken until the age of 10 weeks. This study was conducted on feed factor, treatment of three feeding with protein and energy content balance (1:150), P1 (20.94% protein : 3139.43 kcal/kg energy), P2 (18.91% protein : 2839.20 kca/kg energy), P3 (17.32% protein : 2596.28

Agricultural waste such as sago hampas has a great potential to suffice the requirements of cattle feed availability in Indonesia. This research aims to determine the quality of sago hampas fermented with multi microbial inoculum and additional urea with a long fermentation time. The research method used a completely randomized design with five levels of fermentation time treatment, 0 days (T0), 1 day (T1), 3 days (T3), 5 days (T5), and 7 days (T7). The observed variables were pH, DM, ash, CP, CL, CF, Ca, P, GE, TDN, NFE, NDF, and ADF. The result showed that the length of the fermentation time were significant differences in pH, DM, CP, CL, NDF, Ash, Ca, and GE contents among treatments. DM, CP, NDF and GE content increased in line with the length of fermentation. These changes are probably due to the remaining enzyme activity and various chemical reactions.

Indonesia has the biggest sago palm forest and cultivation as well as its rich of genetic diversities. Sago planting area in Indonesia has a land area more than 5.5 million hectare (85% of world’s sago land area). Currently, the use of sago only focuses on the starch contained in it. Sago hampas is starchy lignocellulosic by-product generated from pith of sago palm after starch extraction. Sago hampas in Indonesia is very abundant, cheaply and not used optimally. Due to its fiber and starch content, sago hampas could be utilized as animal feed especially for ruminants. Sago hampas are limited in their use in making ruminants feed, because it has a high crude fiber and low protein content. Therefore, before the sago hampas is given as ruminant feed, the quality of sago hampas needs to be improve by processing technology. One method of processing sago hampas that can be applied is fermentation. The present study showed that of the utilization of sago hampas had a positive effect on ruminants performance. This review aims to examine the potential of sago hampas as basal feed ruminant as well as efforts to improve their nutritional value.