ABSTRAK. Penelitian dilakukan untuk mengetahui pengaruh pemanfaatan kulit nanas dalam pakan fermentasi terhadap persentase karkas dan kolesterol daging ayam potong. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan ternak percobaan sebanyak 80 ekor anak ayam umur 2 hari selama tiga puluh lima hari yang diacak dan dibagi menjadi empat perlakuan dan empat ulangan. Adapun perlakuan ransum disusun berdasarkan tingkat penggunaan kulit nanas yang difermentasi, yaitu: P1 (0,0%), P2 (10%), P3 (20%), dan P4 (30%). Parameter yang diamati adalah persentase karkas dan kolesterol daging ayam potong. Data yang diperoleh dianalisis dengan sidik ragam menggunakan rancangan acak lengkap dan bila terdapat perbedaan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa pakan yang mengandung kulit nanas difermentasi dalam pakan komersil berpengaruh nyata menurunkan (P0,05) persentase karkas dan menurunkan kadar kolesterol pada ayam potong. Dari hasil penelitian disimpulkan bahwa kulit nanas yang difermentasi dalam pakan komersil pada ayam potong mampu menurunkan persentase karkas dan kolesterol pada daging dada ayam potong.  (Effect of green leather generation (Ananas comosus L. Merr) fermentation on the percentage of carcass and cholesterol chicken pieces) ABSTRACT. The study was conducted to determine the effect of pineapple skin utilization in fermented feed on carcass and cholesterol percentage of chicken meat. The design used is Completely Randomized Design (RAL) with experimental as many as 80 day old chicken (DOC) aged 2 days, randomly selected, divided into four treatments and four replications and treated for thirty five days. The ration treatment was prepared based on the level of fermented pineapple skin use, namely: P1 (0,0%), P2 (10%), P3 (20%), and P4 (30%). The parameters observed were the percentage of carcass and cholesterol of chicken meat. The data obtained were analyzed by using analysis of variance (ANOVA) and if the were differences followed by Duncan's Multiple Range Test (DMRT) test. The results showed that feed containing fermented pineapple skin significantly decreased (P 0,05) percentage of carcass and lower cholesterol levels in chicken meat. It can be concluded that the utilization of fermented pineapple skin in commercial feed have a significant effect on reducing the percentage of carcass and cholesterol in chicken breast meat.

Addition of Palm Enzymes in with Different Variations in Chicken Performance of Undergraduate. The purpose of this study was to determine the effect of giving palm oil enzymes to the weight gain of broiler chickens. the consumption of broiler chicken feed. To determine the administration of palm enzymes influence the increase in broiler chicken feed conversion. The design used in this study was a Completely Randomized Design (CRD), the provision of Palm Enzymes and without the provision of Palm Enzymes. By giving chicken ration given to Broiler Chicken P0: Without the addition of 0% palm enzyme (control), P1: addition of 25 ml palm enzyme + 75 commercial feed, P2: addition of 50 ml palm enzyme + 50 commercial feed P3: addition of palm enzyme 75 ml + 25 commercial feed. On the parameters of observation of body weight, feed consumption and broiler chicken feed conversion obtained during the study were best found in treatment P1: addition of 25 ml palm enzyme + 75 commercial feed. In the sidik analysis, the various effects of body weight, feed consumption and feed conversion between treatments different significantly.