Penelitian ini bertujuan untuk mengetahui pengaruh pemberian tepung daun salam (Syzygium polyanthum Walp) dalam ransum yang disuplementasi dengan larutan Effective Microorganisms-4 (EM-4) melalui air minum terhadap karkas itik bali jantan. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan tujuh perlakuan dan tiga kelompok. Perlakuannya adalah sebagai berikut ransum tanpa kotoran itik, sekam padi, daun salam dan tanpa larutan EM-4 (A), ransum mengandung kotoran itik (B), perlakuan B + daun salam (C), ransum mengandung sekam padi (D), perlakuan D + daun salam (E), ransum mengandung serbuk gergaji kayu (F), perlakuan F + daun salam (G), perlakuan B, C, D, E, F, dan G mendapatkan larutan EM-4. Setiap kelompok berisi tiga ekor itik. Variabel yang diamati bobot potong, bobot karkas, persentase karkas dan komposisi fisik karkas. Dari hasil penelitian ini dapat disimpulkan bahwa pemberian tepung daun salam dalam ransum yang disuplementasi larutan EM-4 melalui air minum dapat memperbaiki karkas itik bali jantan.

This experiment was conducted to study the effect of the offered effective microorganisms-4 fermented rice husk in diets and piper betle L. supplemented on performance, meat quality, antioxidant capacity, meat cholesterol levels of Bali duck. Research results showed that giving rations contain fermented rice husk and supplemented betle leaf (E treatment) on feed consumption was decreased significantly (P<0.05) with the treatment. Moreover, the offering treatmeat C, D and E can increase of feed antioxidant consumption were significantly different (P<0.05), but with treatment B was decrase of feed antioxidant consumption (P<0.04) than the treatment A. Therefore, the offering treatment C, D, and E can increased of feed digestibility, final body weight, and gain body weight were significntly different (P<0.05), but offering treatment B were not significantly of feed degestibility and final body weight (P>0.05) and cotrasted with offering treatment B can decreased of gain body weight , and on FCR was increased, but with treatment C, D can decrease FCR were significantly (P<0.05) than the treatment A. The giving treatment B, C, D, and E can increase of  meat quality with organoleptic methods (P>0.05), but on meat quality with obyrcyive was not significantly different (P>0.05) than the treatment A. The offering treatment B, C, D, and E can be increased antioxidant capacity (P<0.05), but on cholesterol concentration with treatment B, and C were not significantly different (P>0.05), but treatment D and E can decrease of the cholesterol cooncentration (P<0.05) than the treatment A., it could be concluded that giving treatment E gave the best response on performance, meat quality, antioxidant capacity, and meat cholesterol concentration of Bali ducks.

An experiment was carried out to determine the effect of fermented purple sweet potato (Ipomoea batatas L) skin in diets on feed and anthocyanin consumption, carcass characteristics antioxidant profile and meat texture of Bali duck.. Five treatment diets were used in a completely randomized design (CRD) consisted of control diet A (diet without containing purple sweet potato skin), diet B containing 10% purple sweet potato skin, diet C containing 10% fermented purple sweet potato skin, diet D containing 20% purple sweet potato skin, diet E containing 20% fermented purple sweet potato skin.Each treatment consisted of four replications and each replicate had five ducks. The variables observed were feed and anthocyanin consumption,slaughter weight, carcass weight, carcass percentage, carcass physical composition, meat antioxidant profile (capacity antioxidant (CA), malondialdehide (MDA), and superoxide dismutase (SOD). Experiment results showed that diets with fermented or unfermented purple sweet potatoin diets treatments B, C, D, and E increased the anthocyanin consumption, slaughter weight, carcass weight, carcass percentage and meat percentage of duck carcass but decreased their fat and skin. Fermented purple sweet potato (Ipomoea batatas L) skin in C and E increased the antioxidant capacity(AC) and superoxide dismutase (SOD) while treatment B and D were not significantly different (P>0.05) to the control group. Malondialdehide (MDA) of the duck meat in treatment B,C, and D were significantly lower (P<0.05) compared to the control diet. Treatment E significantly increased the perimesium and endomesium of meat texture , but its experiment was not significantly different to the control group. It was concluded that substitution of fermented purple sweet potato (Ipomoea batatas L) skin in diets could improve of feed and anthocyanin, carcass characteristics, antioxidant profile, and meat texture of bali duck.

An experiment was carried out to determine the nutrition value and the effect of blood antioxidant profile of Bali duck of fermented rice hull through biofermentation and supplemented with betle leaf meal. A completely randomized design (CRD) with five treatments diets and four replications were used and each replicate consisted of five ducks. The treatment was diet A as control (diet without rice hull and betle leaf meal), diet B containing 10% rice hull, diet C containing 10% fermented rice hull, diet D containing10% rice hull and betle leaf meal, and diet E containing 10% fermented rice hull and betle leaf meal. The variables observed were: nutrition value of fermented rice hull, performance, and blood antioxidant profile. The results showed that fermented rice hull could improve the content of crude protein from 4.66% to 7.49%; energy extract 1.99% to 2.88%; nitrogen-free extract 8.66% to 19.01%; ash 16.41% to 23.53% and decrease the crude fiber 43.59 to 21.01%. Treatments A, B, C, D, and E were not significantly different on feed consumption (P>0.05). Provision of diet E can result in the highest of ration digestibility, antioxidant capacity, and final weight (P<0.05), and could increase of antioxidant capacity, superoxide dismutase (SOD) and decrease malondialdehyde (P<0.05) of Bali duck blood. It could be concluded that the fermented rice hull supplemented by Piper betle could improve the nutrition value of rice hull, performance, and blood antioxidant profile of Bali ducks.

ABSTRAKPenelitian bertujuan untuk mengatahui pengaruh pemetikan pucuk batang terhadap detoksifikasi asam sianida pada ketela pohon. Penelitian menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan yaitu ketela pohon tanpa dipetik pucuk batang (A), ketela pohon dipetik pucuk batang setiap 2 minggu (B), ketela pohon dipetik pucuk batang setiap 3 minggu (C), dan ketela pohon dipetik pucuk batang setiap 4 minggu. Variabel yang diamati kadar HCN pada daun, isi umbi dan kulit, dan kadar pati pada daun, isi umbi dan kulit ubi ketela pohon. Hasil penelitian menunjukkan bahwa pemetikan setiap 2, 3, dan 4 minggu terjadi penurunan kadar HCN secara nyata (P<0,05). Hal yang sama juga terjadi penurunan kadar pati pada pemetikan pucuk batang setiap 2 dan 3 minggu secara nyata (P<0,05), sedangkan pada pemetikan setiap 4 minggu tidak berbeda nyata (P>0,05) dibandingkan dengan ketela pohon yang tidak dipetik pucuk batangnya (kontrol). Dari hasil penetian dapat disimpulkan bahwa pemetikan pucuk batang dapat menurunkan kadar asam sianida dan menurunkan kadar pati, kecuali pada pemetikan setiap 4 minggu tidak berpengaruh terhadap kadar pati ketela pohon.Kata kunci: detoksifikasi asam sianida, kadar HCN, kadar pati, ketela pohon.