Research Article
Utilization Waste of Cacao Skin Fermentation in The Feed to Increase Duck Egg Production
@INPROCEEDINGS{10.4108/eai.24-1-2018.2292408, author={I Suryadi and R Novia and N Nilawati}, title={Utilization Waste of Cacao Skin Fermentation in The Feed to Increase Duck Egg Production}, proceedings={Proceedings of the 2nd Workshop on Multidisciplinary and Applications (WMA) 2018, 24-25 January 2018, Padang, Indonesia}, publisher={EAI}, proceedings_a={WMA-2}, year={2020}, month={2}, keywords={cocoa skin fermentation starbio urea duck}, doi={10.4108/eai.24-1-2018.2292408} }- I Suryadi
R Novia
N Nilawati
Year: 2020
Utilization Waste of Cacao Skin Fermentation in The Feed to Increase Duck Egg Production
WMA-2
EAI
DOI: 10.4108/eai.24-1-2018.2292408
Abstract
The largest production cost in poultry farming is feed cost which is about 60 - 70%, so it is necessary to find and utilize alternative feed ingredients that do not compete with human, the price is cheap, easy to get and do not ignore the nutrient content of the feed material. One of the agricultural waste that is available in large quantities and can be utilized as an alternative feed material is cocoa skin. Optimal use of cocoa leather as a concentrated material faces an obstacle in the form of low nutritional value, high coarse fiber, quickly damaged or rotten and not durable to be stored. So it can be known as the right formula for optimal utilization for duck feed. This research has been conducted in the Laboratory and Cage Experiment State Polytechnic Payakumbuh State. The study was conducted in stages, consisting of 3 stages of research: A. Testing the effect of various comparisons of materials for fermentation formulations on cocoa skin B. Testing of fermented cocoa skin waste for grower ducks (year 1) C. Testing next to the early duck layer to see the production and quality of duck eggs (year 2). From this research, it was found that the second treatment of cocoa skin, starbio, and urea (100: 0,2: 0,4) showed the best result for the initial production of laying duck and decrease of crude fiber content, the increase of protein and fat content.
