PENGARUH PEMBERIAN FERMENTASI DARI UMBI UBI KAYU DALAM RANSUM TERHADAP PENAMPILAN AYAM PEDAGING

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dc.creatorHerdiana, Novita
dc.date2020-01-05
dc.date.accessioned2023-02-03T09:34:37Z
dc.date.available2023-02-03T09:34:37Z
dc.descriptionThe purpose of this experiment was looking for effect of level fermentation root cassavaon broiler ration to performance. Fermentation root cassava level in ration consisted of 0%,5%, 10%, 15% and 20%. The experimental design of this research was CompletelyRandomized Design consisted of five treatments with four replications.The result of the experience showed the using of 20% fermentation root cassava in theration not significant different to the final body weight,conversion ration and components ofcarcass.en-US
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dc.identifierhttps://jurnal.polbangtan-bogor.ac.id/index.php/jpp/article/view/238
dc.identifier10.51852/jpp.v2i2.238
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/19419
dc.languageeng
dc.publisherPoliteknik Pembangunan Pertanian Bogoren-US
dc.relationhttps://jurnal.polbangtan-bogor.ac.id/index.php/jpp/article/view/238/221
dc.rightsCopyright (c) 2020 Jurnal Penyuluhan Pertanianen-US
dc.sourceJurnal Penyuluhan Pertanian; Vol. 2 No. 2 (2007); 196-201en-US
dc.sourceJurnal Penyuluhan Pertanian; Vol 2 No 2 (2007); 196-201id-ID
dc.source2599-0403
dc.source1907-5839
dc.source10.51852/jpp.v2i2
dc.titlePENGARUH PEMBERIAN FERMENTASI DARI UMBI UBI KAYU DALAM RANSUM TERHADAP PENAMPILAN AYAM PEDAGINGen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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