Utilization of Chicken Feathers Waste as a Source of Protein Broiler In Environmental Management

Utilization of waste chicken feathers as a source of protein broilers believed to be able to minimize the environmental impact of waste chicken feathers and creating an environment-friendly livestock industry. Utilization of waste feathers involves the role of microorganisms in the form of the fungus through the fermentation process. Fungi play a role in the fermentation process remodel the complex components in chicken feather flour into simpler components and is readily absorbed by the body. The purpose of this study was to test the ability of fungal isolates henhouse in improving digestibility of feather meal so as to provide a good influence on the growth of chickens in an effort to minimize the impact of chicken feather waste pollution in the environment. This research was conducted in two phases, the first stage of fermentation tests to determine the best dose of fungal inoculum that can increase the protein content is highest. In this first phase of research using non-factorial complete randomized design with 4 treatments and 3 replications, treatment consists of R0 (control / feather meal without fermentation), R1 (fungus inoculum dose of 1%), R2 (fungus inoculum dose of 2%) and R3 (dose of fungal inoculum 3%). The second phase of testing biological testing to determine the effect of the use of feather meal in poultry rations on growth. In the second phase of research using non-factorial complete randomized design with 5 treatments and 4 replications, consisting of 5 hens perplot with the use of ration level of T0 (control diet), T1 (2.5% feather meal), T2 (5 feather meal %), T3 (7.5% feather meal) and T4 (10% feather meal). The results showed that the use of fungal inoculum to 3% in the fermentation process gives a very different impact significantly on the increase in flour protein content of chicken feathers. The differences shown by the increase in protein content is higher than T0 (without fermentation) and T1 (inoculum dose of 1%) and T2 (dose inokum 2%). In the second phase of testing showed that the use of feather meal fermented with the fungus Penicillium sp isolates up to level 5% in the ration, showed feed intake, weight gain and feed conversion were significantly different from the control (without chicken feather meal). From the above description can be concluded that the dose of fungal inoculum that can be used to increase the protein content of feather meal was at a dose of 3%, whereas the chicken feather flour fermented with the fungus Penicillium sp inoculum that can be used in a ration of 5%. The uses of chicken feather waste changed from as source of protein for broilers May hopefully minimize the rate of pollution impact by the chicken feather it self and lead a poultry farm with a friendly environment. In exploiting the chicken feather waste involved the role of micro-organism fermented with fungus through a process, WHERE the fungus in its fermented process playing its role to reform the complete component in powder product into a more simple components and existed to absorption by a living chicken. The objective of this study is to Examine the existence of an isolate fungus as waste in the chicken pen in Increasing absorbed in chicken feather powder and lead a good influence to the growing of chicken in order to minimize the pollution impacted by chicken feather waste for the environment. This study was conducted in two stages. The first phase is Fermentation tests, to determine the Most Valuable fungus inoculum dosage Able to increase is the greatest content in the protein. On this first phase, the study adopted a non-factorial complete randomized design with four treatments and 3 repetitions. The treatments consist of R0 (control / feather powder unfermented), R1 (fungus inoculum dosage of 1%), R2 (fungus inoculum dosage of 2%) and R3 (innoculum fungus dosage of 3%). In the second phase is about biological test items to determine the influence the uses of chicken feather powder in ration for the growth of poultry. On the second phase, the test adopted a non-factorial complete randomized design with a 5 treatments and 4 repetitions comprising 5 a plot of chicken with a ration level of the uses of T0 (control ration), T1 (feather powder 2.5%), T2 (feather powder 5%), T3 (feather powder 7.5%) and T4 (feather powder 10%). The result of study showed That the uses of fungus inoculum through 3% in its fermented process show an influence in a significant different to improv the protein content in chicken feather powder. The difference cans Improving be seen with higher content of protein Than T0 (unfermented) and T1 (inoculum dosage of 1%) and T2 (inoculum dosage 2%). On the second phase That test showed the uses of fermented chicken feather powder fungus Penicillium sp isolates with up to 5% level in ration, ration indicate consumption, elevated weight of poultry and conversion of ration is very significant with the control (without any chicken feather powder). In conclusion, the fungus inoculum dosage to be Used in Increasing the content of the protein on chicken feather is on dosage of 3%, while the chicken feather powder fermented with inoculum fungus Penicillium sp Able to use Within ration of 5%. Prof. Dr. Basuki Wirjosentoro, MS; Dr. Zulfikar Siregar, MP; Dr. Ir. Hasanuddin, MS