TEKNOLOGI FERMENTASI UNTUK PRODUKSI HERBAL PROBIOTIK DAN PAKAN ITIK ORGANIK RENDAH KOLESTEROL

Abstrak

Ducks have the potential to be developed as a food ingredient, especially on the island of Bali. Ducks are a variety of culinary delights that are in great demand by tourists and have a very high selling value. The problem that often becomes an obstacle in consuming processed ducks is the high cholesterol level of duck meat, which is thought to be detrimental to health. The main objective of this activity is to produce duck feed that triggers a reduction in meat cholesterol, quality and easy to obtain by utilizing abundant local raw materials, namely utilizing golden snails which are a pest of rice plants, and papaya leaf flour which is a waste of papaya plantations so that the price is cheaper and producing low cholesterol ducks. The results of research conducted by the proposer have obtained a duck feed formulation that can improve the performance of ducks assessed from growth, meat quality (organoleptic and cholesterol levels) and health status of ducks. Provision of raw materials for duck feed that can replace fish meal is by producing biologically golden snail silage flour with a protein content of 45.95%. Based on the results of the activity, it can be concluded that through fermentation technology using local microbes, low cholesterol organic duck feed and probiotic herbs are produced to increase the availability of organic feed, production and quality of duck meat.