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Abstract
Penelitian ini menggunakan ayam broiler sebanyak 80 ekor. Tahapan penelitian dimulai dari persiapan kandang, pembuatan fermentasi tepung kulit pisang jantan, pemeliharaan ayam selama 36 hari, dan pemotongan. Penelitian ini terdiri dari 5 perlakuan dan 4 ulangan dengan menggunakan rancangan acak lengkap (RAL), yang setiap ulangan terdapat 4 ekor ayam broiler. Perlakuan tersebut yaitu, PO: kontrol, P1: 2,5%, fermentasi tepung kulit pisang, P2: 5% fermentasi tepung kulit pisang, P3= 7,5% fermentasi tepung kulit pisang, P4: 10% fermentasi tepung kulit pisang. Paramater yang akan diukur pada penelitian ini adalah konsumsi ransum, berat badan, persentase berat karkas, perlemakan (persentase lemak abdomen, persentase lemak gizzard, persentase lemak penggantung usus, persentase lemak leher, persentase lemak paha, dan persentase organ dalam). Berdasarkan hasil analisis sidik ragam menunjukkan bahwa pemberian tepung kulit pisang fermentasi (KPF) dengan menggunakan Neurospora crassa tidak menurunkan berat badan tetapi mengurangi lemak abdomen, lemak gizzard, lemak leher, lemak penggantung usus, lemak paha hingga level 10 %.
Kata kunci: Kulit pisang, deposisi lemak, ayam broiler, Neurospora crassa
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