PELATIHAN PEMBUATAN PAKAN FERMENTASI DAN APLIKASI PROBIOTIK UNTUK ITIK PETELUR DI DESA KEBONSARI SIDOARJO

Authors

  • Anggi Putra Dharmawan Jurusan Kimia FMIPA Unesa
  • Arni Al Hikmah Putri Jurusan Kimia FMIPA Unesa
  • Mochammad Nurwahyudi Jurusan Kimia FMIPA Unesa
  • Fifi Afifah Jurusan Kimia FMIPA Unesa

DOI:

https://doi.org/10.26740/ja.v5n1.p45-49

Keywords:

probiotics, the smell of cattle dung, duck breeder

Abstract

Kebonsari village is the only one location in Sidoarjo that empowers duck farms. This potential is also
accompanied by the presence of livestock wastes, one of which is a bad odor that needs handling. It can
be handled using probiotics, either orally (for food) or sprayed on the cage. The purposes of this dedication
is to find out the level of understanding of Kebonsari villagers, especially ducks breeders on probiotics and
improve the quality of dairy farms in the village Kebonsari seen from the aspects of cleanliness and health.
This is due to the lack of knowledge of duck breeders in the area to reduce the smell of cattle dung. The
steps taken are to socialize the way of making and demonstration and monitoring and evaluation. It was
found that 80% of breeders have skill in duck feeding, 80% said the smell of dirt was reduced significantly,
and 80% said duck health improved. Based on this it can be concluded that probiotics are used effectively
to reduce the smell of dirt and maintain the health of livestock.

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Published

2019-06-15

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Section

Articles
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