PENGARUH PENAMBAHAN BERBAGAI HERBAL CAIR PADA PAKAN TERHADAP KONSUMSI PAKAN DAN HEN DAY PRODUCTION AYAM PETELUR

The purpose of this study was to determine the effect of adding various liquid herbs to feed on feed consumption and hen day production in laying hens. The material used in this study was laying hens of the ISA brown strain of 160 heads, aged 70 weeks who were kept for a month in an open house cage. The method used is the Complete Randomized Design (RAL) experimental method, consisting of 4 treatments, namely P0 (basal feed without the addition of liquid herbs), P1 (basal feed + turmeric liquid herbs 1%), P2 (basal feed + ginger liquid herbs 1%), P3 (basal feed + Temulawak liquid herbs 1%), with 5 repeats. The variables observed were feed consumption and hen day production (HDP). The average value of feed consumption was P0=112.94g, P1=120.42g, P2=120.52g, P3=119.39g and the average value on HDP was P0=57.19%, P1=56.92%, P2=65.83%, P3=62.08%. The study was analyzed using ANAVA and if the effect was real (P<0.01) then continued with the Smallest Real Difference (BNT) test. The results showed that the addition of various liquid herbs of 1% to laying hen feed had a very real effect (P˂0.01) on feed consumption and no real effect (P>0.05) on HDP. The conclusion of the study showed that giving liquid herbs to feed with a level of 1% had a real effect on feed consumption and had no real effect on HDP.