PENGGUNAAN KULIT BIJI KAKAO (Theobroma cacao L.) FERMENTASI (KBKF) TERHADAP KONSUMSI BAHAN KERING DAN PROTEIN KASAR PAKAN DOMBA LOKAL JANTAN

The research about utilization of cocoa beans (theobroma cacao l.) fermentation against dry matter intake and crude protein intake in the ram conducted for 2 months from october to december 2017. This research implemented in Bumiaji Village, Bumiaji Sub-District, Batu City. This research was to determine the effect of fermentation cocoa bean skin use on the dry matter and crude protein intake of ram. The material was used in this research was 15 heads of rams 1.5 years old with initial weight ranging from 14 - 20 kg. The rams were grouped by initial weight in to K1 = 14 - 16 kg, K2 = 16 - 18 kg, K3 = 18 - 20 kg. The measured variables were dry matter intake in kg / head / day and crude protein intake in grams / head / day. This research method was used experimental research and using Randomized Block Design (RAK). The treatments were five levels: P0 = 100% forage, P1 = 75% forage feed + 25% fermentation cocoa beans, P2 = 50% forage feed + 50% peel of fermentation cocoa beans, P3 = 25% feed forage + 75% skin of fermentation cocoa beans, P4 = 100% peel of fermentation cocoa beans. The data analysis used is ANAVA. If the treatments have a significant effect on the observed change then proceed with BNT advanced test. The results of this research indicate that the use of skin fermentation of cocoa beans to dry matter intake local males gibas sheep in treatment significantly (P <0.05), in which the highest dry matter intake is P1, namely with the average 1.115 kg / head / day and use of leather cocoa bean fermentation of crude protein intake of local male gibas sheep the treatment was highly significant (P