Potensi Sediaan Probiotik Cair dari Ayam Buras Gallus domesticus Berasal dari Kawasan Industri Makassar (KIMA) Terhadap Pertumbuhan Ayam Broiler

Penelitian dengan judul ???Potensi Sediaan Probiotik Cair Dari Ayam Buras Gallus domesticus Berasal Dari Kawasan Industri Makassar (KIMA) Terhadap Pertumbuhan Ayam Broiler??? bertujuan untuk mengisolasi dan mengkarakterisasi bakteri yang berpotensi sebagai probiotik serta menguji potensi bakteri probiotik dari ayam buras Gallus domesticus dalam bentuk sediaan cair terhadap pertumbuhan ayam broiler. Seleksi bakteri probiotik dilakukan dengan menggunakan medium MRSA (de Man Ragosa Sharpe Agar) yang ditambahkan CaCO3 1%. Karakteristik bakteri probiotik diketahui dengan berbagai uji, yaitu uji ketahanan terhadap pH, garam empedu dan uji daya hambat terhadap bakteri patogen Escherechia coli dan Salmonella thypii diperoleh sebanyak 5 isolat bakteri yaitu CK, DK, EK, GK dan HK. Dari 5 isolat probiotik terpilih 1 isolat yaitu isolat HK yang bersifat gram positif, berbentuk basil, mampu tumbuh pada pH 3 maupun pada konsentrasi ox bile 1% dan 5% serta memilki diameter zona hambat bakteri patogen 15 mm untuk E.coli dan 14,5 mm untuk S. typhii. Isolat probiotik yang terpilih ditambahkan pada pakan ayam broiler dengan 4 perlakuan dan 5 ulangan. Perlakuan R0= Kontrol + (pakan komersil/ BP 11), R1= Kontrol - (pakan buatan), R2 (pakan buatan + probiotik HK 1 mL), R3 (pakan buatan + probiotik HK 0,5 mL (pagi) dan 0,5 mL (sore). Probiotik tersebut diberikan selama 42 hari pada waktu pagi dan sore hari. Masing-masing perlakuan menggunakan ayam uji sebanyak 5 ekor ayam. Hasil penelitian ini menunjukkan bahwa pemberian probiotik pada ransum dipagi dan sore hari masing-masing 0,5 mL menunjukkan potensi yang lebih baik yaitu berat badan 885,60 g, rata-rata konversi ransum 2,368 g, keaktifan, penampilan visual dan daya tahan tubuh baik yang ditunjukkan 0 mortalitas.\ud The research entiled "The Potential of Liquid Probiotic of Gallus domesticus which Was from Industrial Area of Makassar (KIMA) toward Broiler Chicken???s Growth" aims to isolate and characterize the potential bacteria as probiotics and also to examine the potential of probiotic bacteria from Gallus domesticus in the form of liquid toward the growth of broiler chickens. The selection of probiotic bacteria was conducted by using a medium MRSA (de Man Rogosa Sharpe Agar) which was added with CaCO3 1%. Characteristics of probiotic bacteria were known by the various tests, such as- the test of probiotics endurance toward pH, bile salts and inhibitory effect toward pathogenic bacteria Escherechia coli and Salmonella thypi which was obtained 5 bacteria isolations, they are CK, DK, EK, GK and HK. From 5 bacteria isolations selected 1 isolation that is HK isolation which has gram-positive, rod shaped, and it is able to grow at pH 3 and at the concentration of ox bile 1% and 5% and also has the diameter of inhibition zone toward pathogenic bacteria 15 mm for E. coli and 14,5 mm for S. thypii. Probiotic isolation which was selected is added to the feed of broiler chickens by using 4 treatments and 5 replications. Treatment R0 = Control + (commercial feed / BP 11), R1 = Control - (artificial feed), R2 (artificial feed + probiotics HK 1 mL), R3 (artificial feed + probiotics HK 0,5 mL (morning) and 0,5 mL (afternoon). The probiotics are given every day in the morning and afternoon during 42 days. Each treatment used around 5 chickens for testing. The result of research shows that the adding of probiotic on artificial feed on the morning and afternoon each 0,5 mL indicatesthe better potential that is body weight around 885,60 g, the feed convertion ratio is 2,368 g, the liveliness, appearance and endurance of their body showed 0 mortality