Evaluasi Kualitas Fisik Maggot Dengan Level Pemberian Saccharomyces cerevisiae Sebagai Kandidat Penganti Tepung Ikan Pada Pakan Ayam

Abstract

(2.02±0.13) and the administration level was 2% (2.33±0.39). The conclusion was that the level of administration of Saccharomyces cerevisia had a significantly different impact on the physical quality of maggot which included pH; odor; texture and color. The 2% treatment level gave the most optimal impact on the physical quality of the maggot.