Key points are not available for this paper at this time.
This research aims to determine the productivity of broilers given fermented garlic peel extract (Allium sativum) through drinking water. The study used a completely randomized design (CRD) consisting of 4 treatments and 4 replicates, each consisting of 5 broilers. The treatments were drinking water without fermented garlic peel extract (P0), drinking water with 1.5% fermented garlic peel extract (P1), drinking water with 3% fermented garlic peel extract (P2), and drinking water with 4.5% fermented garlic peel extract (P3). The observed variables were performance, carcass wight, digestive tract bacteria namely Lactic Acid Bacteria (BAL), and body fat components of broilers. The results showed that broilers fed with fermented garlic peel extract at the level of 1.5%, 3.0% and 4.5% had a significant effect (P0.05) to the initial weight, drinking water consumption, feed consumption, carcass percentage and (thigh, back, wing, upper thigh, lower thigh percentage), and body fat.
Dewi et al. (Wed,) studied this question.