EFFECTS OF USING FERMENTED DUCKWEED ON VOLATILE FATTY ACID AND COLON pH IN RAMBON DUCK

The research was conducted from October to December 2019. Testing samples at the Laboratory of Ruminant Animal Nutrition and Animal Food Chemistry, Animal Husbandry Faculty, Padjadjaran University. This study aims to determine the effect of using fermented duckweed in duck ratio on VFA (Volatile fatty acid) and pH in large intestine. The method used experimentally with a completely randomized design (CRD) with six treatments and four replications. The six treatments were follows: P0 = rations without fermented Duckweed, P1 = rations + 10% Duckweed, P2 = rations + fermented Duckweed 20%, P3 = rations + fermented Duckweed 30%, P4 = rations + fermented Duckweed 40%, P5 = rations + fermented Duckweed 50%. The research data were processed using variance and followed by Duncan's test. The result showed that using 20% of duckweed fermented had a significant effect (P<0.05) on the pH large intestine but had no effect (P>0.05) on the VFA content.