PENGARUH PEMBERIAN BEBERAPA PRODUK FERMENTASI TERHADAP PERFORMANS ITIK.

(run dr hn4 rjar RM4
r-oqih,trKr) i!N,e Eo3.onor ieii!dsu!c.). Bod hrisNi

r(msr!(Brsr) {rrrr

'trn

*4

isb

i0eu

,\!* Gt{ok ([\r)

[6i FNi ro] n4u4*hi
jri s$6 nnsi qnr (Pi0.0r) L{ &p
lioilsmgdl@l:o,d,T6d

tMgjsadiwdfu$e4jufu


i!'oF $hr ri4n Bbya P*u
o!rup*obhFysctdNIdtriblFpdejftmno*obhy!P*o
,r{'41 4{s

3odok (6crqu4 o4!Lt{s)

dr bqrn iii !}i (rld rdEr

(inbogdaF'digu*o$e$iloi

ihlnj!*io bidhso rerh k6!

11

ca6 tudisn Li.n6nun r.m,k
F?hls Pdcm*i0 !ru{E s

AD&bs,

,06)


Ecog9@6(disi,bi$e9]bdsP*
coodotftfutsb$LJj{fuldudj

uis\

.3k lc Pdq*U UDLa6 s edq,06)

&!iusnerop*o Ltrbd bdud FDh

'PJ}1ld
n!nD* M{ Fktr F4 prEd /aB ,En.uiyi
'il.i lzi
ftr n46t y!i'u rikii kar r? f%. sd
ci 0 !i/i tu P 0r%1Fid, ss)
Ikidmdns4jniJgizirqgc

jugu

(s6d!n


$hqaibd4Pe
idJ]fu,uit|troblire'ieihsi
9od'hhglh'jgdliigllihsd
J.!o'o(o[logliPoib'oi6'{4i'

oo$b$),6 h4r ii sei (Pd, bz,

@rc)

14 dtrmebi ihso

kds*hhsdUp.nei*si&!ddi6ikkshpJds3li
30%sc'tnFbnen'm6

kdmiN@segbiBlsFs4d
2

pmb.n@


K

F& l:mn idl sryj

d2st ccr srd !6rrB

dIBISFMglifu[30%Dr@elh
&dad4Ffubshsbolotbfu,Loffi
3h*iioi

bobo. bad4

10,]31!r.!udnbhfusm&i&hgib3.62

rdtrgp I'itu

rs* !4
D lii ^Ga)

A6$.MH re30 Nroii.n

HmMr dai
.

res p4dur

Ps4

''

, i,&

s'd'a

F Fdtu

N'rtu

Fda ni

.rtuio Bqo.


rd \ Dj,a cffi. q

uNi

dd 1i,$d tsnb,ici

Bogor

Do c r14l]u$ ts ,\. 4..j
Nhjabh Ptimie NoI tu. Ke

'.

li\cigh'Iboi]ga]4e*(ilh
ed@jd4k'slllk$&bruqtfu&ppd*5id&Ldi6
BPs

2mr.slDddDdddantu$c


B

BL&kbumj'0sso].h4tsilb9po'ndc
otr nnu

r*Mwo hrtonn tbrap q! Fn

Pogo. Diroicna*u