Aplikasi Metode Kaji Terap pada Penyuluhan Dedak Padi Fermentasi sebagai Pakan Ayam Buras di Desa Cowek Kecamatan Purwodadi Kabupaten Pasuruan

Abstract

The objective of this research is to know the appropriateness of applying the extension method of kaji terap on the extension program of the use of rice bran fermentation as poultry feed. The study population is chicken breeder in Cowek Village. The sample is targeted by 27 people through the technique of Proposive Sampling. The research and analysis were done in two stages, namely: 1) The application of the applied appraisal of the local specific fermetation rice bran is analyzed with standard of color, aroma and fermetation texture followed by analysis of palatability level and chicken weight gain, and 2) The suitability of the extension program using quantitative descriptive analysis . The result of this research can be concluded that: 1) The result of the evaluation of the fermented bran is a more brown color, the fragrant aroma like tape, and the finer texture according to the fermentation standard. While the level of chicken palatability given by fermented bran higher by 5.15 gram / head / day and on the difference of body weight increase at the end of giving is 94,28 gram / head / day, and 2) Result of analysis to extension program measured from aspect time scores 102, location (score 108), goals (score 106), material (score 101), media (score 102), methods and techniques (score 104), extension (score 108) and frequency (score 100) including the criteria is appropriate. While the appropriateness of applying the method of kaji terap in the extension program of the use of fermented rice bran as chicken feed with an average score of 42.42 is included in the high category.