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The study aimed to evaluate the administration of L acidophilus in fermented feed to improve the quality of broiler chicken meat (Protein, Cholesterol) which was maintained for 35 days. The material used is 100 chickens that are 1 day old (DOC). The experiment used a laboratory experimental method with a non-factorial Completely Randomized Design with a treatment level consisting of feed type Ro = standard feed, R1 = R0 + Fermented corn husk 10%, R2 = R0 + Fermentation of 20% corn husk, R3 = R1 + L acidophilus 2% and R4 = R2 + L acidophilus 2%. Each treatment was repeated 4 times and each replication contained 5 chickens. The results of analysis of variance showed that administration of    L acidophilus in fermented feed significantly affected the increase in protein (R1) and decreased cholesterol (R3) with an alpha level of 5%. The average protein content R1 = 21.8000 was not significantly different from R4 = 21.5500, while R2 = 21.0500 was significantly different from R3 = 20.6500 and R0 = 20.2000. The lowest average cholesterol level is found in R3 = 64,000 and the highest at R0 = 96,500. While the cholesterol levels R1, R2, R3 and R4 were not significantly different, but were significantly different from R0.

ROLE OF LACTOBACILLUS ACIDOPHILUS IN FERMENTED FEED TO FEED TO IMPROVE THE QUALITY OF BROILER CHICKEN MEAT (PROTEIN, CHOLESTEROL)