PENGARUH TINGKAT PENGGUNAAN CAMPURAN BUNGKIL INTI SAWIT DAN ONGGOK TERFERMENTASI OLEH Aspergillus niger DALAM PAKAN TERHADAP PENAMPILAN AYAM PEDAGING [The Effect of Usage Level of Fermented Palm Kernel Cake-Cassava Byproduct Mixture in Ration on Broiler Performance] - Nurhayati, Nurhayati (Faculty of Animal Agriculture, Diponegoro University, 2007)