PENGARUH PENAMBAHAN TEPUNG JAHE MERAH (Zingiber officinale var Rubrum) DALAM RANSUM TERHADAP KUALITAS TELUR AYAM KAMPUNG PERIODE LAYER

Abstract

ABSTRAK

Penelitian bertujuan untuk mengetahui pengaruh penambahan tepung jahe merah dalam ransum terhadap kualitas telur ayam kampung periode layer. Pada penelitian ini menggunakan ayam kampung betina umur 24 minggu sebanyak 100 ekor. Pemeliharan ayam kampung dilakukan pada kandang baterai dari kawat. Susunan ransum yang digunakan terdiri dari T0: ransum kontrol; T1: ransum kontrol + 0,25% tepung jahe merah; T2: ransum kontrol + 0,5% tepung jahe merah; T3: ransum kontrol + 0,75% tepung jahe merah; T4: ransum kontrol + 1% tepung jahe merah. Penelitian dilaksanakan dengan menggunakan rancangan acak kelompok dengan 5 perlakuan dan 4 ulangan. Parameter yang diamati dalam penelitian ini adalah berat telur, indeks telur, tebal cangkang, indeks haugh, indeks kuning telur, indeks putih telur, dan warna kuning telur. Data terkumpul diolah dengan menggunakan analisis ragam. Hasil penelitian menunjukkan bahwa penambahan tepung jahe merah dalam ransum ayam kampung tidak berpengaruh terhadap berat telur, tebal cangkang, indek haugh, indeks kuning telur, dan indeks putih telur, tetapi berpengaruh sangat nyata terhadap warna kuning telur (P<0,01). Rata-rata warna kuning telur T0, T1, T2, T3 dan T4 berturut-turut yaitu 7,79; 7,23; 5,39; 6,44; dan 5,36. Berdasarkan hasil penelitian ini dapat disimpulkan bahwa penambahan tepung jahe merah mempengaruhi warna kuning telur yang semakin pucat, penambahan optimal tepung jahe merah pada taraf 0,25%.

Kata kunci: ayam kampung, jahe merah, kualitas telur

ABSTRAK

This study aims to determine effect of the addition of red ginger flour in the ration on the quality of native chicken egg layer period. In this study using female chickens aged 24 weeks, as many as 100 native chickens. Maintenance performed on native chicken battery cages from wire. The composition of the ration used consisted of T0: control ration; T1: control ration + 0,25% ration of red ginger flour; T2: control ration + 0,5% ration of red ginger flour; T3: control ration + 0,75% ration of red ginger flour; T4: control ration + 1% red ginger flour. The experiment was conducted using a randomized block design with 5 treatments and 4 replications. Parameters observed in this study were egg weight, shape index, shell thickness, haugh index, yolk index, albumen index and yolk color. The data collected were processed using analysis of variance. The results showed that the addition of red ginger flour in native chicken rations had no effect on egg weight, shape index, shell thickness, haugh index, yolk index, and albumen index, but the effect was highly significant on yolk color (P <0,01). Average yolk color T0, T1, T2, T3 and T4 are respectively 7,79; 7,23; 5,39; 6,44, and 5,36. Based on these results it can be concluded that the addition of red ginger flour affect yolk color increasingly pale, optimal addition of red ginger flour at the level 0,25%.

Keywords: native chicken, red ginger, egg quality