PENGGUNAAN KAYAMBANG(Salvinia molesta) YANG DIFERMENTASI DENGAN Aspergillus niger DALAM RANSUM TERHADAP KUALITAS FISIK TELUR ITIK LOKAL (Using of kayambang (Salvinia molesta) fermented with Aspergillus niger in the Diet on Physical Quality of Local Duck E

Nindityas Ratya, Umiyati Atmomarsono, Edjeng Suprijatna

Abstract


ABSTRAK

 

Penelitian dilakukan untuk mengetahui level penggunaan Kayambang(Salvinia molesta) fermentasi dengan Aspergillus niger sebagai pakan alternatif sampai pada taraf optimal terhadap kualitas telur. Materi penelitian menggunakan 80 ekor itik petelur lokal (Pengging) umur 22-29 minggu dengan bobot 1457±124,8 gram. Penelitian disusun menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan (0%, 15% Salvinia molesta non fermentasi, 15% Salvinia molesta fermentasi, 17,5% Salvinia molesta fermentasi, 20% Salvinia molesta fermentasi) dengan 4 ulangan yang terdiri dari 4 ekor setiap unit. Parameter yang diamati meliputi bobot telur, warna kuning telur dan indeks haugh. Hasil penelitian menunjukan bobot telur dan indeks haugh tidak berbeda nyata (P>0,05), sedangkan warna kuning telur berbeda nyata (P<0,05). Pemanfaatan Salvinia molestafermentasi sampai 20% tidak mempengaruhi bobot telur dan indeks haugh tetapi dapat meningkatkan kualitas kuning telur menjadi lebih baik.

Kata kunci : Salvinia molesta; Aspergillus niger; Kualitas fisik telur.

 

ABSTRACT

 

This research is conducted to determinethe optimallevel of usage in Kayambang (Salvinia molesta) fermentation with Aspergillus niger as an alternative feed to the physical quality of the duck eggs.The materials are using 80 local laying ducks (Pengging) aged 22-29 weeks with a  weight 1.457±124.8 grams. This research is composed by using Completely Randomized Design (CRD) with 5 treatments (0%, 15% non-fermented Salvinia molesta, 15% fermented Salvinia molesta, 17.5% fermented Salvinia molesta, 20% fermented Salvinia molesta) and 4 replications consisting of 4 ducks in each pen. The observed parameters are including egg weight, yolk color and Haugh index. The results showed that the egg weight and Haugh index were not significantly different (P>0.05), while the yolk color were significantly different (P<0.05). It was concluded that the Salvinia molesta which is fermented up to 20% did not affect the egg weight and Haugh index however it can improve the quality of the yolk to be better.

Keywords: Salvinia molesta; Aspergillus niger;physicalquality of egg.


Keywords


Salvinia molesta; Aspergillus niger; Kualitas fisik telur.

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