PENGARUH PENGGUNAAN TEPUNG LIMBAH RUMPUT LAUT (Gracilaria verrucosa) TERFERMENTASI DALAM RANSUM TERHADAP KUALITAS KIMIAWI TELUR PUYUH (Coturnix coturnix japonica) (The Effect of Seaweed by Product Powder (Gracilaria verrucosa) Fermented in The Diet on Che

Abstract

ABSTRAK

          Penelitian bertujuan mengetahui pengaruh penggunaan tepung limbah rumput laut terfermentasi dalam ransum terhadap kandungan protein, lemak dan antioksidan telur puyuh. Materi yang digunakan dalam penelitian adalah 160 ekor puyuh petelur, umur 8 minggu dengan rata-rata bobot badan 211,75 ± 4,43 g. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan, T0: ransum tanpa penggunaan tepung limbah rumput laut; T1: ransum dengan penggunaan tepung limbah rumput laut non fermentasi 10%; T2: ransum dengan penggunaan tepung limbah rumput laut terfermentasi 12,5%; T3: ransum dengan penggunaan tepung limbah rumput laut terfermentasi 15%. Hasil penelitian menunjukkan bahwa perlakuan tidak berpengaruh nyata (P<0,05) terhadap kandungan protein, lemak dan antioksidan telur puyuh. Simpulan penelitian adalah penggunaan tepung limbah rumput laut fermentasi sampai 15% tidak memberikan dampak pada kandungan protein, lemak dan antioksidan telur puyuh.

Kata kunci : telur puyuh; limbah rumput laut; protein; lemak; antioksidan.

ABSTRACT

This study aims to determine the effect of fermented seaweed by product powder in rations for protein, fat and antioxidants of quail eggs. The material that used in this study were 160 quails laying period, 8 weeks of age with an average body weight of 211,75 ± 4,43 g. This study used a completely randomized design (CRD) with 4 treatments and 5 replications, T0: ration without seaweed by product powder; T1: ration with seaweed by product powder non fermentation 10%; T2: ration with seaweed by product powder fermentation 12,5%; T3: ration with seaweed by product powder fermentation 15%. The results showed that the treatment had no significant effect (P<0,05) for protein, fat and antioxidants of quail eggs. The conclusion of the study is the use of seaweed by product powder fermentation until 15% did not affect protein, fat and antioxidants of quail eggs.

Key words : quail eggs; seaweed by product; protein; fat; antioxidants.