Pengaruh penggunaan tepung daun sambiloto (andrographis paniculata nees) sebagai feed additive terhadap kualitas telur itik mojosari

2017 ◽  
Vol 5 (2) ◽  
pp. 92-99
Author(s):  
Moh Yunus Bahtiar ◽  
Dyah Lestari Yulianti ◽  
Aju Tjatur Nugroho Krisnaningsih
Keyword(s):  
Field Experiments ◽  
Egg Yolk ◽  
Feed Additive ◽  
Shell Weight ◽  
Egg Weight ◽  
Feed Material ◽  
Randomized Design ◽  
Significant Difference ◽  
Haugh Unit

Abstrak Penelitian ini bertujuan untuk mengetahui bagaimana kualitas telur itik Mojosari yang diberi feed additive tepung daun sambiloto pada pakan. Materi yang digunakan 100 ekor itik Mojosari, telur itik dari berbagai perlakuan dan ulangan pakan basal berupa complete feed serta tepung daun sambiloto (TDS). Metode yang digunakan adalah metode percobaan lapang menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan 4 ulangan, perlakuan yang diterapkan adalah P0 : pakan + 0% TDS, P1 : pakan + 0,2% TDS, P2 : pakan + 0,4% TDS, P3 : pakan + 0,6% TDS dan P4 : pakan + 0,8% TDS. Variabel yang diamati adalah berat telur, tebal kerabang, berat kerabang, haugh unit dan skor kuning telur. Adapun data yang didapat pada penelitian ini dianalisis sidik ragam apabila terdapat pengaruh pada perlakuan maka dilanjutkan dengan uji beda nyata terkecil (BNT). Hasil penelitian menunjukkan bahwa penggunaan TDS sebagai feed additive pada P3 memberikan perbedaan yang nyata (P<0,05) terhadap berat kerabang (9,16±0,64 g) dan pada P1 tidak berpengaruh nyata  (P<0,05) pada haugh unit (106,61±3,15), tetapi pada P0, P2 dan P4 menunjukkan tidak berbeda nyata (P>0,05) terhadap berat telur (59,02±3,88 g ; 61,58±2,34 g ; 63,10±5,27 g)  tebal kerabang (0,55±0,05 mm ; 0,56±0,12 mm ; 0,67±0,17 mm) serta skor kuning telur (8,50±2,38 ; 10,25±0,57 ; 10,75±1,29). Dapat disimpulkan bahwa pemberian feed additive TDS dilevel 0,6 % pada pakan itik Mojosari dapat meningkatkan berat kerabang dan pada level 0,2 % dapat meningkatkan nilai haugh unit telur itik Mojosari, akan tetapi tidak dapat meningkatkan berat telur, tebal kerabang dan skor kuning telur itik Mojosari.   Abstract The purpose of this research is to find out how the quality of Mojosari duck eggs are fed feed additive of bitter leaf starch on the feed. Material used 100 ducks Mojosari, duck eggs from various treatments and replication of basal feed in the form of complete feed and bitter leaf flour (TDS). The method used was field experiments using Completely Randomized Design (RAL) with 5 treatment 4 replications, the treatment applied was P0: feed + 0% TDS, P1: feed + 0.2% TDS, P2: feed + 0.4% TDS, P3: feed + 0.6% TDS and P4: feed + 0.8% TDS. The variables observed were egg weight, thickness of the shell, weight of shell, haugh unit and egg yolk score. The data obtained in this study was analyzed variance if there is influence on the treatment then continued with the smallest real difference test (BNT). The results showed that the use of TDS as feed additive on P3 gave significant difference (P <0,05) to shell weight (9,16 ± 0,64 g) and at P1 gave significant difference (P <0.05) at Haugh units (106.61 ± 3.15), but at P0, P2 and P4 showed no significant differences (P> 0.05) with respect to egg weight (59.02 ± 3.88 g; 61.58 ± 2.34 G; 63.10 ± 5.27 g) shell thickness (0,55 ± 0,05 mm; 0,56 ± 0,12 mm; 0,67 ± 0,17 mm) and egg yolk score (8,50 ± 2.38; 10.25 ± 0.57; 10.75 ± 1.29). Based on the result of the research, it can be concluded that giving feed additive of TDS at 0,6% at feed of Mojosari duck can increase shell weight and at level 0,2% can increase haugh unit of Mojosari duck egg, but can not increase egg weight, thick of kerabang And egg yolk score of Mojosari ducks.

scholarly journals PENGARUH LAMA PERENDAMAN DALAM GEL LIDAH BUAYA (Aloe vera) TERHADAP KUALITAS TELUR AYAM RAS

ZOOTEC ◽  
2020 ◽  
Vol 40 (1) ◽  
pp. 150
Author(s):  
Asrul Lamarang ◽  
A. Yelnetty ◽  
L.Ch.M Karisoh ◽  
N.N Lontaan
Keyword(s):  
Storage Time ◽  
Aloe Vera ◽  
Egg Yolk ◽  
Egg White ◽  
Egg Weight ◽  
White Index ◽  
Significant Difference ◽  
Chicken Eggs ◽  
Haugh Unit

THE EFFECT OF IMMERSION IN GEL OF ALOE VERA ON THE QUALITY OF  CHICKEN EGGS DURING STORAGE. The study was conducted to determine the duration effect of immersion of chicken eggs in aloe vera extract (Aloe Vera) on the quality of broiler eggs during storage. The material used in this study was freshly bred eggs at first day at weight of 55 - 60 grams. Aloe vera was obtained from the center of the ornamental plant of Bahu Village. The tools used in the study were including knives, scales, blenders, containers, diameter caliper, egg candlling, petri dishes. The method used was a completely randomized design (CRD) method with factorial pattern of a 5 x 5 with 3 replications. Factor A was the immersion time and factor B was the storage time. The observed variables were egg weight, egg white index, egg yolk index, and haugh unit. The data obtained were analyzed using ANOVA. The results of this study indicated that there was no significant difference (P> 0.05) on Egg Weight, however, there were significant differences (P< 0.05) on the egg white Index, Egg Yolk Index and Haugh Unit. Soaking eggs in aloe vera gel could extend the storage time up to 30 days.Keywords: Eggs, Aloe vera, Storage, Physical Quality

scholarly journals Kualitas Telur Puyuh yang Beredar di Pasar Tradisional di Kecamatan Kaliwates Kabupaten Jember

2021 ◽  
Vol 21 (1) ◽  
pp. 33-37
Author(s):  
Reikha Rahmasari ◽  
Rosa Tri Hertamawati ◽  
Danu Wahyu Cahyono
Keyword(s):  
Experimental Method ◽  
Egg Yolk ◽  
Egg White ◽  
Egg Weight ◽  
Traditional Markets ◽  
Randomized Design ◽  
Significant Difference ◽  
Market Location ◽  
Traditional Market

The purpose of this research was to analyz the quality of quail eggs circulating in the traditional market in Kaliwates district of Jember Regency. This study used experimental method with Complete Randomized Design (CRD) with five treatments and each treatment have three replications. Treatments in this study were  market location: P1(Kepatihan market), P2 (Tanjung market), P3(Market Mangli), P4 (Tegal Besar market) and P5 (Pelita market). The observed parameters consist of egg weight, egg white index, egg yolk index and quail egg unit haugh. The data were analyzed by Analysis of Variance (ANOVA). The results showed that the quality of quail eggs circulating in Kaliwates district of Jember regency have same quality (no significant difference (P>0.05)) between the five traditional markets on this study and have good quality according to standard.

scholarly journals THE QUALITY OF QUAIL (COTURNIX-COTURNIX JAPONICA) EGG GIVEN MORINGA LEAF SOLUTION (MORINGA OLEIFERA L)

2019 ◽  
Vol 5 (1) ◽  
pp. 13
Author(s):  
Paryanta Paryanta ◽  
Deden Sudrajat ◽  
Anggraeni Anggraeni
Keyword(s):  
Drinking Water ◽  
Egg Quality ◽  
Egg Yolk ◽  
Average Weight ◽  
Randomized Design ◽  
Significant Difference ◽  
Egg Albumen ◽  
Index Weight ◽  
Haugh Unit

Egg quality can be determined by measuring exterior quality includes egg shape, weight, while interior includes haugh unit (HU) value, yolk and egg albumen. This research aims to assess the potential of moringa leaf solution as an effort to improve the quality of quail eggs. This research was conducted from December 2017 to January 2018. The research was conducted at Badrupuyuh Farm Kp. Sukajaya RT 01/02 Ciomas Bogor Regency. The livestock that used in this research are 100 quails with age 35 day and average weight 125,93 ± 3,056 g. The feed that been used is a layered commercial and drinking water that mixed with Moringa leaf solution. The research design that been used was Completely Randomized Design (RAL) with 4 treatments and 5 replications. Treatment given in this research is R0: Drinking water without Moringa leaf, R1: 5% of moringa leaf solution, R2: 10% of moringa leaf solution, R3: 15% of moringa leaf solution. The data obtained were analyzed using Analysis of Variance (ANOVA). If it shows significant difference (P <0.05) or very significant different (P <0.01) then we will test it again with Duncan test. The variables observed in this study are egg index, weight of shell, thick of shell, yolk color and haugh unit. The application of moringa leaves solution up to 10% can increase the quail egg yolk color but has no significant effect on the egg index, the weight of the shell, the thickness of the shell and the haugh unit.Keywords: egg quality, quail, Moringa leaf solution

scholarly journals Suplementasi Sari Belimbing Wuluh (Averrhoa bilimbi L.) dalam Air Minum terhadap Produktivitas Telur Puyuh

2020 ◽  
Vol 18 (2) ◽  
pp. 54-61
Author(s):  
Lylya Wahyuni ◽  
M R Ramdani ◽  
N O Imama ◽  
V E Larasati ◽  
A R Fahmi ◽  
...  
Keyword(s):  
Drinking Water ◽  
Egg Quality ◽  
Egg Yolk ◽  
Positive Control ◽  
Feed Conversion ◽  
Physical Quality ◽  
Randomized Design ◽  
Egg Shells ◽  
Haugh Unit

Supplementation of Averrhoa bilimbi L. juice which contains vitamin C and organic acid in drinking water has been proposed to reduce the effect of heat stress on the quail layer.  So this is expected to increase the productivity of quail and their egg quality. The aim of this research was to determine the effect of A. bilimbi juice supplementation in quail drinking water on quail performance,  physical quality of egg, and egg yolk antioxidant level. Two hundred and forty birds aged 4-5 weeks were maintained for 42 days. A Completely Randomized Design was used in this study with 4 treatments. Each treatment has 4 replications and 15 quails in each replications. Addition of Vita Chick (P0) to the drinking water was used as a positive control. The treatments given were the addition of A. bilimbi extract with different levels of 0% (P1), 2.5% (P2), and  5% (P3) respectively. The variables observed were quail performance, physical egg quality, and egg yolk antioxidant levels. The results showed that the  physical quality of quail eggs obtained were the weight of albumen and egg shells did not different all treatments. The  addition of A. bilimbi juice in drinking water  has affected on the weight and percentage of albumen, eggshell, and Haugh Unit. The addition of 2.5% of A.bilimbi juice (P2)  had the lowest feed conversion ratio (FCR). However it showed the highest Haugh Unit number of the egg. There was no different effect of the highest dose of A. bilimbi juice (5%, P3) on the egg yolk antioxidant  activity and capacity (41.54%  and 23.91 ppm respectively).  It was concluded that supplementation of A. bilimbi juice in drinker water  could  changed to antistress drug commercial.

scholarly journals EFEK PENAMBAHAN ENZIM (Amylase, Protease, Xylanase) DALAM PAKAN TERHADAP BERAT TELUR DAN DIAMETER KUNING TELUR PADA ITIK CAMPURAN

2021 ◽  
Vol 11 (1) ◽  
pp. 39-47
Author(s):  
Bagus Uda Palgunadi ◽  
Ratna Widyawati ◽  
Dian Ayu Kartika Sari ◽  
Halimah Tusadiah
Keyword(s):  
Egg Yolk ◽  
Egg Weight ◽  
Experimental Animals ◽  
Anova Test ◽  
Average Value ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design

The purpose of this research aims to determine the effect of adding enzymes (amylase, protease, xylanase) in feed on egg weight and egg yolk diameter in mixed ducks. The experimental animals used were 24 laying ducks. The design used was a completely randomized design (CRD) with 4 treatments and 6 replications. The four treatments were P0 (Control), P1 (6 ducks with Avizym1502®5gram / kg), P2 (6 ducks with Avizym1502® 10gram / kg), and P3 (6 ducks given Avizym1502). ® 15gram / kg). This treatment is carried out once a day for 9 weeks. Before the treatment, the ducks were adapted for a week. After that, the initial egg weight and yolk diameter were measured at week 0, week 6, and week 9. Data obtained from the results of weighing eggs found an average value of P0 (59.1667 ± 3.9200a) g, P1 5gram / kg (56.1667 ± 2.9268a) g, P2 10gram / kg (60.1667 ± 4.9966a) g, and P3 15gram / kg (67.6667 ± 2.7325ᵇ) g. The results of data from examining the diameter of the egg yolk found an average value of P0 (45.03 ± 1.2956a) mm, P1 5gram / kg (44.35 ± 0.7969a) mm, P2 10gram / kg (45.75 ± 1.5694a) mm, and P3 15gram / kg (48.83 ± 0.7394ᵇ) mm. The data obtained were then analyzed using the ANOVA test which statistically showed that there was a significant difference (P <0.05) between egg weight and yolk diameter in mixed ducks treated with enzymes (amylase, protease, xylanase) in the feed.

scholarly journals Egg quality of laying hens fed diets with plant extracts

2019 ◽  
Vol 41 (1) ◽  
pp. 43801
Author(s):  
Debora Duarte Moraleco ◽  
Jean Kaique Valentim ◽  
Larissa Gonçalves Silva ◽  
Heder José D'Ávila Lima ◽  
Tatiana Marques Bitencourtt ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Storage Time ◽  
Laying Hens ◽  
Egg Quality ◽  
Shell Weight ◽  
Flower Extract ◽  
Randomized Design ◽  
And Storage ◽  
Haugh Unit

The objective of this study was to evaluate the effect of marigold flower extract and paprika on egg quality of Black Avifran laying hens in different periods of storage. A completely randomized design study with a 3x3 factorial scheme with three diets (control, paprika, and marigold flower extract) and three storage periods (0, 7, and 14 days) was carried out. The following metrics were evaluated: egg weight, yolk weight, shell weight; yolk color, albumen height, specific gravity, and Haugh unit as well as the yolk, shell, and albumen percentage relative to the total weight of the egg. There was no significant interaction between additives and storage time (p > 0.05) for most of the parameters evaluated. The only exception was observed for yolk color, in which the interaction effect between treatments was significant (p < 0.05). The effect of storage time was significant (p < 0.05) for albumen weight, albumen percentage, yolk color, albumen height, specific gravity, and Haugh unit, with reduction of these parameters over the evaluation period. The use of paprika and marigold flower extract in the diets of Black Avifran laying hens does not influence egg quality.

scholarly journals PEMANFAATAN TEPUNG KULIT PEPAYA (Carica papaya L) DALAM RANSUM TERHADAP KUALITAS INTERNAL TELUR

ZOOTEC ◽  
2020 ◽  
Vol 40 (2) ◽  
pp. 418
Author(s):  
Armando Paat ◽  
C.L. Sarajar ◽  
J. R. Leke ◽  
F. N. Sompie
Keyword(s):  
Carica Papaya ◽  
Laying Hens ◽  
Egg Yolk ◽  
Internal Quality ◽  
Egg Weight ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Chicken Eggs

UTILIZATION AND INTERNAL QUALITY OF EGG ON PAPAYA PEEL MEAL DIET (CARICA PAPAYA L). The aim of research was to utilization and internal quality of eggs on papaya (carica papaya L) peel meal diet. The material used in this study were one hundred laying hens (MB 402). The completely randomized design (CRD) was done in this research for analysing of statistics to five treatments and four replications, each replications was occupied by five laying hens (MB 402). The variable measured were egg weight, egg yolk, colour of egg yolk.  The result of this research showed that egg weight, egg yolk, the colour egg yolk was not significantly different (P>0.05). Conclusion, the utilization of flour skin papaya until 16% in feed will increase the quality of chicken eggs. Kata Kunci: Papaya peel meal, laying feed, the quality internal egg.

scholarly journals PENGARUH KONSENTRASI DAUN BELIMBING WULUH (Averhoa bilimbi L.) DAN LAMA PENYIMPANAN TERHADAP KUALITAS FISIK TELUR PUYUH

2020 ◽  
Vol 20 (3) ◽  
Author(s):  
SARI WIJI UTAMI ◽  
Silfiatus Saadah ◽  
Fatimatuz Zuhro
Keyword(s):  
Egg White ◽  
Egg Weight ◽  
Physical Quality ◽  
Star Fruit ◽  
Randomized Design ◽  
Interaction Treatment ◽  
Completely Randomized Design ◽  
Haugh Unit

The purpose of this research was to analize physical quality of quail eggs which has soaked with wuluh star fruit leaves extract and has storaged for some weeks. This research used 108 quail eggs, 0 day old. This research used a Completely Randomized Design with 6 leaves extract concentrastion treatments (0%, 10%, 15%, 20%, 25%, and 30%) and 6 durations of storage treatments (0, 1, 2, 3, 4, and 5 weeks) with three replication. The data were analyzed by ANOVA 5% and continued with Duncan test. The result showed that leaves extract concentrastion treatments gave significant effect to egg weight, eggshell weight, egg white weight, yolk score, albumin pH, Haugh Unit (HU), and the shell thick of quail eggs. The interaction treatment gave significant effect to eggshell wheight, albumin pH, and the shell thick of quail eggs.

scholarly journals Evaluasi Kualitas Telur Itik Talang Benih dengan Jenis Daun dan Lama Penyimpanan yang Berbeda

2019 ◽  
Vol 6 (3) ◽  
pp. 294
Author(s):  
Jekson Fresli ◽  
Wismalinda Rita ◽  
Nur Hidayah
Keyword(s):  
Storage Time ◽  
Egg Quality ◽  
Egg Yolk ◽  
Egg Consumption ◽  
Randomized Design ◽  
Egg Storage ◽  
Guava Leaves ◽  
And Storage ◽  
Haugh Unit

ABSTRAK                                                                        Tujuan penelitian ini mengetahui jenis daun dan lama penyimpanan terbaik pada kualitas telur itik talang benih konsumsi. Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL) pola faktorial dengan 2 faktor dan 3 kali ulangan. Faktor pertama yaitu jenis daun (daun sirsak dan jambu biji) dan faktor kedua yaitu lama penyimpanan (0, 15, dan 30 hari). Parameter yang diamati yaitu warna kuning telur, albumen indeks, yolk indeks, dan haugh unit. Data dianalisis menggunakan ANOVA dan perbedaan antara perlakuan diuji lanjut dengan uji DMRT. Hasil penelitian menunjukan bahawa tidak ada interaksi antara jenis daun dan lama penyimpanan terhadap warna kuning telur, albumen indeks, yolk indeks, dan haugh unit. Daun sirsak lebih mampu mempertahankan warna kuning telur dibandingkan daun jambu biji (P<0,05), namun tidak berbeda nyata (P>0,05) terhadap albumen indeks, yolk indeks, dan haugh unit. Lama penyimpanan sangat berpengaruh nyata (P<0,01) terhadap warna kuning telur, albumen indeks, yolk indeks, dan haugh unit. Dapat disimpulkan bahwa daun sirsak memiliki kemampuan lebih baik dalam mempertahankan warna kuning telur itik talang benih. Penyimpanan telur sebaiknya dilakukan sampai batas 15 hari karena albumen indeks, yolk indeks, dan haugh unit memiliki mutu 2.Kata Kunci: daun, itik talang benih, kualitas telur, lama penyimpananABSTRACTThe amis of this study to determine the type of leaves and the best storage time for the quality of talang benih duck’s egg consumption. The research was design in factorial completely randomized design with 2 factors and 3 replications. The first factor is type of leaves (soursop and guava) and the second factor is storage time (0, 15 and 30 days). Variables observed were yolk color, albumen index, yolk index, and haugh unit. Data were analyzed using ANOVA and differences between treatments were tested by DMRT test. The results showed that there was no interaction between leaves type and storage time for yolk color, albumen index, yolk index, and haugh unit. Soursop leaves are more able to maintain the color of egg yolk than guava leaves (P <0.05), but not significantly different (P>0.05) to the albumen index, yolk index, and haugh unit. Storage time had strong significant effect (P<0.01) on egg yolk color, albumen index, yolk index, and haugh unit. It is concluded that soursop leaves have a better ability to maintain the color of duck egg yolk. Egg storage time should be carried out up to 15 days because albumen index, yolk index, and haugh unit had quality 2.Key words: egg quality, leaves, storage time, talang benuh duck

scholarly journals Physical Quality of the First Egg of Japanese Quail (Coturnix japonica L.) after Given Liquid Herbal Concoction

Mangifera Edu ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 121-130
Author(s):  
Hasan Basri ◽  
Meilinda Pahriana Sulastri
Keyword(s):  
Drinking Water ◽  
Quality Index ◽  
Egg Quality ◽  
Egg Yolk ◽  
Coturnix Japonica ◽  
Control Group ◽  
Shell Weight ◽  
Egg Weight ◽  
Physical Quality

This study aims to determine the first egg's physical quality in Coturnix japonica L. after being given a liquid. The study is an experimental study with a Completely Randomized Design. In this study, the test animals were 24 Coturnix japonica L. randomly selected from 42 quail with 12 days old and average body weight of ± 37.67 g. They have been selected are divided into four treatment groups, i.e., P0: a control group with untreated drinking water, P1: 3 ml/liter water, P2: 6 ml/liter water, P3: 9 ml/liter water. Each treatment group consisted of 6 replications. Variables analyzed included egg weight, eggshell weight, yolk weight, albumen weight, egg yolk index, and egg quality index. The results showed that the addition of herbal concoction with the treatment of 3 ml, 6 ml, and 9 ml per 1 liter of drinking water on the physical quality of the first egg of Coturnix japonica L. including egg weight, yolk weight, albumen weight, shell weight, egg quality index, and yolk index statistically showed results were not significantly different (P>0.05 ), but the addition of herbal concoction did not have a negative effect on the physical quality of the first eggs of Coturnix japonica L.

Sign in / Sign up

Export Citation Format

Share Document