KUALITAS TELUR AYAM PETELUR YANG MENDAPAT RANSUM PERLAKUAN SUBSTITUSI JAGUNG DENGAN TEPUNG SINGKONG

Authors

  • Alberth Mampioper Program Studi Produksi Ternak FPPK UNIPA
  • Sientje D. Rumetor Program Studi Nutrisi dan Makanan Ternak FPPK UNIPA
  • Freddy Pattiselanno Program Studi Produksi Ternak FPPK UNIPA

Abstract

Ringkasan
Suatu kajian melalui variasi persentase substitusi jagung dengan tepung
singkong dalam ransum ayam petelur terhadap kualitas telur telah dilakukan.
Percobaan dirancang menurut Rancangan Acak Lengkap (RAL) dengan empat
perlakuan dan empat ulangan. Enam belas ekor ayam petelur coklat strain 009
produksi PT. Charoen Pokhpand digunakan dalam penelitian ini. Hasil penelitian
menunjukkan bahwa sampai tingkat penggantian jagung dengan tepung singkong
45%, bobot telur menurun menjadi rata-rata 53.9 dengan variasi rongga udara
antara 4.69 dan 5.75. Fluktuasi Indeks Albumen dan Index Yolk dan Haugh Unit
meskipun tidak signifikan tetapi cenderung memberikan hasil yang baik sampai
pada tingkat penggantian tepung singkong 45% dalam ransum. Sedangkan warna
tekur yang dihasilkkan adalah kuning muda.
Kata kunci: telur, kualitas, jagung, tepung singkong
EGG QUALITY OF LAYER CHICKS OBTAINED SUBSTITUTED CORN
WITH CASSAVA MEAL IN FEEDING
Abstract
Research to study the utilization of cassava meal as substitute feed to eggs
quality has been done in the Animal Production Laboratory of Universitas Negeri
Papua in Manokwari. Results indicate that up to 45% of cassava meal substitution
on layer ration influenced the exterior and interior quality, produce grade A
quality of eggs with light yellow of egg’s color.
Key words: eggs, quality, corn, cassava meal

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How to Cite

Mampioper, A., Rumetor, S. D., & Pattiselanno, F. (2012). KUALITAS TELUR AYAM PETELUR YANG MENDAPAT RANSUM PERLAKUAN SUBSTITUSI JAGUNG DENGAN TEPUNG SINGKONG. TERNAK TROPIKA Journal of Tropical Animal Production, 9(2), 42–51. Retrieved from https://ternaktropika.ub.ac.id/index.php/tropika/article/view/148

Issue

Vol. 9 No. 2 (2008): Ternak Tropika

Section

Articles

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