@thesis{thesis,
		author={Atikah Rahmawati  -},
		title ={Pemberian Fermentasi Tepung Daun Kelor (Moringa Oleifera) Pada Pakan Komersial Terhadap Kualitas Internal Telur Itik Mojosari},
		year={2021},
		url={https://repository.unair.ac.id/111281/},
		abstract={The aim of this study was to determine the effect of giving fermented Moringa leaf flour in commercial feed on haugh unit, egg yolk index, and egg yolk color of Mojosari duck eggs. This study used 20 ducks which were randomized into four treatment groups, five repetitions. The data obtained in the study were analyzed using statistical methods, Kruskall wallis. The results showed that there was no significant difference (p> 0.05) in the haugh unit and egg yolk index, while the yolk color showed a significant difference (p <0.05). It was concluded that fermentation of Moringa leaf flour in commercial feed did not effect the haugh unit value and egg yolk index, but did effect to egg yolk color it can changing from yellow to orange.}
		}