Pengaruh pemberian tepung kaki ayam broiler sebagai substitusi tepung ikan di dalam ransum terhadap ketebalan kerabang, kadar protein dalam albumin dan kuning telur ayam arab (Gallus turcicus)
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Institusion
Universitas Islam Negeri Maulana Malik Ibrahim Malang
Author
Soimah, Iin Komarus
Subject
060803 Animal Developmental and Reproductive Biology
Datestamp
2015-08-06 01:16:45
Abstract :
INDONESIA: Ayam arab (Gallus turcicus) termasuk jenis ayam buras (bukan ras) penghasil telur yang cukup potensial mencapai 60-70% (± 225 butir/tahun/ekor). Ayam arab (Gallus turcicus) membutuhkan pakan yang sesuai untuk meningkatkan produksi dan kualitas telur salah satunya yaitu tepung kaki ayam broiler yang mengandung gizi tinggi, sehingga tepung kaki ayam broiler dapat digunakan sebagai bahan alternatif pengganti tepung ikan yang harganya relatif mahal. Kandungan protein dan kalsium yang tinggi dalam tepung kaki ayam broiler dapat digunakan oleh ayam arab dalam meningkatkan protein putih dan kuning telur serta meningkatkan ketebalan kerabang. Penelitian ini merupakan penelitian eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan, apabila terdapat perbedaan yang nyata dilanjutkan dengan BNT 5%. Perlakuan yang digunakan adalah tepung kaki ayam broiler dengan konsentrasi 4%, 6%, 8% dan 10%. Penelitian ini dilaksanakan di kandang peternak ayam arab di daerah Kendal Sari Soekarno Hatta Malang. Analisis ketebalan kerabang dan kadar protein dalam albumin dan kuning telur dilakukan di Laboratorium Biokimia Universitas Muhamadiyah Malang. Data hasil penelitian meliputi ketebalan kerabang, kadar protein dalam albumin dan kuning telur. Hasil penelitian menunjukkan bahwa tepung kaki ayam broiler berpengaruh terhadap ketebalan kerabang dan kadar protein dalam albumin dan kuning telur. Konsentrasi tepung kaki ayam broiler yang mampu meningkatkan ketebalan kerabang ditemukan pada konsentrasi 10%, sedangkan konsentrasi yang meningkatkan kadar protein dalam albumin dan kuning telur juga terdapat pada konsentrasi 10% hal ini berarti tepung kaki ayam broiler dapat digunakan sebagai alternatif pengganti tepung ikan ENGLISH: Arabian chicken (Gallus turcicus) is including the type of free-range chicken (not race) a potent producer of eggs reaching 60-70% (± 225 grains / year / head). Arabian chicken (Gallus turcicus) requires appropriate feed to increase egg production and quality one of there is broiler chicken feet flour which contains nutrition are quite high, so flour can be used as an alternative to subtitute of meal which is relatively expensive. The content of protein and calcium of broiler chickens feet which are high can be used for the Arabian chickens for increasing the white and yolk proteins as well as increasing the thickness of the eggshell. This study is an experimental study using Completely Randomized Design (RAL) with 5 treatments and 4 repetition, if there are significant differences it will be followed by BNT 5%. The treatments used were broiler chicken feet flour with a concentration of 4%, 6%, 8% and 10%. The research was conducted in Arab chicken henery in the Kendal Sari Soekarno Hatta Malang. The analysis of eggshell thickness and the protein rates of the albumin and yolk conducted at the Laboratory of Biochemistry of University of Muhammadiyah Malang. The data of the study include eggshell thickness, the rates of protein in the albumin and yolk. The results of the research showed that broiler chicken feet flour affects the eggshell thickness and the rates of protein in the albumin and yolk. The concentration of broiler chicken legs feet that is able to increase the thickness of the eggshell was found at concentrations of 10%, while the concentration of which increases levels of protein in the albumin and yolk are also present in concentrations of 10% this means that broiler chicken feet flour can be used as an alternative subtitute of fish meal.
INDONESIA: Ayam arab (Gallus turcicus) termasuk jenis ayam buras (bukan ras) penghasil telur yang cukup potensial mencapai 60-70% (± 225 butir/tahun/ekor). Ayam arab (Gallus turcicus) membutuhkan pakan yang sesuai untuk meningkatkan produksi dan kualitas telur salah satunya yaitu tepung kaki ayam broiler yang mengandung gizi tinggi, sehingga tepung kaki ayam broiler dapat digunakan sebagai bahan alternatif pengganti tepung ikan yang harganya relatif mahal. Kandungan protein dan kalsium yang tinggi dalam tepung kaki ayam broiler dapat digunakan oleh ayam arab dalam meningkatkan protein putih dan kuning telur serta meningkatkan ketebalan kerabang. Penelitian ini merupakan penelitian eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan, apabila terdapat perbedaan yang nyata dilanjutkan dengan BNT 5%. Perlakuan yang digunakan adalah tepung kaki ayam broiler dengan konsentrasi 4%, 6%, 8% dan 10%. Penelitian ini dilaksanakan di kandang peternak ayam arab di daerah Kendal Sari Soekarno Hatta Malang. Analisis ketebalan kerabang dan kadar protein dalam albumin dan kuning telur dilakukan di Laboratorium Biokimia Universitas Muhamadiyah Malang. Data hasil penelitian meliputi ketebalan kerabang, kadar protein dalam albumin dan kuning telur. Hasil penelitian menunjukkan bahwa tepung kaki ayam broiler berpengaruh terhadap ketebalan kerabang dan kadar protein dalam albumin dan kuning telur. Konsentrasi tepung kaki ayam broiler yang mampu meningkatkan ketebalan kerabang ditemukan pada konsentrasi 10%, sedangkan konsentrasi yang meningkatkan kadar protein dalam albumin dan kuning telur juga terdapat pada konsentrasi 10% hal ini berarti tepung kaki ayam broiler dapat digunakan sebagai alternatif pengganti tepung ikan ENGLISH: Arabian chicken (Gallus turcicus) is including the type of free-range chicken (not race) a potent producer of eggs reaching 60-70% (± 225 grains / year / head). Arabian chicken (Gallus turcicus) requires appropriate feed to increase egg production and quality one of there is broiler chicken feet flour which contains nutrition are quite high, so flour can be used as an alternative to subtitute of meal which is relatively expensive. The content of protein and calcium of broiler chickens feet which are high can be used for the Arabian chickens for increasing the white and yolk proteins as well as increasing the thickness of the eggshell. This study is an experimental study using Completely Randomized Design (RAL) with 5 treatments and 4 repetition, if there are significant differences it will be followed by BNT 5%. The treatments used were broiler chicken feet flour with a concentration of 4%, 6%, 8% and 10%. The research was conducted in Arab chicken henery in the Kendal Sari Soekarno Hatta Malang. The analysis of eggshell thickness and the protein rates of the albumin and yolk conducted at the Laboratory of Biochemistry of University of Muhammadiyah Malang. The data of the study include eggshell thickness, the rates of protein in the albumin and yolk. The results of the research showed that broiler chicken feet flour affects the eggshell thickness and the rates of protein in the albumin and yolk. The concentration of broiler chicken legs feet that is able to increase the thickness of the eggshell was found at concentrations of 10%, while the concentration of which increases levels of protein in the albumin and yolk are also present in concentrations of 10% this means that broiler chicken feet flour can be used as an alternative subtitute of fish meal.
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