Pengaruh Penambahan Tepung Spirulina (Spirulina platensis)Dalam Ransum Terhadap Kualitas Telur Puyuh

Adhi Saputra, Riki (2021) Pengaruh Penambahan Tepung Spirulina (Spirulina platensis)Dalam Ransum Terhadap Kualitas Telur Puyuh. S1 thesis, Universitas Jambi.

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Abstract

Tanaman Spirulina (Spirulina platensis) merupakan tanaman yang hidup dirawa tadah hujan, anak sungai, kolam ikan dan perairan lainya. Tanaman Spirulina (Spirulina platensis) mengandung protein yaitu sebesar 60-70%, mengandung asam amino esensial (metionin, sistin, triptofan, lisin, leusin, isoleusin dan valin), karbohidrat, dan vitamin serta memiliki kandungan kerotenoid (xantofil dan betakoten) yang berperan penting dalam pigmentasi kuning telur. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung Spirulina (Spirulina plantesis) dalam ransum terhadap kualitas telur puyuh. Penelitian ini dilaksanakan di Fapet Farm Fakultas Peternakan Universitas Jambi padatanggal 23 Juli sampai 01 Oktober 2020. Penelitian ini menggunakan puyuh sebanyak 200 ekor. Perlakuan yang dicobakan adalah penambahan tepung Spirulina dalam ransum yaitu: P0 (0% Spirulina), P1 (1% Spirulina), P2 (2% Spirulina), dan P3 (3%Spirulina). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuandan 5 ulangan.Peubah yang diamati adalah konsumsi ransum, tebal kerabang telur, warna kuning telur, indeks putih telur, indeks kuning telur dan nilai Haugh Unit (HU). Perlakuan yang berpengaruh dilanjutkan dengan uji jarak berganda Duncan. Hasil penelitian menunjukkan bahwa penambahan Spirulina (Spirulina platensis) dalam ransum sampai taraf 3% tidak berpengaruh (P>0,05) terhadap komsumsi ransum, tebal kerabang telur, indeks putih telur, indeks kuning telur, nilai Haugh Unit (HU) namun berpengaruh nyata (P<0,05) terhadap warna kuning telur. Hasil uji lanjut Duncan menunjukkan warna kuning telur pada P3 berbeda nyata dengan P0, P1 dan P2, P0 berbeda nyata terhadap P1, P2 dan P3, P1 berbeda nyata terhadap P0 dan P3, serta P2 berbeda nyata terhadap P0 dan P3 Bedasarkan hasil penelitian disimpulkan bahwa penambahan tepung Spirulina (Spirulina platensis) dalam ransum sampai taraf 3% berpengaruh dalam meningkatkan warna kuning telur. Spirulina plants (Spirulina platensis) are plants that live in rainfed swamps, creeks, fish ponds and other waters. Spirulina plants (Spirulina platensis) contain 60-70% protein, contain essential amino acids (methionine, cystine, tryptophan, lysine, leucine, isoleucine and valine), carbohydrates, and vitamins and contain carotenoids (xanthophylls and beta-carotene) which play a role in important in egg yolk pigmentation. This study aims to determine the effect of adding Spirulina flour (Spirulina plantesis) in the ration to the quality of quail eggs. This research was conducted at Fapet Farm, Faculty of Animal Husbandry, Jambi University from July 23 to October 01, 2020. This study used 200 quails. The treatments tested were the addition of Spirulina flour in the rations, namely: P0 (0% Spirulina), P1 (1% Spirulina), P2 (2% Spirulina), and P3 (3% Spirulina). The experiment used was a completely randomized design (CRD) with 4 treatments and 5 designs. The observed variables were ration consumption, egg shell thickness, egg yolk color, egg white index, egg yolk index and Haugh Unit (HU) value. The treatment was continued with Duncan's multiple distance test. The results showed that the addition of Spirulina (Spirulina platensis) in the ration to a level of 3% had no effect (P>0.05) on ration consumption, egg shell thickness, egg white index, egg yolk index, Haugh Unit (HU) value but had a significant effect. (P<0.05) on egg yolk color. Duncan's further test results showed that the egg yolk color at P3 was significantly different from P0, P1 and P2, P0 was significantly different from P1, P2 and P3, P1 was significantly different from P0 and P3, and P2 was significantly different from P0 and P3. Based on the results of a key study that the addition of Spirulina flour (Spirulina platensis) in the ration to a level of 3% has an effect on increasing egg color.

Type:	Thesis (S1)
Uncontrolled Keywords:	Tepung Spirulina, Puyuh, Kualitas Telur
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Peternakan > Peternakan
Depositing User:	Riki Adhi Saputra
Date Deposited:	26 Jul 2021 01:15
Last Modified:	26 Jul 2021 01:15
URI:	https://repository.unja.ac.id/id/eprint/24242

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