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JUMHUR 'ALIM SULAIMAN

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Abstrak (Bhs. Indonesia)

Penelitian berjudul ”Subtitusi Konsentrat dengan Tepung Keong (Pila ampullacea) dalam Pakan Ayam Niaga Petelur Terhadap Bobot Kuning dan Putih Telur". Penelitian bertujuan untuk mengkaji pengaruh substitusi konsentrat tepung keong sawah terhadap bobot kuning dan putih telur ayam niaga petelur. Materi yang digunakan yaitu ayam niaga petelur umur 5 bulan sebanyak 80 ekor yang dipelihara selama 40 hari. Penelitian dilaksanakan dengan metode eksperimen in vivo dan menggunakan analisis Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan lima ulangan, setiap ulangan terdiri dari 5 ekor ayam niaga petelur. Perlakuan yang diuji adalah R0 = pakan basal tanpa subtitusi tepung keong (BS) (sebagai control), R1 = ransum basal dengan subtitusi tepung keong 5%, R2 = ransum basal dengan subtitusi tepung keong 10%, R3 = ransum basal dengan subtitusi tepung keong 15%. Peubah yang diamati yaitu bobot kuning dan putih telur ayam niaga petelur. Hasil analisis variansi menunjukan bahwa subtitusi tepung keong dalam pekan ayam niaga petelur berpengaruh tidak nyata (P>0.05)terhadap bobot kuning dan putih telur ayam niaga petelur. Rataan bobot kuning telur yaitu R0 = 16,336±0,932; R1 = 15,566±1,623; R2 = 15,194±1,775; R3 = 14,942±0,749 dan bobot putih telur  R0 = 39,218±3,40; R1 = 15,566±1,623; R2 = 15,194±1,775; R3 = 14,942±0,749. Hasil Anava menunjukan subtitusi tepung keong terhadap bobot kuning dan putih telur yang relatif sama.

Abtrak (Bhs. Inggris)

The research entitled "Concentrate Substitution with Conch Flour (Pila ampullacea) in the Feed of Laying Commercial Chickens Against Yellow and Egg White Weight." The aim of this study was to examine the effect of substitution of rice conch flour concentrate on the weight of egg yolk and white of commercial laying hens. The material used was chicken. 80 laying traders aged 5 months were kept for 40 days The research was carried out by using the in vivo experimental method and using a completely randomized design (CRD) analysis with four treatments and five replications, each replication consisting of 5 commercial laying hens. are R0 = basal feed without substitution of conch flour (BS) (as control), R1 = basal ration with 5% substitution of snail flour, R2 = basal ration with 10% substitution of conch flour, R3 = basal ration with 15% substitution of conch flour. The observed variables were egg yolk and white weight of laying commercial hens The results of the analysis of variance showed that the substitution of flour Snails in the week of laying commercial hens had no significant effect (P >0.05) on the weight of yolk and white eggs of laying commercial hens. The average weight of egg yolk was R0 = 16.336 ± 0.932; R1 = 15,566 ± 1,623; R2 = 15.194 ± 1.775; R3 = 14.942 ± 0.749 and egg white weight R0 = 39.218 ± 3.40; R1 = 15,566 ± 1,623; R2 = 15.194 ± 1.775; R3 = 14.942 ± 0.749. Anava results show that the substitution of conch flour produces on the weight of egg yolk and white was relatively  the same.

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