Update Artikelilmiah: 48973

YANUAR YUSUF ANSORULLOH

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Latar Belakang. Penelitian bertujuan untuk mengetahui pengaruh peningkatan penambahan probiotik pada pakan ayam niaga petelur afkir terhadap bobot telur dan ketebalan kerabang. Materi dan metode. Materi yang digunakan adalah ayam niaga petelur afkir strain Hy-Line brown umur 96 minggu sebanyak 72 ekor. Kandang yang digunakan adalah kandang baterai. Pakan yang digunakan adalah pakan komersil ayam niaga petelur fase produksi dan diberikan sebanyak 110 gr/ekor/hari. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 6 ulangan. Perlakuan yang diberikan yaitu P1 = 4 ml probiotik dalam 20 ml air per kg pakan, P2 = 6 ml probiotik dalam 20 ml air per kg pakan, P3 = 8 ml probiotik dalam 20 ml air per kg pakan. Variabel yang diukur adalah bobot telur dan ketebalan kerabang. Analisis data menggunakan analisis variansi (ANAVA). Hasil. Rataan bobot telur 67,2 ± 2,48 (P1); 66,33 ± 2,34 (P2); 69,83 ± 3,31 (P3), rataan ketebalan kerabang 0,40 ± 0,02 (P1); 0,36 ± 0,01 (P2); 0,37 ± 0,01 (P3). Hasil analisis variansi menunjukkan bahwa peningkatan penambahan probiotik pada pakan ayam niaga petelur afkir berpengaruh tidak nyata (P > 0,05) terhadap bobot telur dan ketebalan kerabang.  Kesimpulan. Peningkatan penambahan probiotik sampai dengan 8 ml/kg pakan pada ayam niaga petelur afkir belum mampu meningkatkan bobot telur dan ketebalan kerabang.

Abtrak (Bhs. Inggris)

Background. The study aims to determine the effect of increasing the addition of probiotics to the feed of spent commercial laying hens on egg weight and shell thickness. Materials and methods. The materials used were 72 spent commercial laying hens of the Hy-Line brown strain aged 96 weeks. The cage used was a battery cage. The feed used was commercial feed for commercial laying hens in the production phase and was given as much as 110 gr/head/day. The research method used a Completely Randomized Design (CRD) with 3 treatments and 6 replications. The treatments given were (P1) = 4 ml of probiotics in 20 ml of water per kg of feed, (P2) = 6 ml of probiotics in 20 ml of water per kg of feed, (P3) = 8 ml of probiotics in 20 ml of water per kg of feed. The variables measured were egg weight and shell thickness. Data analysis used analysis of variance (ANOVA). Results. The average egg weight was 67.2 ± 2.48 (P1); 66.33 ± 2.34 (P2); 69.83 ± 3.31 (P3), average shell thickness 0.40 ± 0.02 (P1); 0.36 ± 0.01 (P2); 0.37 ± 0.01 (P3). The results of the analysis of variance showed that the effect of increasing the addition of probiotics to the feed of spent commercial laying hens had no significant effect (P > 0.05) on egg weight and shell thickness. Conclusion. Increasing the addition of probiotics up to 8 ml/kg of feed in spent commercial laying hens has not been able to increase egg weight and shell thickness.

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