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DWI CAHYO ERAWAN
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PENGARUH RONTOK BULU PAKSA TERHADAP KUALITAS INTERIOR TELUR AYAM NIAGA PETELUR
Abstrak (Bhs. Indonesia)
Penelitian bertujuan untuk mengetahui pengaruh rontok bulu paksa tehadap kualitas interior telur ayam niaga petelur ditinjau dari Haugh Unit, indeks putih telur, dan indeks kuning telur. Materi penelitian adalah 72 ekor ayam niaga petelur tipe medium strain Lohman umur 96 minggu dengan bobot badan rata-rata 1,797 ± 147,68 kg. Perlakuan penelitian, terdiri atas R0 = kontrol, R1 = metode rontok bulu paksa California, R2 = metode rontok bulu paksa Washington, dan R3 = metode rontok bulu paksa Convensional. Peubah yang diamati yaitu, Haugh Unit, indeks putih telur, indeks kuning telur. Penelitian dilakukan menggunakan metode experimental dengan Rancangan Acak Lengkap (RAL). Hasil analisis variansi menunjukkan bahwa metode rontok bulu paksa berpengaruh tidak nyata (P>0,05) terhadap Haugh Unit, indeks putih telur, dan indeks kuning telur. Rataan Haugh Unit yaitu 92,8 ± 3,6, rataan indeks putih telur, yaitu 0,113 ± 0,012, dan rataan indeks kuning telur, yaitu 0,466 ± 0,011. Kesimpulan yang diperoleh bahwa rontok bulu paksa tidak menyebabkan perbedaan terhadap kualitas interior telur ayam niaga petelur.
Abtrak (Bhs. Inggris)
The objective of the research was to know The Effect of Forced Molting On Egg Interior Quality Of Commercial Laying hen. The materials used in the research were 72 Lohman layer hens of 96 week old with an average body weight of 1.797 kg ± 147.68. The treatments were R0 = Control , R1 = California forced molting, R2 = Washington forced molting, R3 = Convensional forced molting. The variables measured were Haugh Unit, egg white index and egg yolk index. The research used experimental method with Completely Randomized Design (CRD). The analysis of variance results showed that forced molting methods had no significant effect (P > 0,05) on Haugh Unit ( HU ) , egg index white and egg index yolk. The mean of Haugh Unit was 92.8 ± 3.6, the mean of egg white index was 0.1130 ± 0.0122, and the mean of egg yolk index was 0.466 ± 0.011. It can be concluded that forced molting methods did not caused differences for egg interior quality of commercial laying hen.
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