<![CDATA[Penelitian ini dilaksanakan untuk mengkaji dampak penguapan ekstrak Daun Pare terhadap mutu interior telur ayam. Sebanyak dua puluh empat butir telur dari strain Isa Brown dipilih sebagai subjek penelitian, diambil pada hari pertama dari peternak, dengan bubuk Daun Pare yang diekstraksi menggunakan etanol 96%. Metodologi yang diterapkan pada penelitian ini adalah eksperimen dengan Rancangan Acak Lengkap (RAL), yang terdiri dari empat perlakuan dan diulang enam kali. Perlakuan yang diterapkan meliputi P0: tanpa penguapan, P1: penguapan ekstrak Daun Pare 5%, P2: 10%, dan P3: 15%. Variabel yang dicatat meliputi Indeks Putih Telur (IPT), Indeks Kuning Telur (IKT), serta Unit Haugh (HU). Analisis ragam (ANOVA) menunjukkan bahwa penguapan ekstrak Daun Pare tidak memberikan dampak signifikan (P>0,05) pada semua parameter mutu interior telur. Rata-rata nilai IKT tercatat pada P0 (0,224), P1 (0,258), P2 (0,251), dan P3 (0,263); nilai IPT pada P0 (0,018), P1 (0,020), P2 (0,021), dan P3 (0,022); serta HU pada P0 (48,854), P1 (48,433), P2 (52,502), dan P3 (53,853). Secara keseluruhan, pola peningkatan nilai pada setiap perlakuan menunjukkan indikasi efek positif dari ekstrak Daun Pare, dengan hasil tertinggi pada konsentrasi 15%.Kata kunci: ekstrak Daun Pare, interior telur ayam, indeks putih telur, indeks kuning telur, Haugh Unit. THE EFFECT OF GIVING VARIOUS CONCENTRATIONS OF BITTER MELON LEAF EXTRACT BY EVAPORATION ON THE INTERIOR QUALITY OF CHICKEN EGGS ABSTRAKThis research aimed to find out how using evaporated extract from bitter melon leaves impacts the quality inside chicken eggs. In this study, twenty-four Isa Brown hen eggs were chosen and gathered on their first day from the source, and the bitter melon leaf powder was taken out using 96% ethanol. The approach in this research involved an experimental setup using a Completely Randomized Design (CRD), which included four different methods, each tested six separate times. The treatments used were P0, where nothing was evaporated, P1 with 5% evaporation of bitter melon leaf, P2 at 10%, and P3 at 15%. The study tracked several factors, including the Egg White Index (IWI), the Egg Yolk Index (IKT), and the Haugh Unit (HU). Statistical analysis (ANOVA) showed that evaporating the bitter melon leaf extract did not significantly change (P>0.05) any of the measures of egg quality inside. The average IWI numbers were P0 (0.224), P1 (0.258), P2 (0.251), and P3 (0.263); the IPT numbers were P0 (0.018), P1 (0.020), P2 (0.021), and P3 (0.022); and the HU numbers were P0 (48.854), P1 (48.433), P2 (52.502), and P3 (53.853). In general, because the numbers went up in each method, this shows that bitter melon leaf extract has a good effect, with the best outcomes when the concentration was 15%.Keywords: bitter melon leaf extract, chicken egg interior, egg white index, egg yolk index, Haugh Uni]]>
