PENGARUH PENGGUNAAN TEPUNG LIMBAH RUMPUT LAUT (Gracilaria verrucosa) TERFERMENTASI DALAM RANSUM TERHADAP KUALITAS FISIK TELUR PUYUH (Coturnix-coturnix japonica) (Effect of seaweed by product powder (Gracilaria verrucosa) fermented in the diet on physical - Agustantikaningsih, Yelly Kening; Kismiati, Sri; Suprijatna, Edjeng (Animal Agriculture Journal, 2015)
ABSTRAK           Penelitian bertujuan mengetahui pengaruh penggunaan tepung limbah rumput laut (Glacilaria verrucosa) terfermentasi dalam ransum terhadap kualitas fisik telur puyuh. Puyuh yang digunakan strain Cortunix-cortunix japonica  sebanyak 160 ekor puyuh betina, umur 4 minggu dengan rata-rata bobot badan 112,82 ± 7,04 g. Penelitian menggunakan rancangan percobaan berupa Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan terdiri dari T0: ransum tanpa tepung limbah rumput laut ; T1: ransum dengan tepung limbah rumput laut tidak terfermentasi 10%; T2: ransum dengan fermentasi tepung limbah rumput laut 12,5%; T3: ransum dengan tepung limbah rumput laut terfermentasi 15%. Data yang diperoleh diolah dengan analisis ragam (Anova) dan uji F taraf 5%. Jika terdapat pengaruh perlakuan yang nyata maka dilanjutkan uji wilayah Ganda Duncan. Simpulan dari penelitian adalah penggunaan tepung limbah rumput laut terfermentasi dalam ransum sampai level 15% dapat meningkatkan tebal kerabang, tetapi tidak berpengaruh terhadap bobot telur, indeks kuning telur (IKT), haugh unit (HU) dan warna Yolk telur.Kata Kunci : puyuh; Glacilaria verrucosa; fermentasi; kualitas fisik telur ABSTRACT  This study was aimed to determined the effect of the use of seaweed powder by product (Glacilaria verrucosa) fermented in the ration on physical qualities of quail eggs. Quails were used Cortunix-cortunix japonica strain as much as 160 quails females, aged 4 weeks with an average body weight of 112.82 ± 7.04 g. This research used Completely Randomized Design (CRD) as it’s experimental design, with 4 treatments and 5 replications. The treatments consisted of T0: ration without seaweed by product powder; T1: ration with seaweed by product powder fermented 10%; T2: ration with seaweed by product powder fermented 12,5%; T3: ration with seaweed by product powder fermented 15%. The data obtained were processed by analysis of variance (Anova) and F test level of 5%. If there is a real treatment effect then followed Duncan's Multiple range test. The results showed that treatment seaweed by product powder fermented until level 15% in the diet significantly improve the thick shell, but has no effect on egg weight, yolk index, Haugh Units (HU) and the color of egg yolk.Keywords: quail; Glacilaria verrucosa; fermentation; physical quality of eggs