PENGARUH PEMBERIAN EKSTRAK KULIT BUAH NAGA TERFERMENTASI MELALUI AIR MINUM TERHADAP PERFORMA BURUNG PUYUH - Waworundeng, B. Ry. M.,; G. A. M. K. Dewi,; E. Puspani (Jurnal Peternakan Tropika, 2025)
Quail is one of the livestock commodities that produce meat and eggs. The advantage ofquail at the age of 42 days, female quail can produce eggs and high protein in meat. Quail meatcontains 73.2% water, 22.5% protein, 2.5% fat, and 0.94% ash. Dragon fruit skin is rich inpolyphenols as antioxidants and antibacterials. This study aims to review the effect of addingfermented dragon fruit skin extract (Effective Microorganism 4) through drinking water onquail performance which was conducted at Sesetan Farm, Faculty of Animal Husbandry,Denpasar, Bali for 2 months. The study used RAL for 4 treatments, 5 repetitions and eachrepetition included 3 quails. The treatments given were divided into drinking water without theaddition of dragon fruit skin extract (P0), drinking water with 1% dragon fruit skin extract (P1),drinking water with 2% dragon fruit skin extract (P2), drinking water with 3% dragon fruit skinextract (P3). The observed variables include initial body weight, feed consumption, drinkingwater consumption, final body weight, weight gain and Feed Conversion Ratio (FCR). Thefindings of this study showed that the addition of fermented dragon fruit skin extract at levelsof 1%, 2%, and 3% did not differ significantly > 0.05 from the initial body weight, final bodyweight, feed consumption, weight gain and Feed Conversion Ratio (FCR) but had a significanteffect <0.05 on drinking water consumption. It can be concluded that the administration offermented dragon fruit skin extract through drinking water at levels of 1%; 2% and 3% indrinking water has not been able to increase the performance of quails, although it has asignificant effect on quail drinking water consumption. ABSTRAK Burung puyuh ialah diantara komoditi peternakan yang menghasilkan daging serta telur.Keunggulan burung puyuh di usia 42 hari burung puyuh betina telah bisa memproduksi telurdan tinggi protein pada daging. Daging burung puyuh terkandung air 73,2%, protein 22,5%,lemak 2,5%, serta abu 0,94%. Kulit buah naga kaya atas polifenol sebagai antioksidan jugaantibakteri. Penelitian ini mempunyai tujuan dalam meninjau pengaruh penambahan ekstrakkulit buah naga fermentasi (Effective Microorganisme 4) Lewat air minum pada performaburung puyuh yang dilakukan pada Farm Sesetan, Fakultas Peternakan, Denpasar, Balisepanjang 2 bulan. Penelitian memanfaatkan RAL atas 4 perlakuan, 5 ulangan serta setiapulangan mencakup atas 3 ekor burung puyuh. Adapun perlakuan yang diberi terbagi atas airminum dengan tidak penambahan ekstrak kulit buah naga (P0), air minum atas 1% ekstrak kulitbuah naga (P1), air minum atas 2% ekstrak kulit buah naga (P2), air minum atas 3% ekstrakkulit buah naga (P3). Variabel yang diamati mencakup bobot badan awal, konsumsi ransum,konsumsi air minum, bobot badan akhir, pertambahan bobot badan serta Feed ConversionRatio (FCR). Temuan penelitian ini memperlihatkan kalau penambahan ekstrak kulit buah nagaterfermentasi pada level 1%, 2%, serta 3% berbeda tidak nyata > 0,05 dari bobot badan awal,bobot badan akhir, konsumsi ransum, pertambahan bobot badan serta Feed Conversion Ratio(FCR) tetapi mempunyai pengaruh nyata < 0,05 pada konsumsi air minum. Dapat diambilsimpulan kalau pemberian ekstrak kulit buah naga terfermentasi lewat air minum pada taraf1%; 2% serta 3% dalam air minum belum bisa menaikkan performa burung puyuh sedangkanberpengaruh dengan cara signifikan pada konsumsi air minum burung puyuh.