Pengaruh Tepung Daun Sukun (Artocarpus altilis) terhadap Produksi dan Kualitas Telur Puyuh (Coturnix-coturnic japonica) - Elly Tugiyanti; Rosidi Rosidi; As’ad Khoirul Anam (Agricultural Faculty, 2017)
ABSTRAK.Penelitian ini bertujuan untuk mengetahui pengaruh tepung daun sukun (artocarpus altilis) terhadap produksi telur dan kualitas telur puyuh (Coturnix-coturnix japonica). Materi yang digunakan dalam penelitian ini adalah burung puyuh betina umur 2 minggu yang berjumlah 100 ekor. Penelitian ini menggunakan metode eksperimen dan Rancangan Acak Lengkap (RAL). Perlakuan penelitian adalah level penambahan tepung daun sukun dalam pakan puyuh yang terdiri atas 4 level, yaitu: S0 (pakan basal tanpa penambahan tepung daun sukun), S1 (pakan basal + 0,5 % tepung daun sukun), S2 (pakan basal + 1 % tepung daun sukun), S3 (pakan basal + 1,5 % tepung daun sukun). Setiap perlakuan diulang sebanyak 5 kali, sehingga dibutuhkan 20 petak kandang. Variabel yang diamati adalah produksi telur, bobot telur, ketebalan dan bobot kerabang telur, kadar kolesterol dan protein telur puyuh. Data yang diperoleh dianalisis menggunakan analisis variansi dan dilanjutkan beda nyata jujur. Hasil penelitian menunjukkan bahwa penambahan tepung daun sukun (Artocarpus altilis) dalam pakan puyuh berpengaruh tidak nyata (P0,05) terhadap produksi telur dan bobot kerabang telur, akan tetapi berpengaruh nyata (P0,05) terhadapbobot telur, ketebalan kerabang, kadar kolesterol dan protein telur Kesimpulan Penambahan tepung daun sukun (Artocarpus altilis) 0,5% dalam pakan puyuh optimal untuk memperbaiki produksi dan kualitas telur puyuh (Coturnix-coturnix japonica).(The effect of breadfruit leaves (Artocarpus altilis) flour on eggs production and eggs quality of japanese quail (Cortunix-cortunix japonica))ABSTRACT. The research purposed was to determine the effect of breadfruit flour (artocarpus altilis) on egg production and quail egg quality (Coturnix-coturnix japonica). The research material used a hundred quail of female 2 weeks of age. The research used experimental method and Completely Randomized Design (CRD). The research treatment was the level of addition of breadfruit flour in quail feed consisting of 4 levels, namely: S0 (basal feed without adding breadfruit flour), S1 (basal feed + 0.5% breadfruit flour), S2 (basal feed + 1 % breadfruit flour), S3 (basal feed + 1.5% breadfruit flour). Each treatment was repeated 5 times, so it take 20 unit of cages. The variables observed were egg production, egg weight, thickness and eggshell weight, cholesterol and quail egg protein. The data obtained were analyzed using variance analysis and Honestly Significant Difference (HSD) test. The results showed that supplemetation of breadfruit leafs flour (Artocarpus altilis) on feed was not significant effect (P 0,05) on egg production and egg shell weight, but there were significant effect (P 0,05) on egg weight, thickness of shell, cholesterol content and egg protein of quail. It can be concluded taht Supplementation of 0.5% of breadfruit leafs flour (Artocarpus altilis) in feed was the optimal level to improve the production and quality of quail egg (Coturnix-coturnix japonica).