PENGARUH PEMBERIAN TEPUNG KUNYIT (CURCUMA DOMESTICA VAL) DI DALAM RANSUM DENGAN LEVEL YANG BERBEDA TERHADAP PRODUKSI DAN BERAT TELUR AYAM RAS

-, Fitriani
Nurjaman, Iman
Novieta, Intan Dwi

Jurnal Ilmiah Ecosystem
Vol. 20 No. 2 (2020): ECOSYSTEM VOL.20 NO 2 TAHUN 2020

The purpose of this study was to determine the value of egg production and egg weight of chicken using turmeric flour (Curcuma domestica Val) at different levels. This study uses a Completely Randomized Design (CRD) with 4 levels of treatment and 3 replications namely P0 = control, P1 = addition of turmeric flour 0.2%, P2 = addition of turmeric flour 0.3%, P3 = addition of turmeric flour 0.4% . The results showed that the addition of turmeric flour as a supplementary feed, had a very significant effect (P <0.01) on the value of egg production. The average value of egg production highest to lowest is P3 (87.99%), P2 is (87.1%), P1 is (85.33%) and P0 is (80.22%). As for the weight parameters of chicken eggs the results of the study showed that the addition of turmeric flour as a supplementary feed, had no significant effect (P <0.05) on the value of egg weight. The highest average egg weight values are P3 (65 gr), P2 (63.73 gr), P1 (63.63 gr), and P0 (63.53 gr) From the results of the study it can be seen that the best concentration is found in the P3 treatment by adding turmeric flour as much as 0.4%.