PENGARUH PEMBERIAN PAKAN FERMENTASI JAGUNG GILING, CANGKANG KEPITING DAN KULIT UDANG TERHADAP KUALITAS TELUR PUYUH (Coturnix coturnix japonica)[ The Effect Of Fermented Feed Supplementation Of Milled Corn, Crab Shell And Shrimp Shell On The Quality Of Quail Egg (Coturnix coturnix japonica)]

nona sartika (Program Studi Pendidikan Dokter Hewan Fakultas Kedokteran Hewan Universitas Syiah Kuala)
aman yaman (Program Studi Pendidikan Dokter Hewan Fakultas Kedokteran Hewan Universitas Syiah Kuala)
mustafa sabri (Program Studi Pendidikan Dokter Hewan Fakultas Kedokteran Hewan Universitas Syiah Kuala)

Jurnal Ilmiah Mahasiswa Veteriner
Vol 2, No 2 (2018): FEBRUARI - APRIL

ABSTRAKPenelitian ini bertujuan mengetahui pemberian pakan fermentasi jagung giling, kulit udang dan cangkang kepiting terhadap kualitas telur puyuh (Coturnix coturnix japonica). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) terdiri dari 4 perlakuan dan 4 ulangan. Sampel yang di gunakan 5 butir telur. Pakan perlakuan yang digunakan adalah P0 = pakan kontrol, P1 = 10% pakan fermentasi + 90% pakan komersial, P2 = 15% pakan fermentasi + 85% pakan komersial dan P3 = 20% pakan fermentasi + 80% pakan komersial. Pemberian pakan fermentasi jagung giling, kulit udang dan cangkang kepiting tidak berpengaruh nyata (P0,05) terhadap bobot telur, indeks putih telur, dan tebal kerabang, berpengaruh nyata (P 0,05) terhadap indeks kuning telur, Haugh Unit  telur terdapat pada perlakuan P1 sebesar 86,00. Nilai HU telur puyuh hasil penelitian ini dapat dikatakan memiliki kualitas yang sangat baik atau kualitas AA. Perlakuan pakan berpengaruh sangat nyata (P0,01) pada skor warna kuning telur tertinggi terdapat pada perlakuan P3 yaitu skor 5,45. Disimpulkan bahwa pemberian pakan fermentasi yang mengandung jagung giling, cangkang kepiting dan kulit udang 10 % berpengaruh meningkatkan kualitas nilai Haugh Unit telur puyuh menjadi sangat baik (AA).Kata Kunci : Telur Puyuh, Fermentasi, Jagung giling, Cangkang Kepiting, dan Kulit Udang.ABSTRACTThis research was designed to evaluate the effect of fermented feed of milled corn, shrimp and crab shells to the quality on the quail egg (Coturnixcoturnix japonica). The experimental design used was Completely Randomized Design (RAL) that consist of 4 treatments,4 replications and each group consists of 5 eggs. The treated feed was P0 = control feed, P1 = 10% of fermented feed, P2 = 15% of fermented feed and P3 = 20% of fermented feed. The data were analyzed using variance analysis (ANOVA) andwas proceed by Duncan's multiple-range test. The results showed that the effect of fermented milled corn, shrimp and crab shells in quailsfeed were not significantly different (P0,05) on egg weight, eggwhite index, and shell thickness however, it was significantly effected (P0,05) on egg yolk where the  highest in P2 treatmentHaugh Unit values of  P1 treatment was 86.00. HU value of quail eggs have an excellent quality or AA quality. Feed treatment was significantly effected (P 0,01) on egg yolk score. It was concluded that fermented feed supplementation of milled corn, crab shell and shrimp shell 10 %increased the quality of quail egg.Keywords : Qual Eggs, Fermented, Milled Corn, Crab Shell, and Shrimp Shell.