dc.contributor.advisor | Sumiati | |
dc.contributor.advisor | Wardiny, Tuty Maria | |
dc.contributor.author | Nisa, Alifya Khairun | |
dc.date.accessioned | 2024-07-19T11:43:10Z | |
dc.date.available | 2024-07-19T11:43:10Z | |
dc.date.issued | 2024 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/154378 | |
dc.description.abstract | Kualitas fisik telur puyuh dapat ditingkatkan dengan menambahkan bahan
pakan alternatif pada pakan contohnya seperti daun mengkudu. Daun mengkudu
memiliki kandungan protein kasar dan β-karoten yang tinggi. Penelitian ini
bertujuan mengevaluasi pemberian tepung pucuk daun mengkudu (TPDM) dalam
ransum terhadap kualitas fisik telur puyuh. Penelitian ini menggunakan rancangan
acak lengkap dengan 5 perlakuan dan 4 ulangan, setiap ulangan menggunakan 15
ekor puyuh berumur 6 minggu. Ransum yang diberikan yaitu P0= Ransum kontrol
(tanpa TPDM), P1= ransum mengandung 2% TPDM, P2= ransum mengandung 4%
TPDM, P3= ransum mengandung 6% TPDM, P4 = ransum mengandung 8%
TPDM. Peubah yang diamati yaitu bobot telur, indeks telur, persentase bobot
komponen telur, warna kuning, tebal kerabang, dan haugh unit. Data dianalisis
menggunakan ANOVA (Analysis of Variance). Hasil penelitian menunjukkan
bahwa pemberian tepung pucuk daun mengkudu dalam ransum berpengaruh nyata
(P<0,05) terhadap persentase bobot kuning telur, skor warna kuning, dan ketebalan
kerabang telur. Kesimpulan dari penelitian ini adalah penggunaan tepung pucuk
daun mengkudu mulai 2% (P1) dalam ransum efektif meningkatkan warna kuning
telur namun mulai level 4% (P2) terjadi penurunan ketebalan kerabang. | |
dc.description.abstract | The physical quality of quail eggs can be improved by adding alternative feed
ingredients to the feed, for example noni leaves. Noni leaves contain high levels of
crude protein and β-carotene. This research aims to evaluate the provision of noni
leaf shoot flour (TPDM) in diets on the physical quality of quail eggs. This study
used a completely randomized design with 5 treatments and 4 replications, each
replication using 15 quail aged 6 weeks. The rations given were P0= Control ration
(without % TPDM), P1= diet containing 2% TPDM, P2= diet containing 4% TPDM,
P3= diet containing 6% TPDM, P4= diet containing 8% TPDM. The variables
observed were egg weight, egg index, egg component weight percentage, yellow
color, shell thickness, and haugh unit. Data were analyzed using ANOVA. The
results of the research showed that giving noni leaf shoot flour in the diets
significant effect (P<0.05) on the percentage of egg yolk, yellow color score, and
the thickness of the eggshell. This research concludes that the use of noni leaf shoot
flour starting at 2% (P1) in the diets is effective in increasing egg y | |
dc.description.sponsorship | | |
dc.language.iso | id | |
dc.publisher | IPB University | id |
dc.title | Evaluasi Pemanfaatan Tepung Pucuk Daun Mengkudu (Morinda citrifolia) dalam Ransum terhadap Kualitas Fisik Telur Puyuh | id |
dc.title.alternative | Evaluation of the Use of Noni Leaf (Morinda citrifolia) Shoot Flour in the Diets on the Physical Quality of Quail Eggs | |
dc.type | Skripsi | |
dc.subject.keyword | noni leaf shoot flour | id |
dc.subject.keyword | quail | id |
dc.subject.keyword | physical quality of eggs | id |
dc.subject.keyword | noni leaf | id |