Karakteristik Fisik dan Sensori Telur Ayam Pakan Maggot (Hermetia illucens) di PT MIL

Abstract

Pemanfaatan maggot sebagai bahan pakan alternatif pada ayam petelur semakin berkembang, namun pengaruhnya terhadap mutu telur, khususnya karakteristik fisik dan sensori, masih perlu dikaji secara ilmiah. Penelitian ini bertujuan untuk menganalisis karakteristik fisik dan sensori telur ayam yang diberi pakan maggot serta membandingkannya dengan telur komersial. Penelitian dilaksanakan pada bulan September hingga Desember 2025 di PT Maggot Indonesia Lestari dengan menggunakan sampel telur pakan maggot (BSFL), telur pakan omega-3 (OME), dan telur pakan konvensional (KON). Pengujian meliputi kualitas fisik eksterior dan interior telur selama penyimpanan, serta evaluasi sensori menggunakan uji Rate-All-That-Apply (RATA), dan uji rating hedonik keseluruhan. Hasil penelitian menunjukkan bahwa perbedaan sensori antar telur terutama dipengaruhi oleh atribut visual, khususnya warna kuning telur, sedangkan atribut aroma, rasa, dan flavor relatif serupa. BSFL memiliki tingkat penerimaan yang sebanding dengan telur komersial. Secara fisik, lama simpan menjadi faktor utama yang menurunkan kualitas telur, namun BSFL menunjukkan stabilitas kualitas yang lebih baik selama penyimpanan dibandingkan telur lainnya. Temuan ini menunjukkan bahwa penggunaan pakan berbasis maggot berpotensi menghasilkan telur dengan kualitas yang kompetitif serta mendukung pengembangan sistem produksi pangan berkelanjutan.

The use of maggot as an alternative feed ingredient for laying hens is increasing; however, its effects on egg quality, particularly physical and sensory characteristics, require further investigation. This study aimed to analyze the physical and sensory characteristics of eggs from hens fed maggot-based feed and to compare them with commercial eggs. The research was conducted from September to December 2025 at PT Maggot Indonesia Lestari using eggs from maggot-based feed (BSFL), omega-3 feed (OME), and conventional feed (KON). The analyses included the evaluation of exterior and interior physical egg quality during storage, as well as sensory evaluation using the Rate-All-That-Apply (RATA), and overall hedonic rating test. The results showed that sensory differences among eggs were mainly influenced by visual attributes, particularly yolk color, while aroma, taste, and flavor were relatively similar. Eggs from the BSFL treatment showed comparable acceptability to commercial eggs. In terms of physical quality, storage duration was the main factor affecting egg deterioration; however, BSFL eggs exhibited better stability during storage compared to other eggs. These findings indicate that maggot-based feed has the potential to produce eggs with competitive quality and to support sustainable food production systems.