Penggunaan Tepung Temu Ireng (Curcuma aeruginosa Roxb) dan Kerabang Telur pada Pakan terhadap Kualitas Telur Ayam yang Disimpan

Abstract

Kualitas telur akan menurun selama penyimpanan dipengaruhi kualitas kerabang dan oksidasi. Penelitian ini bertujuan mengevaluasi pengaruh penggunaan temu ireng (TI) dan kerabang telur (KT) pada pakan terhadap kualitas telur serta kadar MDA yang disimpan pada suhu ruang selama 3 minggu. Penelitian ini menggunakan 72 ekor ayam Lohman Brown fase II umur 45-49 minggu dengan Rancangan Acak Lengkap (RAL) Faktorial 3 x 4 dengan 4 ulangan. Faktor A adalah penambahan suplemen TI+KT ke dalam pakan (0%, 0,15%, 0,3%). Faktor B adalah lama penyimpanan (0, 7, 14, 21 hari) di suhu ruang. Hasil penelitian ini menunjukkan bahwa penggunaan TI+KT cenderung menurunkan kadar MDA pada hari ke-14. Lama penyimpanan selama 7 hari menurunkan bobot telur, nilai haugh unit, indeks kuning telur, indeks putih telur, persentase bobot putih telur dan meningkatkan persentase bobot kuning telur. Skor warna kuning telur menurun pada lama penyimpanan ke-21 hari. Penambahan TI+KT sampai 0,3% serta penyimpanan hingga 21 hari tidak memengaruhi tebal kerabang telur. Simpulan penelitian ini yaitu penggunaan TI+KT tidak mempengaruhi kualitas telur, tetapi lama penyimpanan mempengaruhi kualitas telur.

Egg quality will decrease during storage due to eggshell quality and oxidation. This study aimed to evaluate the effect of using temu ireng (TI) and eggshells (KT) in the diet on egg quality and MDA levels stored in room temperature for 3 weeks . The research used 72 Phase II Lohman Brown chickens aged 45-49 weeks with a 3 x 4 Factorial Completely Randomized Design (CRD) with 4 replications. Factor A was the addition of TI+KT supplements to the diet (0%, 0.15%, 0.3%). Factor B was the storage time (0, 7, 14, 21 days) at room temperature. The results showed that there was no effect between the use of TI+KT reduce MDA levels on day 14. Storage for 7 days lowered egg weight, haugh unit, egg white index, and increased egg yolk index. Egg yolk colour score decreased at storage up to 21 days. The addition of TI+KT up to 0.3% and storage up to 21 days did not affect the thickness of eggshells. The best results were shown by increasing the level TI+KT up to 0.3% without long storage, whereas after storage the best egg quality was obtained from the control treatment. The conclusion of this study is that the use of TI+KT there was no effect for egg quality, but storage duration affects egg quality.