Keywords
rations
golden snail powder
fermented coconut cake
quality of eggs
Abstract
This study aims to determinate the effect of combination golden snail powder and fermented coconut cake on quality of duck eggs. We were using experimental feeds combination form golden snail powder and fermented coconut cake as raw material for livestock rearing for duck. This research was conducted in July - September 2018 in Mangkoso Village, Barru Regency and continued with sample testing at the Laboratory Animal Husbandry Faculty of Livestock Product Technology University of Hasanuddin. This study used 16 female duck who are 20 weeks old with four types of treatments consists of four replications of each treatment. The egg quality was carried out using a sample of 16 eggs from Ducks which was maintained and treated with different rations. The data obtained were analyzed using variance analysis with a Completely Randomized test for significant different results. The results of the combination of golden snail powder and fermented coconut cake on egg color, egg white index, egg yolk index, haugh unit (HU) value of egg units. All treatments (P1, P2, P3) gave effect to three parameters, namely eggshell quality, egg yolk index and egg yolk color, while the other three parameters namely egg weight, egg white index and Haugh Unit (HU) value did not differ significantly from negative controls. The best treatment was shown by treatment P3 which gave an effect on the heavier egg weight than other treatments, eggshell quality grade A, Egg White Index and Egg Yolk Index showed good quality and bright golden egg yolks.
References
John, A and Ravindran, R. (2009). Studies on the Aroor system of sustainable duck rearing in Kerala, India. Int. J. Poult. Sci, 8, 804-807.
Hadianti, SRI and Riana, Dwiza (2018). Sistem Pengenalan Otomatis Diameter Citra Mantoux Untuk Deteksi Dini Penyakit Tbc Kelenjar. Jurnal Techno Nusa Mandiri, 15(2), 77-84.
Huang, JF, and Lin, CC. (2011). Production, composition, and quality of duck eggs. In Improving the Safety and Quality of Eggs and Egg Products: Egg Chemistry, Production and Consumption (pp. 487-508).
Indrawan, IG, Sukada, IM and Suada, IK. 2012. Kualitas telur dan pengetahuan masyarakat tentang penanganan telur di tingkat rumah tangga. Indonesia Medicus Veterinus, 1(5), pp.607-620.
Putra, GH, Nurali, EJ, Koapaha, T and Lalujan, LE. 2013. Pembuatan Beras Analog Berbasis Tepung Pisang Goroho (Musa Acuminate) Dengan Bahan Pengikat Carboxymethyl Celluloce (CMC). In COCOS (Vol. 2, No. 4).
Sinurat, AP, Purwadaria, T, Habibie, A, Pasaribu, T, Hamid, H, Rosida, J, Haryati, T dan Sutikno, I. 1998 . Nutritive Value Of Fermented Coconut Meal In Ration Of Laying Ducks With Various Phosphorous Levels.Jurnal Ilmu Ternak Dan Veteriner 3 (1): 15-21.
TES Electrical Electric Corp. 2014. Light Meter [Online]. Diakses pada tanggal 16 Mei 2018 http://www.tes.com.tw/en/product_detail.asp?seq=364
Yam KL dan Papadakis SE. 2004. A Simple Digital Imaging Method for Measuring and Analyzing Color of Food Surfaces. Jurnal of Food Engineering. 61: 137-142.
Yessirita N, Abbas, MH, Heryandi, Y, dan Dharma, A. 2015. Peningkatan Kualitas Telur Itik Pitalah dengan Pemberian Pakan Serbuk Daun Lamtoro (Leucaena leucochepala) yang Difermentasi dengan Bacillus laterosporus dan Trichoderma viride. Universitas Andalas. Jurnal Peternakan Indonesia, Februari 2015 Vol. 17 (1) ISSN 1907-1760
Yunidawati, W, Bakti, D and Damanik, BSJ. 2011. Penggunaan Ekstrak Biji Pinang untuk Mengendalikan Hama Keong Mas (Pomacea canaliculata Lamarck) pada Tanaman Padi. Jurnal Ilmu Pertanian Kultivar, 5(2).