Aditiano, PramadyaJodi (2014) Pengaruh Penambahan Tepung Buah Mengkudu (Morinda Citrifolia L.) Dalam Pakan Terhadap Kualitas Internal Telur Itik Mojosari. Sarjana thesis, Universitas Brawijaya.
Abstract
Tujuan dari penelitian ini adalah mempelajari pengaruh penambahan tepung buah mengkudu dalam pakan terhadap kualitas internal telur itik Mojosari. Variabel yang diukur adalah kadar lemak dan kolesterol, serta indeks warna kuning telur itik Mojosari. Sebanyak 100 ekor itik Mojosari berumur 25 minggu digunakan pada penelitian ini. Bahan pakan yang digunakan sebagai komponen pakan basal adalah dedak halus separasi berkualitas tinggi dan konsentrat CP144. Metode penelitian yang digunakan adalah eksperimen menggunakan Rancangan Acak Lengkap dengan 4 perlakuan penambahan tepung buah mengkudu dan 5 ulangan. Perlakuan yang diberikan adalah P0 = pakan basal, P1 = pakan basal + penambahan tepung buah mengkudu 2%, P2 = pakan basal + penambahan tepung buah mengkudu 4%, P3 = pakan basal + penambahan tepung buah mengkudu 6%. Data hasil penelitian akan dianalisa menggunakan ANOVA, dilanjutkan dengan Uji Jarak Berganda Duncan jika terdapat perbedaan nyata (P<0,05) atau sangat nyata (P<0,01). Hasil dari penelitian ini menunjukkan bahwa perlakuan memberikan pengaruh sangat nyata (P<0,01) terhadap seluruh variabel yang diukur. Kadar lemak dan kolesterol mengalami penurunan sementara indeks warna kuning telur meningkat. Berdasarkan hasil penelitian ini, dapat disimpulkan bahwa penambahan tepung buah mengkudu dalam pakan dapat menurunkan kadar lemak dan kolesterol serta meningkatkan indeks warna kuning telur itik Mojosari.
English Abstract
The aim of this research was to study effect of noni fruit powder addition on feed towards internal quality of Mojosari duck egg. Measured variables were fat and cholesterol content, also yolk color index. One hundred Mojosari ducks aged 25 weeks were used during this research. Fine separated rice bran and CP141 concentrate were provided as basal ration components. This research method was experiment using Complete Randomized Design with 4 additions of noni fruit powder treatments and 5 repetitions. Given treatments were P0 = basal ration, P1 = basal ration + 2% noni fruit powder addition, P2 = basal ration + 4% noni fruit powder addition, and P3 = basal ration + 6% noni fruit powder addition. The result of research was analyzed using ANOVA and Duncan Multiple Range test if the results were significantly different (P<0,05) or very significantly different (P<0,01). The result of this research showed that the treatments give very significant effects (P<0,01) towards all measured variables. Fat and cholesterol contents were lowered while the yolk color index was improved (Those effects were probably caused by bioactive components contained in noni fruit like saponin, flavonoid, xeronine, coumarin, and beta-carotene). Based on the research result, it can be concluded that noni fruit powder addition on feed have reducing effects in egg fat and cholesterol contents while increasing yolk color index of Mojosari duck egg.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2014/239/051406777 |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 09 Oct 2014 15:14 |
| Last Modified: | 20 Oct 2021 04:24 |
| URI: | http://repository.ub.ac.id/id/eprint/137220 |
Preview |
Text
SKRIPSI_PRAMADYA_JODI_ADITIANO_105050101111032.pdf Download (2MB) | Preview |
Actions (login required)
 |
View Item |