Pengaruh Pemberian Ampas Kecap Terfermentasi Dalam Pakan Terhadap Kualitas Fisik Karkas Puyuh (Cortunix Cortunix Japonica)

Alfaridzi, Muhammad (2023) Pengaruh Pemberian Ampas Kecap Terfermentasi Dalam Pakan Terhadap Kualitas Fisik Karkas Puyuh (Cortunix Cortunix Japonica). Diploma thesis, Politeknik Negeri Jember.

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Abstract

This study aims to determine the effect of giving fermented soy sauce dregs on the physical quality of quail carcasses. The research method used was an experiment with a completely randomized design consisting of 4 treatments and 5 repetitions, each repetition consisting of 20 quails and 3 quail samples were taken from each repetition so that there were 60 quails used for data collection. The treatments used were: P0 (addition of 0% soy sauce dregs), P1 (added 5% of soy sauce dregs), P2 (added 10% of soy sauce dregs) and P3 (added 15% of soy sauce dregs). The observed parameters were slaughter weight, blood weight, feather weight, carcass weight, carcass proportion and digestive organ weight of quail, data analysis used ANOVA. The results showed that giving fermented soy sauce dregs had no significant effect (P>0.05) on final quail weight, blood weight, carcass weight, carcass proportion, and digestive organ weight of quail, however giving fermented soy sauce dregs had a significant effect (P< 0.05) to the weight of quail feathers. The conclusion of this study showed that the administration of soy sauce dregs up to 15% in feed had no effect on the research parameters but soy sauce dregs could be used as an alternative protein source because it did not increase or decrease slaughter weight, carcass weight, carcass proportion

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