Pengaruh Pemberian Tepung Biji Karet Yang Difermentasi Menggunakan Ragi Tempe Terhadap Kualitas Fisik Telur Puyuh

Baruna, Dimas Isa (2023) Pengaruh Pemberian Tepung Biji Karet Yang Difermentasi Menggunakan Ragi Tempe Terhadap Kualitas Fisik Telur Puyuh. Undergraduate thesis, POLITEKNIK NEGERI JEMBER.

	Text (ABSTRAK) ABSTRAK.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (29kB)
	Text (BAB 1 PENDAHULUAN) BAB 1 PENDAHULUAN.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (43kB)
	Text (DAFTAR PUSTAKA) DAFTAR PUSTAKA.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (180kB)
	Text (Laporan lengkap) Laporan TA lengkap 2.pdf Restricted to Registered users only Download (1MB) | Request a copy

Abstract

This study aims to determine how the effect of giving rubber seed flour fermented using tempe yeast on the physical quality of quail eggs. The research method used was the Complete Randomized Design (CRD) method using 200 quails. Then divided into 4 groups with different levels of rubber seed flour, namely P0 = basal feed without the addition of rubber seeds as much as 0%, P1 = basal feed + addition of rubber seeds as much as 4%, P2 = basal feed + addition of rubber seeds as much as 8%, P3 = basal feed + addition of rubber seeds as much as 12%. Each treatment was repeated 5 times so that there were 20 units with a total of 10 quails per unit. The parameters observed gave a significant effect on yolk color, shell weight, yolk weight, egg white weight and the results did not significantly affect egg weight, shell thickness, egg index, egg white index, yolk index, and haugh unit (HU). The best percentage in treatment P3.

Actions (login required)

View Item