Pengaruh Pakan Aditif Konsentrat Protein Edamame dan Penambahan Minyak Ikan Lemuru (Sardinella Lemuru) Dalam Pakan Terhadap Kualitas Fisik Telur Itik

Haq, Muhammad Dhiya’ul (2026) Pengaruh Pakan Aditif Konsentrat Protein Edamame dan Penambahan Minyak Ikan Lemuru (Sardinella Lemuru) Dalam Pakan Terhadap Kualitas Fisik Telur Itik. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

This study aimed to determine the effect of adding edamame protein concentrate and lemuru fish oil as feed additives on the physical quality of duck eggs, as well as to identify the optimal dosage for enhancing egg physical quality. The research was conducted using a Completely Randomized Design (CRD) with 75 ducks divided into 5 treatments and 5 replications. The treatments consisting of varying levels of edamame protein concentrate and lemuru fish oil were as follows: P0 = control (no treatment), P1 = 1% lemuru fish oil + 0.5% edamame protein concentrate, P2 = 1.5% lemuru fish oil + 0.5% edamame protein concentrate, P3 = 1% lemuru fish oil + 1% edamame protein concentrate, and P4 = 1.5% lemuru fish oil + 1% edamame protein concentrate. Data were analyzed using Analysis of Variance (ANOVA). The addition of edamame protein concentrate and lemuru fish oil as feed additives significantly increased eggshell thickness and egg white index (P < 0.05). However, it had no significant effect on egg weight, eggshell weight, yolk index, yolk color, or Haugh Unit (P > 0.05). The optimal dosage was identified in the combination of 0.5% edamame protein concentrate and 1.5% lemuru fish oil (P2) to improve the physical quality of duck eggs. Further research is recommended to increase the inclusion levels of this additive combination to optimize duck egg physical quality for functional egg production.

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