Pengaruh Penambahan Astaxanthin, Tepung Marigold (Tagetes erecta), dan Tepung Paprika (Cupsicum annum L.) Dalam Pakan Terhadap Kualitas Sensori Telur Itik

Darussamsi, Diky (2026) Pengaruh Penambahan Astaxanthin, Tepung Marigold (Tagetes erecta), dan Tepung Paprika (Cupsicum annum L.) Dalam Pakan Terhadap Kualitas Sensori Telur Itik. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

This study aimed to determine the effect of adding astaxanthin, marigold meal (Tagetes erecta), and paprika meal (Capsicum annuum L.) to the diet on the sensory quality of Mojosari duck eggs. The research was conducted at the Miscellaneous Livestock Unit and the Livestock Production Laboratory of the State Polytechnic of Jember. A Completely Randomized Design (CRD) and Analysis of Variance (ANOVA) were employed, using 60 ducks divided into four treatment groups with five replicates each: P0 (Control/No Treatment), P1 (0.02% Astaxanthin), P2 (1% Paprika Meal), and P3 (1% Marigold Meal). Observed parameters included color, aroma, taste, texture, and acceptability. Hedonic quality assessment utilized a 1–4 Likert scale for color (light yellow to orange-yellow), aroma (not fishy to very fishy), and texture (somewhat soft to hard). Sensory quality assessment via hedonic testing used a Likert scale: 1 (dislike), 2 (dislike somewhat), 3 (like somewhat), 4 (like), and 5 (like very much). Sensory testing was performed by 40 panelists consisting of male and female students from the State Polytechnic of Jember. Data were analyzed using non-parametric analysis via the Kruskal-Wallis hedonic test. Significant results were followed up with Duncan’s Multiple Range Test (DMRT). The results showed that the addition of astaxanthin, paprika meal, and marigold meal significantly affected (P<0.05) the hedonic quality of raw yolk color, raw yolk texture, cooked yolk hedonic quality, and overall acceptability. However, the additions did not significantly affect (P>0.05) the hedonic quality of raw yolk aroma, cooked egg taste, cooked egg aroma, or cooked egg taste.

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