KUALITAS KUNING TELUR AYAM RAS DENGAN PEMBERIAN RANSUM MENGANDUNG LIMBAH BUAH DURIAN DIFERMENTASI PLEUROTUS OSTREATUS
EGG YOLK QUALITY OF LAYING HENS FEEDED WITH A RATION CONTAINING DURIAN WASTE FERMENTED BY PLEUROTUS OSTREATUS
Abstract
Limbah buah durian mengandung nutrisi dan senyawa bioaktif seperti tanin, alkaloid, triterpenoid, flavonoid, serta β-karoten yang berpotensi meningkatkan kualitas kuning telur. Penelitian ini bertujuan mengetahui pengaruh penambahan limbah durian yang difermentasi Pleurotus ostreatus dalam ransum ayam petelur terhadap kualitas kuning telur. Penelitian dilakukan secara eksperimental menggunakan Rancangan Acak Lengkap dengan lima perlakuan yaitu P0 (ransum tanpa limbah buah durian fermentasi; P1 (ransum dengan 5% limbah buah durian fermentasi); P2 (ransum dengan 10% limbah buah durian fermentasi); P3 (ransum dengan 15% limbah buah durian fermentasi); dan P4 (ransum dengan 20% limbah buah durian fermentasi), dimana masing-masing dengan empat ulangan. Peubah yang diamati meliputi bobot, warna, dan kolesterol kuning telur. Hasil penelitian menunjukkan bobot, warna maupun kolesterol kuning telur perlakuan P0 (ransum tanpa limbah buah durian fermentasi) berbeda nyata (p<0,05) dibanding ransum dengan limbah buah durian fermentasi. Penambahan hingga 20% limbah durian fermentasi meningkatkan bobot dan intensitas warna kuning telur, sedangkan penambahan 5% efektif menurunkan kadar kolesterol. Penelitian ini menunjukkan potensi limbah durian fermentasi sebagai alternatif bahan pakan fungsional untuk meningkatkan kualitas telur ayam.
ABSTRACT
Durian waste contains nutrients and bioactive compounds, including tannins, alkaloids, triterpenoids, flavonoids, and β-carotene, which have the potential to enhance egg yolk quality. This study aimed to investigate the effect of adding durian waste fermented by Pleurotus ostreatus to laying hen rations on egg yolk quality. The research was conducted experimentally using a Completely Randomized Design with five treatments, namely P0 (ration without fermented durian fruit waste; P1 (ration with 5% fermented durian fruit waste); P2 (ration with 10% fermented durian fruit waste); P3 (ration with 15% fermented durian fruit waste); and P4 (ration with 20% fermented durian fruit waste), each with four replications. The variables observed included egg yolk weight, egg yolk color, and egg yolk cholesterol. The results showed that the weight, color, and cholesterol of the egg yolk of the P0 treatment (ration without fermented durian fruit waste) were significantly different (p<0.05) compared to the ration with fermented durian fruit waste. The addition of up to 20% fermented durian waste increased the weight and intensity of the egg yolk color, while the addition of 5% was effective in reducing cholesterol levels. This study demonstrates the potential of fermented durian waste as an alternative functional feed ingredient to improve egg quality in laying hens.
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References
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