EFEKTIVITAS KOMBINASI TEPUNG DAUN KELOR DAN TEPUNG KUNYIT DALAM PAKAN TERHADAP KUALITAS TELUR PUYUH
THE EFFECTIVENESS OF MORINGA LEAF MEAL AND TURMERIC MEAL COMBINATION IN FEED ON QUAIL EGG QUALITY
Abstract
Kualitas telur puyuh, khususnya bobot telur, indeks kuning telur, dan warna kuning telur, merupakan indikator penting dalam menentukan nilai gizi dan daya tarik produk bagi konsumen. Upaya peningkatan kualitas tersebut dapat dilakukan melalui pemanfaatan feed additive alami yang kaya akan nutrien dan senyawa bioaktif. Tepung daun kelor diketahui mengandung protein dan antioksidan, sedangkan tepung kunyit mengandung kurkumin yang berfungsi sebagai antioksidan, antiinflamasi, serta sumber pigmen warna alami. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan tepung daun kelor dan tepung kunyit dalam ransum terhadap kualitas telur puyuh, meliputi bobot, indeks, dan warna kuning telur. Penelitian menggunakan Rancangan Acak Lengkap Faktorial (RALF) 2 × 3 dengan dua faktor, yaitu tepung daun kelor (0% dan 3%) serta tepung kunyit (0%, 0,5%, dan 1%). Setiap kombinasi perlakuan terdiri atas tiga ulangan dengan 10 ekor puyuh per ulangan. Data dianalisis menggunakan ANOVA dan uji lanjut DMRT. Hasil penelitian menunjukkan bahwa tepung daun kelor 3% meningkatkan warna kuning telur secara nyata (P<0,05), dengan skor warna kuning telur meningkat dari 4,11 pada perlakuan tanpa daun kelor menjadi 5,67 pada perlakuan dengan daun kelor 3%. Sebaliknya, penambahan tepung kunyit pada level 0,5% dan 1%, maupun interaksi antara tepung daun kelor dan tepung kunyit, tidak memberikan pengaruh nyata (P>0,05) terhadap bobot telur, indeks kuning telur, maupun warna kuning telur. Disimpulkan bahwa tepung daun kelor berpotensi digunakan sebagai feed additive alami untuk memperbaiki karakteristik visual telur puyuh tanpa menurunkan parameter kualitas lainnya.
ABSTRACT
The quality of quail eggs, particularly egg weight, yolk index, and yolk color, is a crucial indicator in determining nutritional value and consumer appeal. Efforts to improve this quality can be achieved through the use of natural feed additives rich in nutrients and bioactive compounds. Moringa leaf meal is known to contain protein and antioxidants, while turmeric meal contains curcumin, which functions as an antioxidant, anti-inflammatory, and a source of natural pigments. This study aimed to evaluate the effect of dietary supplementation of moringa leaf meal and turmeric meal on quail egg quality, including egg weight, yolk index, and yolk color. The study employed a 2 × 3 Factorial Completely Randomized Design (FCRD) with two factors: moringa leaf meal (0% and 3%) and turmeric meal (0%, 0.5%, and 1%). Each treatment combination consisted of three replicates with 10 quails per replicate. Data were analyzed using ANOVA followed by DMRT. The results showed that 3% moringa leaf meal significantly increased yolk color (P<0.05), with the yolk color score increasing from 4.11 in the treatment without moringa leaves to 5.67 in the 3% moringa leaf treatment. Conversely, the addition of turmeric meal at 0.5% and 1%, as well as the interaction between moringa leaf meal and turmeric meal, had no significant effect (P>0.05) on egg weight, yolk index, or yolk color. It is concluded that moringa leaf meal has the potential to be used as a natural feed additive to improve the visual characteristics of quail eggs without diminishing other quality parameters.
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