iii
PENGARUH PENAMBAHAN SUMBER BETA KAROTEN DALAM
RANSUM TERHADAP INDEKS WARNA KUNING TELUR ITIK
Novadita Dwiputri
ABSTRAK
Penelitian ini dilaksanakan di Indigenous Ducks Breeding Station Fakultas Peternakan, Universitas Padjadjaran Kabupaten Sumedang tanggal 24 Januari sampai dengan 7 Maret 2014. Penelitian ini bertujuan untuk mengetahui sejauh mana pengaruh pemberian Spirulina dan tepung wortel sebagai sumber beta karoten terhadap indeks warna kuning telur itik yang dipelihara secara intensif. Penelitian ini menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL). Terdapat empat jenis perlakuan ransum (R0 = Ransum Kontrol, R1 = Ransum kontrol + 1% Spirulina, R2 = Ransum kontrol + 2,27% tepung wortel dan R3 = Ransum kontrol + 0,5% Spirulina dan 1,135% tepung wortel) dengan lima ulangan. Itik yang digunakan adalah 20 ekor itik Padjadjaran berumur satu tahun. Hasil analisis statistik menunjukkan bahwa pemberian sumber beta karoten asal Spirulina dan tepung wortel berpengaruh nyata (P<0,05) terhadap bobot kuning telur, indeks warna kuning telur, dan selera konsumen telur itik. Pemberian sumber beta karoten berupa Spirulina 1% menghasilkan indeks warna kuning telur yang paling disukai.
iv
THE EFFECT OF BETA CAROTENE SOURCES THE DIET ON THE YOLK COLOUR INDEX OF DUCK EGGS
Novadita Dwiputri
ABSTRACT
This research was conducted in the Indigenous Ducks Breeding Station, Padjadjaran University, Faculty of Animal Husbandry, Sumedang from January 24 to March 7, 2013. The aim of this research was to determine the effect of beta carotene sources in the diet on the yolk color index of duck egg. A Completely Randomized Design (CRD) was used in the experiment. There were four treatment diets (R0 = control feed, R1 = control feed + 1% of Spirulina, R2 = control feed + 2.27% of carrot powder and R3 = control feed + 0.5% Spirulina and 1.135% carrot powder) each treatments was replicated five times. Twenty of one year old duck were observed in this experiment. The result shows that beta carotene sources significantly affected yolk weight, yolk colour index and consumers acceptability. It can be concluded that administration of 1% Spirulina in the diet gave the best result.
