Pengaruh Penambahan Tepung Jahe Merah (Zingiber Officinale Var Rubrum) Dalam Ransum Terhadap Kualitas Telur Ayam Kampung Periode Layer

Abstract

This study aims to determine effect of the addition of red ginger flour in the ration on the quality of native chicken egg layer period. In this study using female chickens aged 24 weeks, as many as 100 native chickens. Maintenance performed on native chicken battery cages from wire. The composition of the ration used consisted of T0: control ration; T1: control ration + 0,25% ration of red ginger flour; T2: control ration + 0,5% ration of red ginger flour; T3: control ration + 0,75% ration of red ginger flour; T4: control ration + 1% red ginger flour. The experiment was conducted using a randomized block design with 5 treatments and 4 replications. Parameters observed in this study were egg weight, shape index, shell thickness, haugh index, yolk index, albumen index and yolk color. The data collected were processed using analysis of variance. The results showed that the addition of red ginger flour in native chicken rations had no effect on egg weight, shape index, shell thickness, haugh index, yolk index, and albumen index, but the effect was highly significant on yolk color (P <0,01). Average yolk color T0, T1, T2, T3 and T4 are respectively 7,79; 7,23; 5,39; 6,44, and 5,36. Based on these results it can be concluded that the addition of red ginger flour affect yolk color increasingly pale, optimal addition of red ginger flour at the level 0,25%