Penggunaan Kayambang(salvinia Molesta) Yang Difermentasi Dengan Aspergillus Niger Dalam Ransum Terhadap Kualitas Fisik Telur Itik Lokal (Using of Kayambang (Salvinia Molesta) Fermented with Aspergillus Niger in the Diet on Physical Quality of Local Duck E

Abstract

This research is conducted to determinethe optimallevel of USAge in Kayambang (Salvinia molesta) fermentation with Aspergillus Niger as an alternative feed to the physical quality of the duck eggs.The materials are using 80 local laying ducks (Pengging) aged 22-29 weeks with a weight 1.457±124.8 grams. This research is composed by using Completely Randomized Design (CRD) with 5 treatments (0%, 15% non-fermented Salvinia molesta, 15% fermented Salvinia molesta, 17.5% fermented Salvinia molesta, 20% fermented Salvinia molesta) and 4 replications consisting of 4 ducks in each pen. The observed parameters are including egg weight, yolk color and Haugh index. The results showed that the egg weight and Haugh index were not significantly different (P>0.05), while the yolk color were significantly different (P<0.05). It was concluded that the Salvinia molesta which is fermented up to 20% did not affect the egg weight and Haugh index however it can improve the quality of the yolk to be better