Electronic Theses and Dissertation

Kualitas fisik telur burung puyuh (Coturnix coturnix japonica) merupakan parameter penting bagi daya saing produk dan tingkat penerimaan konsumen terhadap penampilan produk. Masalah utama peternak adalah penurunan kualitas interior dan eksterior telur seiring bertambahnya umur biologis ternak. Langkah strategis adalah memanfaatkan aditif alami kefir untuk mengoptimalkan kesehatan pencernaan. Sediaan kefir optima (fraksi curd dan whey utuh) dan kefir whey (cairan murni) diduga memiliki efektivitas fungsional berbeda. Penelitian ini bertujuan mengevaluasi pengaruh pemberian kedua jenis kefir tersebut di air minum terhadap indeks kuning telur (IKT), indeks putih telur (IPT), ketebalan kerabang, warna kuning telur, dan nilai Haugh Unit (HU).
Penelitian dilaksanakan di Laboratorium Universitas Syiah Kuala selama 60 hari menggunakan 128 ekor burung puyuh petelur betina masa dara umur 4 minggu. Pakan komersil disediakan secara ad libitum bersama air minum perlakuan. Rancangan penelitian menggunakan Rancangan Acak Lengkap dengan 4 perlakuan dan 4 ulangan (8 ekor puyuh per unit). Perlakuan terdiri atas P0- (kontrol negatif), P0+ (air minum + 200 mg/l antibiotik Tetra-chlor), P1 (air minum + 5% kefir optima), dan P2 (air minum + 5% kefir whey). Sampel telur diambil acak pada hari ke-60 pemeliharaan.
Hasil penelitian menunjukkan bahwa pemberian kefir dalam air minum berpengaruh nyata (P0,05) terhadap indeks kuning telur, warna kuning telur, dan ketebalan kerabang. Perlakuan kefir optima 5% (P1) menghasilkan rataan nilai Haugh Unit (HU) tertinggi sebesar 90,33 dan indeks putih telur terbaik sebesar 0,113 mm. Sementara itu, perlakuan kefir whey 5% (P2) menghasilkan nilai HU sebesar 85,80 dan indeks putih telur sebesar 0,085 mm, sedangkan kontrol positif antibiotik (P0+) masing-masing sebesar 85,12 dan 0,085 mm, serta kontrol negatif (P0-) sebesar 84,58 dan 0,088 mm. Perlakuan kefir optima 5% (P1) merupakan perlakuan terbaik karena mampu meningkatkan kualitas internal telur, khususnya kekentalan albumen dan kesegaran telur, yang tercermin dari tingginya nilai indeks putih telur dan nilai Haugh Unit.
Berdasarkan hasil penelitian, dapat disimpulkan bahwa perlakuan terbaik terhadap kualitas fisik telur burung puyuh adalah pemberian 5% kefir optima (P1) dalam air minum, yang ditunjukkan oleh nilai indeks putih telur sebesar 0,113 mm dan nilai Haugh Unit sebesar 90,33 yang berbeda nyata (P

The physical quality of Japanese quail (Coturnix coturnix japonica) eggs is a crucial parameter for product competitiveness and consumer acceptance regarding appearance. A primary challenge for farmers is the decline in internal and external egg quality as the birds age. A strategic approach involves using kefir a natural additive to optimize digestive health. Optima kefir (containing both curd and whey fractions) and kefir whey (the liquid fraction alone) are hypothesized to possess differing functional efficacies. This study aimed to evaluate the effects of administering these two types of kefir in drinking water on the yolk index (YI), albumen index (AI), shell thickness, yolk color, and Haugh Unit (HU) value. The study was conducted at the Syiah Kuala University laboratory over 60 days using 128 female Japanese quails (pullets) aged four weeks. Commercial feed was provided ad libitum alongside the treatment drinking water. A Completely Randomized Design was employed, featuring four treatments and four replicates (with eight quails per unit). The treatments were: P0- (negative control), P0+ (drinking water + 200 mg/L Tetra-chlor antibiotic), P1 (drinking water + 5% optima kefir), and P2 (drinking water + 5% kefir whey). Egg samples were collected randomly on the 60th day of the trial. The results indicated that kefir supplementation in drinking water significantly affected (P0.05) the yolk index, yolk color, or shell thickness. The 5% optima kefir treatment (P1) yielded the highest mean Haugh Unit (HU) value (90.33) and the best albumen index (0.113 mm). Meanwhile, the 5% kefir whey treatment (P2) yielded an HU value of 85.80 and an albumen index of 0.085 mm in comparison, the positive control with antibiotics (P0+) showed values ​​of 85.12 and 0.085 mm, respectively, while the negative control (P0-) showed 84.58 and 0.088 mm. The 5% Kefir Optima treatment (P1) was the most effective, as it enhanced internal egg quality specifically albumen viscosity and freshness as evidenced by the high albumen index and Haugh Unit values. Based on the study results, it can be concluded that the optimal treatment for quail egg physical quality was the administration of 5% Kefir Optima (P1) in drinking water. This was demonstrated by an albumen index of 0.113 mm and a Haugh Unit value of 90.33 results that were significantly higher (P