Pengaruh penambahan tepung keong mas (pomacea canaliculata lamarck) dalam ransum terhadap kualitas telur itik

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Atik Purnamaningsih - H0505015 - Fak. Pertanian

RINGKASAN Itik (Anas plathyrynchos) adalah salah satu jenis unggas yang potensial sebagai penghasil telur. Usaha untuk meningkatkan produktivitas dapat dilakukan melalui pemilihan bibit ternak yang baik, penyediaan pakan yang cukup dalam kuantitas dan kualitas serta pemberian pakan tambahan (feed additive). Untuk memenuhi kebutuhan pokok hidup dan produksi telur diperlukan bahan pakan yang mengandung protein tinggi. Oleh karena harga bahan pakan sumber protein cukup mahal, maka perlu dicari bahan pakan alternatif seperti keong mas (Pomacea canaliculata Lamarck). Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung keong mas dalam ransum terhadap kualitas telur itik. Penelitian dilaksanakan di Kandang Percobaan Program Studi Peternakan, Fakultas Pertanian, Universitas Sebelas Maret Surakarta berlokasi di Desa Jatikuwung, selama 84 hari mulai 7 Oktober – 30 Desember 2009. Materi penelitian meliputi 80 ekor itik lokal yang berumur 24 minggu dengan bobot badan rata-rata 1490,61 ± 107,47 g. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) pola searah dengan empat perlakuan yang terdiri dari empat ulangan, setiap ulangan terdiri dari lima ekor itik lokal. Ransum terdiri dari jagung kuning, bekatul, tepung ikan, bungkil kedelai, premix, grit, minyak nabati dan tepung keong mas. Perlakuan yang diberikan meliputi P0 (ransum basal + tepung keong mas 0 % sebagai kontrol), P1 (ransum basal + tepung keong mas 3%), P2 (ransum basal + tepung keong mas 6 %) dan P3 (ransum basal + tepung keong mas 9 %). Peubah yang diamati selama penelitian meliputi berat telur, indeks putih telur, indeks kuning telur, berat kuning telur, warna kuning telur, nilai Haugh Unit (HU), berat kerabang telur dan tebal kerabang telur. Hasil penelitian menunjukkan bahwa berat telur berkisar antara 59,08 - 63,34 g/butir, indeks putih telur 0,13 – 0,15, indeks kuning telur 0,42 - 0,46, berat kuning telur 22,32 – 23,48 g atau (37,58 – 37,77 %), warna kuning telur 8,23 - 8,71, nilai HU 84,26 - 87,07, berat kerabang telur 5,60 - 5,98 g atau (9,44 – 9,47 %) dan tebal kerabang telur 0,35 - 0,36 mm. Hasil analisis variansi menunjukkan hasil berbeda tidak nyata terhadap semua peubah yang diamati. Kesimpulan yang dapat diambil dalam penelitian ini adalah penambahan tepung keong mas dalam ransum sampai taraf 9 % tidak berpengaruh terhadap kualitas telur itik yang meliputi berat telur, indeks putih telur, indeks kuning telur, berat kuning telur, warna kuning telur, nilai HU, berat kerabang telur dan tebal kerabang telur. Kata kunci: itik, ransum, tepung keong mas, kualitas telur. SUMMARY Duck (Anas plathyrynchos) is potential as egg producer. Efforts to increase productivity can be done through a good selection of livestock, provision of adequate feed in quantity and quality, and supplying feed additive. To meet the nutrient requirement for maintenance and egg production it is needed materials containing high-protein feed. The price of feed ingredients that contain proteins is quite expensive, it is necessary to find alternative feed ingredients such as golden snail (Pomacea canaliculata Lamarck). This study aimed to determine the effect of snail meal in ration on the quality of duck eggs. This research was conducted at the experimental Farm, Department of Animal Science, Faculty of Agriculture, Sebelas Maret University located at Jatikuwung Village, for 84 days starting October 7th to December 30th, 2009. Research materials covering 80 local ducks aged 24 weeks with an average body weight of 1490.61 ± 107.47 g. The experimental design used was Completely Randomized Design (CRD) of one way classification of four treatments, consisted of four replications with five local ducks each. Ration consisted of corn, rice bran, fish meal, soybean meal, premix, grit, oil and snail meal. The treatments provided were P0 (basal diet + 0% snail meal as control), P1 (basal diet + 3% snail meal), P2 (basal diet + 6% snail meal) and P3 (basal diet + snail meal 9 %). Variables that were observed were egg weight, egg white index, yolk index, yolk weight, yolk color, haugh unit values (HU), eggshell weight and eggshell thickness. The results showed that egg weight ranged from 59.08 to 63.34 g, albumen index from 0.13 to 0.15, yolk index from 0.42 to 0.46, yolk weight from 22.32 to 23.48 g or (37.58 – 37.77 %), yolk color from 8.23 to 8.71, value of HU 84.26 to 87.07, eggshell weight from 5.60 to 5.98 g or (9,44 – 9,47 %) and eggshell thickness of 0.35 to 0.36 mm. The analysis of variances did not show any significant effect on all variables that were observed. It can be concluded the addition of golden snail meal until level of 9% diet had no effect on the quality of duck eggs including egg weight, albumen index, yolk index, yolk weight, yolk color, HU values, eggshell weight and eggshell thickness. Key words: duck, ration, golden snail meal, egg quality.