Substitusi Tepung Bawang Putih (Allium sativum) dengan Bawang Hitam (Black Garlic) dalam Ransum terhadap Umur Bertelur dan Bobot Telur Pertama Puyuh (Coturnix - coturnix japonica)

Berliana Berliana, Nurhayati Nurhayati, Nelwida Nelwida

Abstract


ABSTRAK. Untuk mendapatkan produksi terbaik dalam pemeliharaan puyuh maka harus memperhatikan ransum yang diberikan dimana ransum yang berkualitas baik akan meningkatkan penyerapan zat makanan yang berguna untuk meningkatkan performa awal produksi seperti umur pertama bertelur, bobot badan saat pertama bertelur, bobot telur pertama dan konversi ransum yang terbaik pula. Performa awal merupakan kunci keberhasilan untuk produksi selanjutnya. Penelitian ini bertujuan untuk mengetahui performa awal bertelur pada puyuh yang bahan pakannya diganti dari tepung bawang putih menjadi bawang hitam. Materi yang digunakan adalah 200 ekor puyuh betina umur 3 minggu yang dipelihara sampai umur bertelur pertama. Perlakuan yang diberikan adalah penggantian tepung bawang putih dengan bawang hitam sehingga diperoleh 5 perlakuan dan 4 ulangan dimana setiap ulangan terdiri dari 10 ekor puyuh. Perlakuannya adalah P0=100% ransum komersil tanpa penambahan tepung bawang putih dan bawang hitam (kontrol), P1=100% ransum komersil+3% tepung bawang putih+0% bawang hitam, P2=100% ransum komersil+2% tepung bawang putih+1% bawang hitam, P3=100% ransum komersil+1% tepung bawang putih+2% bawang hitam, P4=100% ransum komersil +0% tepung bawang putih+3% bawang hitam. Penelitian ini didesain menggunakan Rancangan Acak Lengkap (RAL) dan jika terdapat pengaruh pada perlakuan dilanjutkan dengan uji jarak Duncan. Peubah yang diamati meliputi konsumsi ransum, bobot badan dan umur saat bertelur pertama dan konversi ransum. Hasil dari penelitian menunjukkan penggantian tepung bawang putih dengan bawang hitam tidak menunjukkan pengaruh yang nyata (P>0.05) terhadap konsumsi ransum, bobot badan dan umur saat bertelur pertama, dan konversi ransum puyuh. Kesimpulan yang diperoleh bahwa substitusi tepung bawang putih dengan bawang hitam sampai 3 % dalam ransum belum dapat memperbaiki performa awal produksi telur pada puyuh.

 

(Substitution garlic with black garlic in the ration on early egg production of layer quail (Coturnix - coturnix japonica)) 

ABSTRACT. Quail production depends on the feed and feeding where feed quality will increase quail ability to digest and absorb the nutrients, thus, will improve the performance of early egg production, body weight at first egg laid, egg weight and feed conversion. The performance of early egg production is key to success and subsequent determinant of production. This study aimed to determine the performance of early egg production of quail fed ration contained garlic that was substituted by black garlic. The study used 200 female quail at 3 weeks of age and was kept until the first day of laying egg. The treatments were the substitution level of garlic with black garlic, namely P0 = 100% commercial feed without garlic and black garlic, P1 = 100% commercial feed + 3% garlic + 0% black garlic, P2 = 100% commercial feed + 2% garlic + 1% black garlic, P3 = 100% commercial feed + 1% garlic + 2% black garlic, and P4 = 100% commercial feed + 0% garlic + 3% black garlic. The research was designed into Completely Randomized Design (CRD) with 5 treatments and 4 replications those 10 quails each. The parameters were feed consumption, body weight and age at the first day of laying egg, and feed conversion. Data were analyzed by analysis of variance (ANOVA) and the significant effect of the treatment would be tested using Duncan’s Multiple Range Test. Results of this study showed that there was not significant different (P>0.05) among treatment groups on feed consumption, body weight and age at the first day of laying egg, and feed conversion. It is concluded that using black garlic up to 3 % or 2.91 % in ration to substitute garlic does not improve quail early egg production performance yet.


Keywords


bawang hitam; bawang putih; bobot telur; puyuh, umur bertelur; age of laying egg; black garlic; egg weight; garlic; quail

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DOI: https://doi.org/10.17969/agripet.v18i2.12779

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