PENGARUH FERMENTASI BUNGKIL INTI KELAPA SAWIT DENGAN CANDIDA UTILIS TERHADAP KUALITAS FISIK TELUR ITIK

The purpose of this study was to know the effect of Fermented Palm
Kernel Cake (FPKC) with Candida utilis retion of the physical quality of local
duck egg which includes weight, thick eggshell, white index, yolk index, and
Haugh Unit (HU). The research was conducted on July 25, 2016 to August 23,
2016 at teaching farm and measurement of the physical quality of eggs in
Laboratorium Ternak, Mercu Buana University Yogyakarta. The research
materials were 50 local laying duck of 35 weeks old. This research uses
Completely Randomized Design of 5X3 factorial pattern. The treatment 5 levels
of FPKC, level at P1 level (0% FPKC), P2 (5% FPKC), P3 (10% FPKC), P4
(15% FPKC) and P5 (20% FPKC), as factor 1. Each treatment using 10 ducks.
Sampling is done once a week for 3 weeks (weeks 36, 37, and 38) for age
treatment (factor 2). And each group of level treatments were taken 4 eggs, each
as a repeat. The data was analized by analysis of variance (ANOVA), if
significantly different continued with Duncan’s New Multiple Range Test
(DMRT). The results showed significant differences (P <0.05) in weight, eggshell
thickness and index of egg albumen. Average egg weights P1: 63.83, P2: 64.33,
P3: P4 66.50: 70.25 and P5: 68.25 grams. P1 mean eggshell thickness: 0.21, P2:
0.22, P3: 0.22, P4: 0.24 and P: 0.22 mm. Average egg white index P1: 0.12, P2:
P3 0.13: 0.13, P4: 0.15 and P5: 0.13. And the mean of the result of the research
showed the non significant differences (P> 0,05) on egg yolk index and Haugh
Unit. Average egg yolk index P1: 0.52, P2: 0.53, P3: 0.54, P4: 0.59 and P5: 0.57.
The mean HU P1: 86.03, P2: 88.73, P3: 89.87, P4: 90.26 and P5: 87.56. It can be
concluded that the provision of FPKC with Candida utilis at level 15% can
improve the physical quality of local laying duck eggs