{"id":{"repo_id":"malang","oai_identifier":"oai:etheses.uin-malang.ac.id:469"},"canonical_url":"https://search.dev.ndltd.org/etd/malang/oai:etheses.uin-malang.ac.id:469","repository":{"repo_id":"malang","name":"Maulana Malik Ibrahim Islamic State University Malang","base_url":"http://etheses.uin-malang.ac.id/cgi/oai2"},"display":{"title":"Pengaruh pemberian kombinasi tepung kayambang (Salvinea molesta) dan limbah terfermentasi dalam ransum terhadap kualitas telur itik","abstract":"INDONESIA: Kualitas telur itik dipengaruhi oleh nutrisi bahan pakan. Bahan pakan dengan nutrisi lengkap membutuhkan banyak biaya. Oleh karena itu diperlukan bahan pakan alternatif yang mudah didapat tanpa mengurangi kualitas nutrisi bahan pakan, seperti kayambang (Salvinia molesta) dan limbah udang yang mengandung protein dan serat kasar tinggi. Oleh karena itu dilakukan fermentasi untuk menurunkan serat kasar sehingga dapat meningkatkan kecernaan itik. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian kombinasi tepung kayambang dan limbah udang terfermentasi (TKF dan TLUF) terhadap kualitas telur itik meliputi ketebalan kerabang telur, warna kuning telur dan kadar protein telur. Penelitian dilakukan secara eksperimental menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang digunakan adalah kombinasi tepung kayambang dan tepung limbah udang terfermentasi dengan konsentrasi P0 sebagai kontrol, P1 (TKF 20% + TLUF 5%), P2 (TKF 15% + TLUF 10%), P3 (TKF 10% + TLUF 15%), P4 (TKF 5% + TLUF 20%). Penelitan ini dilaksanakan selama 28 hari dengan menggunakan sampel 20 ekor itik. Sampel yang diuji mengambil dari produksi telur hari ke- 26, 27, 28 untuk dianalisis ketebalan kerabang, warna kuning telur dan kadar protein telur. Data hasil penelitian dianalisis dengan ANOVA tunggal. Apabila terdapat perbedaan yang sangat nyata, maka diuji lanjut dengan BNT 1% Hasil penelitian menunjukkan bahwa kombinasi tepung kayambang (Salvinia molesta) dan limbah udang terfermentasi dalam ransum berpegaruh terhadap kualitas telur itik. Perlakuan terbaik terdapat pada P3 dengan konsentrasi TKF 10% dan TLUF 15% mampu meningkatkan warna kuning telur dengan skor 10,50 dan kadar protein telur sebesar 29,33%. Sedangkan perlakuan P2 dengan konsentrasi TKF 15% dan TLUF 10% mampu meningkatkan ketebalan kerabang telur sebesar 0,48 mm. ENGLISH: The quality of the duck’s eggs is influenced by the nutrition of the given food. Food with high nutrition needs a lot of money to spend. With this kind of situation, the farmers need another alternative which is quite easy to get without decreasing the nutrition of the given food, such as Kayambang (Salvinia Molesta) and the wasted shrimps with protein and high coarse fiber. So, fermintation is needed to reduce the coarse fiber that the digestion is raising as well. This study aims to know the influences of the given combining Kayambang flour and the ferminting wasted shrimp flour (TKF and TLUF) towards the quality of duck’s eggs involved the thicken eggshell, the yellow, and the protein of the eggs. This study done with the support of experimental method with complete random plan by giving 5 treatments and 4 repetitions. The treatment used is by combining the Kayambang flour and the ferminting wasted shrimp flour with concentration P0 as the control, P1 (TKF 20% + TLUF 5%), P2 (TKF 15% + TLUF 10%), P3 (TKF 10% + TLUF 15%), P4 (TKF 5% + TLUF 20%). This study is done within 28 days by 20 duck’s eggs. The sample analysis of the egg quality is performed in the egg production in day 26, 27, 28 in order to get the analysis of the eggshell thickness, the yolk colour and the protein degree of the eggs. The analysis data is performed with one way ANOVA. If there is a significant differences, further testing will follow with BNT 1%. The results of study shows that the combination of Kayambang flour (Salviniamolesta) and the ferminting wasted shrimp flour within rations are influencing toward the quality of the duck’s eggs. The treatment is capable of raising the yellow with score 10,50 and the degree of the protein is 29,33%. While the treatment of P2 with concentration TKF 15% and TLUF 10% are capable of thicken the eggshell about 0,48 mm.","abstract_html":"INDONESIA: Kualitas telur itik dipengaruhi oleh nutrisi bahan pakan. Bahan pakan dengan nutrisi lengkap membutuhkan banyak biaya. Oleh karena itu diperlukan bahan pakan alternatif yang mudah didapat tanpa mengurangi kualitas nutrisi bahan pakan, seperti kayambang (Salvinia molesta) dan limbah udang yang mengandung protein dan serat kasar tinggi. Oleh karena itu dilakukan fermentasi untuk menurunkan serat kasar sehingga dapat meningkatkan kecernaan itik. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian kombinasi tepung kayambang dan limbah udang terfermentasi (TKF dan TLUF) terhadap kualitas telur itik meliputi ketebalan kerabang telur, warna kuning telur dan kadar protein telur. Penelitian dilakukan secara eksperimental menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang digunakan adalah kombinasi tepung kayambang dan tepung limbah udang terfermentasi dengan konsentrasi P0 sebagai kontrol, P1 (TKF 20% + TLUF 5%), P2 (TKF 15% + TLUF 10%), P3 (TKF 10% + TLUF 15%), P4 (TKF 5% + TLUF 20%). Penelitan ini dilaksanakan selama 28 hari dengan menggunakan sampel 20 ekor itik. Sampel yang diuji mengambil dari produksi telur hari ke- 26, 27, 28 untuk dianalisis ketebalan kerabang, warna kuning telur dan kadar protein telur. Data hasil penelitian dianalisis dengan ANOVA tunggal. Apabila terdapat perbedaan yang sangat nyata, maka diuji lanjut dengan BNT 1% Hasil penelitian menunjukkan bahwa kombinasi tepung kayambang (Salvinia molesta) dan limbah udang terfermentasi dalam ransum berpegaruh terhadap kualitas telur itik. Perlakuan terbaik terdapat pada P3 dengan konsentrasi TKF 10% dan TLUF 15% mampu meningkatkan warna kuning telur dengan skor 10,50 dan kadar protein telur sebesar 29,33%. Sedangkan perlakuan P2 dengan konsentrasi TKF 15% dan TLUF 10% mampu meningkatkan ketebalan kerabang telur sebesar 0,48 mm. ENGLISH: The quality of the duck’s eggs is influenced by the nutrition of the given food. Food with high nutrition needs a lot of money to spend. With this kind of situation, the farmers need another alternative which is quite easy to get without decreasing the nutrition of the given food, such as Kayambang (Salvinia Molesta) and the wasted shrimps with protein and high coarse fiber. So, fermintation is needed to reduce the coarse fiber that the digestion is raising as well. This study aims to know the influences of the given combining Kayambang flour and the ferminting wasted shrimp flour (TKF and TLUF) towards the quality of duck’s eggs involved the thicken eggshell, the yellow, and the protein of the eggs. This study done with the support of experimental method with complete random plan by giving 5 treatments and 4 repetitions. The treatment used is by combining the Kayambang flour and the ferminting wasted shrimp flour with concentration P0 as the control, P1 (TKF 20% + TLUF 5%), P2 (TKF 15% + TLUF 10%), P3 (TKF 10% + TLUF 15%), P4 (TKF 5% + TLUF 20%). This study is done within 28 days by 20 duck’s eggs. The sample analysis of the egg quality is performed in the egg production in day 26, 27, 28 in order to get the analysis of the eggshell thickness, the yolk colour and the protein degree of the eggs. The analysis data is performed with one way ANOVA. If there is a significant differences, further testing will follow with BNT 1%. The results of study shows that the combination of Kayambang flour (Salviniamolesta) and the ferminting wasted shrimp flour within rations are influencing toward the quality of the duck’s eggs. The treatment is capable of raising the yellow with score 10,50 and the degree of the protein is 29,33%. While the treatment of P2 with concentration TKF 15% and TLUF 10% are capable of thicken the eggshell about 0,48 mm.","abstract_has_math":false,"creators":["Khotimah, Nurul"],"institution":"Universitas Islam Negeri Maulana Malik Ibrahim","degree_name":"other","degree_level":"undergraduate","degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2014,"date_issued":"2014-09","date_published":"2014-09","updated_at":"2026-07-24T03:00:33Z","subjects":["060803 Animal Developmental and Reproductive Biology"],"languages":["id","en","ar"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":null,"outbound_label":null,"outbound_source":null},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Khotimah, Nurul"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2014-09-09"]},{"key":"dc:date.issued","label":"Date","values":["2014-09"]},{"key":"dc:publisher.department","label":"Dc Publisher Department","values":["Fakultas Sains dan Teknologi Jurusan Biologi"]},{"key":"dc:publisher.institution","label":"Dc Publisher Institution","values":["Universitas Islam Negeri Maulana Malik Ibrahim"]},{"key":"dc:relation.isreferencedby","label":"Dc Relation Isreferencedby","values":["http://etheses.uin-malang.ac.id/469/"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.qualificationlevel","label":"Dc Type Qualificationlevel","values":["undergraduate"]},{"key":"dc:type.qualificationname","label":"Dc Type Qualificationname","values":["other"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["060803 Animal Developmental and Reproductive Biology"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["id","en","ar"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://etheses.uin-malang.ac.id/469/1/10620068%20Pendahuluan.pdf","http://etheses.uin-malang.ac.id/469/2/10620068%20Indonesia.pdf","http://etheses.uin-malang.ac.id/469/3/10620068%20English.pdf","http://etheses.uin-malang.ac.id/469/4/10620068%20Arab.pdf","http://etheses.uin-malang.ac.id/469/5/10620068%20Bab%201.pdf","http://etheses.uin-malang.ac.id/469/6/10620068%20bab%202.pdf","http://etheses.uin-malang.ac.id/469/7/10620068%20Bab%203.pdf","http://etheses.uin-malang.ac.id/469/8/10620068%20Bab%204.pdf","http://etheses.uin-malang.ac.id/469/9/10620068%20Bab%205.pdf","http://etheses.uin-malang.ac.id/469/10/10620068%20Daftar%20Pustaka.pdf","http://etheses.uin-malang.ac.id/469/11/10620068%20Lampiran.pdf","http://etheses.uin-malang.ac.id/469/12/10620068%20Ringkasan.pdf"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["INDONESIA: Kualitas telur itik dipengaruhi oleh nutrisi bahan pakan. Bahan pakan dengan nutrisi lengkap membutuhkan banyak biaya. Oleh karena itu diperlukan bahan pakan alternatif yang mudah didapat tanpa mengurangi kualitas nutrisi bahan pakan, seperti kayambang (Salvinia molesta) dan limbah udang yang mengandung protein dan serat kasar tinggi. Oleh karena itu dilakukan fermentasi untuk menurunkan serat kasar sehingga dapat meningkatkan kecernaan itik. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian kombinasi tepung kayambang dan limbah udang terfermentasi (TKF dan TLUF) terhadap kualitas telur itik meliputi ketebalan kerabang telur, warna kuning telur dan kadar protein telur. Penelitian dilakukan secara eksperimental menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang digunakan adalah kombinasi tepung kayambang dan tepung limbah udang terfermentasi dengan konsentrasi P0 sebagai kontrol, P1 (TKF 20% + TLUF 5%), P2 (TKF 15% + TLUF 10%), P3 (TKF 10% + TLUF 15%), P4 (TKF 5% + TLUF 20%). Penelitan ini dilaksanakan selama 28 hari dengan menggunakan sampel 20 ekor itik. Sampel yang diuji mengambil dari produksi telur hari ke- 26, 27, 28 untuk dianalisis ketebalan kerabang, warna kuning telur dan kadar protein telur. Data hasil penelitian dianalisis dengan ANOVA tunggal. Apabila terdapat perbedaan yang sangat nyata, maka diuji lanjut dengan BNT 1% Hasil penelitian menunjukkan bahwa kombinasi tepung kayambang (Salvinia molesta) dan limbah udang terfermentasi dalam ransum berpegaruh terhadap kualitas telur itik. Perlakuan terbaik terdapat pada P3 dengan konsentrasi TKF 10% dan TLUF 15% mampu meningkatkan warna kuning telur dengan skor 10,50 dan kadar protein telur sebesar 29,33%. Sedangkan perlakuan P2 dengan konsentrasi TKF 15% dan TLUF 10% mampu meningkatkan ketebalan kerabang telur sebesar 0,48 mm. ENGLISH: The quality of the duck’s eggs is influenced by the nutrition of the given food. Food with high nutrition needs a lot of money to spend. With this kind of situation, the farmers need another alternative which is quite easy to get without decreasing the nutrition of the given food, such as Kayambang (Salvinia Molesta) and the wasted shrimps with protein and high coarse fiber. So, fermintation is needed to reduce the coarse fiber that the digestion is raising as well. This study aims to know the influences of the given combining Kayambang flour and the ferminting wasted shrimp flour (TKF and TLUF) towards the quality of duck’s eggs involved the thicken eggshell, the yellow, and the protein of the eggs. This study done with the support of experimental method with complete random plan by giving 5 treatments and 4 repetitions. The treatment used is by combining the Kayambang flour and the ferminting wasted shrimp flour with concentration P0 as the control, P1 (TKF 20% + TLUF 5%), P2 (TKF 15% + TLUF 10%), P3 (TKF 10% + TLUF 15%), P4 (TKF 5% + TLUF 20%). This study is done within 28 days by 20 duck’s eggs. The sample analysis of the egg quality is performed in the egg production in day 26, 27, 28 in order to get the analysis of the eggshell thickness, the yolk colour and the protein degree of the eggs. The analysis data is performed with one way ANOVA. If there is a significant differences, further testing will follow with BNT 1%. The results of study shows that the combination of Kayambang flour (Salviniamolesta) and the ferminting wasted shrimp flour within rations are influencing toward the quality of the duck’s eggs. The treatment is capable of raising the yellow with score 10,50 and the degree of the protein is 29,33%. While the treatment of P2 with concentration TKF 15% and TLUF 10% are capable of thicken the eggshell about 0,48 mm."]},{"key":"dc:format","label":"Dc Format","values":["text"]},{"key":"dc:title","label":"Title","values":["Pengaruh pemberian kombinasi tepung kayambang (Salvinea molesta) dan limbah terfermentasi dalam ransum terhadap kualitas telur itik"]}]}],"canonical_facts":{"dc:creator":["Khotimah, Nurul"],"dc:date":["2014-09-09"],"dc:date.issued":["2014-09"],"dc:description.abstract":["INDONESIA: Kualitas telur itik dipengaruhi oleh nutrisi bahan pakan. Bahan pakan dengan nutrisi lengkap membutuhkan banyak biaya. Oleh karena itu diperlukan bahan pakan alternatif yang mudah didapat tanpa mengurangi kualitas nutrisi bahan pakan, seperti kayambang (Salvinia molesta) dan limbah udang yang mengandung protein dan serat kasar tinggi. Oleh karena itu dilakukan fermentasi untuk menurunkan serat kasar sehingga dapat meningkatkan kecernaan itik. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian kombinasi tepung kayambang dan limbah udang terfermentasi (TKF dan TLUF) terhadap kualitas telur itik meliputi ketebalan kerabang telur, warna kuning telur dan kadar protein telur. Penelitian dilakukan secara eksperimental menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang digunakan adalah kombinasi tepung kayambang dan tepung limbah udang terfermentasi dengan konsentrasi P0 sebagai kontrol, P1 (TKF 20% + TLUF 5%), P2 (TKF 15% + TLUF 10%), P3 (TKF 10% + TLUF 15%), P4 (TKF 5% + TLUF 20%). Penelitan ini dilaksanakan selama 28 hari dengan menggunakan sampel 20 ekor itik. Sampel yang diuji mengambil dari produksi telur hari ke- 26, 27, 28 untuk dianalisis ketebalan kerabang, warna kuning telur dan kadar protein telur. Data hasil penelitian dianalisis dengan ANOVA tunggal. Apabila terdapat perbedaan yang sangat nyata, maka diuji lanjut dengan BNT 1% Hasil penelitian menunjukkan bahwa kombinasi tepung kayambang (Salvinia molesta) dan limbah udang terfermentasi dalam ransum berpegaruh terhadap kualitas telur itik. Perlakuan terbaik terdapat pada P3 dengan konsentrasi TKF 10% dan TLUF 15% mampu meningkatkan warna kuning telur dengan skor 10,50 dan kadar protein telur sebesar 29,33%. Sedangkan perlakuan P2 dengan konsentrasi TKF 15% dan TLUF 10% mampu meningkatkan ketebalan kerabang telur sebesar 0,48 mm. ENGLISH: The quality of the duck’s eggs is influenced by the nutrition of the given food. Food with high nutrition needs a lot of money to spend. With this kind of situation, the farmers need another alternative which is quite easy to get without decreasing the nutrition of the given food, such as Kayambang (Salvinia Molesta) and the wasted shrimps with protein and high coarse fiber. So, fermintation is needed to reduce the coarse fiber that the digestion is raising as well. This study aims to know the influences of the given combining Kayambang flour and the ferminting wasted shrimp flour (TKF and TLUF) towards the quality of duck’s eggs involved the thicken eggshell, the yellow, and the protein of the eggs. This study done with the support of experimental method with complete random plan by giving 5 treatments and 4 repetitions. The treatment used is by combining the Kayambang flour and the ferminting wasted shrimp flour with concentration P0 as the control, P1 (TKF 20% + TLUF 5%), P2 (TKF 15% + TLUF 10%), P3 (TKF 10% + TLUF 15%), P4 (TKF 5% + TLUF 20%). This study is done within 28 days by 20 duck’s eggs. The sample analysis of the egg quality is performed in the egg production in day 26, 27, 28 in order to get the analysis of the eggshell thickness, the yolk colour and the protein degree of the eggs. The analysis data is performed with one way ANOVA. If there is a significant differences, further testing will follow with BNT 1%. The results of study shows that the combination of Kayambang flour (Salviniamolesta) and the ferminting wasted shrimp flour within rations are influencing toward the quality of the duck’s eggs. The treatment is capable of raising the yellow with score 10,50 and the degree of the protein is 29,33%. While the treatment of P2 with concentration TKF 15% and TLUF 10% are capable of thicken the eggshell about 0,48 mm."],"dc:format":["text"],"dc:identifier.uri":["http://etheses.uin-malang.ac.id/469/1/10620068%20Pendahuluan.pdf","http://etheses.uin-malang.ac.id/469/2/10620068%20Indonesia.pdf","http://etheses.uin-malang.ac.id/469/3/10620068%20English.pdf","http://etheses.uin-malang.ac.id/469/4/10620068%20Arab.pdf","http://etheses.uin-malang.ac.id/469/5/10620068%20Bab%201.pdf","http://etheses.uin-malang.ac.id/469/6/10620068%20bab%202.pdf","http://etheses.uin-malang.ac.id/469/7/10620068%20Bab%203.pdf","http://etheses.uin-malang.ac.id/469/8/10620068%20Bab%204.pdf","http://etheses.uin-malang.ac.id/469/9/10620068%20Bab%205.pdf","http://etheses.uin-malang.ac.id/469/10/10620068%20Daftar%20Pustaka.pdf","http://etheses.uin-malang.ac.id/469/11/10620068%20Lampiran.pdf","http://etheses.uin-malang.ac.id/469/12/10620068%20Ringkasan.pdf"],"dc:language":["id","en","ar"],"dc:publisher.department":["Fakultas Sains dan Teknologi Jurusan Biologi"],"dc:publisher.institution":["Universitas Islam Negeri Maulana Malik Ibrahim"],"dc:relation.isreferencedby":["http://etheses.uin-malang.ac.id/469/"],"dc:subject":["060803 Animal Developmental and Reproductive Biology"],"dc:title":["Pengaruh pemberian kombinasi tepung kayambang (Salvinea molesta) dan limbah terfermentasi dalam ransum terhadap kualitas telur itik"],"dc:type":["Thesis"],"dc:type.qualificationlevel":["undergraduate"],"dc:type.qualificationname":["other"]},"updated_at":"2026-07-24T03:00:33Z"}