Performan Produksi dan Kualitas Kuning Telur Ayam Ras yang Diberikan Pakan Fermentasi

Hari Permadi; Sahrul Gunadi

doi:10.36312/biocaster.v6i1.920

Authors

Hari Permadi Program Studi Peternakan, Fakultas Peternakan, Universitas Nahdlatul Wathan Mataram, Jalan Kaktus Nomor 1-3, Mataram, Nusa Tenggara Barat 83126, Indonesia
Sahrul Gunadi Program Studi Peternakan, Fakultas Peternakan, Universitas Nahdlatul Wathan Mataram, Jalan Kaktus Nomor 1-3, Mataram, Nusa Tenggara Barat 83126, Indonesia

DOI:

https://doi.org/10.36312/biocaster.v6i1.920

Keywords:

Walking Milling Rice Bran, Effective Microorganisms (EM4), Nutritional Value

Abstract

This study aims to determine the effect of the application of fermented walking mill rice bran using Effective Microorganisms (EM4). The observed parameter is the quality of purebred chicken yolks. The research was carried out through three stages, namely the comparison of the nutritional quality of DPPB with factory bran, DPPB fermentation with three EM4 formulations, and the application of fermented DPPB in purebred chickens. The results showed that the nutritional content of DPPB was lower than the quality standards of factory bran, especially in the protein content. The fermentation process increased the protein content of DPPB by 1.2%. The application of fermented DPPB resulted in the highest protein content in the P4 treatment (13.2%), the highest fat content in the P3 treatment (5.6%), and the highest cholesterol content in the control treatment (56.2%). Thus, DPPB fermentation using EM4 has the potential to increase the nutritional value of bran as an alternative feed ingredient for purebred chickens.

Downloads

Download data is not yet available.

References

Al-Asrorik, M. H., Huda, K., & Noorrahman, N. F. (2023). Penggunaan Probiotik Bacillus subtilis terhadap Berat Telur, Tinggi Albumen, dan Haugh Unit pada Ayam Petelur. Jurnal Vitek Bidang Kedokteran Hewan, 13(1), 31-35. https://org.ojs/10.30742/jv.v13i1.187

Ali, M., Amin, M., & Ichsan, M. (2018). Reduksi Serat Dedak Padi sebagai Media Pembuatan Protein Sel Tunggal Pakan Ayam Petelur. Jurnal Abdi Insani, 5(1), 57-62.

Anene, D. O., Akter, Y., Thomson, P. C., Groves, P., & O'Shea, C. J. (2023). Effect of Restricted Feeding on Hen Performance, Egg Quality and Organ Characteristics of Individual Laying Hens. Animal Nutrition, 14(1), 141-151. https://doi.org/10.1016/j.aninu.2023.05.001

AOAC. (1990). Official Methods of Analysis of AOAC International. Rockville: The Association of Official Analytical Chemists, Gaithersburg, MD.

Fadillah, F. (2022). Pengaruh Nutrisi Pakan Komersil terhadap Kualitas Telur Ayam Ras (Gallus domesticus) pada Peternak Ayam di Kecamatan Samarinda Utara. Jurnal Peternakan Lingkungan Tropis, 5(1), 36-44. http://dx.doi.org/10.30872/jpltrop.v5i1.5900

Fadilah, R., & Fathkuroji, F. (2013). Memaksimalkan Produksi Ayam Ras Petelur. Jakarta: Agromedia Pustaka.

Hartadi, H., Reksohadiprojo, S., & Tilman, A. D. (2019). Tabel Komposisi Pakan untuk Indonesia (Cetakan Ketujuh). Yogyakarta: Gadjah Mada University Press.

Haryasakti, A., Imanuddin, I., & Wahyudi, M. H. (2019). Pengaruh Pemberian Probiotik terhadap Kandungan Protein pada Pakan Komersial. Jurnal Pertanian Terpadu, 7(2), 183-189. https://doi.org/10.36084/jpt.v7i2.198

Isah, S., & Okosun, J. (2023). Nutritional and Anti-Nutritional Compositions of Rice Bran as a Potential Animal Feed. International Research Journal of Pure and Applied Chemistry, 24(6), 1-6. https://doi.org/10.9734/irjpac/2023/v24i6835

Mashur, M. (2019). Hasil Analisa Laboratorium. Mataram: Fakultas Peternakan, Universitas Mataram.

Maulana, F., Fajri, F., Febrina, B. P., Sandri, D., & Hidayat, R. (2024). Peningkatan Kualitas Nutrisi Dedak Padi dengan Fermentasi Menggunakan Inokulum Cairan Rumen Sapi Bali Jantan dengan Lama Fermentasi Berbeda. Jurnal Peternakan, 21(2), 308-317. http://dx.doi.org/10.24014/jupet.v21i2:30721

Mila, J. R., & Sudarma, I. M. A. (2021). Analisis Kandungan Nutrisi Dedak Padi sebagai Pakan Ternak dan Pendapatan Usaha Penggilingan Padi di Umalulu, Kabupaten Sumba Timur. Buletin Peternakan Tropis, 2(2), 16-24. https://doi.org/10.31186/bpt.2.2.90-97

Musigwa, S., Cozannet, P., Asiamah, C. A., & Wu, S.-B. (2024). Effects of Dietary Protein Levels, Net Energy Levels, and Essential Amino Acid-to-True Protein Ratios on Broiler Performance. Animals, 14(21), 1-14. https://doi.org/10.3390/ani14213065

Nalle, C. L., & Yowi, M. R. K. (2019). Nutritional Value of Fermented Rice Bran for Broiler Chickens: Apparent Metabolizable Energy and Growth Performance. International Journal of Poultry Science, 18(12), 618-625. https://doi.org/10.3923/ijps.2019.618.625

Ngibad, M. I., Kalsum, U., & Ali, U. (2025). Pengaruh Pemberian Probiotik Lactobacillus salivarius dan Lactobacillus casei terhadap Konsumsi Pakan, Hen Day Production, dan Konversi Pakan Ayam Petelur. Jurnal Dinamika Rekasatwa, 8(1), 113-118.

Nuraini, N., Djulardi, A., & Trisna, A. (2019). Palm Kernel Cake Fermented with Lentinus edodes in the Diet of Quail. International Journal of Poultry Science, 18(8), 387-392. https://doi.org/10.3923/ijps.2019.387.392

Nurcholis, N., Hastuti, D., & Sutiono, B. (2009). Tatalaksana Pemeliharaan Ayam Ras Petelur Periode Layer di Populer Farm Desa Kuncen Kecamatan Mijen Kota Semarang. Mediagro : Jurnal Ilmu-Ilmu Peternakan, 5(2), 38-49. https://doi.org/10.31942/md.v5i2.560

Ohoilulin, Y. Y., Ralahalu, T. N., & Malle, D. (2023). Kadar Kolesterol Kuning Telur Ayam Ras pada Peternakan Ayam yang Berbeda: Cholesterol Levels of Egg Yolks at Different Chicken Farms. Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science), 13(2), 92-99. https://doi.org/10.46549/jipvet.v13i2.379

Palupi, R., Lubis, F. N. L., Pratama, A. N. T., & Muhakka, M. (2023). Effects of Lactobacillus-Fermented Feed on Production Performance and Carcass Quality of Broiler Chickens. Journal of World’s Poultry Research, 13(1), 127-135. https://dx.doi.org/10.36380/jwpr.2023.14

Predescu, N. C., Stefan, G., Rosu, M. P., & Papuc, C. (2024). Fermented Feed in Broiler Diets Reduces the Antinutritional Factors, Improves Productive Performances and Modulates Gut Microbiome - A Review. Agriculture, 14(10), 1-18. https://doi.org/10.3390/agriculture14101752

Psy, N. (2020). Retrieved November 28, 2025, from SCRIBD. Interactwebsite: https://www.scribd.com/document/490456201/ho-posthoc

Réhault-Godbert, S., Guyot, N., & Nys, Y. (2019). The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health. Nutrients, 11(3), 1-26. https://doi.org/10.3390/nu11030684

Rua, O., & Nahak, O. R. (2016). Perbandingan Kualitas Nutrisi Ransum Buatan Berbahan Baku Lokal dan Ransum Komersial Ayam Broiler pada Perlakuan Waktu Penyimpanan yang Berbeda. Journal of Animal Science, 1(4), 55-57. https://doi.org/10.32938/ja.v1i04.259

Saelan, E., Utami, S., & Sulasmi, S. (2022). Pelatihan Fermentasi Dedak Padi Menggunakan EM4 untuk Pakan Ayam Kampung. J-Abdi : Jurnal Pengabdian kepada Masyarakat, 2(2), 4033-4038. https://doi.org/10.53625/jabdi.v2i2.2661

Sari, Y. C., Montesqrit, M., Marlida, Y., & Nanda, S. (2023). Analisis Sifat Fisik Dedak Padi sebagai Pakan Ternak dari Beberapa Varietas Padi Lokal di Kabupaten Agam Sumatera Barat. Jurnal Triton, 14(1), 180-187. https://doi.org/10.47687/jt.v14i1.412

Satria, E. W., Sjofjan, O., & Djunaidi, I. H. (2016). Respon Pemberian Tepung Daun Kelor (Moringa oleifera) pada Pakan Ayam Petelur terhadap Penampilan Produksi dan Kualitas Telur. Buletin Peternakan, 40(3), 197-202. https://doi.org/10.21059/buletinpeternak.v40i3.11203

Suryani, H. F., & Luthfi, N. (2022). Evaluasi Kualitas Nutrisi Dedak Padi dari Pemasok Bahan Pakan di Kabupaten Semarang. Journal of Animal Center, 4(1), 26-32. https://doi.org/10.36378/jac.v4i1.2189

Suryono, S., & Sestilawarti, S. (2022). The Fat Content and Organoleptic Value of Broiler Eggs Soaked in Bay Leaf Infusion (Eugenia polyantha). Jurnal Ilmiah Ilmu-ilmu Peternakan, 24(2), 97-102. https://doi.org/10.22437/jiiip.v24i2.14655

Unto, R. H., Wattiheluw, M. J., & Tulalessy, A. H. (2023). Pengaruh Pemberian Molase dalam Air Minum terhadap Pertumbuhan Broiler. Agrinimal Jurnal Ilmu Ternak dan Tanaman, 11(1), 22-27. https://doi.org/10.30598/ajitt.2023.11.1.22-27

Worang, P., Sondakh, E. H. B., Palar, C. K. M., Rumondor, D. B. J., & Wahyuni, I. (2022). Kualitas Telur Ayam Ras yang Dijual di Pasar Tradisional dan Pasar Modern Kota Manado. Zootec, 42(1), 138-143. https://doi.org/10.35792/zot.42.1.2022.41479

Yasa, W. S., Zulkarnain, D., & Kurniawan, W. (2025). Uji Kualitas Fisik dan Kimia Dedak Padi sebagai Bahan Pakan Ternak di Kabupaten Bombana: Physical and Chemical Quality Analysis of Rice Bran in Bombana District as Feed Ingredient. Jurnal Ilmiah Peternakan Halu Oleo, 7(2), 256-262. https://doi.org/10.56625/jipho.v7i2.83