Pengaruh pemberian kombinasi tepung keong mas (Pomacea canaliculata) dan tepung paku air (Azolla pinnata) terfermentasi terhadap produktivitas, berat, dan kadar protein telur ayam petelur Strain Isa Brown periode layer

INDONESIA: Kebutuhan pakan diikuti dengan biaya pakan yang mahal menjadi masalah utama peternak. Mahalnya harga bahan baku pakan dikarenakan persediaan di pasar jumlahnya terbatas, sehingga harus diimpor seperti tepung ikan dan bungkil kedelai. Tepung ikan dan bungkil kedelai adalah bahan baku pakan sumber protein yang berkualitas tinggi. Salah satu cara untuk menanggulangi masalah tersebut adalah memanfaatkan keong mas dan paku air untuk alternatif subtitusi tepung ikan dan kedelai. Keong mas dan paku air merupakan bahan baku pakan yang berprotein tinggi dengan kandungan asam amino esensialnya yang cukup seimbang dan jumlahnya melimpah. Adapun paku air mempunyai serat kasar yang tinggi, sehingga dilakukan fermentasi terlebih dahulu untuk menurunkan serat kasarnya. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pemberian kombinasi tepung keong mas dan tepung paku air terfermentasi terhadap produktivitas, berat, dan kadar protein telur ayam petelur strain Isa brown. Penelitian ini merupakan penelitian eksperimental yang menggunakan 20 ekor ayam petelur stain Isa brown berumur 17 bulan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan adalah P0 (Kontrol), P1 (tepung keong mas 2,5% + tepung paku air terfermentasi 10%), P2 (tepung keong mas 5% + tepung paku air terfermentasi 7,5%), P3 (tepung keong mas 7,5% + tepung paku air terfermentasi 5%), dan P4 (tepung keong mas 10% + tepung paku air terfermentasi 2,5%). Data hasil penelitian dianalisis dengan ANOVA tunggal. Apabila hasil perhitungan berbeda nyata, maka dilakukan uji lanjut BNT 0,05. Hasil penelitian ini didapatkan rataan kadar protein telur sebesar 14,77%, kadar protein tertinggi pada P4 (15,56%) dan terendah pada P0 (13,7%). Rataan berat telur sebesar 63,28 gram, berat telur tertinggi pada P4 (65,48 gram) dan terendah pada P0 (63,06 gram).Rataan produktivitas sebesar 66,61%, produktivitas telur tertinggi pada P0 (71,43%) dan terendah pada P1 (59,82%). Dari hasil penelitian menunjukkan bahwa pemberian kombinasi tepung keong mas dan tepung paku air terfermentasi berpengaruh nyata terhadap kadar protein, tetapi tidak berpengaruh nyata terhadap produktivitas dan berat telur. Adapun kombinasi terbaik terdapat pada P4 yang menghasilkan kualitas telur terbaik. ENGLISH: Feed requirements followed by the expensive cost of feed were a major problem for breeders today. A high price of feed raw materials was due to the limited amount of supply on the market, so it must be imported as fish and soybean meal. As we know that fish and soybean meal are feed raw materials for high quality protein sources. One way to solve these problems is the use of golden apple snail and water fern for alternative substitution of fish and soybean meal. Golden apple snail and water fern is the raw material to feed with a high protein content of balanced essential amino acids, and the numbers of these materials are abundant. The water fern has high roughage, so it must be fermented to reduce it fiber roughness. The aim of this research was to know the effect of giving a combination of golden apple snail and water fern fermented flour on productivity, weight, and egg protein content of laying hens Isa Brown Strain. This research is experimental that uses 20 laying hens Isa Brown Strain 17 month old. This study used a completely randomized design (RAL) with 5 treatments and 4 replacements. The treatments used in this study were P0 (control), P1 (golden apple snail flour 2,5% + water fern fermented flour 10%), P2 (golden apple snail flour 5% + water fern fermented flour 7,5%), P3 (golden apple snail flour 7,5% + water fern fermented flour 5%), and P4 (golden apple snail flour 10% + water fern fermented flour 2,5%). All of data have been analyzed by using ANOVA single. If the calculation results in differ significantly, then conducted further tests with BNT 0.05. The result showed that the averages of protein content were 14, 77%., where the highest protein content was on P4 (15, 56%) and the lowest was on P0 (13, 7%). The averages of egg weight were 63, 28 gram, where the highest weight was on P4 (65, 48 gram) and the lowest was on P0 (63, 06 gram). The averages of egg productivity were 66, 61%, where the highest productivity was on P0 (71,43%) and the lowest was on P1 (59,82%). Results also showed that giving combination of golden apple snail flour and water fern fermented flour affected on protein content, but did not affect on productivity and egg weight, while the best combination was P4 treatment which resulted in egg with high quality