EVALUASI ABU, LEMAK DAN SERAT KASAR PADA KUNING TELUR GALUR MURNI AYAM KAMPUNG

This study aims to determine the content level of ash, fat, and crude fiber in egg yolk from four different types of pure line native chicken, and to find out the effects of the content amounts toward the process of embryo development. The materials used in this study were white native chicken, ranupani chicken, golden Arabian chicken, and wareng chicken. The determination of the ash, crude fat and crude fiber level content in each egg yolks were analyzed at the Nutrition and Husbandry laboratory of University of Muhammadiyah Malang by utilizing the proximate analysis. These egg yolks were collected manually by separating the egg yolks from the egg whites which then heated at a temperature of 105oC to obtain dried egg yolks, and then tests were conducted subsequently. Ash level test were conducted by the burning method, crude fat level test by the soxhlet extraction method, and crude fiber level test by acid alkali extraction method. The results showed that egg yolk from golden arabian chicken contain the lowest ash level by 3.87%, while egg yolk from white native chicken contain the highest ash level by 4.48%. Egg yolk with the highest crude fat level is from ranupani chicken by 51.40%, while wareng chicken egg yolk contain the lowest crude fat level by 45.81%. Regarding to crude fiber level, egg yolk from white native chicken contain the highest level by 0.88% and egg yolk from wareng chicken contain the lowest level by 0.63%. Egg yolks with a high level of ash and fat are beneficial for embryo formation, while those with low level of crude fiber are beneficial for embryo development within the eggs. According to the results, it can be concluded that the level content of ash, crude fat, and crude fiber are different between all four egg yolks