Pengaruh Suplementasi Tepung Cabai Merah (Capsicum annuum L.) dalam Ransum Ayam Petelur Terhadap Kualitas Fisik Telur

Chiyaruna Zulfa Luschandina, Dr. Ir. Heru Sasongko, M.P.

2025 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Telur merupakan sumber protein hewani yang kualitas fisiknya perlu diperhatikan. Penelitian ini bertujuan untuk mengkaji pengaruh suplementasi tepung cabai merah (Capsicum annuum L.) dalam pakan terhadap kualitas fisik telur. Sebanyak 75 ekor ayam petelur strain Novogen umur 50 minggu dipelihara dalam kandang baterai individual dan diberikan tiga perlakuan pakan: TC0 (tanpa cabai merah), TC0,25 (0,25% tepung cabai merah), dan TC0,5 (0,5% tepung cabai merah), dengan lima replikasi per perlakuan. Data meliputi berat telur, tebal kerabang, indeks telur, indeks albumen, indeks yolk, warna yolk, dan haugh unit, dianalisis menggunakan ANOVA dan uji DMRT jika terdapat perbedaan nyata. Hasil penelitian menunjukkan bahwa suplementasi 0,5% tepung cabai merah meningkatkan berat telur, warna yolk, dan haugh unit secara signifikan (P<0>albumen. Kesimpulannya, suplementasi tepung cabai merah 0,5?pat meningkatkan berat telur, warna yolk, dan indeks albumen. 

Eggs are a widely consumed animal protein source, making their physical quality crucial for consumer satisfaction. This study aimed to evaluate the effect of red chili powder (Capsicum annuum L.) supplementation in feed on egg physical quality. Seventy five 50 week old Novogen laying hens were housed in individual battery cages and assigned to three dietary treatments: TC0 (no red chili powder), TC0.25 (0.25% red chili powder), and TC0.5 (0.5% red chili powder), with five replications per treatment. Data on egg weight, eggshell thickness, egg index, albumen index, yolk index, yolk color, and Haugh unit were analyzed using ANOVA, followed by Duncan’s Multiple Range Test (DMRT) if significant differences were found. The results showed that 0.5% red chili powder supplementation significantly increased egg weight, yolk color, and Haugh unit (P<0>

Kata Kunci : Ayam petelur, cabai merah (Capsicum annuum L.), kualitas fisik telur.