PENGARUH PENAMBAHAN BERBAGAI HERBAL CAIR PAKAN AYAM PETELUR TERHADAP INDEKS TELUR, WARNA KERABANG, DAN WARNA KUNING TELUR

The purpose of this study was to determine the effect of adding various 1% liquid herbs to laying hen feed as feed additives on egg index, centipede color, and egg yolk color of laying hens. The material used in this study was 160 laying hens of the Isa Brown strain aged 70 weeks who were kept for one month in an open house cage.The research method used was an experimental method with 4 treatments, namely P0 (basal feed without the addition of liquid herbs), P1 (basal feed + yellow turmeric liquid herbs), P2 (basal feed + ginger liquid herbs 1%), P3 (basal feed + Temulawak liquid herbs 1%), using 5 repetitions each consisting of 8 chickens. Egg index data were analyzed using RAL (complete randomized design) and ANAVA method if there was a real effect tested further with BNT test. The color of the centipede and the color of the yolk were analyzed using quantitative descriptive methods. The addition of various liquid herbs of 1% had no noticeable effect on the egg index. The addition of various 1% liquid herbs to the color of the centipede obtained the results of P0 (11.2), P1 (11.4), P2 (11.4), P3 (11.6). The addition of various liquid herbs 1% to the color of egg yolks at P0, P2, P3 obtained the same results, namely (9.2), P1 (basal feed + turmeric herbs 1%) obtained the highest results (9.6). The results of this study showed that feed using various liquid herbs P1, P2, P2, (yellow turmeric, ginger, ginger) 1% was not better than P0 (basal feed without the addition of liquid herbs).