Jambura Journal of Animal Science E-ISSN: 2855-2280 Volume 6 No 1 November 2023 P-ISSN: 2655-4356 Publisher: Jambura Journal of Animal Science 70 https://ejurnal.ung.ac.id/index.php/jjas/arcive SUBSTITUSI KULIT PISANG GOROHO (Musa acuminafe, sp) FERMENTASI TERHADAP KUALITAS TELUR AYAM PETELUR Substitution of Fermented Goroho Banana Peel (Musa acuminafe, sp) on Egg Quality of Laying Hens *Suryaningsih Djunu 1) , Ellen J Saleh 1) , Siti Chuzaemi 2) , Irfan H. Djunaidi 2) , M. Halim Natsir 2) 1 Jurusan Peternakan, Fakultas Pertanian, Universitas Negeri Gorontalo, Indonesia 2 Fakultas Peternakan, Universitas Brawijaya, Malang, Indonesia *Correspondence Author: sridjunu11@gmail.com Aut ABSTRACT This study aims to evaluate the feeding of fermented Goroho banana peel as a substitute for corn with different levels of egg quality in laying hens. The research material consisted of layer-phase laying hens aged 47 weeks. The feed used is basal feed and fermented Goroho banana peel feed ingredients. The research method used a complete randomized design (RAL) with 5 kinds of treatment and 5 replications, consisting of P0 (feed without fermented Goroho banana peel flour), P1 (feed + fermented Goroho banana peel corn substitution 5%), P2 (feed + fermented Goroho banana peel corn substitution 10%), P3 (feed + fermented Goroho banana peel corn substitution 15%), and P4 (feed + fermented Goroho banana peel corn substitution 20%). The research variables are egg yolk index, egg white index, eggshell thickness, egg volume, egg yolk color, and egg yolk cholesterol. The data obtained were analyzed with a complete randomized design and if there is a significant difference between treatments, followed by Duncan’s multiple distance test. The results obtained showed that the substitution of banana peel fermented Goroho Rhizopus oligosphorus inoculum and Trichoderma viride optimally improved the quality of egg yolk index by 2.22% (P1: 0.460), egg volume by 9.80% (P2: 55.45 ml), and lower cholesterol levels by 21.14% (P3: 14.59). Keywords: Fermented Goroho Banana Peel, Corn Substitution Feed, Egg Quality ABSTRAK Penelitian ini bertujuan untuk mengevaluasi pemberian pakan kulit pisang Goroho fermentasi sebagai substitusi jagung dengan taraf berbeda terhadap kualitas telur ayam petelur. Materi penelitian terdiri dari ayam petelur fase layer berumur 47 minggu. Pakan yang digunakan adalah pakan basal dan bahan pakan kulit pisang Goroho fermentasi. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 macam perlakuan dan 5 ulangan, terdiri atas P0 (pakan tanpa tepung kulit pisang Goroho fermentasi), P1 (pakan + kulit pisang Goroho fermentasi substitusi jagung 5%), P2 (pakan + kulit pisang Goroho fermentasi substitusi jagung 10%), P3 (pakan + kulit pisang Goroho fermentasi substitusi jagung 15%), P4 (pakan + kulit pisang Goroho fermentasi substitusi jagung 20%). Variabel penelitian yakni: indeks kuning telur, indeks putih telur, tebal kerabang telur, volume telur, warna kuning telur dan kolesterol kuning telur. Data yang diperoleh dianalisis dengan rancangan acak lengkap dan bila terdapat perbedaan yang nyata antar perlakuan dilanjutkan dengan uji jarak berganda Duncans. Hasil diperoleh bahwa substitusi kulit pisang Goroho terfermentasi inokulum Rhizopus oligosphorus dan Trichoderma viride optimal meningkatkan kualitas indeks kuning telur sebesar 2,22% (P1: 0,460), volume telur 9,80% (P2: 55,45 ml) dan menurunkan kadar kolesterol sebesar 21,14% (P3: 14,59). Kata Kunci: Kulit Pisang Goroho Fermentasi, Pakan Substitusi Jagung, Kualitas Telur Citation APA Style Djunu S, Saleh E. J, Chuzaemi S, Djunaidi I. H, Natsir M. H. 2023. Substitusi Kulit Pisang Goroho (Musa Acuminafe, Sp) Fermentasi Terhadap Kualitas Telur Ayam Petelur. Jambura Journal of Animal Science, 6 (1) 70-80 @-2023. Djunu S, Saleh E. J, Chuzaemi S, Djunaidi I. H, Natsir M. H. Under license CC BY NC SA 4.0