The Effect of Salam Leaves (Eugenia polyantha) Addition in The Salted Making of Commercial Layer Chicken to The Yolk Index, Albumen Index, and The Weight Decrease of egg

Hera Siam Sucianty; Singgih Sugeng Santosa; Roesdiyanto Roesdiyanto

doi:10.20884/1.angon.2019.1.2.p178-183

Hera Siam Sucianty Faculty of Animal Science, Jenderal Soedirman University, Purwokerto, Indonesia
Singgih Sugeng Santosa Faculty of Animal Science, Jenderal Soedirman University, Purwokerto, Indonesia
Roesdiyanto Roesdiyanto Faculty of Animal Science, Jenderal Soedirman University, Purwokerto, Indonesia

DOI: https://doi.org/10.20884/1.angon.2019.1.2.p178-183

Keywords: commercial layer chicken, salted eggs, salam leaves, yolk index, albumen index, the weight decrease of egg

Abstract

The aim of this research was to investigate the effect of the best salam leaves (Eugenia Polyantha) concentration in salted eggs on the yolk index, albumen index, and the weight decrease of egg. One hundred unit eggs of commercial layer chicken, was used in this experiment with the design Complete Randomized Design (CRD), as the treatment namely concentration of salam leaves P_O (20% salt), P₁ (250 gr + 20% salt), P₂ (500 gr + 20% salt), P₃ (750 gr + 20% salt) and each treatment was four replicated. Yolk index, albumen index, and the weight decrease of egg was used as variabel measured. The result of variance analysis shown that salam leaves (Eugenia Polyantha) concentration no significant effect (>0,05) on the yolk index, albumen index, and the weight decrease of the egg. The conclusion that salam leaves concentration until 750 gr produced salted egg with yolk index, albumen index, and the weight decrease of egg similar.

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