The benefits of purple sweet potato waste flour in the ratio of maintaining the quality of Lohmann brown chicken eggs

Abstract

Lohmann brown chickens are laying hens as a source of egg supply. However, eggs are easily damaged if stored, it is necessary to improve egg quality, one of which can be done by utilizing purple sweet potato waste. This research aims to determine the effect of using purple sweet potato waste flour in rations on the quality of Lohmann brown chicken eggs stored for 5 weeks, carried out in Candiksuma Village, Melaya District, Jembrana Regency Bali for 12 weeks. The design used was a completely randomized design (CRD) consisting of 4 treatments and 4 replications. The treatment consisted of rations without purple sweet potato waste flour as a control (A), and rations containing 5% purple sweet potato waste flour (B), 10% (C), and 15% (D). Each experimental unit consisted of 10 chickens aged 65 weeks. After one month of treatment, 96 eggs were taken to be stored. The variables observed were egg weight, egg pH, egg specific gravity, egg yolk color, eggshell thickness, egg white percentage, egg yolk percentage, egg white index, egg yolk index, and haugh units (HU). The research results showed that giving purple sweet potato waste flour did not reduce egg quality in the variables of egg weight, egg pH, egg specific gravity, egg yolk percentage, egg white index, and egg yolk index during 5 weeks of storage. A decrease in egg quality occurs in egg yolk color, eggshell thickness, egg white percentage, and Haugh Units (HU). It can be concluded that providing purple sweet potato waste flour in the ration can maintain the quality of Lohmann brown chicken eggs stored for 5 weeks.