Abstract
This research aims to determine the effect of using herbal ingredients on the productivity and egg quality of laying hens. This farm uses a Completely Randomized Design (CRD) with a unidirectional pattern consisting of 4 treatments repeated 4 times, namely JR0: Low Corn without the addition of herbal ingredients, JR1: Low Corn with the addition of herbal ingredients, JT0: High Corn without the addition of herbal ingredients, JT1 : High Corn with the addition of herbal ingredients. The production variables observed include: Feed Consumption, Egg Production (HDA), and Feed Conversion (FCR). Egg quality variables include: Egg Weight, Egg Yolk Color, Egg Yolk Weight, Shell Weight, and Shell Thickness. The data obtained was analyzed using anova (Analysis of Variance). With a further test DMRT (Duncan Multiple Range Test). The research results show thatThe use of herbal concoctions in laying hen rations has a significant effect on egg yolk color and shell thickness. However, it had no real effect on HDA, FCR, egg weight, egg yolk weight and shell weight.
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