Tsania Ridha Firdausi (2020) The Effect Of Fermented Cattle’s Rumen Content In Feed On Organoleptic Character Of Quail Egg (Coturnix coturnix japonica). Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

The cattle's rumen contents in terms of nutrients contain high crude fiber, also contains essential amino acids. In the rumen, microbial communities are consisting of bacteria, protozoa, and fungi. The microbes contained in the rumen contents function to degrade cellulose from the rumen content that has not finished degraded utterly. This research aims to find out whether a quail feed formulation using the cattle's rumen content in the feed can affect the organoleptic of quail eggs. The treatment of this experiment are T0 or as known as a control treatment, contained 0% fermented rumen content, T1 contained 5% fermented rumen content, T2 contained 10% fermented rumen content, and T3 contained 15% fermented rumen content. Based on the results of the analysis of organoleptic tests on quail eggs with the addition of fermented rumen content in the ration showed a significant difference between the treatment of the results of the aroma and taste of quail eggs. This is presumably due to the high crude fiber content in the fermented rumen content so that it affects the final result of protein and fat content in the egg, which can ultimately affect the taste and aroma of quail eggs. However, the results did not show any significant difference between the treatment of consumer preference levels for quail eggs. This is allegedly due to the subjectivity of tastes between each consumer so that no real difference results found.

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