<![CDATA[ABSTRAK Tujuan penelitian ini adalah untuk mengetahui peningkatan kualitas fisik telur berupa proporsi kuning telur, proporsi putih telur, dan proporsi kerabang dengan penambahan minyak ikan tongkol dari limbah pengalengan ikan dan mikroorganisme lokal (MOL) berbahan dasar isi rumen sapi. Penelitian ini dilakukan di Teaching Farm ayam petelur Politeknik Negeri Jember selama 1 bulan dengan menggunakan ayam ras petelur strain Hyline sebanyak 72 ekor dengan rata rata bobot badan 1,9 kg. Metode yang digunakan adalah rancangan acak lengkap pola faktorial dengan dengan faktor A berupa penambahan minyak ikan tongkol sebanyak 0%; 0,3% dan 0,6% dan faktor B penamahan MOL 0%; 0,3%; dan 0,6%. Setiap faktor diulang 4 ulangan dan setiap unit ulangan terdapat 2 ekor ayam. Penambahan minyak ikan dan MOL dicampurkan pada complete feed pabrikan. data yang diperloeh dianalisis ragam pola faktorial, apabila terdapat perbedaan nyata (p<0,05) maka akan dilakukan uji Duncan Multiple Range Test (DMRT). Parameter penelitian yang diamati adalah proporsi kuning telur, proporsi putih telur dan proporsi kerabang telur. Hasil penelitian ini menunjukkan bahwa interaksi antara pemberian minyak ikan tongkol dan MOL isi rumen berpengaruh nyata (p<0,05) terhadap proporsi kuning telur dan proporsi kerabang namun tidan berpengaruh nyata (p>0,05) terhadap proprosi putih telur.Kata Kunci: ayam ras petelur, kualitas fisik telur, minyak ikan tongkol, mikroorganisme lokal The Effect of Adding Cob Fish Oil Waste and Local Microorganism (MOL) from Rumen Contents for Layer Eggs ProportionABSTRACTThe purpose of this study was to determine the increase in physical quality of eggs in the form of egg yolk proportions, egg white proportions, and shell proportions with the addition cob fish oil from fish canning waste and local microorganisms (MOL) based on beef rumen contents. This research was conducted at the Teaching Farm Layer Chickens of the Politeknik Negeri Jember for 1 month using 72 laying hens of the Hyline strain with an average body weight of 1.9 kg. The method used was a completely randomized design with a factorial pattern with factor A in the form of adding 0% cob fish oil; 0.3% and 0.6% and factor B added 0% MOL; 0.3%; and 0.6%. Each factor was repeated 4 replications and each replication unit contained 2 chickens. The addition of fish oil and MOL was mixed in the manufacturer's complete feed. The data obtained were analyzed by various factorial patterns, if there was a significant difference (p<0.05), the Duncan Multiple Range Test (DMRT) would be carried out. The research parameters observed were the proportion of egg yolks, the proportion of egg whites and the proportion of egg shells. The results of this study showed that the interaction between cob fish oil and MOL had a significant (p<0.05) effect on the proportion of egg yolks and the proportion of shells but had no significant effect (p>0.05) on the proportion of egg whites.Keywords: layer chicken, physical quality of eggs, cob fish oil, local microorganisms]]>
