The improvement of eggs quality of Mojosari duck () with soybean husk fermentation using cellulolytic bacteria of .

AIM

This study was aimed to improve the quality of the eggs of Mojosari duck () through complete feeding containing soybean husk was fermented using cellulolytic bacteria of .

MATERIALS AND METHODS

This study consisted of three stages: The first stages, isolation and identification of cellulolytic bacteria from ; the second stage, the fermentation of soybean husk through the application of bacterial cellulolytic isolate from the first stage; and the third stage, the application of the best complete feed formulation from the second stage to Mojosari duck.

RESULTS

There are four dominant bacteria: sp., sp., sp., and sp. Furthermore, the best reduction of the crude fiber of soybean husks is the use of sp. bacteria. The final of the study, the quality of the eggs of , was improved, as indicated by cholesterol decrease from the yolk without the decrease of egg weight and eggshell thickness, although the decrease in egg yolk color was inevitable.

CONCLUSION

Soy husk fermentation using cellulolytic bacteria of was added to complete feeding can be performed to improve the quality of the eggs of Mojosari duck.