The aim of this research was to understand the effect of Azolla microphylla flour supplementation in the basal feed on carcass production and meat tenderness characteristics of culled quail. The materials used in this research were 100 culled quails at 48-week-old age and commercial quail feed. The research was conducted as an experimental research and used Completely Randomized Design. Four treatments were done in this research, which was basal feed without Azolla microphylla flour supplementation; basal feed supplemented with 1% Azolla microphylla flour; basal feed supplemented with 2% Azolla microphylla flour, and basal feed supplemented with 3% Azolla microphylla flour. Each treatment was done 4 times with each fed into 5 quails. The observed variables include carcass production (carcass percentage, breast meat percentage, thigh meat percentage, back meat percentage, and wing meat percentage) and meat tenderness characteristics (meat fat content, collagen content, pH and meat tenderness). The obtained data were then analyzed by analysis of variance and if the result showed a significant effect, further analysis will be done by honestly significant difference test. The analysis of variance showed that Azolla microphylla flour supplementation showed significant effect (P<0.05) on the carcass percentage, breast meat percentage, meat fat content, collagen content, and meat tenderness but showed no significant effect (P>0.05) on the thigh meat percentage, back meat percentage, wings meat percentage and meat pH. The research concluded that Azolla microphylla flour supplementation in the basal feed will increase carcass production and meat tenderness of culled quail meat at maximum 2% of supplementation level.

The purpose of this study was to determine the organoleptic value of salty taste in eggs soaked in salt solution with different soaking times. The materials used in this study were 90 eggs, rubbing ash and crust salt (table salt). The experimental design used was a completely randomized design (CRD) with 3 treatments and 3 replications. The parameters observed in this study were the organoleptic value and salinity level. The results showed that the duration of soaking eggs in a salt solution had a significant effect on the organoleptic value and salinity of the eggs (P 0.05) on the organoleptic value and the salinity level of the panelists preferred the results of soaking in a salt water solution with a long soaking time of 12 days.

The purpose of this study was to determine the effect of citronella oil supplementation in feed on fat and cholesterol levels of quail eggs (Coturnix coturnix japonica). The materials used were 100 female quail Coturnix-coturnix japonica, quail commercial feed, commercial citronella oil. The design used was Completely Randomized Design (CRD) with four treatments and five replications. The treatments included citronella oil supplementation 0.3%, 0.6%, 0.9% per kg feed. The experimental research was carried out for 8 weeks. The data obtained were analyzed for variance (ANOVA) and Duncan's Multiple Range Test (DMRT). Analysis of variance showed that the treatment of citronella oil supplementation in the feed had no effect (P>0.05) on egg protein but significantly (P<0.05) on cholesterol and had a very significant effect (P<0.01) on egg fat content. In conclusion, giving citronella oil as much as 0.6% per kg of feed can reduce fat and cholesterol in quail eggs.