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| UMM student team that qualified for P2MW 2024 (Photo: Special). |
Awareness of the importance of a healthy diet is increasing in society, along with the increase in information about health and nutrition. Amidst this trend, four students of the Animal Husbandry study program at the University of Muhammadiyah Malang (UMM) have successfully developed a business innovation in the field of low-cholesterol quail egg cultivation.
The team that consisted of Delisa Rezi Meirawati, Agus Muhaimin, Nuranisa, and Salsabilla Putri Priyandani successfully qualified for Program Pengembangan Mahasiswa Wirausaha (P2MW) (trans: Student Entrepreneurship Development Program). The group came up with a solution to reduce cholesterol levels in quail eggs by using turmeric flour as an additional ingredient in the fodder.
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Delisa, as the team leader, explained that quails were chosen because they have several advantages. First, quails have a fast and efficient production cycle, so they are able to produce stable eggs in a short period of time. "Secondly, quail eggs are known to have a high nutritional content. However, the main challenge is to reduce the cholesterol levels in the eggs to make them healthier," she explains.
One of the main innovations in this endeavor is the use of turmeric flour as an addition to the quail feed. Turmeric flour was chosen because turmeric is rich in antioxidants and has many health benefits, including lowering cholesterol and high blood pressure. Turmeric flour is derived from turmeric ground into powder, then mixed with a ratio of 50 kg of commercial feed and 500 g of turmeric powder.
"To confirm the results, we buy quail pullets that are 3–4 weeks old or ready to lay eggs. Then, they were fed with turmeric flour on the seventh day after the pullets arrived," said the student from the class of 2020.
Furthermore, to ensure the effectiveness of their innovation, these four students conducted tests at the UMM Biomedical Laboratory. By comparing the eggs they produced with quail eggs sold in the market. The laboratory test results showed that the quail eggs produced had lower cholesterol levels compared to conventional quail eggs on the market.
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"We are sure that farmers and communities can apply the similar method of adding turmeric flour to quail feed from five weeks old. It still needs more detailed research. But our observations show low cholesterol in the quail eggs," said Delisha.
It is interesting that this business development was conducted in Sidodadi Village, Gedangan Subdistrict, Malang District. The location was chosen based on the lack of quail farmers in the area. Thus, the opportunity to develop quail farming is considerable.
The success of this group is also closely related to the active role of Bayu Etty Tri Adiyastiti, S.Pt, M.Si., as a lecturer at UMM Animal Husbandry and field supervisor. From the preparation process to project implementation, including digital startup training and monthly coaching sessions that are held regularly.
Finally, the team hopes that by cultivating low-cholesterol quail, Indonesia can significantly increase the production of quail eggs and meat. "We see this endeavor not only from the business side but also from the social impact that can be generated. By increasing quail production, we hope to help improve the welfare of local farmers," she concluded. (lai/wil/put)
