PENGARUH PERBEDAAN SUHU DAN LAMA PENYIMPANAN TERHADAP KUALITAS FISIK TELUR AYAM RAS
Abstract
The research begins June – July 2021 at the Laboratory of the Faculty of Animal Husbandry, Balitar Islamic University. This study used an experimental method using a completely randomized design (RAL) with a 2x5 factorial pattern with 5 replications. Factor A is room temperature and temperature <10°C, Factor B is storage for 0 days, 1 day, 3 days, 7 days and 14 days. The changes observed were the value of egg white index, egg yolk index and haugt unit. The results showed that temperature and storage had a significant effect (P<0.05) on the egg white index, the interaction between temperature and storage time had no significant effect (P>0.05) on the egg white index. temperature and storage time had a significant effect on the yolk index and haugt unit index values. The interaction between temperature and storage time had a significant effect (P<0.05) on the index value of egg yolk and egg white. The effect can be seen from the decrease in the value of the egg yolk index, egg white index and haugt unit. The conclusion of this study is that eggs stored at room temperature are not stored for more than 3 days because on the 7th day there is a significant decrease in value, while those stored at temperatures <10°C can maintain egg quality in the good category until a shelf life of 14 days.
Downloads
References
Badan pusat statistik Republik Indonesia. 2019. Survei sosial ekonomi nasional. https://www.bps.go.id. Diakses pada 2 juni 2021. Jakarta
Badan Standarisai Nasional. SNI 3926:2008. Telur ayam. Jakarta
Jazil, N., A .Hintono., dan S. Mulyani. 2012. Penurunan kualitas telur ayam ras dengan intensitas warna cokelat kerabang berbeda selama penyimpanan. jurnal penelitian. Fakultas peternakan dan pertanian. Universitas Diponogoro, Semarang.
Menezes, de C P., E. R. de lima. J.P de mederios, W.N K. de oliveira and J. evencio neto. 2012. Egg quality of laying hens in diferren conditions of storage, ages and Housing Densities. Revista Brasileira de Zootecnia, Brasil.
Nova, ilma., Tintin K., & Veronica W. 2013. Pengaruh lama penyimpanan terhadap kualitas internal telur ayam ras pada fase produksi pertama. Universitas Lampung. Bandar lampung.
Purwaningsih D. M Anwar Djaelani, Tyas Rini Saraswati. 2016. Kualitas telur ayam ras setelah pemberian olesan lidah buaya (aloe vera) dan lama penyimpanan waktu yang berbeda. Buletin anatomi dan fisiologi volume 24, Nomor 1, Maret 2016. Departemen Biologi, Fakultas Sains dan Matematika, Universitas Diponegoro. Semarang.
Saraswati, T. R. 2015. Telur : Optimalisasi Fungsi Reproduksi Puyuh dan Biosintesis Kimiawi Bahan Pembentuk Telur. Penerbit Leskonfi. Depok.
Sudaryani T. (2009). Kualitas Telur. Penebar Swadaya. jakarta
Suparmi dan kusryati, N. 2019. pengaruh penggunaan getah pepaya (carica papaya) terhadap kualitas telur ayam ras. fakultas peternakan, Universitas Madoko Tolitoli. Tolitoli.
Wibawanti, J. M.W., Ma, M., Qiu, N., Hintono, & Pramono, Y.B. 2017. The Influence of Liquid Smoke on The Chemical Characteristics of Salted Egg. jurnal teknologi hasil ternak. 12(2),76-82.
Copyright (c) 2021 AVES: Jurnal Ilmu Peternakan
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
1. Copyright on any article is retained by the author(s).
2. The author grants the journal, right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work’s authorship and initial publication in this journal.
3. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal’s published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
4. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
5. The article and any associated published material is distributed under the Creative Commons Attribution-ShareAlike 4.0 International License
