UJI TINGKAT KEAWETAN TELUR AYAM TERHADAP BAHAN PERENDAMAN

  • Widyasworo Universitas Islam Balitar
  • Esti Universitas Islam Balitar
Abstract views: 314 , pdf downloads: 0
Keywords: Keywords: egg quality, soaked, guava leaves, coconut coir, and tannin

Abstract

This study was carried out in the laboratory of the Faculty of Animal Husbandry, Balitar Islamic University, since 1 July 2022 until 21 July 2022. This study aimed to determine the concentration of guava leaves and coconut coir extract to maintain the quality of egg. The materials used in this research were eggs, hot water, guava leaves and coconut coir. Eggs are soaked for 1 days (24 hour) with concentration of guava leaves consists of 12%, 18%, and 24%, coconut coir  consists 30%, 40%, and 50% and stored for 21 days. Parameters observed were egg weight reduction, yolk index, albumen index and haugh unit. The experiment designed by Completely Randomized Design (CRD) with 6 treatments and 3 replications. Parameters observed were egg weight shrinkage, yolk index, eggwhite index and haugh unit. The data were analyzed by ANOVA continued by Least Significance Different (LSD). The results of analysis of variance showed that soaking eggs using guava leaves and coconut coir extract had no significant effect (P>0,05) on egg yolk index, egg white index, and egg weight reduction. The research results showed that interior quality of eggs was higher in the guava leaves (18%) treatment.  The conclusion from the results of this study is that the concentration of 18% and the soaking time of 24 hours gave good results on the haugh unit

Downloads

Download data is not yet available.

References

Armayanti, A. K., Mangalisu, A., & Rijal, M. (2020). Pengaruh Perendaman Telur Menggunakan Larutan Sabut Kelapa (Cocos nucifera) Terhadap Kualitas Interior Telur Ayam Ras. Agrominansia, 5(1), 17-27.
Bastyar, Yayan. 2020. Penggunaan Ekstrak Daun Jati (tectona grandis L) Daun Teh (Cammellia sinensis) dan Daun Jambu Biji (Psidium guajava) Terhadap Kualitas Telur Ayam Ras. UIN Alauddin Makassar.
Cornelia A, I. K. Suada dan M. D. Rudyanto. 2014. Perbedaan Daya Simpan Telur Ayam Ras yang Dicelupkan dan Tanpa Dicelupkan Larutan Kulit Manggis. Indonesia Medicus Veterinus 2014 3(2): 112 – 119 ISSN : 2301 – 7848.
Ernawati, Tri. 2019. Pengaruh Konsentrasi Larutan Daun Jambu Biji (Psidium guajava) dan Lama Perendaman Terhadap Kualitas Telur Ayam Ras. Zootec Vol. 39 No. 2. Universitas Sam Ratulangi Manado.
Faikoh, N. E. 2014. Keajaiban Telur. Istana Media. Yogyakarta.
Hiroko, S.P., Tintin K., dan Riyanti. 2014. Pengaruh Lama Simpan dan Warna Kerabang Telur Ayam Ras terhadap Indeks Albumen, Indeks Yolk, dan pH Telur. The Student of Department of Animal Husbandry Faculty of Agriculture Lampung University. Bandar Lampung.
Indrawan.I, G. 2012.Kualitas Telur dan Pengetahuan Masyarakat Tentang Penanganan Telur di tingkat Rumah Tangga. Denpasar.Indonesia Medicus Veterinus.1:607-670 ISSN: 2301-784.
Jazil, N., A. Hintono., dan S. Mulyani. 2013. Penurunan Kualitas Telur Ayam Ras dengan Intensitas Warna Coklat Kerabang Berbeda selama Penyimpanan. Jurnal Aplikasi Teknologi Pangan. 2 No. 1
Kamila, Fasyah dan Sa’adah. 2010. Faksinasi dan Identifikasi Senyawa Tanin Pada Daun Belimbing wuluh (Averrhoa bllimbi). Jurnal Kimia Vol 4 (2): 194 – 200.
Lisan, F. R., & Palupi, S. (2015). Penentuan Jenis Tanin Secara Kualitatif Dan Penetapan Kadar Tanin Dari Serabut Kelapa (Cocos nucifera l.) Secara Permanganometri. Calyptra, 4(1), 1-16.
Koswara, S. 2009. Seri Teknologi Pangan Populer (Teori Praktek). Teknologi Pengolahan Roti. e-BookPangan.com.
Kurtini, T., K. Nova dan D. Septinova. 2014. Buku Ajar Produksi Ternak Unggas. Anugrah Utama Raharja. Universitas Lampung. Bandar Lampung.
Nur, Wahyu, W. 2020. Kualitas interior dan Mikrobiologi Telur Ayam Ras Pada Perendaman Dalam Ekstrak Daun Jambu Biji (Psidium guajava) Dengan Perbedaan Waktu Perendaman Dan Waktu Penyimpanan. Universitas Widya Dharma Klaten.
Respati, E., L. Hasanah, S. Wahyuningsih, Sehusman, M. Manurung, Y. Supriyani dan Rinawati. 2013. Buletin Konsumsi Pangan. Pusat data dan Sistem Informasi Pertanian. 4(2) : 1 – 56.
Standar Nasional Indonesia Nomor 3926-2008 tentang Telur Ayam Konsumsi. (2008). Jakarta: Badan Standarisasi Nasional.
Silondae, H., dan Ulpah, A. 2015. Peningkatan Kualitas Telur Ayam Ras dengan Perendaman Dalam Larutan Teh. Jurnal Penelitian Pascapanen Pertanian.
Soeparno. 2011. Ilmu Nutrisi dan Gizi Daging. Gajah Mada Universiti Press, Yogyakarta.
Sumitra, P. M. S and S. Made. 2012. “Pengetahuan pedagang tradisional dalam penanganan telur ayam”. dalam Jurnal Indonesia Medicus Veterinus. Hal 657-673.

PlumX Metrics

Published
2022-12-14
How to Cite
Widyasworo, A., & Esti, R. N. (2022). UJI TINGKAT KEAWETAN TELUR AYAM TERHADAP BAHAN PERENDAMAN. AVES: Jurnal Ilmu Peternakan, 16(2), 7-12. https://doi.org/10.35457/aves.v16i2.2577

Most read articles by the same author(s)

1 2 > >>