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Kadar Lemak, Indeks Kuning Telur Dan Susut Bobot Telur Itik Setelah Pencucian Air Dan Perendaman Ekstrak Daun Jambu Biji (Psidium Guajava)

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ABSTRAK

Penelitian ini bertujuan untuk menganalisis pengaruh pencucian air dan
perendaman ekstrak daun jambu biji (Psidium guajava) terhadap kadar lemak
telur, indeks kuning telur (IKT) dan susut bobot telur itik setelah disimpan pada
suhu ruang dengan lama waktu penyimpanan yang berbeda. Penelitian dilakukan
dengan Rancangan Acak Lengkap. Telur yang digunakan sebanyak 45 butir,
dibagi dalam 9 perlakuan dan 5 kali ulangan. P0 (Telur umur 1 hari), P1 (Telur
dicuci, direndam ekstrak daun jambu biji, disimpan 14 hari), P2 (Telur dicuci,
direndam ekstrak daun jambu biji, disimpan 28 hari), P3 (Telur dicuci, disimpan
14 hari), P4 (Telur dicuci, disimpan 28 hari), P5 (Telur direndam ekstrak daun
jambu biji, disimpan 14 hari), P6 (Telur direndam ekstrak daun jambu biji,
disimpan 28 hari), P7 (telur disimpan 14 hari), dan P8 (telur disimpan 28 hari).
Variabel yang diukur yaitu kadar lemak, IKT dan susut bobot. Data dianalisis
menggunakan ANOVA dan diuji lanjut dengan uji Duncan dengan α=0,05.
Simpulan dari penelitian ini adalah perendaman telur itik ke dalam ekstrak daun
jambu biji dengan kadar tanin 3,9% selama 30 menit tidak efektif untuk
mempertahankan kualitas telur ditinjau dari penurunan kadar lemak, kenaikan
nilai susut bobot telur dan penurunan indeks kuning telur itik.
Kata kunci: Telur itik, daun jambu, kadar lemak, IKT, susut bobot telurv

ABSTRACT

The aims of this study was to analyze the effects of duck eggs treatments and
determine the fat content, yolk indeks and egg weight loss after washed with
water and soaked in guava leaves extract were stored at room temperature. This
study used 45 duck eggs which divided into 9 treatments and 5 repetitions. P0
(eggs day 1), P1 (Eggs washed with water, eggs soaked in the extract of guava
leaves and stored for 14 days), P2 (Eggs washed with water, eggs soaked in the
extract of guava leaves, and stored for 28 days), P3 (Eggs washed with water,
stored for 14 days), P4 (Eggs washed with water, stored for 28 days), P5 (Eggs
soaked in the extract of guava leaves, stored 14 days), P6 (Eggs soaked in the
extract guava leaves, stored 28 days), P7 (eggs stored 14 days), and P8 (eggs
stored 28 days). Variable observed in this study were duck egg fat content, yolk
index and egg weight loss. This study used data with completely randomized
design, analyzed with ANOVA test and further tested by Duncan test with α =
0.05. The conclution from this study was the duck eggs were washed and soaked
in guava leaves extract with 3.9% tannin content for 30 minutes was not effective
to preserve the egg quality in terms of reduced the levels of fat, increased the egg
weight loss and reduced the yolk index.
Keywords: Duck egg, Guava leaf, egg fat, egg wight loss, yolk indeks

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Ketersediaan

1117B17III

571.1 RAH k

Perpustakaan FSM Undip (Referensi)

Tersedia

Informasi Detail

Judul Seri

BIOLOGI

No. Panggil

571.1 RAH k

Penerbit

: ., 2017

Deskripsi Fisik

-

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

1591

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

-

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Rahita Dayurani

Versi lain/terkait

Lampiran Berkas

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