LAMA PENYIMPANAN TERHADAP KUALITAS INTERNAL TELUR AYAM NIAGA PETELUR

Agustinus Hantoro Djoko Rahardjo(1), Tri Sukmaningsih(2), Supranoto -(3),


(1) 
(2) 
(3) 
Corresponding Author

Abstract


Abstrak

Lama penyimpanan menentukan kualitas telur karena semakin lama telur disimpan maka kualitasnya akan semakin menurun. Penelitian ini bertujuan  untuk mengetahui penurunan kualitas telur ayam niaga petelur dalam masa penyimpanan berdasarkan kedalaman rongga udara, HU, Indeks  dan pH.  Materi yang digunakan adalah 100 butir telur ayam niaga petelur yang diambil pada hari pertama telur ditelurkan.  Metode penelitian yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) pola searah dengan 4 perlakuan yaitu P0 ( penyimpanan 1 hari), P1 (penyimpanan 7 hari), P2 (penyimpanan 14 hari), dan P3 (penyimpanan 21 hari).  Masing – masing perlakuan diulang 5 kali. Parameter yang diukur adalah kedalaman rongga udara, HU, indeks putih dan kuning telur, dan nilai pH putih dan kuning telur.  Data yang diperoleh di analisis dengan analisis variansi (uji F) dan dilanjutkan dengan BNT. Hasil penelitian menunjukkan bahwa semua variable penelitian mengalami penurunan seiring dengan bertambahnya waktu penyimpanan.

 

Kata kunci : Penyimpanan telur, Kedalaman rongga udara , HU, Indeks putih dan kuning telur, pH putih dan kuning telur.

Abstract

The storage time determined the quality of the eggs because the longer the eggs are stored, the quality will decrease. This study aimed to determine the decline in the quality of eggs of laying commercial hens during storage based on the internal quality (depth of air cavity, HU, index and pH) of eggs. The material used was 100 eggs from commercial laying hens taken on the first day of laying. The research method used was an experimental method using a completely randomized design (CRD) with 4 treatments of storage time, namely P0 (storage 1 day), P1 (storage 7 days), P2 (storage 14 days), and P3 (storage 21 days). Each treatment was repeated 5 times. The parameters measured were the depth of the air cavity, HU, white and yolk index, and the pH value of egg white and yolk. The data obtained were analyzed with analysis of variance and continued with BNT. The results showed that HU, the index of egg white and yolk decreased significantly and the depth of the air cavity, pH of white and egg yolk increased significantly with increasing storage time at room temperature. The conclusion of this study, storage time at room temperature could reduce the internal quality of eggs, namely increasing the depth of the air cavity, the pH of egg whites and yolks, and decreasing HU and the index of egg white and yolk.

Key words: Egg storage, air cavity depth, HU, white and yolk index, white and yolk pH.


Full Text: PDF

Article Metrics

Abstract View : 53 times
PDF Download : 55 times

Refbacks

  • There are currently no refbacks.