PENGARUH LAMA PERENDAMAN EKSTRAK KULIT PISANG KEPOK (Musa Paradisa L) SEBAGAI BAHAN PENGAWET TELUR AYAM KONSUMSI

Bayu Tri Hastomo(1), Soegeng Herijanto(2), Citopartusi Margaluna Purnama Tjahjani(3),


(1) 
(2) 
(3) 
Corresponding Author

Abstract


Penelitian bertujuan mengetahui pengaruh lama perendaman telur ayam ras yang direndam dengan larutan kulit pisang kapok (Musa Paradisa L) terhadap Indeks Putih Telur, Indeks Kuning Telur, dan Penyusutan Bobot Telur. Materi yang digunakan terdiri dari kulit pisang 1600 gram, telur ayam ras 40 butir, dan air 4000 ml. Metode penelitian yang digunakan adalah eksperimental dengan rancangan acak lengkap pola searah. Penelitian terdiri dari 4 perlakuan yaitu P0 (telur tanpa penyimpanan), P1 (telur disimpan 7 hari), P2 (telur disimpan 14 hari), P3 (telur disimpan 21 hari), dan P4 (telur disimpan selama 28 hari), masing-masing perlakuan diulang sebanyak 2 kali. Parameter yang diukur dalam penelitian ini adalah Indeks Putih Telur, Indeks Kuning Telur, dan Penyusutan Bobot Telur. Hasil penelitian menunjukkan bahwa telur yang direndam dengan larutan ekstrak kulit pisang kapok (musa paradise l.) selama 24 jam dengan dengan kulit pisang 1600 gram untuk 4 perlakuan tidak dapat mempertahankan kualitas telur, hal ini dapat dilihat menurunnya Indeks Putih Telur yaitu, menurunnya Indeks Kuning Telur, dan menurunnya bobot telur. Penelitian diperoleh hasil indeks putih telur berbeda sangat nyata (<0,01), indeks kuning telur berbeda sangat nyata (<0,01), dan penyusutan bobot telur berbeda sangat nyata.

Kata kunci: Telur Ayam Ras, Larutan Kulit Pisang Kepok (musa paradise l), Pengawetan, Indeks Putih Telur, Indeks Kuning Telur, dan Penyusutan Bobot telur



This study aims determine the effect of soaking broiler eggs soaked in a solution of kapok banana peel (Musa Paradisa L) on Egg White Index, Egg Yolk Index, and Egg Weight Loss. The material used consisted of 1600 grams of banana peel, 40 eggs of purebred chicken, and 4000 ml of water. The research method used is an experimental method with a completely randomized design with a unidirectional pattern. The study consisted of 4 treatments, namely P0 (eggs without storage), P1 (eggs stored for 7 days), P2 (eggs stored for 14 days), P3 (eggs stored for 21 days), and P4 (eggs stored for 28 days). treatment was repeated 2 times. Parameters measured in this study were Egg White Index, Egg Yolk Index, and Egg Weight Loss. The results showed that eggs soaked in a solution of kapok banana peel extract (Musa paradise l.) for 24 hours with 1600 grams of banana peel for 4 treatments could not maintain egg quality, this could be seen as a decrease in the Egg White Index, namely, a decrease in the yolk index. Eggs, and decreased egg weight. The results showed that the egg white index was very significantly different (<0.01), the yolk index was very significantly different (<0.01), and the egg weight loss was very significantly different.

Keywords: Chicken Eggs Race, Banana Peel Solution Kepok (musa paradise l), Preservation, Egg White Index, Egg Yolk Index, and Egg Weight Shrinkage

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