Penggunaan Larutan Biji Buah Pinang (Areca catechu L.) terhadap Lama Penyimpanan dan Kualitas Telur Bebek (Marginae sp.)
DOI:
https://doi.org/10.36312/bjkb.v2i1.46Keywords:
Areca Nuts, Storage Time, Quality of Duck Eggs.Abstract
Eggs as a staple food for the community are increasingly in demand because they are very easy to obtain, easy to process and have high protein content. Duck eggs stored at room temperature can only last 10-14 days, after which the eggs have decreased in quality. The purpose of this study was to determine the effect of using betel nut seed solution as a preservative on the storage time and quality of duck eggs. This type of research is a True-experimental study with a Completely Randomized Design (CRD), two factorial, consisting of concentration treatments (0%, 15%, 30%, 45%, and 60%) and storage time treatments (14 days, 21 days, and 28 days) with 3 replicates. Chemical and physical test data were analyzed using the ANOVA test (5%) using SPSS for Windows version 20.0. The interaction of betel nut seed solution concentration and storage time gave no significant effect on the pH value (Fhit = 1.125 < Ftab = 1.375), Yolk Index (Fhit = 1.002 < Ftab = 1.454), and Weight Loss (Fhit = 0.614 < Ftab = 0.638). However, the length of storage of duck eggs had a significant effect on the yolk index (Fhit = 21.821 > Ftab = 21) and weight loss (Fhit = 12,569 > Ftab = 12.001).
Downloads
References
Asjayani, R. (2014). Aplikasi Ekstrak Daun Eceng Gondok (Eichornia crassipes) pada Level dan Lama Simpan terhadap Kualitas Telur Ayam Ras. Skripsi. Universitas Hasanuddin.
Hajrawati., & Aswar, M. (2011). Pengaruh Konsentrasi Perendaman Larutan Daun Sirih (Piper betle L.) dan Lama Penyimpanan pada Suhu Ruang terhadap Kualitas Interior Telur Ayam Ras. Skripsi. Universitas Hasanuddin.
Hintono, A. (1997). Kualitas Telur yang Disimpan dalam Kemasan Atmosfer Termodifikasi. Jurnal Sainteks, 4(3), 45-51.
Jazil, N., Hintono, A., & Mulyani, S. (2013). Penurunan Kualitas Telur Ayam Ras dengan Intensitas Warna Coklat Kerabang Berbeda Selama Penyimpanan. Jurnal Aplikasi Teknologi Pangan, 2(1), 43-47.
Nugraha, A., Swacita, I. B. N., & Tono, K. P. G. (2012). Deteksi Bakteri Salmonella sp. dan Pengujian Kualitas Telur Ayam Buras. Indonesia Medicus Veterinus, 1(3), 320-329.
Pribadi, A., Kutini, T., & Sumardi. (2015). Pengaruh Pemberian Probiotik dari Mikroba Lokal terhadap Kualitas Indeks Albumen, Indeks Yolk, dan Warna Yolk pada Umur Telur 10 Hari. Jurnal Ilmiah Peternakan Terpadu, 3(3), 180-184. http://dx.doi.org/10.23960/jipt.v3i3.p%25p
Sarwono. (1995). Pengawetan dan Pemanfaatan Telur. Jakarta: Penebar Swadaya.
Sihombing, R., Kurtini, T., & Nova, K. (2014). Pengaruh Lama Penyimpanan terhadap Kualitas Internal Telur Ayam Ras pada Fase Kedua. Jurnal Ilmiah Peternakan Terpadu, 2(2), 1-6. http://dx.doi.org/10.23960/jipt.v2i2.p%25p
Silalahi, M. (2009). Pengaruh Beberapa Bahan Pengawet Nabati terhadap Nilai Haugh Unit, Berat dan Kualitas Telur Konsumsi Selama Penyimpanan. In Seminar Nasional Teknologi Peternakan dan Veteriner 2009 (pp. 561-567). Bandar Lampung, Indonesia: Balai Pengkajian Teknologi Pertanian Lampung.
Sulastry, T. (2012). Analisis Kadar Tanin Ekstrak Air dan Etanol pada Biji Pinang Sirih (Areca catechu L.). Jurnal Chemica, 10(1), 59-63. https://doi.org/10.35580/chemica.v10i1.401
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Iwan Doddy Dharmawibawa
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
-
Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
-
ShareAlike — If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.
