Pengaruh Perendaman Telur Menggunakan Larutan Daun Kelor Terhadap Kualitas Internal Telur Ayam Ras

Riawan, Riawan; Riyanti, Riyanti; Nova, Khaira

doi:10.23960/jipt.v5i1.p1-7

Cited by 27 publications

(33 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The decreasing viscosity of albumen causes a lower value of HU. This is as reported by Riawan et al (2017) that the decrease in egg white viscosity was mainly due to changes in gel structure and physicochemical damage of ovomucin fibers, which in turn can reduce HU. There was a significant reduction in HU from 0 to 14 d, which was almost 31%.…”

Section: Resultssupporting

confidence: 75%

“…This is as stated by Azizah et al (2018) that ovomucin consists of α-ovomucin and β-ovomucin, where βovomucin is the most influential on albumen dilution. In line with this, Riawan et al (2017) and Saraswati (2015) also reported that the longer the storage, then the higher the decrease of thick albumen and finally the AI becomes lower. Overall, the average AI of duck eggs stored up to 14 d is still good, which is around 0.05-013.…”

Section: Resultssupporting

confidence: 54%

See 1 more Smart Citation

The Physicochemical and Microbiological Quality of Pegagan Duck Eggs Immersed with Duku Fruit Peel Solution in Different Storage Period

et al. 2019

View full text Add to dashboard Cite

This study aims to determine the effect of immersing in duku fruit peel solution on physicochemical and microbiological quality of Pegagan duck eggs during storage at room temperature. This study used a complete randomized design (CRD) with a 5x3 factorial patterned. The first factor was the immersion time consisting of 5 levels, namely 0, 15, 30, 45, and 60 min. The second factor was the storage time which includes 3 levels, which were 0, 7 and 14 d. The replication used was 3 times. The observed variables were physicochemical and microbiological quality of egg, including albumen index (AI), yolk index (YI), Haugh unit (HU), moisture content (MC), protein content (PC), fat content (FC),total microbes (TM) and antioxidant activity (AA). The data were processed by analysis of variance, continued with Duncan's multiple range test (DMRT). The results showed that there was a significant interaction (P<0.05) between immersion time and storage time on AI, YI, HU, MC, PC, TM, and AA. Futhermore, the difference of immersion time and storage period was also significantly influenced (P<0.05) to all observed variables including AI, YI, HU, MC, PC, TM, and AA of duck eggs.It can be concluded that the immersion process for 60 min showed the best results on the physical, chemical,

show abstract

Section: Resultssupporting

confidence: 75%

Section: Resultssupporting

confidence: 54%

The Physicochemical and Microbiological Quality of Pegagan Duck Eggs Immersed with Duku Fruit Peel Solution in Different Storage Period

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Penanganan telur bermanfaat untuk mempertahankan kualitas telur, sehingga telur dapat dikonsumsi dalam waktu yang lebih panjang. Penanganan telur yang biasa dilakukan diantaranya adalah dengan metode pembersihan telur segera setelah telur dikoleksi, pengemasan kering untuk memperlambat hilangnya air dan CO2, perendaman telur (Sulistina et al, 2013), pencelupan telur ke dalam berbagai jenis larutan (wulandari, et al 2013(wulandari, et al dan Tindjabate, et al, 2014, penutupan pori-pori telur dengan penyamak nabati (Riawan, et al 2017), dan yang paling mudah dan praktis untuk dilakukan oleh masyarakat umum yaitu penyimpanan dingin.…”

Section: Gambar 1 Penilaian Kualitas Telur Melalui Media Airunclassified

Kualitas dan Cara Penyimpanan Telur Yang Baik dalam Upaya Menjaga Asupan Gizi Optimal di Masa Pandemi COVID-19

Alhuur

Pratama

Yuniarti

2020

FJCS

View full text Add to dashboard Cite

AbstrakAsupan gizi yang optimal terutama asupan protein, baik dimasa pandemi Covid-19 maupun dalam situasi normal, penting untuk dipenuhi. Telur merupakan salah satu pangan sumber protein dengan harga yang cukup terjangkau dibandingkan sumber protein hewani lain, seperti daging dan susu. Sehingga telur banyak dipilih oleh masyarakat luas dalam pemenuhan kebutuhan protein harian mereka. Dalam masa pandemi Covid-19 ini, banyak bermunculan pedagang telur dadakan di kalangan masyarakat, sebagai salah satu imbas dari anjloknya harga telur di pasaran. Namun, para pedagang telur dadakan ini seringkali tidak mengindahkan kualitas telur yang mereka jual. Hal ini tentu akan berakibat merugikan dan membahayakan bagi kesehatan konsumen. Untuk itu, sosialisasi kepada masyarakat mengenai cara membedakan kualitas telur dan cara penyimpanan telur yang baik menjadi penting untuk dilakukan, agar masyarakat dapat memilih dan mendapatkan telur dengan kualitas yang baik dalam jangka waktu yang lebih Panjang. Manfaat dari sosialisasi ini adalah partisipan menjadi lebih teliti dalam memilih telur yang mereka beli, dan mengetahui cara penyimpanan telur yang benar agar masa simpan telur yang mereka beli dapat bertahan lebih lama.Kata Kunci: asupan gizi, kualitas telur, cara penyimpanan telurAbstractOptimal nutritional intake, especially protein intake, both during the Covid-19 pandemic and in normal situations, is important to fulfill. Eggs are a source of protein with prices that are quite affordable compared to other animal protein sources, such as meat and milk. So people prefer eggs as a fulfillment of their daily protein needs compared to meat and milk. During the Covid-19 pandemic, many impromptu egg sellers emerged in the community, as one of the effects of the drop in egg prices on the market. However, these impromptu egg sellers often disregard the quality of the eggs they sell. This will certainly have detrimental and harmful consequences to consumer health. For this reason, socialization to the public about how to differentiate egg quality and how to storing eggs in a good way is important, so that people can choose and get good quality eggs in a longer period of time. The benefit of this socialization is that participants become more careful in choosing the eggs they buy and knowing how to store eggs properly so that the shelf life of the eggs they buy can last longer.Keywords: nutritional intake, eggs quality, eggs storage

show abstract

“…Penggunaan gel lidah buaya telah diaplikasikan di industri pangan sebagai ingridien pangan fungsional, dan salah satunya dengan menjadikan gel lidah buaya sebagai bahan untuk membentuk edible coating alami dan dapat menahan laju respirasi (Valverde et al, 2005). penyimpanan, peningkatan pH akibat penguapan CO2 dan kerusakan serabut ovomucin (Riawan et al, 2017).…”

Section: Pendahuluanunclassified

PENGARUH LAMA PERENDAMAN DALAM GEL LIDAH BUAYA (Aloe vera) TERHADAP KUALITAS TELUR AYAM RAS

Lamarang¹,

Yelnetty²,

Karisoh³

et al. 2020

ZOT

View full text Add to dashboard Cite

THE EFFECT OF IMMERSION IN GEL OF ALOE VERA ON THE QUALITY OF CHICKEN EGGS DURING STORAGE. The study was conducted to determine the duration effect of immersion of chicken eggs in aloe vera extract (Aloe Vera) on the quality of broiler eggs during storage. The material used in this study was freshly bred eggs at first day at weight of 55 - 60 grams. Aloe vera was obtained from the center of the ornamental plant of Bahu Village. The tools used in the study were including knives, scales, blenders, containers, diameter caliper, egg candlling, petri dishes. The method used was a completely randomized design (CRD) method with factorial pattern of a 5 x 5 with 3 replications. Factor A was the immersion time and factor B was the storage time. The observed variables were egg weight, egg white index, egg yolk index, and haugh unit. The data obtained were analyzed using ANOVA. The results of this study indicated that there was no significant difference (P> 0.05) on Egg Weight, however, there were significant differences (P< 0.05) on the egg white Index, Egg Yolk Index and Haugh Unit. Soaking eggs in aloe vera gel could extend the storage time up to 30 days.Keywords: Eggs, Aloe vera, Storage, Physical Quality

show abstract

Pengaruh Perendaman Telur Menggunakan Larutan Daun Kelor Terhadap Kualitas Internal Telur Ayam Ras

Abstract: ABSTRACT

Cited by 27 publications

References 0 publications

The Physicochemical and Microbiological Quality of Pegagan Duck Eggs Immersed with Duku Fruit Peel Solution in Different Storage Period

The Physicochemical and Microbiological Quality of Pegagan Duck Eggs Immersed with Duku Fruit Peel Solution in Different Storage Period

Kualitas dan Cara Penyimpanan Telur Yang Baik dalam Upaya Menjaga Asupan Gizi Optimal di Masa Pandemi COVID-19

PENGARUH LAMA PERENDAMAN DALAM GEL LIDAH BUAYA (Aloe vera) TERHADAP KUALITAS TELUR AYAM RAS

Contact Info

Product

Resources

About