Wijayanti, Novita Ayu (2018) Penambahan Daun Cincau Hitam (Mesona Palustris Bl) Pada Telur Asin Terhadap Kadar Air, Tekstur, Ph Dan Aktivitas Antioksidan. Sarjana thesis, Universitas Brawijaya.
Abstract
Tujuan dari penelitian ini adalah untuk mengetahui persentase terbaik penambahan daun cincau hitam (Mesona palustris BL) pada telur asin terhadap kadar air, tekstur, pH dan aktivitas antioksidan. Materi yang digunakan dalam penelitian ini adalah telur itik dan daun cincau hitam. Metode yang digunakan adalah metode percobaan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Persentase daun cincau hitam masing-masing perlakuan yaitu 0% (P0), 2% (P1), 4% (P2), 6% (P3) dan 8% (P4). Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA). Jika terdapat perbedaan yang signifikan, maka dilanjutkan dengan Uji Jarak Berganda Duncan’s (UJBD). Hasil penelitian menunjukkan bahwa penambahan daun cincau hitam memberikan perbedaan pengaruh yang sangat nyata (P<0.01) terhadap kadar air, tekstur dan aktivitas antioksidan dan memberikan perbedaan pengaruh yang nyata (P<0.05) terhadap pH. Kesimpulan dalam penelitian ini yaitu penambahan daun cincau hitam sebanyak 8% menghasilkan telur asin terbaik dengan nilai rata-rata kadar air 83.13% ; tekstur 8.63 N ; pH 6.39 dan aktivitas antioksidan 37.18%.
English Abstract
The purpose of this research was to find out the best percentage of black grass leaf (Mesona palustris BL) addition on salted egg based on moisture content, texture, pH and antioxidant activity. The materials used for this research were duck eggs and black grass leaf. The method was used laboratory experimental using Completely Randomized Design with five treatments and three replications. The percentage of black grass leaf treatments were 0% (P0), 2% (P1), 4% (P2), 6% (P3) and 8% (P4). The data were analyzed by analysis of variance (ANOVA). If there were significant effect, it would be continued by Duncan’s Multiple Range Test. The result showed that the black grass leaf addition gave highly significant effect (P<0.01) on moisture content, texture and antioxidant activity and gave significant effect (P<0.05) on pH. It could be concluded that 8% black grass leaf addition gave the best salted egg with the averages of moisture content 83.13% ; texture 8.63 N ; pH 6.39 and antioxidant activity 37.18%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2018/6/051800832 |
| Uncontrolled Keywords: | Telur asin, daun cincau hitam, antioksidan |
| Subjects: | 600 Technology (Applied sciences) > 637 Processing dairy and related products > 637.5 Egg processing |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 17 May 2018 01:08 |
| Last Modified: | 22 Oct 2021 02:57 |
| URI: | http://repository.ub.ac.id/id/eprint/10601 |
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BAB I.pdf Download (162kB) | Preview |
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