Kualitas Kimia Telur Pindang Dengan Penambahan Ekstrak Daun Teh Hijau (Camellia Sinensis L.)

Arumingtyas, Chantika Raras (2018) Kualitas Kimia Telur Pindang Dengan Penambahan Ekstrak Daun Teh Hijau (Camellia Sinensis L.). Sarjana thesis, Universitas Brawijaya.

Abstract

Pengawetan adalah upaya untuk mempertahankan kesegaran suatu bahan pangan asal ternak. Pemindangan merupakan salah satu metode pengawetan yang sesuai untuk menambah daya simpan dari telur ayam. Telur pindang merupakan salah satu produk yang menggunakan prinsip penyamakan protein. Daun teh memiliki kandungan tanin atau senyawa polifenol yang dapat berfungsi sebagai penyamak kulit telur dan mampu menggumpalkan protein telur. Daun teh hijau memiliki banyak manfaat bagi konsumen diantaranya dapat mencegah radikal bebas, menurunkan kadar kolesterol, menyehatkan jantung, mencegah kanker dan lain sebagainya. Tanin pada daun teh sangat sesuai untuk bahan pengawet serta menambah nilai gizi dari telur ayam. Tujuan dari pelaksanaan penelitian ini adalah untuk mengetahui berapa persentase penambahan ekstrak daun teh hijau yang tepat pada telur pindang ditinjau dari kualitas kimia. vii Penelitian dilaksanakan pada bulan Agustus hingga Oktober 2017 di Laboratorium Telur, Teknologi Hasil Ternak, Gedung 4 Fakultas Peternakan dan Laboratorium Pengujian Mutu dan Keamanan Pangan, Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya. Materi dalam penelitian ini adalah telur pindang yang dibuat dari telur ayam ras dan daun teh hijau segar. Metode penelitian yang digunakan adalah metode percobaan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan dari total sampel. Perlakuan tersebut adalah dengan menambahkan ekstrak daun teh hijau pada telur pindang dengan persentase 10% (P1), 20% (P2), 30% (P3) dan 40% (P4). Variabel yang diamati meliputi kadar air kuning telur, kadar protein, kadar lemak dan kadar asam lemak bebas (FFA). Data dianalisa dengan analisis ragam (ANOVA) dan jika hasil analisa data terdapat perberdaan yang signifikan terhadap produk maka dilanjutkan dengan menggunakan Uji Jarak Berganda Duncan (UJBD). Hasil penelitian yang diperoleh pada kadar protein telur pindang menunjukkan bahwa terdapat pengaruh yang sangat nyata (P<0,01) dengan nilai rataan berkisar antara 9,232-10,684%. Pada hasil pengujian kadar asam lemak bebas (FFA) menunjukkan adanya pengaruh yang nyata (P<0,05) dengan nilai rataan yang berkisar antara 0,36-1,306%, kemudian nilai rataan pada kadar air kuning telur dan kadar lemak tidak menunjukkan adanya pengaruh yang nyata (P>0,05) terhadap telur pindang dengan nilai rataan berturut-turut sebesar 50,378-52,836% dan 8,952-10,47%. Kesimpulan dari hasil penelitian menunjukkan bahwa perlakuan penambahan ekstrak daun teh hijau sebanyak 10% viii merupakan yang terbaik berdasarkan kualitas kimia yang meliputi kadar air kuning telur dengan nilai rataan kadar air 50,378%, kadar protein 9,232%, kadar lemak 10,47% dan kadar FFA 0,36%. Penelitian lanjutan mengenai daya simpan dari telur pindang dan pengaruh dari kandungan asam lemak bebas terhadap telur pindang untuk mengetahui dan melengkapi analisa kimia dari telur pindang.

English Abstract

The purpose of this study was to determine the best percentage of green tea leaves extract (Camellia sinensis L.) on chemical quality (moisture content, protein content, fat content and free fatty acid content) of pindang egg. The research materials used were chicken egg, green tea leaves, onions peel, salt and water. The method was used laboratory experimental by using a Completely Randomized Design (CRD) with four treatments and five replications. The treatments were P1 (10%), P2 (20%), P3 (30%) and P4 (40%). The variables of this study include moisture content, protein content, fat content and free fatty acid content was. The data were analyzed by Analysis of Variance (ANOVA) if there were significantly continued by Duncan’s Multiple Range Test. The result showed that the addition of green tea leaves extract addition was gave highly significant effect (P<0.01) on protein content, gave significant effect (P<0.05) on free fatty acid (FFA) and didn’t gave significant effect (P>0.05) on moisture and fat content. It could be concluded that the addition of green tea leaves extract 10% on pindang egg was the best treatment and suggested to do research on egg shelf life and chemical analysis.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPT/2018/10/051800836
Uncontrolled Keywords: Pindang egg, green tea leaves, tanin
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 01:31
Last Modified: 22 Oct 2021 03:01
URI: http://repository.ub.ac.id/id/eprint/10613
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