Kualitas Kimia Telur Asin Dengan Penambahan Daun Kelor (Moringa Oleifera)

Nuraini, Fitria Indah (2018) Kualitas Kimia Telur Asin Dengan Penambahan Daun Kelor (Moringa Oleifera). Sarjana thesis, Universitas Brawijaya.

Abstract

Telur asin merupakan salah satu produk olahan telur yang betujuan untuk memperpanjang daya simpan telur, menghilangkan bau amis dan meningkatkan cita rasa. Penggunaan telur itik dalam pembuatan telur asin memiliki beberapa kelebihan yaitu kadar protein yang tinggi jika dibandingkan telur unggas yang lainnya. Kandungan lemak telur asin yang cenderung tinggi dapat menyebabkan resiko munculnya penyakit kolestrol, sehingga perlu dihasilkan produk telur asin yang rendah kadar lemak tapi tinggi kadar protein. Penambahan bahan lain yang dapat digunakan yaitu daun kelor. Daun kelor (Moringa oleifera) merupakan tanaman multiguna berkhasiat obat yang mengandung senyawa fenol, asam askorbat, flavonoid yang berfungsi sebagai komponen bioaktif, antioksidan, antibakteri serta sebagai pengawet alami dan meningkatkan citarasa. Tujuan penelitian ini untuk mengetahui pengaruh penambahan daun kelor (Moringa oleifera) terhadap telur asin ditinjau dari kualitas kimianya, antara lain : kadar air kuning telur, kadar protein, kadar lemak dan FFA (Free Fatty Acid). ix Selain itu untuk mengetahui persentase penambahan daun kelor (Moringa oleifera) yang tepat pada pembuatan telur asin metode penggaraman kering ditinjau dari kualitas kimianya meliputi kadar air kuning telur, kadar protein, kadar lemak dan FFA (Free Fatty Acid). Materi penelitian menggunakan telur itik sejumlah 80 butir yang berumur 1 hari. Pengasinan telur itik dengan menggunakan batu bata, garam, air dan daun kelor (Moringa olifera) yang dihaluskan. Metode penelitian yang digunakan adalah metode percobaan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Adapun perlakuan yang dicobakan meliputi P0 (kontrol), P1 (penambahan daun kelor sebanyak 5%), P2 (penambahan daun kelor sebanyak 10%) dan P3 (penambahan daun kelor sebanyak 15%). Hasil penelitian menunjukkan bahwa penambahan daun kelor pada pembuatan telur asin memberikan pengaruh yang sangat nyata (P<0,01) terhadap kadar air kuning telur, kadar protein dan kadar lemak serta memberikan pengaruh yang nyata (P<0,05) terhadap kadar asam lemak bebas (FFA). Rata-rata kadar air kuning telur yang dihasilkan pada penelitian ini berkisar 34,61 – 36,16 %, kadar protein 10,08 – 14,22 %, kadar lemak 12,86 – 16,40 % dan kadar asam lemak bebas 0,49 – 0,77 %. Kesimpulan dari penelitian ini adalah penggunaan daun kelor (Moringa oleifera) sebesar 15% menghasilkan telur asin terbaik dengan kadar air kuning telur 34,61%; kadar protein 14,22%; kadar lemak 12,86% dan kadar asam lemak bebas 0,49%. Saran peneliti dapat menggunakan penambahan daun kelor (Moringa oleifera) sebanyak 15% dalam pembuatan telur asin dan dilakukan penelitian lebih lanjut tentang uji kandungan antioksidan dan lama simpan.

English Abstract

The purpose of this research was to determine the best percentase of Moringa leaves (Moringa oleifera) based on chemical quality such as water content of egg yolk, protein content, fat content and free fatty acid content on salted egg. The method used in this research was experimental laboratory by using Completely Randomized Design (CRD) with four treatments and four replications. The data was analyzed by using analysis of variance (ANOVA) and continued by Duncan’s Multiple Range Test (DMRT) if there was significant effect. The treatments were P0 (control), P1(5%), P2(10%) and P3(15%) addition on salted egg production. The results showed that moringa leaves addition gave highly significantly difference (P<0.01) on water content of egg yolk, protein content, and fat content, and gave significantly difference (P<0.05) on free fatty acid content. It can be concluded that the addition of Moringa leaves 15% gave the best salted egg. It is suggested to do further research to continue testing on antioxidant and long shelf.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPT/2018/16/051800842
Uncontrolled Keywords: Chemical quality, moringa leaves, salted egg.
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 02:17
Last Modified: 22 Oct 2021 03:07
URI: http://repository.ub.ac.id/id/eprint/10630
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