Pratama, Anggraini Ayu Putri (2018) Kualitas Kimia Dan Mutu Organoleptik Telur Asin Dengan Penambahan Daun Cincau Hitam (Mesona Palustris Bl.). Sarjana thesis, Universitas Brawijaya.
Abstract
Telur merupakan salah satu bahan pangan asal ternak yang memiliki kandungan gizi tinggi dan mudah dicerna.Telur juga memiliki beberapa kelemahan yaitu mudah rusak dan berbau amis. Salah satu cara untuk meningkatkan kualitas dan daya simpan telur adalah dengan cara pengasinan. Pembuatan telur asin dapat dilakukan dengan penambahan daun cincau hitam dalam adonan pengasinan.Daun cincau hitam mengandung senyawa fenol yang berperan sebagai antioksidan untuk menghambat proses oksidasi lemak. Tujuan penelitian ini adalah untuk mengetahui persentase terbaik penambahan daun cincau (Mesona palustris BL) dalam meningkatkan kualitas telur asin ditinjau dari kadar lemak, kadar asam lemak bebas dan mutu organoleptik. Materi yang digunakan adalah telur itik dan daun cincau hitam. Metode yangdigunakan adalah metode percobaandengan Rancangan Acak Lengkap dengan lima perlakuan dan tiga ulangan yaitu (P0) tanpa penambahan daun cincau hitam, (P1) 2% daun cincau hitam, (P2) 4% daun cincau hitam, (P3) 6% daun cincau hitam, (P4) 8% daun cincau hitam. Variabel yang diamati adalah kadar lemak, kadar asam lemak bebas (FFA) viii dan mutu organoleptik. Data yang diperoleh dianalisis menggunakan analisis ragam dan apabila terdapat perbedaan dilanjutkan dengan Uji Jarak Berganda Duncan’s (UJBD). Rataan nilai kadar lemak yang dihasilkan yaitu (P0) 45,33%, (P1) 43,52%, (P2) 42,50%, (P3) 41,28%, (P4) 38,40%. Rataan nilai kadar asam lemak bebas yaitu (P0) 2,28%, (P1) 1,82%, (P2) 1,35%, (P3) 1,00%, (P4) 0,96%. Rataan nilai warna yaitu (P0) 3,33, (P1) 3,60, (P2) 3,93, (P3) 4,07, (P4) 4,27. Rataan nilai rasa yaitu (P0) 3,47, (P1) 3,73, (P2) 4,07, (P3) 4,20, (P4) 4,53. Rataan nilai aroma yaitu (P0) 3,13, (P1) 3,40, (P2) 3,53, (P3) 3,87, (P4) 4,13. Hasil analisis ragam menunjukkan bahwa penggunaan daun cincau hitam memberikan pengaruh sangat nyata (P<0,01) terhadap kadar lemak dan kadar asam lemak bebas, serta memberikan pengaruh nyata (P<0,05) terhadap mutu organoleptik warna dan rasa, namun tidak memberikan pengaruh nyata (P>0,05) terhadap aroma telur asin. Berdasarkan hasil penelitian dapat disimpulkan bahwa penggunaan daun cincau hitam sebanyak 8% menghasilkan telur asin kualitas terbaik dengan rataan nilai kadar lemak kuning telur 38,40%, kadar asam lemak bebas (FFA) 0,96%, warna dengan nilai4,27 (kuning), rasa dengan nilai 4,53 (sangat menyukai) dan aroma dengan nilai 4,13(menyukai). Saran dari penelitian ini adalah sebaiknya penambahan daun cincau hitam pada pembuatan telur asindilakukan dengan persentase 8% dari total adonan agar diperoleh kualitas kimia dan mutu organoleptik yang baik.
English Abstract
The purpose of this research was to determine the best percentage of adittion black grass jelly to improve the quality of salted eggs infat content, free fatty acid (FFA), and sensory evaluation. The method used was laboratory experimental with Completely Randomized Design with five treatments and three replications that is (P0) without black grass jelly, (P1) 2% black grass jelly, (P2) 4% black grass jelly (P3) 6% black grass jelly, (P4) 8% black grass jelly. The measured variables were fat content, free fatty acid content (FFA) and sensory evaluation.The data were analyzed by Analysis of Variance (ANOVA) and if there were significant differentwould be continued by Duncan’s Multiple Range Test (DMRT). The result showedthat using of black grass jellygavehighly significant different effect (P<0.01) on yolk fat and free fatty acid, gave significant different effect (P<0.05) on color and taste, however didn’t gave significant different effect (P>0.05) on aroma. It can be concluded that salted egg with the used8% black grass jelly gave the best quality salted eggs with fat content38.40%, free fatty acid (FFA) 0.96%, color 4.27, taste 4.53, and aroma 4.13.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2018/19/051800845 |
| Uncontrolled Keywords: | Salted egg, black grass jelly, free fatty acid, sensory evaluation |
| 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 04:18 |
| Last Modified: | 22 Oct 2021 03:09 |
| URI: | http://repository.ub.ac.id/id/eprint/10639 |
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