Pengaruh Penambahan Daun Kelor (Moringa Oleifera) Terhadap Kadar Garam, Kadar Air, Dan Warna Pada Telur Asin

Sabella, Viti Ery (2018) Pengaruh Penambahan Daun Kelor (Moringa Oleifera) Terhadap Kadar Garam, Kadar Air, Dan Warna Pada Telur Asin. Sarjana thesis, Universitas Brawijaya.

Abstract

Telur itik sangat mudah mengalami kerusakan dan memiliki bau yang amis. Kerusakan pada telur itik dikarenakan terjadinya penguapan air dan masuknya mikroorganisme melalui pori-pori cangkang telur, oleh karena itu usaha pengawetan sangat penting untuk mempertahankan kualitas telur. Salah satu caranya yaitu dengan metode penggaraman kering yang bertujuan membuang rasa amis, menciptakan rasa yang khas, dan memperpanjang masa simpan. Daun kelor mengandung minyak atsiri dan beberapa antioksidan antara lain tanin dan flavonoid. Tanin dan flavonoid bekerja sebagai penyamak yang dapat menggumpalkan protein telur. Kandungan minyak atsiri, tanin, dan klorofil pada daun kelor dapat mempengaruhi warna produk. Materi yang digunakan dalam penelitian ini adalah telur asin yang dibuat dari telur itik dan penambahan daun kelor dengan menggunakan penggaraman kering. Metode yang digunakan adalah metode percobaan laboratorium dengan menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan empat ulangan. Perlakuan dalam penelitian ini yaitu penambahan daun kelor 0 (P0), 5 (P1), 10 (P2), dan 15% (P3). Parameter yang diamati adalah kadar garam, kadar air, viii dan warna L*a*b*. Data dianalisis dengan analisis ragam (ANOVA) dan dilanjutkan dengan Uji Jarak Berganda Duncan (UJBD). Hasil penelitian menunjukkan bahwa penambahan daun kelor pada telur asin memberikan pengaruh yang sangat nyata (P<0,01) terhadap kadar garam, kadar air, dan warna L*a*b*. Hasil rata-rata kadar garam berturut-turut dari P0, P1, P2, dan P3 yaitu 2,87; 2,68; 2,50; dan 2,11%. Hasil rata-rata kadar air pada telur asin yaitu 83,53; 82,67; 81,41; dan 80,80%. Hasil rata-rata warna L* (kecerahan) yaitu 59,40; 58,05; 55,46; dan 52,63%. Hasil rata-rata warna a* (kemerahan) yaitu 23,27; 22,39; 21,38; dan 19,95%. Hasil rata-rata warna b* (kekuningan) yaitu 35,43; 34,44; 33,68; dan 32,64%. Penambahan 15% daun kelor dalam adonan pasta menghasilkan telur asin yang terbaik ditinjau dari kadar garam, kadar air, dan warna L*a*b* telah memenuhi standar SNI. Berdasarkan hasil penelitian disarankan untuk menggunakan 15% daun kelor sebagai penambahan dalam adonan pasta dan dilakukan pengujian terkait lama simpan telur dan uji mikrobiologis pada telur asin.

English Abstract

The purpose of this research was to determine the best percentage of kelor leaf (Moringa oleifera) addition on salted egg. The materials used for this research were duck eggs and kelor leaf. The method used in the research was laboratory experiment with Completelly Randomized Design (CRD) with four treatments and four replications. The data were analyzed by analysis of variance (ANOVA) and continued by Duncan’s Multiple Range Test (DMRT). The treatments of kelor leaf addition were 0, 5, 10, and 15%. The result showed that kelor leaves gave highly significant effect (P<0.01) on salt content, moisture content, and color L*a*b* of salted egg. It could be concluded that the addition kelor leaf 15% gave the best treatment with the result analysis of salt content 2.11%, moisture content of egg white 80.80%, L* (lightness) color 52.63, a* (redness) color 19.95, and b* (yellowness) color 32.64.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPT/2018/30/051801561
Uncontrolled Keywords: Salted egg, kelor leaves, salt content, moisture content, color
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: 18 May 2018 00:38
Last Modified: 22 Oct 2021 03:17
URI: http://repository.ub.ac.id/id/eprint/10660
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