Pengaruh Penambahan Jahe Merah (Zingiber Officinale Roxb. Var Rubra) Pada Pembuatan Telur Asin Terhadap Ph Dan Komposisi Kandungan Garam

Sibaweih, Muhammad Agus (2018) Pengaruh Penambahan Jahe Merah (Zingiber Officinale Roxb. Var Rubra) Pada Pembuatan Telur Asin Terhadap Ph Dan Komposisi Kandungan Garam. Sarjana thesis, Universitas Brawijaya.

Abstract

Jahe Merah mengandung senyawa fenolik dan minyak atsiri. Jahe mengandung komponen volatil dan non volatil yang memberikan bau yang khas dan rasa pedas.Komponen non volatil disebut juga oleoresin yang merupakan gambaran utuh dari kandungan jahe yaitu minyak atsiri yang terdiri dari gingerol, shaogaol dan resin.Jahe merupakan rempah kaya antioksidan. Tujuan penelitian adalah untuk mengetahui perbedaan pengaruh penambahan jahe merah terhadap pH dan kadar garam pada telur asin dan untuk mengetahui penambahan konsentrasi jahe merah yang diinginkan. Hasil penelitian diharapkan dapat dipakai sebagai informasi tentang pengawetan telur asin supaya kualitas telur tetap baik.Materi penelitian adalah telur itik yang dibeli dari pasar Malo di desa Tanggir, Kecamatan Malo, Kabupaten Bojongoro, sebanyak 32 butir. Metode penelitian adalah percobaan dengan Rancangan Acak Lengkap yang terdiri dari empat perlakuan dan 4 kali ulangan.dimana P0 adalah percobaan dilakukan viii dengan tanpa penggunaan rebusan jahe merah, P1 adalah percobaan dengan proporsi jahe merah 100 gram,P2 adalah percobaan dengan proporsi jahe merah 300 gram, P3adalah percobaan dengan proporsir jahe merah 500 gram Variabel yang diukur adalah : nilai pH dan kadar garam. Data dianalisis dengan pola Rancangan acak Lengkap. Pengumpulan data pengamatan dilaksanakan pada akhir penelitian. Hasil pengamatan selanjutnya dianalisis ragam apabila diperoleh hasil yang berbeda nyata (P>0,05). Hasil penelitian menunjukkan bahwa penggunaan jahe merah yang berbeda tidak memberikan perbedaan yang nyata (P>0,05) terhadap nilai pH baik kuning telur maupun putih telur dan kadar garam pada telur asin tidak berbeda nyata..Disimpulkan bahwa Penambahan konsentrasi ekstrak jahe tidak memberikan perbedaan yang nyata terhadap pH dan kadar garam pada telur asin. Perlakuan terbaik penambahan jahe merah pada presentase 7,69%, sedangkan nilai kadar garam terbaik yaitu dengan perlakuan P1penambahan jahe merah sebanyak 100 gram sebesar 3,27 ±0,88%.

English Abstract

The aim of this research is to know the effect of red ginger on pH and salt content in salted egg. The research material wereduck eggs purchased from Malo market in Tanggir village, Malo sub-district, Bojonogoro regency. The experimental method was an experiment with a Completely Randomized Design consisting of four treatments and 4 replications. Where P0 was an experiment conducted without the use of red ginger stew, P1 was experimental with a proportion of red ginger sting 100 gr, P2 was experimental with the proportion of red ginger stew 300 gr, P3 is experiment with 500 gr red grated ginger partition. The measured variables are pH value and salt content. Data were analyzed with Completely Randomized Design. The results of the significantly different effect (P> 0.05).On white egg, yellow egg pH and salt content salted egg effect of red ginger didn’t. The best of this treatment ia addition red ginger presentation 7,69%.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPT/2018/83/051802521
Uncontrolled Keywords: -
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: 22 May 2018 06:47
Last Modified: 22 Oct 2021 05:08
URI: http://repository.ub.ac.id/id/eprint/10832
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