Pengaruh Penambahan Daun Kenikir (Cosmos Caudatus) Padatelur Asin Ditinjau Dari Kadar Air, Aktivitas Air, Warna Dan Aktivitas Antioksidan

Darmawan, Chandra Aditya (2018) Pengaruh Penambahan Daun Kenikir (Cosmos Caudatus) Padatelur Asin Ditinjau Dari Kadar Air, Aktivitas Air, Warna Dan Aktivitas Antioksidan. Sarjana thesis, Universitas Brawijaya.

Abstract

Telur itik memiliki kandungan yang dibutuhkan oleh tubuh seperti protein lemak, karbohidrat, dan vitamin B. Namun telur itik mudah mengalami kerusakan karena aktivitas mikroorganisme dan memiliki bau yang amis. Salah satu cara untuk memperpanjang masa simpan dari telur itik yaitu dengan melakukan pengolahan dengan pengasinan. Daun kenikir mengandung banyak minyak atsiri serta antioksidan seperti polifenol, flavonoid dan tanin. Minyak atsiri dan tanin pada daun kenikir dapat mempengaruhi warna dari produk serta kandungan aktivitas antioksidan yang dapat meningkatkan daya simpan. Tujuan dari penelitian adalah untuk mengetahui persentase terbaik penggunaan daun kenikir pada telur asin ditinjau dari kadar air, aktivitas air, warna dan aktivitas antioksidan. viii Penelitian ini dilaksanakan pada tanggal 17 September sampai dengan 31 November 2017 di Laboratorium Telur Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya untuk preparasi sampel dan Laboratorium Pengujian Mutu dan Keamanan Pangan Fakultas Teknologi Pertanian Universitas Brawijaya untuk pengujian kadar air, aktivitas air, warna L*a*b* dan aktivitas antioksidan. Materi yang digunakan dalam penelitian ini yaitu telur itik yang dibuat sebagai telur asin dan daun kenikir sebagai perlakuan dalam penggaraman kering. Metode penelitian yang digunakan yaitu menggunakan metode percobaan dengan menggunakan Rancangan Acak Lengkap yang terdiri dari 5 perlakuan dengan 3 ulangan dengan konsentrasi P0 tanpa penambahan daun kenikir, P1 (penambahan 7% daun kenikir), P2 (penambahan 14% daun kenikir), P3 (penambahan 21% daun kenikir), dan P4 (penambahan 28% daun kenikir). Variabel yang diamati adalah kadar air, aktivitas air, warna L*a*b* dan aktivitas antioksidan. Data yang diperoleh dianalisis statistik menggunakan analisis ragam, apabila terdapat perbedaan maka dilanjutkan dengan Uji Jarak Berganda Duncan (UJBD). Hasil penelitian menunjukkan bahwa penggunaan daun kenikir dengan persentase berbeda-beda memberikan pengaruh yang sangat nyata (P<0,01) terhadap warna L*, warna b* dan aktivitas antioksidan, memberikan pengaruh yang nyata (P<0,05) terhadap kadar air dan warna a*, namun tidak berpengaruh nyata (P>0,05) terhadap aktivitas air telur asin. Rata-rata nilai kadar air yang diperoleh dari hasil penelitian berkisar antara 83,85-85,34%, aktivitas air 0,959-0,969, warna L* 52,53-56,53, warna a* 16,10-17,40, warna b* 20,37-29,37, dan aktivitas antioksidan 259,37-410,59 mg/ml. ix Kesimpulan hasil penelitian bahwa penambahan daun kenikir 28% dalam adonan pasta menghasilkan telur asin terbaik ditinjau dari kadar air, aktivitas air, warna L*a*b*, dan aktivitas antioksidan. Saran dari penelitian ini sebaiknya dilakukan penelitian mengenai daya simpan telur asin dengan penambahan daun kenikir.

English Abstract

The purpose of this research was to determine the best percentage kenikir leaf addition on salted egg based on moisture content, water activity, color and antioxidant activity. The research material were egg duck, salt and kenikir leaf. The research method was laboratory experiment using Completely Randomized Design (CRD) with five treatments and three replications. The treatments of addition kenikir leaf were P0 (0%), P1 (7%), P2 (14%), P3 (21%), and P4 (28%). The data were analyzed by ANOVA and if there were significant effect then would be continued by Duncan’s Multiple Range Test (DMRT). The result showed that kenikir leaves addition gave highly significant effect (P<0.01) on color L*, color b* and antioxidant activity, gave significantly effect (P<0.05) on moisture content and color a* but didn’t gave significantly effect (P>0.05) on water activity. It can be concluded that addition of 28% kenikir leaf gave the best result with the moisture content were 83.85 %, water activity 0.959, color L* vi 52.53, * color a* 16.10, color b* 20.37, and antioxidant activity 259.37 mg/ml.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPT/2018/111/051802738
Uncontrolled Keywords: Salted egg, kenikir leaf, antioxidant activity.
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: 23 May 2018 03:08
Last Modified: 22 Oct 2021 06:48
URI: http://repository.ub.ac.id/id/eprint/10907
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