Kualitas Fisik Dan Mutu Organoleptik Telur Asin Dengan Penambahan Daun Kenikir (Cosmos Caudatus)

Meinasari, Nadya Rizki (2018) Kualitas Fisik Dan Mutu Organoleptik Telur Asin Dengan Penambahan Daun Kenikir (Cosmos Caudatus). Sarjana thesis, Universitas Brawijaya.

Abstract

Salah satu cara yang dapat dilakukan untuk mencegah kerusakan pada telur yaitu dengan melakukan pengawetan telur dengan cara mengasinkan telur menggunakan metode penggaraman kering. Daun kenikir (Cosmos caudatus) merupakan salah satu tanaman yang memiliki banyak khasiat bagi tubuh jika dikonsumsi karena memiliki kandungan flavonoid, saponin, polifenol dan minyak atsiri. Penambahan daun kenikir pada telur asin diharapkan dapat meningkatkan kualitas telur asin. Tujuan dari penelitian ini adalah untuk mengetahui persentase terbaik pengaruh penggunaan daun kenikir (Cosmos caudatus) yang tepat pada telur asin ditinjau dari kualitas fisik dan mutu organoleptik telur asin. Penelitian ini dilaksanakan pada 17 September sampai dengan 31 November 2017 di Laboratorium Telur Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya untuk proses pembuatan telur asin dan pengujian kualitas organoleptik, serta untuk pengujian kualitas fisik yang meliputi pH dan tekstur dilakukan di Laboratorium Pengujian Mutu dan viii Keamanan Pangan Fakultas Teknologi Pertanian Universitas Brawijaya. Materi yang digunakan dalam penelitian ini adalah telur itik yang diasinkan dengan penambahan daun kenikir. Penelitian ini menggunakan metode percobaan dengan menggunakan Rancangan Acak Lengkap yang terdiri dari 5 perlakuan dengan 3 ulangan. Perlakuan yang digunakan yaitu P0 (0%), P1 (7%), P2 (14%), P3 (21%), dan P4 (28%) daun kenikir. Variabel yang diamati adalah pH, tekstur, dan mutu organoleptik (warna, aroma, rasa). Data yang diperoleh dianalisa menggunakan analisis ragam (ANOVA), apabila terdapat perbedaan maka dilanjutkan dengan Uji Jarak Berganda Duncan (UJBD). Hasil penelitian menunjukkan bahwa penggunaan daun kenikir dengan persentase yang berbeda memberikan pengaruh yang sangat nyata (P<0,01) terhadap tekstur, aroma dan rasa namun tidak berpengaruh nyata (P>0,05) terhadap pH dan warna telur asin. Rata-rata nilai pH yang diperoleh dari hasil penelitian ini berkisar antara 7,26-7,16, tekstur 7,23-8,83 N, skor warna 2,53-3,13, skor aroma 2,40-3,80, dan skor rasa 2,87-3,87. Kesimpulan dari penelitian ini adalah penambahan daun kenikir sebesar 28% menghasilkan telur asin terbaik dengan nilai pH 7,16±0,13, tekstur 8,83±0,31 N, skor warna 3,13±0,64 (kuning agak oranye), skor aroma 3,80±0,86 (aroma daun kenikir agak dominan) dan skor rasa 3,87±0,64 (enak). Saran dari penelitian sebaiknya dilakukan penelitian lebih lanjut mengenai uji mikrobiologis terhadap telur asin dengan penambahan daun kenikir.

English Abstract

Kenikir leaves can be used as the addition for production of salted egg because it has many benefits for body. The purpose of this research was to determine the best percentage of kenikir leaves (Cosmos caudatus) based on physical quality and sensory evalution of salted egg. The method used in this research was experimental laboratory with Completely Randomized Design (CRD) with five treatments and three replications. The data were analyzed by analysis of variance (ANOVA) and continued by Duncan’s Multiple Range Test (DMRT) if there were have significant effect. The treatments of kenikir leaves that used were P0 (0%), P1 (7%), P2 (14%), P3 (21%), and P4 (28%). The result showed that kenikir leaves gave highly significant different effect (P<0.01) on texture, aroma and flavor, didn’t gave significantly effect (P>0.05) on pH and color. It could be concluded that 28% the addition of kenikir leaves can be used in making salted eggs and vi gave the best result, and it was suggested to continue testing on microbiology salted egg with addition kenikir leaves.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPT/2018/118/051802745
Uncontrolled Keywords: Salted egg, kenikir leaves, physical quality, 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: 23 May 2018 06:38
Last Modified: 22 Oct 2021 06:54
URI: http://repository.ub.ac.id/id/eprint/10925
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