Pengaruh Kadar Garam Yang Berbeda Terhadap Kualitas Kuning Telur Asin “Sangrai” Ditinjau Dari Kadar Nacl, Protein, Lemak Dan Tekstur

Putri, Rizki Nadhia (2018) Pengaruh Kadar Garam Yang Berbeda Terhadap Kualitas Kuning Telur Asin “Sangrai” Ditinjau Dari Kadar Nacl, Protein, Lemak Dan Tekstur. Sarjana thesis, Universitas Brawijaya.

Abstract

Telur adalah salah satu sumber pangan hewani dengan nilai gizi yang tinggi, mudah dicerna, mudah didapat, mudah diolah dan merupakan sumber protein bagi tubuh manusia. Nilai gizi pada telur dapat membantu memenuhi kebutuhan nutrisi dalam tubuh manusia. Telur merupakan bahan pangan hewani dengan harga yang relatif lebih murah dibanding sumber pangan hewani lainnya, sehingga terjangkau oleh semua kalangan masyarakat. Telur unggas yang paling banyak dikonsumsi salah satunya adalah telur itik. Sebagai bahan pangan yang cukup sempurna mengandung zat gizi tinggi, mudah dicerna, kaya protein, lemak dan zat-zat lain yang dibutuhkan tubuh. Namun dengan nilai gizi yang tinggi telur mudah mengalami kerusakan, oleh karna itu diperlukan pengawetan yang baik dan alami yaitu dengan pengasinan. Penelitian ini dilaksanakan di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya Malang pada tanggal 11 September – 12 Desember 2017. Tujuan penelitian ini adalah mengetahui pengaruh kadar garam yang berbeda terhadap kualitas kuning telur asin sangrai ditinjau dari kadar NaCl, kadar protein, kadar lemak dan tekstur, serta mengetahui kadar garam terbaik untuk digunakan sebagai adonan pembalut telur asin sangrai. Materi yang digunakan adalah telur itik yang diolah menjadi telur asin sangrai, adonan untuk membalut telur yang terbuat dari campuran serbuk batu bata merah, garam kristal dan air. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan 3 ulangan. Perlakuan dalam penelitian adalah P0 (16,7%), P1 (22,24%), P2 (27,77%), P3 (33,3%) dan P4 (38,83%) dari kadar garam yang digunakan. Variabel yang diamati dalam penelitian adalah kadar NaCl, kadar protein, kadar lemak dan tekstur kuning telur asin sangrai. Data yang diperoleh selanjutnya diolah dengan program Microsoft Excel, kemudian dianalisis statistik mengunakan Analisis Ragam (ANOVA), apabila terdapat perbedaan diantara perlakuan tersebut, akan dilanjutkan dengan Uji Jarak Berganda Duncan (UJBD). Kegunaan dari penelitian ini adalah menetapkan kadar garam yang tepat dalam pembuatan telur asin sangrai, sehingga dapat menghasilkan telur asin sangrai dengan nilai gizi yang tinggi dan daya tahan lebih lama. Hasil menunjukkan bahwa kualitas kuning telur asin sangrai dengan kadar garam yang berbeda tidak memberikan pengaruh yang nyata (P>0,05) terhadap kadar NaCl dan kadar lemak, menunjukkan perbedaan nyata (P<0,05) pada tekstur kuning telur, dan menunjukkan pengaruh sangat nyata (P<0,01) pada kadar protein. Nilai rata – rata kadar NaCl adalah 1,23 ± 0,05 – 1,28 ± 0,01%, nilai kadar NaCl menurun dari P0 ke P1 dan terus meningkat hingga P4. Rata – rata kadar protein yang dihasilkan sebesar 14,80 ± 0,14 – 17,89 ± 0,11%, nilai kadar protein terus meningkat hingga P3 dan menurun pada P4. Nilai rata – rata kadar lemak yaitu 13,12 ± 0,64 – 14,50 ± 0,74%, nilai kadar lemak menurun dari P0 ke P1 dan terus meningkat hingga P4. Nilai rata rata tekstur yang dihasilkan pada penelitian ini adalah 6,03 ± 0,91 – 8,10 ± 0,40N, nilai tekstur dalam penelitian ini terus meningkat dari P0 hingga P3 dan menurun pada P4. Kesimpulannya adalah perbedaan garam dalam adonan telur asin sangrai tidak dapat mengurangi kadar lemak, namun dapat meningkatkan protein dan tekstur kuning telur. Perlakuan terbaik yaitu pada P3 dengan kadar protein tertinggi sebesar 17,89%. Berdasarkan hasil penelitian, perlu adanya penelitian lebih lanjut mengenai kualitas kuning telur asinsangrai dengan kadar dan media yang berbeda.

English Abstract

This research aimed to determine the effect of salinity difference to the quality of dry-cooked salted egg yolks. The materials were used in this study were duck eggs, crystal salt, brick powder, water, and sand. The research method was an experiment with Completely Randomized Design (CRD) 4 treatments and 3 replications. The salt concentration were used in the treatment is P0 (16.7%), P1 (22.24%), P2 (27.77%), P3 (33.3%) and P4 (38.83%). Variables observed were NaCl content, protein, fat, and texture. Data were analyzed by one-way ANOVA and Duncan's Multiple Range Test (DMRT). The results of this research showed the highly significant difference (P<0.01) on protein content, significant differences (P<0.05) on texture and did not significant effect (P>0.05) on NaCl and fat content. Different salt levels in dry cooked salted egg yolk, increase protein content with the highest value at treatment P3 and egg yolk texture value at treatment P2. In another hand not reduce fat content and NaCl content. The best treatment

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPT/2018/232/051804046
Uncontrolled Keywords: dry cooked, salted egg, physicochemical properties
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: 28 May 2018 02:41
Last Modified: 22 Oct 2021 07:00
URI: http://repository.ub.ac.id/id/eprint/11155
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