MFikriansyah, Rizza (2014) Pengaruh Penambahan Sari Kunyit (Curcuma Domestica Val.) Dengan Lama Penyimpanan Telur Asin Terhadap Nilai Tekstur, Warna Dan Free Fatty Acid (Ffa). Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini dilaksanakan di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan dan Laboratorium Tekno-logi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Brawijaya Malang mulai 20 Maret sampai dengan 20 Mei 2014. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan sari kunyit dengan lama simpan telur asin terhadap nilai tekstur, warna, dan asam lemak bebas atau FFA. Materi yang digunakan dalam penelitian ini adalah telur itik, garam, air, dan sari kunyit. Metode yang digunakan dalam penelitian ini adalah percobaan dengan Rancangan Acak Lengkap (RAL) Pola Faktorial dengan 4 konsentrasi sari kunyit, 3 lama simpan dan 4 ulangan. Pada perlakuan konsentrasi sari kunyit yang diberikan dalam penelitian ini yaitu P0 (0%), P1 (25 %), P2 (50 %), dan P3(75 %). Perlakuan lama simpan telur asin yaitu 0 hari, 7 hari, dan 14 hari. Variabel yang diamati adalah nilai tekstur, intensitas warna, dan kadar asam lemak bebas. Data yang diperoleh, selanjutnya diolah dengan menggunakan program Microsoft Excel, kemudian dilanjutkan dengan analisis statistik menggunakan Analisis Ragam (ANOVA). Apabila terdapat perbedaan diantara perlakuan, maka akan dilanjutkan dengan menggunakan Uji Jarak Berganda Duncan’s (UJBD). Hasil penelitian menunjukkan bahwa pengaruh penambahan sari kunyit dengan lama simpan telur asin tidak memberikan pengaruh yang nyata (P>0,05) terhadap nilai tekstur, intensitas warna L, warna a, dan warna b telur asin, tetapi memberikan pengaruh sangat nyata (P<0,01) terhadap kadar asam lemak bebas. Nilai rata-rata dari yang terbaik pada perlakuan penambahan sari kunyit dengan lama simpan telur asin untuk nilai tekstur yaitu perlakuan H7P1, H0P0, dan H7P0 masing-masing sebesar 10,05±1,32 gf; 9,73±1,10 gf; 9,65±1,50 gf, untuk nilai asam lemak bebas yaitu perlakuan H0P3, H14P3, dan H14P2 masing-masing sebesar 0,43±0,03 %; 0,59±0,04 %; 0,64±0,03 %, untuk nilai intensitas warna L (kecerahan) yaitu perlakuan H14P3, H0P3, dan H7P3 masing-masing sebesar 62,00±0,68 ; 61,75±1,24 ; 61,50±0,55, untuk nilai intensitas warna a (kemerahan) yaitu perlakuan H7P0, H0P1, dan H7P3 masing-masing sebesar 18,95±0,66; 18,58±0,84; 17,83±1,83, dan untuk nilai intensitas warna b (kekuningan) yaitu perlakuan H14P2, H7P0, dan H7P1 masing-masing sebesar 31,48±3,81 ; 29,95±1,69 ; 29,80±1,71. Kesimpulan penelitian ini adalah perlakuan penam-bahan sari kunyit dengan lama simpan telur asin terhadap nilai tekstur, intensitas warna L, a, dan b tidak berpengaruh nyata. Tetapi perlakuan penambahan sari kunyit dengan lama simpan telur asin terhadap kadar asam lemak bebas berpengaruh sangat nyata. Perlakuan terbaik penambahkan sari kunyit dengan lama simpan telur asin adalah penambahan sari kunyit 75 % dan lama simpan tujuh hari (H7P3) dengan nilai 0,66.
English Abstract
The purposes of this research were determined the best of turmeric juice (Curcuma domestica Val.) with long shelf on level of texture, color intensity, and Free Fatty Acid content of salted egg. The materials of this research were duck’s egg, water, salt, and juice of turmeric. The method of this research was experiment used Complete Randomized Design (CRD) Factorial pattern with four contentration of turmeric juice, three long shelf and four replicates. The turmeric juice research were divided into P0 (0 %), P1 (25 %), P2 (50 %), and P3 (75 %). The long shelf salted egg were 0, 7th, and 14th days. The variables were level of texture (gf), color intensity, and Free Fatty Acid (%) content. Data were analyzed using Analysis of Variance (ANOVA) and the analysis would be continued by Duncan’s Multiple Range Test (DMRT) if it was found significant effect among treatments. The result showed that the effect turmeric juice with long shelf salted egg did not give significant different effect (P>0,05) on level of texture, color intensity L, a, and b but gave highly significant different effect (P<0,01) on Free Fatty Acid (FFA) content. Based on the results, it can be concluded that the turmeric juice 75 % with long shelf 7th days in salted egg (H7P3) was the best treatment wich was indicated 9,13 ± 0,87 (gf) level of texture , 0,73 ± 0,03 (%) of Free Fatty Acid content, 61,50 ± 0,55 of color intensity L, 17,83 ± 1,83 of color a, and 27,23 ± 1,02 of color b.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2014/231/051407093 |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 10 Oct 2014 09:26 |
| Last Modified: | 20 Oct 2021 04:15 |
| URI: | http://repository.ub.ac.id/id/eprint/137212 |
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