Pengaruh Penambahan Sari Lengkuas Merah (Alpinia Purpurata K. Schum) Dan Lama Simpan Telur Asin Terhadap Total Mikroorganisme, Aktivitas Antioksidan, Aktivitas Air Dan Tekstur

Sholehah, Fitriatus (2015) Pengaruh Penambahan Sari Lengkuas Merah (Alpinia Purpurata K. Schum) Dan Lama Simpan Telur Asin Terhadap Total Mikroorganisme, Aktivitas Antioksidan, Aktivitas Air Dan Tekstur. Sarjana thesis, Universitas Brawijaya.

Abstract

Telur Merupakan Bahan Pangan Yang Bernutrisi Tinggi Dan Memiliki Kandungan Zat Gizi Yang Lengkap Yang Terdiri Atas 12% Lemak, 13% Protein, Vitamin Dan Mineral. Berbagai Nutrisi Yang Terkandung Dalam Telur Sangat Penting Bagi Manusia Terutama Protein Yang Tergolong Jenis-Jenis Asam Amino Esensial Yang Dibutuhkan Oleh Tubuh Manusia, Akan Tetapi Telur Juga Memiliki Sifat Yang Mudah Rusak, Sehingga Proses Pengawetan Dapat Dilakukan Untuk Mempertahankan Kualitas Serta Daya Simpannya. Telur Asin Lengkuas Merah Merupakan Suatu Inovasi Pengawetan Serta Pengolahan Dengan Kandungan Pengawet Alami Yang Dapat Mempertahankan Kualitas Dan Menghambat Kerusakan Serta Meningkatkan Cita Rasa Produk. Penelitian Ini Dilaksanakan Pada Tanggal 26 Februari Sampai 26 Maret 2015 Di Laboratorium Pengolahan Telur Untuk Pembuatan Telur Asin Dan Pengujian Aktivitas Air, Laboratorium Fisiko Pangan Jurusan Teknologi Hasil Pertanian Universitas Brawijaya Malang Untuk Pengujian Tekstur, Laboratorium Mikrobiologi Pangan Jurusan Teknologi Hasil Pertanian Universitas Brawijaya Malang Untuk Pengujian Aktivitas Antioksidan Dan Laboratorium Bioteknologi Pangan Jurusan Teknologi Hasil Pertanian Universitas Brawijaya Malang Untuk Pengujian Total Mikroorganisme (TPC) Telur Asin. Tujuan Dari Penelitian Ini Adalah Mengetahui Pengaruh Pemberian Sari Lengkuas Merah Dalam Pengasinan Telur Dengan Lama Simpan Yang Berbeda Ditinjau Dari Total Mikroorganisme, Aktivitas Antioksidan, Aktivitas Air (Aw), Dan Tekstur Telur Asin Serta Mengetahui Berapa Lama Simpan Telur Asin Yang Terbaik Setelah Pemberian Perlakuan. Materi Penelitian Adalah Telur Asin Tang Terbuat Dari Telur Itik Sebanyak 160 Butir Yang Diperoleh Dari Desa Jatisari Kecamatan Garum Kabupaten Malang, Lengkuas Merah, Garam Dan Air. Metode Yang Digunakan Dalam Penelitian Ini Adalah Percobaan Dengan Rancangan Acak Lengkap Pola Tersarang Dengan 2 Faktor. Faktor Yang Pertama Adalah Konsentrasi Lengkuas Sebanyak 0% Dan 40%. Faktor Yang Kedua Adalah Lama Penyimpanan Hari Ke-0 (H0), 5 (H5), 10 (H10), 15 (15). Data Yang Diperoleh Diolah Dengan Bantuan Software Microsoft Excel, Setelah Rata-Rata Diperoleh Dilanjutkan Dengan Analisis Statistik Menggunakan Analisis Ragam (ANOVA), Apabila Terdapat Hasil Yang Berbeda Nyata, Maka Dilanjutkan Dengan Uji Beda Nyata Terkecil (BNT). Hasil Penelitian Menunjukkan Bahwa Perbedaan Konsentrasi Penambahan Sari Lengkuas Merah Berpengaruh Sangat Nyata (P<0,01) Terhadap Total Mikroorganisme, Aktivitas Antioksidan, Tekstur Putih, Berpengaruh Nyata (P<0,05) Terhadap Aktivitas Air Putih Telur, Tekstur Kuning Telur Dan Tidak Berpengaruh (P>0,05) Pada Aktivitas Air Kuning Telur. Rata-Rata Nilai Pada Setiap (P0 Dan P1) Secara Berurutan Antara Lain: Total Mikroorganisme 4,307 ± 0,719a Dan 2,907 ± 0,734b; Aktivitas Antioksidan 222,49 ± 2,01a Dan125,96 ±1,93b; Aktivitas Air Putih 0,943 ± 0,007a Dan 0,949 ± 0,008b; Aktivitas Air Kuning 0,932 ± 0,007 Dan 0,931 ± 0,005; Tekstur Putih 5,24 ± 1,00a Dan 6,86 ± 0,75b; Serta Tekstur Kuning 10,29 ±1,07a Dan 11,19 ± 1,23a Sedangkan Bila Ditinjau Dari Lama Simpan Kedua Konsentrasi Memberikan Pengaruh Yang Sangat Nyata (P<0,01) Terhadap Total Mikroorganisme, Aktivitas Antioksidan, Aktivitas Air Putih Dan Kuning Telur, Serta Tekstur Putih Dan Kuning Telur. Kesimpulan Penelitian Adalah Penambahan Sari Lengkuas Merah Pada Telur Asin Dengan Konsentrasi 40% Meningkatkan Kaualitas Mikroorganisme Dengan Menurunkan Total Mikroba Didalamnya, Meningkatkan Aktivitas Antioksidan, Menurunkan Aktivitas Putih Telur Serta Meningkatkan Nilai Tekstur Putih Dan Kuning. Lama Simpan Telur Asin Terbaik Terdapat Pada Penyimpanan Hari Ke-0 Dengan Penambahan Sari Lengkuas 40%. Semakin Lama Dilakukan Penyimpanan Telur Akan Mengalami Penurunan Mutu, Namun Dengan Penambahan Lengkuas 40% Mutu Telur Masih Dapat Dipertahankan Dibandingkan Dengan Telur Kontrol (Tanpa Penambahan Sari Lengkuas). Saran Yang Dapat Diberikan Pada Penelitian Ini Yaitu Perlu Adanya Penelitian Lebih Lanjut Tentang Penentuan Total Mikroorganisme Dalam Bentuk Jenis Dan Spesifikasi Tertentu Serta Perlu Adanya Penelitian Tentang Pembuatan Telur Asin Dengan Penambahan Lengkuas Pada Jenis Yang Berbeda.

English Abstract

The Purpose Of This Research Was To Determine The Best Concentration Of Red Galangal Extract And Different Storage In Salted Egg In Terms Of Total Microorganism, Antioxidant Activity, Water Activity And Texture Of Egg Salted. The Method Of This Research Was Experiment With Nested Design By Using Two Factors, Namely Concentrations Of Treatment Were P0 (Without The Addition Of Red Galangal Extract 0%) And P1 (Addition Of Red Galangal Extract 40%) And Storage Period Were H0(Day 0), H5(Day 5), H10(Day 10), H15( Day 15) By Using Five Times Replication. Data Was Analyzed Using Analysis Of Variance (ANOVA) And Then If There Were Significantly Influence Would Be Continued By Least Significant Different (LDS). Result This Research Showed That Concentration Addition Of Red Galangal Extract Gave Significantly Effect (P<0.01) On Total Microorganis, Antioxidant Activity And Texture Of Albumen. Significantly Effect (P<0.05) Water Activity Of Albumen, Texture Of Yolk And Did Not Gave Significantly Effect (P>0.05) On Water Activity Of Yolk. Different Storage It Addition Red Galangal Extract Gave Significantly Effect (P<0.01) On Total Microorganism, Antioxidant Activity, Water Activity Of Albumen And Yolk, And Also Texture Of Albumen And Yolk. The Conclusion Of This Research Was The Addition Of Red Galangal Exract 40% Gave The Best Result And Quality Of Salted Egg Total Organism 3.418, Antioxidant Activity 125.960 Mg/G, Water Activity In Albumen 0.949, Water Activity In Yolk 0.931, Texture In Albumen 6.86, Texture In Yolk 11.19 And The Best Storage Was Period 0 Days.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPT/2015/151/051504652
Subjects: 600 Technology (Applied sciences) > 636 Animal husbandry
Divisions: Fakultas Peternakan > Peternakan
Depositing User: Budi Wahyono Wahyono
Date Deposited: 08 Jul 2015 08:49
Last Modified: 20 Oct 2021 12:03
URI: http://repository.ub.ac.id/id/eprint/137415
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