Matanari, RettaRejeki (2017) Pengaruh Konsentrasi NaOH Terhadap Kadar Protein, Kadar Air Dan Aktivitas Air Telur Pidan. Sarjana thesis, Universitas Brawijaya.
Abstract
Telur merupakan bahan pangan hasil ternak unggas yang bernilai gizi tinggi bagi tubuh manusia dan mudah dicerna. Tingginya kandungan protein dan kadar air pada telur itik menyebabkan telur mudah mengalami kerusakan selama penyimpanan sehingga mempengaruhi kualitas dan umur simpan telur. Telur pidan merupakan hasil olahan telur yang diawetkan dengan perlakuan basa menggunakan NaOH yang merupakan alkali kuat yang dapat mempertahankan kualitas dan umur simpan telur. Tujuan penelitian ini adalah untuk mengetahui konsentrasi NaOH yang tepat untuk menghasilkan telur pidan yang berkualitas baik ditinjau dari kadar protein kuning telur, kadar air putih telur, kadar air kuning telur dan aktivitas air kuning telur pidan. Hasil penelitian diharapkan dapat meningkatkan pengetahuan, keterampilan dan wawasan dalam teknologi pengolahan hasil ternak khususnya pembuatan telur pidan dan daya guna NaOH. Materi yang digunakan dalam penelitian ini adalah telur pidan yang dibuat dari telur itik, NaOH, NaCl, teh hitam dan air. Metode yang digunakan dalam penelitian adalah metode percobaan dengan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Perlakuan dengan vii penambahan NaOH sebanyak P0 (0%), P1 (1,4%), P2 (2,8%) dan P3 (4,2%). Data yang diperoleh dianalisis dengan menggunakan Analysis of Variance (ANOVA). Apabila diperoleh hasil yang berbeda nyata ataupun berbeda sangat nyata maka dilanjutkan dengan uji lanjutan menggunakan uji Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa perlakuan dengan penambahan NaOH memberikan perbedaan yang nyata (P<0,05) terhadap kadar protein kuning telur dan kadar air kuning telur pidan sedangkan pada kadar air putih telur pidan memberikan perbedaan yang sangat nyata (P<0,01) dan tidak terdapat perbedaan yang nyata (P>0,05) terhadap aktivitas air kuning telur pidan. Nilai rata-rata kadar protein kuning telur pidan adalah 14,11%; 13,95%; 13,18% dan 12,65%. Rata-rata kadar air putih telur pidan adalah 84,68%; 84,27%; 83,06% dan 82,34%. Rata-rata kadar air kuning telur pidan adalah 45,02%; 44,51%; 44,19% dan 43,49%. Rata-rata aktivitas air kuning telur pidan adalah 0,997; 0,996; 0,993 dan 0,99. Kesimpulan dari penelitian ini adalah penggunaan NaOH dapat menurunkan kadar protein kuning telur pidan, kadar air putih telur pidan, kadar air kuning telur pidan dan aktivitas air kuning telur pidan. Perlakuan terbaik pada penelitian dengan penambahan konsentrasi NaOH 4,2% dimana memiliki kadar protein kuning telur pidan 12,65%, kadar air putih telur pidan 82,34%, kadar air kuning telur pidan 43,49% dan aktivitas air kuning telur pidan 0,991. Saran penelitian ini adalah untuk menggunakan NaOH sebanyak 4,2% sebagai penggunaan dalam pembuatan telur pidan dan dilakukan penelitian lebih lanjut terhadap lama perendaman yang berbeda.
English Abstract
The purpose of this research was to determine the effect of NaOH concentration on yolk protein content, albumen water content, yolk water content and yolk water activity and the best treatment on the addition NaOH concentration in pidan eggs. The materials used for this research were pidan made from duck egg, NaOH, salt, black tea and water. The method used was experiment laboratory using Completely Randomized Design (CRD) with 4 treatments and 4 replications. These treatments were P0 (control), P1 (1.4%), P2 (2.8%) and P3 (4.2%). Data was analyzed by Analysis of Variance (ANOVA) and continued by Duncans Multiple Range Test (DMRT) for the different result. The results showed that NaOH concentration on pidan eggs gave significant difference effect (P<0.05) on yolk protein content and yolk water content, highly significant difference effect (P<0.01) on albumen moisture content and didn’t gave significant difference effect (P>0.05) on yolk water activity. The conclusion of this research shown that using NaOH concentration 4.2% in pidan egg was the best treatment with 12.65% in yolk protein content, 82.34% in albumen water content, 43.49% in yolk water content and 0.991 in yolk water activity. If was sugested of this research was v used NaOH concentration in 4.2% to made pidan egg and need more research about the effect of different soaking time for making pidan eggs.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2017/121/051704070 |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Kustati |
| Date Deposited: | 29 May 2017 14:24 |
| Last Modified: | 21 Oct 2021 02:26 |
| URI: | http://repository.ub.ac.id/id/eprint/138127 |
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