Pengaruh Penambahan Daun Kemangi (Ocimum Basilicum L.) Pada Pembuatan Telur Asin Terhadap Aktivitas Air, Kadar Air Putih Telur, pH Dan Aktivitas Antioksidan

Andree, Ristya (2017) Pengaruh Penambahan Daun Kemangi (Ocimum Basilicum L.) Pada Pembuatan Telur Asin Terhadap Aktivitas Air, Kadar Air Putih Telur, pH Dan Aktivitas Antioksidan. Sarjana thesis, Universitas Brawijaya.

Abstract

Telur itik mengandung banyak kandungan nutrisi seperti protein, lemak, karbohidrat, vitamin A dan vitamin B. Telur itik mudah mengalami kerusakan karena aktivitas mikroorganisme sehingga perlu dilakukan pengawetan, salah satunya adalah dengan cara pengasinan. Telur asin merupakan salah satu produk hasil pengasinan yang bertujuan untuk meningkatkan nilai tambah dan daya simpan telur. Daun kemangi mengandung flavonoid yang digunakan sebagai antioksidan dan tanin sebagai anti bakteri sehingga dapat meningkatkan daya simpan pangan. Penelitian ini dilaksanakan pada November 2016 - Januari 2017 yang dilakukan di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan dan laboratorium Pengujian Mutu dan Keamanan Pangan Fakultas Teknologi Pertanian Universitas Brawijaya Malang. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penggunaan daun kemangi terhadap aktivitas air, kadar air putih telur, nilai pH dan aktivitas antioksidan pada telur asin yang menggunakan ii metode kering dan untuk mengetahui perlakuan terbaik penambahan daun kemangi pada pembuatan telur asin. Metode penelitian menggunakan metode percobaan dengan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 ulangan. Penggunaan daun kemangi konsentrasinya terdiri atas P0(0%), P1(5%), P2(10%), P3(15%) dan P4(20%) dari total adonan pasta. Data yang diperoleh dianalisis statistik menggunakan analisis ragam (ANOVA) dan dilanjutkan dengan Uji Jarak Berganda Duncan (UJBD). Hasil penelitian menunjukkan bahwa pengaruh tingkat pemberian daun kemangi tidak memberikan pengaruh yang nyata (P>0,05) terhadap kadar air putih dan nilai pH telur asin. Hasil rataan kadar air putih telur dan nilai pH telur asin P0, P1, P2, P3 dan P4 berturut turut adalah 85,36%; 85,34%; 85,12%; 84,89%; 84,83% dan rataan kadar air putih telur berturut-turut adalah 7,34; 7,2; 7,23; 7,18; 7,11. Aktivitas air memberikan pengaruh yang sangat nyata (P<0,01) dengan rataan 0,96; 0,95; 0,95; 0,95; 0,94. Aktivitas antioksidan memberikan pengaruh yang sangat nyata (P<0,01) dengan rataan berturut-turut 1,88%; 3,11%; 4,81%; 6,46%; 7,73%. Kesimpulan penelitian ini adalah penambahan daun kemangi 20% menghasilkan telur asin terbaik dengan menurunkan aktivitas air (0,94), kadar air (84,83%) dan pH (7,11) serta mampu meningkatkan kandungan antioksidan dalam telur asin (7,73%) dan disarankan untuk menggunakan daun kemangi dengan persentase 20% dalam pembuatan telur asin dan perlu dilakukan penelitian lanjutan tentang daya simpan telur asin dan uji mikrobiologis.

English Abstract

The purposes of this research were to determine the effect of kemangi leaf addition and to determine the optimals concentration of kemangi leaf on water activity, moisture content of egg white, pH and antioxidant activity of salted egg using a dry method and incubation for 11 days. The experiment was conducted in November 2016 to January 2017 in the Laboratory of Animal Products Technology Animal Husbandry Faculty and Testing Laboratory of Food Quality Faculty of Agriculture Technology. The research methods were using experimental design with Completely Randomized Design, 5 treatments and 3 replications. The used of kemangi leaf in salted egg formulation were 0%, 5%, 10%, 15%, and 20%. Data was analyzed using analysis of variance (ANOVA) and continued by Duncan’s Multiple Range Test. The result showed that the addition of kemangi leaf gave high significantly affect (P<0.01) the quality of salted eggs, reduced levels of water activity, reduced levels of water concentration and reduced level of pH salted eggs, increased antioxidant activity on salted eggs. The used of 20% kemangi leaf were ii able to produce an optimal salted egg. The conclution of this research was the uses kemangi leaf 20% of salted egg was the best treatment were water activity 0.94, moisture content of egg white 84.83%, pH 7.11 and antioxidant activity 7.73%.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPT/2017/74/051703244
Subjects: 600 Technology (Applied sciences) > 636 Animal husbandry
Divisions: Fakultas Peternakan > Peternakan
Depositing User: Kustati
Date Deposited: 11 Apr 2017 09:01
Last Modified: 21 Oct 2021 05:01
URI: http://repository.ub.ac.id/id/eprint/138244
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