Pandunusawan, Satriyo (2018) Rancang Bangun Alat Pengasin Telur Puyuh (Coturnix Coturnix) Berbasis Dehidrasi Osmosis Bertekanan Statis. Sarjana thesis, Universitas Brawijaya.
Abstract
Telur puyuh merupakan komoditas hasil peternakan yang memiliki kelemahan mudah mengalami kerusakan. Kerusakan pada telur puyuh dapat diatasi dengan melakukan pengawetan. Salah satu metode pengawetan yang sering digunakan adalah pengasinan. Namun, metode pengasinan secara konvensional membutuhkan waktu yang lama yaitu sekitar 14 hari. Tujuan penelitian untuk merancang dan menguji alat pengasin telur puyuh berbasis dehidrasi osmosis bertekanan statis yang mampu mengurangi waktu pembuatan telur puyuh asin. Metode yang digunakan dalam penelitian adalah dengan pendekatan perancangan struktural dan fungsional. Alat yang dihasilkan akan diuji kebocoran tekanan dan kebutuhan tekanan. Telur puyuh asin yang dihasilkan oleh alat akan diuji kerusakan produk, kadar air, kadar garam dan kadar lemak. Alat pengasin telur puyuh berbasis dehidrasi osmosis bertekanan statis dibuat dengan diameter 22 cm dan tinggi 20 cm. Kapasitas dari alat sendiri adalah sebesar 330 butir atau sekitar 3,5 kg telur puyuh. Terjadi kebocoran tekanan pada alat sebesar 0,05 bar setiap 15 menit dari total tekanan 1 bar yang digunakan dengan Maximum Allowence Working Pressure (MAWP) dari alat sebesar 5,56 Bar. Berdasarkan hasil pengamatan menunjukkan bahwa pengasinan telur puyuh menjadikan berat dari telur tersebut mengalami penurunan. Alat pengasin telur sendiri telah mampu mengasinkan telur puyuh dengan kadar garam terendah 1,63 % dan kadar garam tertinggi 2,3 %. Telur puyuh asin yang dihasilkan telah memenuhi SNI 01- 4277-1996.
English Abstract
Quail eggs are have weaknesses that are susceptible to damage. Damage to quail eggs can be overcome by preserving. One method of preservation that is often used is salting. However, conventional salting methods require a long time of around 14 days. This research aims to design of salted quail egg maker based on osmotic dehydration of static pressure who is able to reduce the time to make salted quail eggs. The method used in this research is structural and functional design. The tools that have been produced will be tested for pressure leaks and pressure requirements. Salted quail eggs produced by the appliance will be tested for product damage, moisture content, salt content and fat content to determine the effect of giving salt solution and different soaking time to the salted quail eggs produced. This tools is made with a diameter of 22 cm and a height of 20 cm. The capacity of the tool is 330 grams or about 3.5 kg quail eggs. There is a pressure leak on the appliance of 0.05 bar every 15 minutes from the total pressure of 1 bar which is used with the Maximum Allowence Working Pressure (MAWP) of the appliance of 5.56 Bar. Based on the results of the observations showed that the quail egg salting made the weight of the egg decreased. The egg salting device has been able to marinate quail eggs with the lowest salt content of 1.63% and the highest salt content of 2.3%. Salted quail eggs that have been produced meet SNI 01-4277-1996.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/521/051810611 |
| Uncontrolled Keywords: | Alat, Pengasinan, Tekanan, Telur Puyuh,/ Pressure, Quail eggs, Salting, Tools |
| Subjects: | 600 Technology (Applied sciences) > 637 Processing dairy and related products > 637.5 Egg processing |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 24 Oct 2019 08:16 |
| Last Modified: | 29 Jun 2022 08:40 |
| URI: | http://repository.ub.ac.id/id/eprint/165343 |
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