Pengaruh Lama Pengasinan dengan Metode Tekanan Terhadap Sifat Fisikokimia dan Umur Simpan Telur Asin

Pratama, Bayu Andika and Dr. Ir. Anang Lastriyanto, M.P and Retno Damayanti, STP., MP (2020) Pengaruh Lama Pengasinan dengan Metode Tekanan Terhadap Sifat Fisikokimia dan Umur Simpan Telur Asin. Sarjana thesis, Universitas Brawijaya.

Abstract

Bentuk olahan telur itik (Anas plathyrynchos) yang sampai sekarang paling dikenal oleh masyarakat Indonesia adalah telur asin. Selama penyimpanan telur asin akan mengalami perubahan kualitas. Kualitas telur yang dihasilkan dipengaruhi oleh lama perendaman telur dalam larutan garam. Sehingga penelitian ini bertujuan untuk mengetahui pengaruh lama pengasinan telur pada metode tekanan terhadap sifat fisikokimia dan umur simpan telur asin. Dengan variabel bebas adalah lama pengasinan 1 hari, 3 hari, 5 hari dengan tekanan 2 bar. Masing-masing perlakuan dilakukan sebanyak 3 kali pengulangan. Dilakukan pengamatan pada hari ke 0, hari ke 7 dan hari ke 14. Controlling yang digunakan pengasinan tanpa tekanan. Hasil selama penyimpanan menunjukkan telur asin dengan pengasinan 5 hari tekanan memiliki sifat fisikokimia paling baik bahkan pada penyimpanan 14 hari dapat ditunjukkan dengan skor organoleptik kenampakan kuning telur asin 4,6 dan skor organoleptik aroma telur asin 2,8 dengan sifat fisikokimia telur asin berupa kadar garam putih telur 1,59%, kadar garam kuning telur 0,69%, susut bobot 0,654%, tekstur kekerasan kuning telur 0,256 kgf, tekstur kekerasan putih telur 0,094 kgf, indeks warna L*(lightness) kuning telur 67,59, indeks warna a*(redness) 17,44, indeks warna b*(yellowness) 49,68. Untuk studi umur simpan telur asin dapat ditentukan umur simpan telur asin rebus berdasarkan mutu tekstur kekerasan putih telur pada pengasinan 1 hari, 3 hari, 5 hari, dan kontrol secara berturut-turut memiliki umur simpan selama 12,83 hari, 14,01 hari, 15,04 hari, 13,52 har

English Abstract

The form of processed duck eggs (Anas plathyrynchos) which until now is best known by the people of Indonesia is salted eggs. During the storage time, salted eggs will experience a change in quality. The quality of eggs produced is influenced by the length of immersion of eggs in a salt solution. So this study aims to determine the effect of egg salting time on the pressure method on physicochemical properties and shelf life of salted eggs. The independent variable is salting time of 1 day, 3 days, 5 days with a pressure of 2 bars. Each treatment was carried out 3 times repetition. Observations were made on day 0, day 7 and day 14. Controlling used salting without pressure. The results during storage show salted eggs with salting 5 days pressure has the best physicochemical properties even in 14 days storage can be shown with salted egg yolk organoleptic score of 4.6 and organoleptic score of salted egg aroma 2.8 with physicochemical properties of salted eggs in the form of salinity egg white 1.59%, egg yolk salt content 0.69%, weight loss 0.654%, egg yolk hardness texture 0.256 kgf, egg white hardness texture 0.094 kgf, color index L * (lightness) egg yolk 67.59, color index a * (redness) 17.44, color index b * (yellowness) 49.68. The study of the shelf life of salted eggs can be determined the shelf life of boiled salted eggs based on the quality of the texture of egg white hardness in salting 1 day, 3 days, 5 days, and the control has a shelf life of 12.83 days, 14.01 days, 15.04 days , 13.52 days

Item Type:	Thesis (Sarjana)
Identification Number:	0520100060
Uncontrolled Keywords:	Lama pengasinan; Sifat fisikokimia; Tekanan; Telur asin, Umur Simpan, Physicachemical properties; Pressure; Salted egg; Salting Time; Shelf Life;
Subjects:	600 Technology (Applied sciences) > 630 Agriculture and related technologies
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	Zainul Mustofa
Date Deposited:	06 Jul 2022 02:32
Last Modified:	03 Oct 2024 02:11
URI:	http://repository.ub.ac.id/id/eprint/191620

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