Al Authon, Mohammad Haidar and Dr. Ir. Imam Thohari,, MP., IPM., ASEAN Eng, (2023) Pengaruh Fortifikasi Tepung Kunyit (Curcuma Domestica) dalam Pembuatan Tepung Telur Ayam yang ditinjau dari pH, Kadar Protein dan Kelarutan. Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan untuk mengkaji tentang pengaruh dari fortifikasi tepung kunyit pada tepung telur ayam yang ditinjau dari pH, kadar protein dan kelarutan. Pelaksanaan penelitian dilakukan di Laboratorium Teknologi Hasil Ternak (THT) Fakultas Peternakan, Universitas Brawijaya Malang dan Laboratorium Satwa Sehat Malang. Penelitian dilakukan pada 20 Mei sampai 20 Juni 2023. Materi penelitian yang digunakan adalah telur segar ayam ras strain Hyline umur 1 hari dengan berat rata-rata 65 g sebanyak 5 kg (70 butir) dengan tebal kerabang sekitar 0,40 mm. telur tersebut didapatkan dari Teaching Farm, Fakultas Peternakan Universitas Brawijaya yang bekerjasama dengan PT. Charoen PokpHand. Telur segar akan diolah menjadi tepung telur dengan penambahan tepung kunyit pada konsentrasi yang berbeda. Tepung kunyit tersebut merupakan hasil pengeringan tanaman kunyit dengan Panjang sekitar 3-7 cm yang diperoleh dari petani area pasar Gadang, Malang.
English Abstract
This study aims to examine the effect of turmeric flour fortification on egg flour in terms of pH, protein level and solubility. The research was carried out at the Animal Products Technology Laboratory, Faculty of Animal Science, Universitas Brawijaya, Malang. The research was conducted from May 20 to June 20, 2023. The research material used in this study was fresh eggs of Hyline strain chickens aged 1 day with an average weight of 65 g of 5 kg (70 eggs). The results of this study can be concluded that Turmeric (Curcuma Domestica) flour fortification in the Production of egg flour from pH, protein content and solubility have a very significant effect (P<0,01). The best treatment at the highest pH value was obtained at P4, which was 8.68%. The best treatment for protein content was at P4 (1.5%) with an average protein content of 10.02%. The best treatment on the solubility value was at P0 with an average solubility value of 42.43%.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523050234 |
| Uncontrolled Keywords: | egg flour, fortification, turmeric |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 19 Sep 2023 06:14 |
| Last Modified: | 19 Sep 2023 06:14 |
| URI: | http://repository.ub.ac.id/id/eprint/203048 |
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