Husaini, Nisrina Qurratul ‘Aini and Dr. Ir. Imam Thohari, MP.,IPM., ASAN Eng. and Ahmad Khoirul Umam, S.Pt., M.Pt., M.Sc. (2023) Kualitas Fisikokimia Tepung Telur Ayam Dengan Fortifikasi Tepung Kunyit (Curcuma Domestica). Sarjana thesis, Universitas Brawijaya.
Abstract
Telur merupakan salah satu produk hasil ternak unggas dengan masa simpan relatif singkat yaitu 7-14 hari untuk menghasilkan telur berkualitas baik. Singkatnya masa simpan produk hasil ternak yang satu ini disebabkan karena kandungan nutrisi yang sempurna dalam sebutir telur dapat memicu pertumbuhan mikroorganisme jika disimpan jangka waktu yang lama. Proses pengangkutan, penyimpanan, dan pendistribusian telur memerlukan ruang yang cukup besar dan penanganan yang ekstra hati-hati agar tidak menimbulkan kerusakan produk pada salah satu proses tersebut. Penelitian ini membahas mengenai teknik pengawetan telur dengan pengeringan menggunakan oven (pan drying) untuk meningkatkan masa simpan produk telur segar. Telur dapat dikeringkan menjadi tepung telur untuk memudahkan dalam penyimpanan dan menurunkan kandungan air sehingga dapat meningkatkan masa simpan produk. Kunyit mengandung senyawa kurkumin sebagai senyawa bioaktif antioksidan sekaligus pemberi warna produk. Trobosan baru dengan penambahan tepung kunyit pada tepung telur ayam digunakan untuk variasi produk baru dan meningkatkan dalam segi kualitas fisik warna dan kandungan nutrisi antioksidannya.
English Abstract
This study aimed to determine the effect of turmeric powder fortification on whole chicken egg powder and its optimum percentage based on color analysis (L, a*, b*), moisture content, fat content, and antioxidant activity. Materials used in this research are fresh chicken eggs which are dried into egg powder with the addition of turmeric flour using oven drying method. The research method used was a laboratory experimental method with a Completely Randomized Design (CRD) model with 5 treatments and 3 replications. The treatments used in this research were addition of 0% turmeric flour as a control treatment, 0,5%, 1%, 1,5%, and 2% addition of turmeric powder. The results of the study were analyzed for variance then continued with further testing of Duncan's Multiple Range Test (DMRT) if there were significant differences. Based on the results of the study, it was shown that the addition of turmeric powder had a very significant effect (P<0,01) on color brightness (Lightness) with average of 57,88 – 79,28; reddish color (redness) with average of 7,92 – 15,71; yellowness (yellowness) with average of 31,41 – 39,66 and antioxidant activity with average of 54,14 – 105,68%. After further testing This study aimed to determine the effect of turmeric powder fortification on whole chicken egg powder and its optimum percentage based on color analysis (L, a*, b*), moisture content, fat content, and antioxidant activity. Materials used in this research are fresh chicken eggs which are dried into egg powder with the addition of turmeric flour using oven drying method. The research method used was a laboratory experimental method with a Completely Randomized Design (CRD) model with 5 treatments and 3 replications. The treatments used in this research were addition of 0% turmeric flour as a control treatment, 0,5%, 1%, 1,5%, and 2% addition of turmeric powder. The results of the study were analyzed for variance then continued with further testing of Duncan's Multiple Range Test (DMRT) if there were significant differences. Based on the results of the study, it was shown that the addition of turmeric powder had a very significant effect (P<0,01) on color brightness (Lightness) with average of 57,88 – 79,28; reddish color (redness) with average of 7,92 – 15,71; yellowness (yellowness) with average of 31,41 – 39,66 and antioxidant activity with average of 54,14 – 105,68%. After further testing This study aimed to determine the effect of turmeric powder fortification on whole chicken egg powder and its optimum percentage based on color analysis (L, a*, b*), moisture content, fat content, and antioxidant activity. Materials used in this research are fresh chicken eggs which are dried into egg powder with the addition of turmeric flour using oven drying method. The research method used was a laboratory experimental method with a Completely Randomized Design (CRD) model with 5 treatments and 3 replications. The treatments used in this research were addition of 0% turmeric flour as a control treatment, 0,5%, 1%, 1,5%, and 2% addition of turmeric powder. The results of the study were analyzed for variance then continued with further testing of Duncan's Multiple Range Test (DMRT) if there were significant differences. Based on the results of the study, it was shown that the addition of turmeric powder had a very significant effect (P<0,01) on color brightness (Lightness) with average of 57,88 – 79,28; reddish color (redness) with average of 7,92 – 15,71; yellowness (yellowness) with average of 31,41 – 39,66 and antioxidant activity with average of 54,14 – 105,68%. After further testing by Duncan's Multiple Range Test (DMRT) it was found that there was a very significant difference on brightness (L) and antioxidant activity between the treatments, while there was significant differences in reddish (a*) and yellowish (b*) colors. However, there was no significant effect on moisture content with average of 4,76 – 5,51% and fat content with average of 31,80 – 37,88%. Treatment with the addition of 0.5% (T3) turmeric powder gave the optimum results in terms of color (L, a*, b*), moisture content, fat content, and antioxidant activity. Further research on the duration of egg drying and shelf life of turmeric fortified chicken egg powder were suggested to which can then be analyzed in terms of nutrition.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052305 |
| Uncontrolled Keywords: | chicken egg, egg powder, fortification, turmeric powder |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 12 Jan 2024 00:26 |
| Last Modified: | 12 Jan 2024 00:26 |
| URI: | http://repository.ub.ac.id/id/eprint/208024 |
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