Firdausi, Muhammad Hamka (2017) Kualitas Fisikokimia Dan Organoleptik Telur Asin Metode Kering Dengan Penambahan Daun Beluntas (Pluchea Indica L). Sarjana thesis, Universitas Brawijaya.
Abstract
Tujuan dari penelitian ini untuk menentukan presentasi terbaik penambahan daun beluntas (Pluche India L) terhadap kadar air putih telur, nilai pH putih telur dan organoleptik (warna, aroma, rasa) pada telur asin menggunakan metode kering. Metode yang digunakan adalah percobaan dengan Rancangan Acak Lengkap (RAL) dan terdiri atas lima perlakuan dan tiga ulangan. Hasil data dianalisis dengan ANOVA dan dilanjutkan dengan uji Duncan, bila berbeda nyata. Perlakuan daun beluntas terdiri atas P0(0%), P1(5%), P2(10%), P3(15%), and P4(20%). Hasil penelitian menunjukkan daun beluntas tidak memberikan pengaruh nyata (P>0,05) terhadap kadar air dan nilai pH putih telur serta organoleptik warna, tetapi memberikan pengaruh nyata (P<0,01) pada aroma dan rasa telur. Jadi dapat disimpulakn bahwa penambahan daun beluntas 20% adalah perlakuan terbaik. Disarankan untuk penelitian lebih lanjut uji mikrobiologi dan uji daya simpan telur.
English Abstract
The purpose of this research was to determine the optimal proportion of beluntas leaves (Pluchea indica L) in term of moisture content of egg white, pH of egg white, and sensory evaluation (color, aroma, flavor) on salted egg using a dry method. The method used in this research was experimental laboratory with a Completely Randomized Design (CRD) with five treatments and three replications. Data were analyzed by Analysis of Variance (ANOVA) and continued by Duncan’s Multiple Range Test (DMRT). The beluntas leaves treatments were P0(0%), P1(5%), P2(10%), P3(15%), and P4(20%). The results showed that beluntas leaves didn’t gave significant difference effect (P>0.05) on moisture content of egg white, pH of egg white, and colors, but gave highly significant difference effect (P<0.01) on aroma and flavor. So, it can be concluded that beluntas leaves of 20% addition was the best treatment. It is suggested to continue research on microbiology and storage time.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2017/227/051705781 |
| Uncontrolled Keywords: | Telur asin, pluchea indica L, Fisikokimia, organoleptik, Salted egg, pluchea indica L, physicochemistry, sensory evaluation |
| Subjects: | 600 Technology (Applied sciences) > 637 Processing dairy and related products > 637.5 Egg processing > 637.54 Dried eggs |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Nur Cholis |
| Date Deposited: | 02 Nov 2017 06:44 |
| Last Modified: | 09 Oct 2020 06:50 |
| URI: | http://repository.ub.ac.id/id/eprint/4786 |
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