PENGARUH PERENDAMAN TELUR AYAM RAS DENGAN EKSTRAK DAUN-DAUNAN SEBAGAI BAHAN PENGAWET
Effects of Soaking Chicken Egg with Various Leaf Extracts as a Preservative
DOI:
https://doi.org/10.37090/jwputb.v7i3.1142Abstract
Tujuan dari penelitian ini adalah untuk mengidentifikasi indeks putih telur, indeks kuning telur, haugh unit, dan rongga udara telur ayam ras dengan manfaatkan bahan alami berupa ekstrak daun akasia, daun sirih, dan daun jambu biji sebagai pengawet telur ayam ras.Penelitian dilakukan pada 200 butir telur ayam ras yang disimpan selama 30 hari. Penelitian ini menggunakan rancangan acak lengkap dengan 4 perlakuan dan 5 ulangan. Perlakuan yang diberikan adalah penggunaan ekstrak berbagai daun-daunan. Perlakuan yang diberikan terdiri dari kontrol, ekstrak daun akasia, ekstrak daun sirih dan ekstrak daun jambu biji. Variabel dalam penelitian ini meliputi indeks putih telur. , indeks kuning telur, haugh unit, dan rongga udara telur ayam ras .Hasil penelitian ini menunjukkan bahwa pengawetan telur ayam ras dengan perlakuan daun akasia, daun sirih, dan daun jambu biji memberikan pengaruh yang signifikan (P<0,05) terhadap indeks kuning telur, haugh unit, dan kedalaman rongga udara, namun tidak memberikan pengaruh yang signifikan (P>0,05) terhadap indeks putih telur. Berdasarkan hasil penelitian ini perlakuan terbaik ditemukan pada penggunaan ekstrak daun jambu biji.
Kata kunci: Ekstrak Daun Akasia, Eksrak Daun Sirih, Ekstrak Daun Jambu Biji, Kualitas Telur, dan Telur Ayam Ras.
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