Pengaruh Metode Pengawetan Terhadap Kualitas Telur Ayam Konsumsi

Authors

  • Anif Mukaromah Wati Universitas Brawijaya
  • Eka Nurwahyuni Universitas Brawijaya
  • Ardyah Ramadhina Irsanti Putri Universitas Brawijaya
  • Rifa’i Rifa’i Universitas Kahuripan Kediri
  • Wuwun Risvita Universitas Brawijaya
  • Purna Pria Atmaja Universitas Brawijaya

DOI:

https://doi.org/10.62793/japsi.v1i1.4

Keywords:

Eggs, Limestones, Hot Water

Abstract

Chicken eggs are a food commodity with high interest and demand in society. Chicken eggs contain complete nutrients needed by the human body, but chicken eggs cannot be stored for long periods. Therefore, this research aims to find the best egg preservation method so that eggs can be stored without changing the important composition of the egg. The materials used are fresh chicken eggs, hot water, and limestone. The method used is preserving eggs with various media: (P0) eggs without preservation, (P1) preserving with limestone, and (P2) preserving eggs by dipping in hot water. Each egg was stored for 7 days at room temperature. The results showed that storing eggs for 7 days using various preservation methods did not significantly affect (P>0.05) of the values of shell thickness, specific gravity, egg cleanliness, and egg texture. This research suggests that storing raw eggs does not require preservation if the eggs are only stored for 7 days. It is best to store it for more than 7 days.

 

References

Andika, P., Anwar, P. and Jiyanto, J., (2021). Pengaruh cairan kapur (caco3) terhadap kualitas dan daya tahan telur asin. Green swarnadwipa: jurnal pengembangan ilmu pertanian, 10(3), pp.422-430.

Arhab, M. F., Widyanti, A. Y., Yasin, M. F. A., Banowati, N., Noviaty, V., & Adhi, P. M. (2022). Pengaruh teknik pemasakan dan waktu terhadap karakteristik tingkat kematangan telur ayam negeri. Pasundan Food Technology Journal (PFTJ), 9(1), 14-18.

Bakhtra, D. D. A., Rusdi, R., & Mardiah, A. (2017). Penetapan kadar protein dalam telur unggas melalui analisis nitrogen menggunakan metode kjeldahl. Jurnal Farmasi Higea, 8(2), 143-150.

Djaelani, M. A. (2016). Kualitas telur ayam ras (Gallus L.) setelah penyimpanan yang dilakukan pencelupan pada air mendidih dan air kapur sebelum penyimpanan. Buletin Anatomi Dan Fisiologi dh Sellula, 24(1), 122-127.

Kuang, H., Yang, F., Zhang, Y., Wang, T., & Chen, G. (2018). The impact of egg nutrient composition and its consumption on cholesterol homeostasis. Cholesterol, 2018.

Sastrawan, I. P., Astawa, I. P., & Mahardika, I. G. (2020). Pengaruh suplementasi (asam amino, mineral, dan vitamin) melalui air minum terhadap kualitas telur yang disimpan sampai 21 hari. Jurnal Peternakan Tropika, 8(1), 189-201.

Muwakhid, B., Maunatin, A., & Wati, A. M. (2021). The Viability of Lactobacillus plantarum From Intestines of Laying Ducks Encapsulated With Arabic Gum and Skimmed Milk. Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK), 16(3), 190-199.

Wati, A. M., Rachmawati, A., & Azizah, S. (2023). Pemberdayaan PKK di Desa Sumberwaru, Kecamatan Banyuputih, Kabupaten Situbondo melalui Pemanfaatan Ikan Laut sebagai Kerupuk. Jurnal Pengabdian Bersama Masyarakat Indonesia, 1(2), 80-87.

Downloads

Published

2024-03-27

How to Cite

Anif Mukaromah Wati, Eka Nurwahyuni, Ardyah Ramadhina Irsanti Putri, Rifa’i Rifa’i, Wuwun Risvita, & Purna Pria Atmaja. (2024). Pengaruh Metode Pengawetan Terhadap Kualitas Telur Ayam Konsumsi. Journal of Agriprecision & Social Impact, 1(1), 47–52. https://doi.org/10.62793/japsi.v1i1.4

Similar Articles

You may also start an advanced similarity search for this article.