Skripsi

PENGARUH KONSENTRASI TANIN DALAM LARUTAN DAUN KETAPANG (TERMINALIA CATAPPA.L) TERHADAP AKTIVITAS ANTIOKSIDAN, AKTIVITAS ANTIMIKROBA DAN ORGANOLEPTIK TELUR ASIN

---

Penilaian

---

Telur itik merupukan telur yang cukup populer dan banyak di Sumatera Selatan. Telur itik memiliki kandungan protein 13,1%, lemak 14,3%-17%, vitamin, dan mineral. Telur memiliki sifat yang mudah rusak, baik kerusakan alami, kimiawi, maupun biologis yang disebabkan oleh mikroorganisme yang menyerang pori- pori telur. Pengawetan telur sangat diperlukan untuk menjaga kualitas dan gizi telur. Pengawetan telur yang biasa dilskukan adalah pengasinan telur. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan larutan daun ketapang dalam pembuatan telur asin terhadap Aktivitas Antioksidan, Aktivitas Antimikroba dan Organoleptik telur asin. Penelitian ini dilakukan pada bulan Oktober sampai November 2023 di kabupaten Ogan Ilir, Sumatra Selatan. Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan, yaitu: Penambahan larutan daun ketapang 0% (P0), penambahan larutan daun ketapang 10% (P1), penambahan larutan daun ketapang 15% (P2), penambahan larutan daun ketapang 20% (P3), penambahan larutan daun ketapang 25% (P4). Hasil penelitian ini adalah penambahan larutan daun ketapang dengan dosis yang ditentukan sangat efektif dalam aktivitas antimikroba salmonella dan organoleptik. Pada uji antioksidan memiliki hasil yang tergolong cukup rendah. Kata kunci: Antioksidan, Ketapang (Terminalia catappa L), Antimikroba, Telur asin, Telur, Salmonella, Organoleptik Telur Asin.NAFANI OKTARI. Effect Of Tanin Concentration In Ketapang Leaf Terminalia Catappa.L Solution On Antioxidant Activity, Antimicrobial And Organoleptical Properties Of Salted Eggs. (Supervised by Dr. Eli Sahara S.Pt., M.Si). Duck eggs are quite popular and abundant in South Sumatra. Duck eggs contain 13.1% protein, 14.3%-17% fat, vitamins and minerals. Eggs are easily damaged, whether natural, chemical or biological damage caused by microorganisms that attack the pores of the egg. Preserving eggs is very necessary to maintain the quality and nutrition of eggs. The usual way to preserve eggs is salting the eggs. This research aims to determine the effect of adding ketapang leaf solution in making salted eggs on the antioxidant activity, antimicrobial and organoleptic activity of salted eggs. This research was conducted from October to November 2023 in Ogan Ilir district, South Sumatra. This research was carried out using a Rancangan Acak Lengkap (RAL) with 5 treatments and 4 replications, namely: Addition of 0% ketapang leaf solution (P0), addition of 10% ketapang leaf solution (P1), addition of 15% ketapang leaf solution (P2), addition 20% ketapang leaf solution (P3), addition of 25% ketapang leaf solution (P4). The results of this research are that the addition of ketapang leaf solution at the specified dose is very effective in antimicrobial salmonella and organoleptic activity. In the antioxidant test the results were quite low. Keywords: Antioxidants, Ketapang (Terminalia catappa L), Antimicrobials, Salted eggs, Eggs, Salmonella, Organoleptics of Salted Eggs.

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2407002171	T142630	T1426302024	Central Library (Refrences)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T1426302024

Publisher

Indralaya : Prodi Peternakan, Fakultas Pertanian., 2024

Collation

xiv, 59 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

-

Classification

636.507

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

-

Subject(s)

Prodi Peternakan
Organoleptik Telur Asin

Specific Detail Info

-

Statement of Responsibility

KA

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment