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PENGARUH LAMA PERENDAMAN EKSTRAK DAUN PEPAYA (Carica Papaya) SEBAGAI PENGENDALI PERTUMBUHAN MIKROBA DAN PENGAWET ALAMI PADA TELUR ITIK

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Penilaian

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Duck eggs are a livestock product that has high nutritional value and is widely favored by the public, however of the many advantages of duck eggs, there is a disadvantage in the limited shelf life because the pores in the shell are quite large compared to other eggs. Natural preservation using papaya leaf extract can be a solution to increase the shelf life and maintain the nutritional value of duck eggs. This study aims to test the effect of the soaking time of papaya leaf extract in extending the shelf life and as a controller of microbial growth in duck eggs. This study was conducted in November - December at the Animal Nutrition and Feed Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, Sriwijaya University. This study used a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments consisted of P0 (Without papaya leaf extract solution), P1 (15 minutes of duck egg soaking in 40% papaya leaf extract), P2 (30 minutes of duck egg soaking in 40% papaya leaf extract), P3 (45 minutes of duck egg soaking in 40% papaya leaf extract), P4 (60 minutes of duck egg soaking in 40% papaya leaf extract). The variables observed in this study were pH, egg yolk index, color index, and total microbes. Data were analyzed by analysis of variance and if significantly different continued with Duncan's multiple range test. The results of the study showed that the treatment of pH, egg yolk index, total microbes were very significantly different (P0.05). The results of further tests showed that the pH value in treatment P2 (7.350) was lower than treatments P0 (7.900), P1 (7.575), P3 (7.375) and P4 (7.775). The egg yolk index value in treatment P2 (0.319) was higher than treatments P0 (0.285), P1 (0.237) and P3 (0.261), but was not significantly different from P4 (0.367). The total microbial value in treatment P0 (4.73) was lower than P1 (5.08), P2 (5.38), P3 (5.51) and P4 (5.66). The results of this study indicate that soaking duck eggs using papaya leaf extract with variations in soaking time stored for 21 days at room temperature is able to inhibit an increase in pH, inhibit a decrease in the egg yolk index and does not cause changes in the color of the egg yolk, however this treatment has not been able to inhibit microbial growth. The soaking time that gives the best results for natural preservation of duck eggs is P2 (soaking duck eggs for 30 minutes in 40% papaya leaf extract).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507004043	T178518	T1785182025	Central Library (REFERENCE)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1785182025

Publisher

Indralaya : Prodi Peternakan, Fakultas Pertanian Universitas Sriwijaya., 2025

Collation

xxii, 203 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

633.207

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Peternakan

Specific Detail Info

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Statement of Responsibility

TUTI

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